What are your 12 most essential bottled goodies that you keep in your fridge for cooking?
Non-produce items that are jarred, canned or bottled like sauces, ketchups, pastes, pickles, chutneys and the like.
here are mine -
Chiu Chow Chilli Oil
Taiwanese Barbeque Sa Cha Sauce
Whole Grain Dijon Mustard
Indian Hot Mango Pickle
Inside the fridge:
Heinz Chili Sauce
Whole Grain Dijon Mustard
Deli Mustard (Brown)
Outside the fridge:
Aged Balsamic Vinegar
Walkerswood Spicy Jerk Marinade, first and foremost
A tube of tomato paste
A tube of anchovy paste
Chipotle in adobo (freezer, actually)
Spicy brown mustard
anchovies in a jar
mustard, Mendicino and Dijon
red chili paste
hot chili oil
chipolte chilis in adobo
My question was going to be why keep vinegar in the fridge? You can sit it outside all day in 100 degree whether and it will never go bad neither will hot sauce. I have about 8 bottles in my cabinet..
pickled jalapeno peppers
hot chow chow
roasted bell peppers
oil packed sundried tomatoes
homemade sourdough starter
ancho chile paste
Better than Bouillion chicken/beef
ooh, i like the specification for refrigerated items, because if we get to the cabinets my list is far too long.
- anchovy paste
- tomato paste
- chipotles in adobo
- numerous hot sauces (includes Sriracha, Cholula, Tabasco Chipotle, Habanero...)
- dijon mustard
- ginger juice
- toasted sesame oil
it's smoother than some other common hot sauces like Tabasco, and has a fuller, more well rounded flavor - a little smoky, a little sweet, a little fruity, a little vinegar tang, not too much pepper...i almost want to say it even has a hint of saffron.
i might not be the best judge of the heat level because i have an asbestos palate. to me it's mild, but *normal* people would probably classify it as medium.
it's amazing on eggs (*worlds* better than Tabasco), and works surprisingly well on popcorn if you like yours with a little kick!
never had the cholula but like the tabasco chipotle. which do you prefer on eggs?do you use it anywhere else? I'm not so much on heat, like sweet chile sauce. also hot style banana sauce (not very hot) for rice omelet instead of ketchup. for asian style I also like to keep pickled ginger (ben shoga), daikon pickles w/ chili, pickled plums.
it depends what i'm putting *in* or serving with my eggs. if cilantro, tomatillos, black beans, etc. are involved, i use the Tabasco chipotle. i also like the Tabasco in things like meatloaf, turkey burgers, BBQ sauce, marinades, and deviled egg filling.
i really only use the Cholula on eggs - plain, with goat or feta cheese & veggies, with herbs other than cilantro...
Pickled ginger (homemade)
Thai Red and Green Curry Pastes
White Truffle Oil
ok, so this takes me to 11, but i forgot tamarind paste...thanks to pitterpatter for the reminder!
dried mushrooms (not in the fridge but always in my pantry - can I count it in?)
bottle of red
bottle of white
Chicken stock (freezer)
Beef stock (freezer)
veal stock (freezer)
ketchup- tomato, Maxchup and curry ketchup
ume plum paste
sriracha and sambal oelek
tube of tomato paste
champagne vinegar (the label says it should be refrigerated after opening)
mustard- yellow and Dijon
I'm in London, my crucial ingredients aren't very different to yours but one thing we all tend to have over here is redcurrant jelly, usually served with roast chicken and also a useful ingredient to add to gravy to balance out the flavour with some sweetness.
I don't keep mustard in the fridge, or pickles.
I recently discovered fermented yellow bean paste which adds a really good flavour to chinese stir fries and noodles, less identifiable than miso.
I also have some of that chilli-garlic-dried prawn paste which I don't use often, but I love the flavour added to wonton soups etc.
I also love that japanese mayo that comes in a squeezy bottle.
Ah, you have found my weakness. I have 2 refrigerators because I have so many jars of pastes and sauces. It's sick.
Better than Bouillon: beef, chicken, low sodium chicken. vegetarian beef, vegetarian chicken, vegetable, mushroom and lobster.
Mustard: Edmond Fallot --tarragon, dijon and whole grain, Grey Poupon, yellow American mustard, 2 kinds of hot Chinese mustard, 3 other dijons ,horseradish dijon, 3 other whole grains, champagne, 2 honey mustards, cranberry.
Horseradish: Bubbies, Beaver, and Hogwash (damn I love that stuff!)
Nut butters: Natural peanutbutter, sunflower, cashew and almond.
Jam: Bonne Maman cherry, blueberry and apricot, homemade peach, homemade red currant, and homemade strawberry banana, roasted garlic, jalapeno and habanero.
Asian sauces: Oyster, black bean, hoisin, plum, szechuan, chili oil, sambal, chili garlic paste, char siu.
Hot sauces: sriracha, tabasco, chipotle tabasco, sweet and spicy tabasco, green tabasco, cholula.
Barbecue sauces: Stubb's original, Stubb's mop sauce, Sweet Baby Ray's, Cattleman's, KC masterpiece, Kraft, Open Pit, James Gang spiced rum, Bullseye, and 3 different flavors of Stubb's liquid smoke.
Dry yeast and sourdough starter in a crock.
Tom yum paste, 4 brands.
China Blue condiments: red pepper flake, tangy ginger and sesame soy
Pickles: Just Jordie's sweet and sour chunks, Claussen's refrigerator dills, Bubbie's bread and butter, Trader Joe's bread and butter, cornichons, dill relish, sweet relish, pickled green peppercorns, capers, Trader Joe's garlic dills.
I guess I have learned from this post that I have a large variety of the jarred things that I use the most. I use alot of mustard (mostly to make salad dressing) so I have many kinds. I don't use alot of ketchup, so I just have one kind. Interesting.
"All of the type of items indicated by the OP live in my cupboards not the fridge."
I was thinking the same thing - the only one for me would be the miso. I know hot sauces often say on the label that they should be refrigerated after opening, but I am a hot sauce addict (have dozens of bottles in my kitchen) and I have found that they usually don't require it. The only exception would some of the green herby ones.
1. Chipotle hot sauce
2. Hidden Valley Ranch (so my kids never have an excuse not to eat veggies)
3, 4, 5. Three different ages of balsamic
6. Ketchup (if we get below 1/4 of a bottle, my 10-year-old declares a ketchup emergency)
7,8 Olive oil: one for dipping, one for cooking
9 Cider Vinegar
10. Grainy mustard.
11. Tube of tomato paste
12. Cranberry sauce
and one more for the mix...lucky #13: Cheeze whiz, for those nights when nothing but movie theatre-style nachos are on the menu
mini dill pickles
chunky peanut butter (for the pickles)
Sesame seed oil
Wee Willy's bbq
home made chicken stock
A good Ranch dressing (emphasis on the good)
real maple syrup
black bean sauce
papaya-curry sauce (tropical pepper co.)
oil-cured black olives
Those seem like the essentials! Guess I only have eleven.
Natural Peanut butter
Red Thai Curry Paste
Salt encrusted black olives
pico pico sauce
hot and spicy chile garlic sauce
hot and sweet chile sauce
listing 10 is kind of funny, I have so many condiments and bottled sauces, I too have two fridges but the one addition that I want to add if I can eek it in is Bacon grease.It's a must.
I think I will just add things that haven't made the list yet or I want to stress them.
Better than Bouillon! beef and chicken It really boosts broth especially for sauces
Granulated garlic as opposed to garlic powder
Real Maple syrup dark amber grade A The real stuff is so much better
Plastic containers of chopped red and green bell peppers in the freezer
Bottled minced garlic (sorry Julia)
Frozen peas always tossing a handful into something