/ck/ - Food & Cooking

[Anonymous No.11233592]

what condiments should I buy besides salt, pepper and garlic powder /ck/?

[Anonymous No.11233633]

>>11233592
those are seasonings not condiments

[Anonymous No.11233646]

>>11233633
oh thanks for the correction, I'm new into cooking and just want to buy the necessary things to make simple meals by myself

[Anonymous No.11233685]

>>11233646
Paprika and cayenne are an absolute must. After that rosemary, thyme, oregano then get a pot of mixed herbs, Italian herbs after that you'll build it up by looking recipe requirements and buying them as and when. It might be an idea to get a prefilled spice rack if you plan on making a lot of different dishes.

[Anonymous No.11233697]

Get stuff labeled as steak or chicken seasoning, it's basically just a bunch of spices and salt mixed up and will probably be easy on someone like you

[Anonymous No.11233737]

>>11233592
what kind of food do you like to eat? Buy seasonings based on your tastes

[Anonymous No.11233858]

>>11233685
>>11233697
thanks, that helps a lot
>>11233737
I'm planning on learning how to cook basic dishes based on pork, beef, chicken and add more veggies to my diet, including beans and stews, the idea is to eat healthy but I reckon I need to take care of the flavor to keep at it, that's why I made the thread

[Anonymous No.11233893]

>>11233592
cumin is really nice for red sauces, chili, stews etc
I suggest getting a small motar and pestle.

[Anonymous No.11233894]

>>11233858
What kind of nationality of food are you making? Obviously the seasonings for chinese are not going to be the same as italian. That's what >>11233737 was asking you.

>>beans and stews
Learn to make stock. It's incredibly useful for frugality, flavor, and nutrition. There's a reason it's the first section in nearly any serious cookbook.

[Anonymous No.11233914]

acids (fresh citrus and vinegars)
mustards (dry colemans and dijon)
chicken stock (make it and freeze it in little containers)
cream and butter
Keep a bottle of marsala and vermouth to deglaze pans.

[Anonymous No.11233918]

>>11233592
Get fresh garlic instead if you can. It lasts a long time just kept in the pantry without refrigeration and garlic powder tastes kind of stale in comparison.

Get vinegar or Tabasco sauce, a little bit of sourness added to most things makes them taste a lot better.

[Anonymous No.11233921]

>>11233697
Problem with these things is they're hugely overpriced and full of salt. You're better off looking at the ingredients of the chicken seasoning then buying the separate herbs.

[Anonymous No.11233926]

>>11233592
salt, pepper, oregano, cayenne, chili powder, mustard, onion & garlic powder

[Anonymous No.11233927]

>>11233592
this goes great on anything
literally anything
i'd try it on cereal if i had some right now

[Anonymous No.11234037]

As other anons have said: the essentials are salt (iodized/table salt for baking, kosher salt for seasoning), pepper (I use a black, white, and green pepper blend in a mill), and paprika (smoked is amazing)

The rest I would either buy as needed or in very small amounts (a lot of asian/middle eastern markets sell spices by weight). In my kitchen I currently have:

Coriander seeds, juniper berries, star anise, curry powder, cardamom pods, caraway seeds, ground cumin, ground mustard, whole cloves, nutmeg (freshly ground), mace flakes, and turmeric.

[Anonymous No.11235055]

Cumin, chili, turmeric

[Anonymous No.11235059]

>>11233592
The store manager's cum

[Anonymous No.11235582]

Celery salt, paprika, chili pepper, cayenne pepper, Montreal steak spice, cumin spice, turmeric, curry powder, coriander, fennel seeds, star anise, ginger root, cinnamon , pink salt and cardamon seeds.

For liquids : Sherry vinegar, balsamic vinegar, Worcestershire sauce, Gravy Master, dark mushroom soy sauce, light seasoned soy sauce, seasoned jap vinegar, sesame oil, chili oil, canola oil, fish sauce, beef broth, chicken broth, and sweet chili sauce.