oil if you don’t use it before it starts to lose flavor or go
rancid. I’ve learned this the hard way. Olive oil’s for eating,
no matter how expensive it is. Eat it.
Honey, clover
- Marmite, Vegemite, or Maggi Seasoning
- Molasses, regular
- Oil, canola (for sautéing)
- Oil, extra-virgin olive (for flavoring)
- Oil, peanut (for deep-frying)
- Soy sauce (if you won’t use up a bottle within 2 months,
store it in the refrigerator). I use Kikkoman brand. - Vinegar, cider
- Vinegar, balsamic (supermarket)
- Vinegar, distilled white
- Vinegar, white wine
WHICH SALT SHOULD I USE?
These days you see more types of salt on
supermarket shelves than there are tools under
Inspector Gadget’s trench coat. But really, there’s
only one that you absolutely need in your kitchen:
kosher salt. I use Diamond Crystal brand because I
like the size of its grains. For the record, kosher salt
is not called kosher because it’s OK to eat under
Jewish dietary law—all salt is kosher in that sense.
Kosher salt should really be called koshering salt,