End Pantry Pandemonium!

by Chef Paul Riedman

It’s always interesting to see what people have hiding in their pantries. Spices from 10 years ago, dried blocks of brown sugar and oozy unmentionables lurk in the dark corners of almost every kitchen. These are foods and ingredients that are expired, unappetizing and sometimes unrecognizable. We reach past them to grab cans of soup and cereal on a daily basis, but few of us ever take the time to throw them away.

All food goes bad eventually. Packages have “use by” dates, spices lose a bit of kick every day and you would probably starve before you opened up that can of baked beans from the Reagan administration. Consider this an intervention.

Get ready to accept the inevitable, throw a few things away and look at your pantry in a new light. Discarding unused relics will help motivate you to cook differently, it will free up valuable space and it will help you learn to buy only what you need. But first, you must come to the realization that the sorry state of your pantry is not entirely your fault. Blame the big outlet stores and the supermarkets that sell you basmati rice and uncooked beans by the ton. Curse the recipe that called for a quarter cup of powdered sugar or a pinch of cardamom.

Roll Up Your Sleeves

Once you feel OK with yourself, it’s time for the dirty work to begin. Start by taking everything out of the pantry and wiping off the shelves. With a garbage bag in hand and everything laid out where you can see it, throw away anything you don’t use. Keep only the items that have a realistic chance of finding their way into a recipe, and be sure to check expiration dates of the things you keep. Also, be on the lookout for more than one of a given item. For example, if you have two bags of flour open, combine them or throw away the older one.

Since you’re now in cleaning mode, you might also want to take a few minutes to sort through your refrigerator and freezer as well. Between the leftovers, old salad dressings and ancient frozen veggies, you will probably find some items that belong out by the curb.

Toss Out the Old Spice

If you’ve got a large inventory of dried spices, go through them to see if their colors have faded. When this is the case, it’s likely the flavor has also been lost as well. If you’re uncertain, try crushing a small quantity of each spice in the palm of your hand. A weak aroma means it’s probably time for the spice to go.

However you go about evaluating your spices, you shouldn’t keep ground spices for more than three years. Whole spices, like peppercorns or cloves, can last for four to five years. Cleaning out the spice rack may also encourage you to use fresh herbs or spices the next time you cook. Replacing dried rosemary, thyme, basil or oregano with the real deal will do wonders for your favorite dishes.

In With the New

While you’re throwing away all these expired items, keep a list of the staples you want to replace. The next time you shop, replenish your pantry with smaller-sized packages of those staples. While you’re at the store, pick up some airtight containers for unwrapped pastas, flour, sugar and nuts. Also, be sure to buy exotic or unfamiliar products only when you’re ready to use them — if you don’t have a plan for it, that avocado oil or olive tapenade might just be the beginning of a new mess.

In a perfect world, buying only what you need will keep clutter in your pantry from becoming an issue. Limiting yourself to the basics may also prompt you to cook some of the foods that usually populate your pantry. Try making a fresh soup instead of relying on cans, or make your own granola or oatmeal from those oats. You’re bound to see, feel and taste the difference in quality.

Keep It Clean

Going forward, try not to use the pantry as a last resort. Rather, look at it as a supply shed for the things you need, not the things you have to use up before they go bad. When you buy only what you need, it will force you to both think ahead and be more creative in planning your menus. Most importantly, try not to be seduced by great deals on foods with little foreseeable use. That two-for-one special on coconut flakes is just clutter waiting to happen.

When you limit your purchases to the things you actually use, you’ll wind up with a pantry you can be proud of.