Pantry¶
How we stock, organize, and rotate our dry goods and staples.
Key constraints for this household: - No wine in cooking -- substitute with stock + splash of vinegar, or omit - Bouillon cubes/paste instead of homemade stock (Knorr, Podravka) - No lard -- butter, olive oil, or neutral oil instead - Dried herbs by default; fresh basil and parsley only when in season - Butter is salted unless a recipe specifically calls for unsalted (mostly baking)
Organization¶
Organize by use frequency and category, not alphabetically. The things you reach for daily should be at eye level and arm's reach.
Suggested zones:
| Zone | Location | Contents |
|---|---|---|
| Daily reach | Eye-level shelf, near stove | Salt, pepper, olive oil, neutral oil, most-used spices |
| Cooking staples | Mid-level shelf | Canned tomatoes, pasta, rice, flour, bouillon, vinegar |
| Baking | Separate shelf or bin | Sugar, baking powder, baking soda, vanilla, cocoa, unsalted butter (fridge) |
| Backup / bulk | Lower shelf or floor | Extra cans, large bags of flour/rice, bulk pasta |
| Snacks & breakfast | Upper shelf or separate cupboard | Cereal, oats, honey, jam, dried fruit, nuts |
Tips: - Decant bags into clear containers -- you can see stock levels at a glance - Label containers with contents and best-before date - Keep a running shopping list on the fridge (paper or phone) -- add items the moment you open the last one
Staples¶
Oils & Fats¶
| Item | Brand/Type | Restock when | Notes |
|---|---|---|---|
| Extra virgin olive oil | Any decent quality (look for harvest date) | Below 1/4 bottle | For dressings, finishing, light sauteing. Not for high-heat frying. |
| Neutral oil (rapeseed/sunflower) | Any Czech brand (e.g., Lukana) | Below 1/4 bottle | High smoke point. For frying, roasting, when you don't want olive flavour. |
| Butter (salted) | Madeta or Tatra | 1 block left in fridge | Default fat for cooking. Keep backup in freezer. |
| Butter (unsalted) | Madeta or Tatra | When planning to bake | Only needed for baking. Buy as needed, freeze extras. |
| Sesame oil (toasted) | Any Asian brand | When bottle runs out | A little goes a long way. For finishing Asian-style dishes, not for frying. |
Seasonings¶
| Item | Brand/Type | Restock when | Notes |
|---|---|---|---|
| Fine table salt | Standard iodized | Below 1/4 of container | Default salt. Remember: ~25% less by volume than kosher salt in American recipes. |
| Flaky salt (Maldon-style) | Maldon or similar | When box runs low | Finishing salt only -- on steaks, salads, chocolate. Not for cooking. |
| Black pepper (whole) | Any, in a grinder | When grinder feels light | Always grind fresh. Pre-ground loses flavour fast. |
| Bouillon cubes -- beef | Knorr or Podravka | Below 4 cubes | Our stock substitute. 1 cube per 500 ml (2 cups) water. |
| Bouillon cubes -- chicken | Knorr or Podravka | Below 4 cubes | More versatile than beef. Works in most soups and risottos. |
| Bouillon cubes -- vegetable | Knorr | Below 4 cubes | For meatless dishes, rice cooking. |
| Soy sauce | Kikkoman (naturally brewed) | Below 1/4 bottle | Check label: should be soy, wheat, salt, water -- nothing else. |
| Fish sauce | Squid brand or similar | When bottle runs out | Adds depth (umami) even in non-Asian dishes. A few drops in stew or soup. |
| Worcestershire sauce | Lea & Perrins | When bottle runs out | For marinades, bolognese, stews. |
| Vinegar -- white wine | Any | When bottle runs out | For pan sauces, quick pickles, salad dressings. Partial wine substitute in cooking. |
| Vinegar -- apple cider | Any | When bottle runs out | Milder than white wine vinegar. Good for slaws, BBQ sauces, pork marinades. |
| Dijon mustard | Maille or similar | When jar runs low | Emulsifier for dressings, flavour base for sauces. |
| Honey | Czech local if possible | When jar runs low | For glazes, marinades, sweetening dressings. |
Dried Herbs & Spices¶
| Item | Restock when | Notes |
|---|---|---|
| Sweet paprika (sladká paprika) | Below 1/4 jar | Czech staple. Buy Hungarian or Czech -- vibrant red, not brown. Replace every 6 months. |
| Smoked paprika (uzená paprika) | Below 1/4 jar | Adds smoky depth without actual smoking. Great in chilli, stews, rubs. |
| Cumin (ground) | Below 1/4 jar | Essential for chilli, tacos, Middle Eastern dishes. Whole seeds if you want to toast & grind. |
| Oregano (dried) | Below 1/4 jar | Pizza, pasta sauces, Greek dishes. Rub between palms to release oils before adding. |
| Thyme (dried) | Below 1/4 jar | Roasts, stews, soups. Works well dried. |
| Bay leaves (bobkový list) | Below 5 leaves | 1--2 per pot of soup/stew. Remove before serving. Replace annually -- old ones lose potency. |
| Cinnamon (ground) | Below 1/4 jar | Baking, oatmeal, Moroccan-style dishes. |
| Garlic powder | Below 1/4 jar | Backup for when you're out of fresh garlic. Also good in rubs and marinades. |
| Onion powder | Below 1/4 jar | Same logic as garlic powder. Dissolves into sauces nicely. |
| Chilli flakes (red pepper flakes) | Below 1/4 jar | Heat without fuss. Add early in oil for infused heat, or late for pops of spice. |
| Caraway seeds (kmín) | Below 1/4 jar | Czech staple. For bread, sauerkraut, roast pork. |
Canned & Jarred¶
| Item | Brand/Type | Restock when | Notes |
|---|---|---|---|
| Canned whole tomatoes | Mutti or any Italian (San Marzano style) | Below 2 cans | Better than chopped -- you can crush by hand for any texture. 400g (14 oz) cans. |
| Tomato paste (rajčatový protlak) | Any, in tube | When tube is near empty | Concentrated flavour. Toast it in oil for 1--2 min before adding liquid. |
| Canned beans -- kidney | Any | Below 2 cans | Drain and rinse before use. 400g (14 oz) cans. |
| Canned beans -- chickpeas | Any | Below 2 cans | For hummus, curries, salads. Save the aquafaba (liquid) for baking if needed. |
| Canned coconut milk | Any (full fat) | Below 2 cans | For curries and some desserts. Shake well before opening. 400 ml cans. |
| Pickles (okurky) | Czech brand (e.g., Znojmia) | When jar runs out | Sliced for burgers, chopped for tartar sauce. |
| Ajvar | Podravka or similar | When jar runs low | Red pepper relish. Spread on bread, stir into pasta, serve with grilled meat. |
Dry Goods¶
| Item | Brand/Type | Restock when | Notes |
|---|---|---|---|
| Pasta -- spaghetti | Any Italian (De Cecco, Barilla) | Below 1 pack | Bronze-die extruded holds sauce better (rougher surface). |
| Pasta -- penne or fusilli | Any Italian | Below 1 pack | For baked dishes and chunky sauces. |
| Rice -- long grain (basmati) | Any | Below 500g (1.1 lb) | Rinse before cooking to remove surface starch. |
| Rice -- short grain (arborio/carnaroli) | Any | When bag runs out | For risotto. Carnaroli is more forgiving. |
| Flour -- all-purpose (hladká mouka) | Any Czech brand | Below 500g (1.1 lb) | For sauces (roux), breading, general baking. Czech "hladka" = roughly all-purpose. |
| Flour -- bread (chlebová mouka) | Any | When bag runs out | Higher protein for bread, pizza dough. |
| Oats (rolled) | Any | Below 1/4 bag | Breakfast, oat bars, crumble topping. |
| Breadcrumbs (strouhanka) | Czech brand | Below 1/4 bag | For schnitzels (řízek), meatballs, gratins. |
| Lentils (red or green) | Any | Below 250g (0.5 lb) | Red for dal/soups (they dissolve), green for salads (they hold shape). |
| Couscous | Any | When bag runs out | Fastest carb -- just add boiling water and cover 5 min. |
Baking¶
| Item | Brand/Type | Restock when | Notes |
|---|---|---|---|
| Sugar -- granulated (krystalový cukr) | Any | Below 1/4 bag | |
| Sugar -- powdered (moučkový cukr) | Any | Below 1/4 bag | For frostings, dusting. Czech "mouckovy" is finer than American powdered. |
| Sugar -- brown (třtinový cukr) | Any raw cane | When bag runs out | For cookies, crumbles, caramel notes. |
| Baking powder (prášek do pečiva) | Dr. Oetker | Below 2 packets | Czech packets are usually 12g, designed for 500g flour. |
| Baking soda (jedlá soda) | Any | When box runs low | Different from baking powder -- needs acid to activate. |
| Vanilla extract or sugar (vanilkový cukr) | Dr. Oetker vanilkový cukr or real extract | Below 3 packets / 1/4 bottle | Czech baking uses vanilkovy cukr (8g packets). Real extract is better but more expensive. |
| Cocoa powder (kakao) | Any unsweetened | When container runs low | For baking and hot chocolate. Dutch-processed is darker and milder. |
| Dark chocolate (min 60%) | Any baking bar | When running low | For ganache, brownies, melting. Higher cocoa % = less sweet. |
Rotation¶
FIFO (First In, First Out): - New purchases go behind existing stock - When decanting into containers, don't just top up -- use the old stuff first
Checking dates: - Do a quick pantry scan once a month -- toss anything that smells off, is clumping badly, or is way past date - Spices don't spoil but lose potency -- replace ground spices every 6--12 months, whole spices every 1--2 years - Canned goods are safe well past "best by" dates (1--2 years) as long as the can isn't dented, bulging, or rusted - Dried pasta and rice last essentially indefinitely if kept dry
Near-expiry ideas: - Stale bread -- breadcrumbs (strouhanka) or croutons - Soft vegetables -- stock or soup - Overripe bananas -- banana bread or freeze for smoothies - Yogurt near date -- marinades (especially for chicken) or baking - Aging spices -- use double quantity, or make a spice blend / rub to use up faster
Current Stock¶
Updated by /meal-plan after each shopping trip or outcome log. Items listed here are omitted from shopping lists.
| Item | Quantity on hand | Last updated |
|---|---|---|
| (populate during first /meal-plan session) | — | — |