|The oils I had in my pantry before minimizing.|
I took everything out of the pantry and put it on the bed in the guest bedroom (we're not expecting guests this week). Then I started categorizing everything and in this post I will discuss oils and vinegars.
I had seven different vinegars, most of which had been used perhaps once for a special recipe. My vinegars were tarragon, apple cider (2 bottles), champagne wine, rice, red wine, white vinegar and balsamic (2 bottles).
|The seven different kinds of vinegar in my pantry before purging.|
|White vinegar for cleaning.|
|The oils in my pantry.|
The oils were more numerous---nine. I had extra virgin olive, canola (3 bottles), sesame, coconut, roasted walnut, roasted hazel nut, roasted pistachio, black truffle olive oil, and peanut. The roasted oils were in a set---a Christmas gift. I'm keeping extra virgin olive oil (EVOO), the truffle flavored olive oil (great for drizzling on mashed potatoes),canola for cooking, and the three roasted oils. After I have pared this down by use, I will keep only EVOO and canola on a regular basis. When buying olive oil, make certain it was pressed in the last 18 months---freshness is important. I will refrain from buying flavored oils that I am likely to use only once in a recipe.
|Kirkland's (Costco brand) Toscano is our favorite olive oil.|
|This is great for drizzling on mashed potatoes in place of butter. Tastier and healthier.|
|Flavored oils, a gift from a friend.|
My oil and vinegar shelf now looks minimal.
Stay tuned to see how I pare down other ingredients in the pantry.
* Check out Mark Bittman's article here.