The slow cooking pantry

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Flavorings

 Pastes, seasonings, and oils contribute vital flavor—a spoonful of Thai curry paste or a dab of French mustard can determine the cuisine of your dish in an instant. Use honeys to adjust the sweetness of a marinade. Both olive oil and sunflower oil are versatile enough to be used at high and low temperatures.

 Tomato paste        


 Thai curry paste—red and green

 Assorted mustards

 Black peppercorns—whole and crushed

 Sea salt

 Honey

 Olive oil

 Sunflower oil

 Canned and jarred ingredients

 An assortment of cans and jars is indispensible for slow cooking. Tomatoes form the base of many stews and ragu dishes, while coconut milk is useful for curries and soups. Choose full-fat varieties of coconut milk, though, as low-fat versions can split on cooking. Canned corn and jarred olives are a great way to add vegetables when you have none in the fridge.

 Tomatoes                       


 Sun-dried tomatoes

 Coconut milk

 Dried mushrooms

 Anchovies

 Corn

 Pulses

 Olives

 Capers
Grains and pasta

 Store a range of pasta shapes and sizes so you can add them to soups or casseroles. They are good for late additions to the pot or to serve as accompaniments, as are noodles. Grains such as rice, pearl barley, or farro are good for slow cooking because they will happily simmer slowly on low heat.

 Rice—basmati, white, and brown  


 Risotto rice—arborio or carnaroli

 Pearl barley and farro

 Dried pasta

 Dried noodles—rice and egg
Sauces and stocks

 A good selection of sauces and stocks gives you countless options. Use sauces for marinades or for adjusting flavor at the end of cooking. Vinegars can be used to deglaze after browning, adding richness and depth to your dish.

 While fresh stock is preferable, powered stock, or bouillon, is an essential item to keep in the pantry if you like to cook without planning too far ahead. Be careful with seasoning, however, when you use powdered stocks—they often contain added salt, so taste your dish first before adding any extra seasoning.
Soy sauce                      


 Fish sauce

 Tabasco sauce

 Worcestershire sauce

 Flavored vinegars—white wine, red wine, and cider

 Balsamic vinegar

 Rice wine vinegar

 Powdered stock (bouillon)— vegetable, chicken, and beef

 Beans and pulses

 All beans and pulses are ideal for slow cooking. They retain their shape and texture if cooked for a long time and they are a good way of adding bulk and protein to a dish. They also keep indefinitely, so there is no fear of them spoiling. Plan ahead, as most pulses need soaking overnight, except lentils, which just need rinsing well. The older the pulses, the longer they will need soaking. For general soaking and cooking times, see page 37.
Kidney beans                    


 Cannellini beans

 Navy beans

 Butterbeans

 Black beans

 Black-eyed peas

 Adzuki beans

 Borlotti beans

 Flageolet beans

 Pinto beans

 Chickpeas

 Yellow and green split peas

 Red lentils

 Puy lentils

 Spices and dried herbs

 Herbs and spices play an important role in slow cooking, especially if cooking cheaper cuts of meat because they can transform a simple dish into something special. It is always advisable to taste at the end of cooking and adjust herbs and spices as necessary.

 Allspice                                        


 Cinnamon—ground and sticks

 Coriander seeds

 Cumin—ground and seeds

 Caraway seeds

 Cardamom pods

 Chile flakes

 Cayenne pepper

 Cloves—ground

 Curry powder

 Fennel seeds

 Ginger—ground

 Juniper berries

 Mustard seeds

 Nutmeg—whole

 Paprika

 Saffron threads

 Star anise

 Turmeric

 Dried oregano

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