PANTRY PREP GUIDE
1 Create Radical Sanity
As much as possible, take dry and bottled goods out of their original packaging and place them into containers that are easier to work with
Leave canned goods in their cans
Put junk food on the bottom shelf – so you have to “stoop” to get them.
PG 1 PANTRY PREP GUIDE
2 Display Your Grains
I like rectangular holders for grains with simple lids.
If I can’t empty an entire package into my container I leave the remainder in the packaging behind my containers.
3 Label Your Grains
Put the ratio of liquid-to-grain on the label for quick reference while cooking
PG 2 PANTRY PREP GUIDE
Have all your spices in a rack so you can quickly drop them all down in your Sprinkle Station
Box up all extra seasonings in grab-and- go crate. Mine is an vintage milk crate. You can get them at flea markets or online.
5 Flavor To Go
Pour liquids into squeeze bottles and store remainder in back.
Separate oils from sauces and vinegars from miscellaneous dry seasonings, and keep it all in one quick-grab bin or crate or series of small boxes.
PG 3 PANTRY PREP GUIDE
6 Label The Tops
It’s better to label the tops than the sides of the bottles for readability when you are performing the Sprinkle maneuver.
A good old Sharpie works just fine on plastic. Write and let dry
7 Get Saucy
Classify a sauce as anything that is liquid but not an oil or vinegar. We include wine in that category and like to use the little bottles for cooking.
PG 4 PANTRY PREP GUIDE
8 Toppings
Keep all your toppings in jars in a box.
Pull these out during your pack phase if you like or wait until you are plating your food later in the week.
They are just good fun topping for salads and such.
PG 5