Bittman Tells Us What's "Out" and "In" for 2009

(Photo courtesy of Omnivoracious' Amazon Blog)

On January 6, Mark Bittman offered readers of the Dining & Wine section of the New York Times his opinion regarding the "Out" and "In" pantry staples of 2009. My contributions to the world of writing about food are mere blips on the radar in comparison to Bittman's, so I was highly interested to see what he had to say. As with anything else, I'm never going to learn anything unless I begin to question what's already out there and to form some opinions of me own. I've documented my reactions to Bittman's list here.

OUT: Packaged bread crumbs or croutons

Instead, Bittman suggests making fresh bread crumbs and croutons. The idea of making fresh bread crumbs is really appealing because you can season them any way you want or make them from bread you have on hand. I made fresh bread crumbs for use in my Eggplant-Stuffed Mushrooms, so I hear what Bittman's saying. However, if I'm severely pressed for time, I'd probably still reach for my canister of packaged bread crumbs.

OUT: Bouillon cubes or powder, or canned stock

I'll admit it. The sodium content alone in bouillon cubes or powder scares me so much that I'll very rarely use it. With that said, I will also confess that I do have a package of chicken-flavored bouillon in my cabinet right now. The reason why escapes me, but I know that it's in there. What confuses me here is Bittman's stance that canned stock is "out." Especially since I was under the impression that there are some really great brands of stock and broth available in the grocery store these days. So, instead of relying on canned stock, I'm supposed to "simmer a carrot, a celery stalk and half an onion in a couple of cups of water for 10 minutes." Guess I'll have to try it before I knock it, right?

OUT: Aerosol oil

I definitely agree with Bittman on this one and have never really understood the appeal for aerosol oil. His suggestion to use a "hand-pumped sprayer or even simpler, a brush" makes so much sense. I realize that using a vegetable spray may seem like a good idea for people who are looking to cut calories or cholesterol, but you have to consider how those sprays are made, right? Not exactly natural, in my opinion!

OUT: Bottled salad dressing and marinades

I'm not sure how I feel about this one. For the most part, I make my own dressing at home because I like experimenting with different combinations of oil and vinegar. But I'm not exactly against using a bottled salad dressing as a marinade for chicken before grilling it off. In this case of this suggestion, I'd probably say to use bottled salad dressing and marinades sparingly and to make it fresh when possible. Though, I suppose I could say that about everything on this list!

OUT: Bottled lemon juice

Wow. I think the last time I used bottled lemon juice was back in high school when I convinced myself I'd look good with highlights. Yes, I used the lemon juice on my hair. The results weren't so pretty, so you can imagine where I stand on this one! ;-)

OUT: Spices older than a year

This makes complete sense. Of course, if left to sit unused, dried spices will lose their flavor and, in some cases, their color. Although Bittman recommends tossing spices that are a year old, I've heard that dried spices should be replaced in six-month intervals. Which is it? Sure, the "In" to this "Out" is the recommendation to use fresh spices. For me, that would be tough since I'm on a strict budget lately. But I can dream about the possibility of having fresh spices at my fingertips someday, can't I? Ahhh, what a lovely dream...

OUT: Dried parsley and basil

I definitely agree here! Fresh parsley adds so much to a dish, from a brightness you can taste (I should go into marketing) to a splash of color. And fresh basil? I love it!! I must eat a ton of fresh basil during the summer. Ripe tomatoes, fresh mozzarella, basil, and olive oil? Can't beat that! Plus, adding fresh basil to a tomato sauce is, in my opinion, far superio than adding dried basil. Whole new layer of flavor there.

OUT: Canned beans (except in emergencies)

Bittman asks readers to consider making the switch from canned beans to dried beans since they are "more economical, better tasting, space saving and available in far more varieties." While all of those reasons may be true, most people just don't have the time required to prepare dried beans before cooking. I know I certainly don't! I've only ever cooked with dried beans a few times, so I'm not inclined to forego the convenience of using canned beans just yet.

OUT: Imitation vanilla

I didn't need to read the New York Times to figure out that imitation vanilla is a bad idea. Bittman suggests vanilla beans, which I've always wanted to buy and keep in my kitchen but haven't been able to justify the expense given the limited amount of baking I do. This is something I'm going to have to get over as soon as possible. So, in 2009, I vow to bring on the vanilla beans! (Someone will have to hold me to that or I'll forget!)

OUT: Grated imitation "Parmesan"

Included in this "Out" are other pre-grated cheeses, and I have to agree with Bittman once again. While buying blocks of cheese to grate at will ensures you won't be compromising on flavor, it's also much more economical. And don't be scare if mold should start to form. Just scrape it off and continue using! (That's allowed, I promise.) Plus, you can get more bang for your buck by saving the rinds of the cheese and using them to enrich homemade soup. You just can't go wrong with saying goodbye to grated imitation cheese and saying hello to the real thing.

OUT: Canned peas

Rather than using canned peas, use frozen peas. I agree. Canned peas smell funny and taste like, well, the can. Better to go with the frozen version when possible, which should be on more occasions than not. I should note that Bittman extends this "Out" to also include other canned vegetables. Again, I agree. Except when it comes to preparing green bean casserole at Thanksgiving. For me, it's just not the same if you make the casserole with anything but canned green beans. It's a textural thing.

OUT: Tomato paste in a can

Is there anyone out there who can provide a reason as to why canned tomato paste doesn't come in smaller cans? Are there canning regulations that consumers don't know about? Because I can't remember the last time I used an entire can of tomato paste. I've been using Bittman's "In" suggestion, tomato paste in a tube, for years, simply because it just makes sense. Squeeze out what you need and then reseal the tube. Unless you know you're going to use the whole can, go with the tube. You'll feel better about yourself.

OUT: Premade pie crusts

Premade products have added value. Using a premade pie crust saves you time, so, of course, it's tempting to reach for it when you're trying to whip up a quick dessert. But making a graham cracker crust from scratch is so much better and it doesn't take all that long to do. So, if you can, follow Bittman's advice and leave the premade crust on the shelf in the grocery store.

OUT: Cheap balsamic or flavored vinegars

Apparently, what's "In" is sherry vinegar. Now, to be perfectly honest, I don't have that much experience in cooking with sherry vinegar. I'm too attached to my balsamic vinegar. But, if Bittman says sherry vinegar is "more acidic and more genuine than all but the most expensive balsamic," then I'm going to have to believe him. So, I'm going to interpret this snippet of advice to mean to get rid of any vinegar in the cupboard that's not on the more expensive end of balsamic vinegars or that's not sherry vinegar. Hmm... I wish I knew where he stood on malt vinegar. Don't think I could imagine eating French fries in the summertime without it!

OUT: Minute Rice or boil-in-a-bag grains

I'm sure we've all figured out by now that Bittman is advising against the convenience items. Rather than these quick-fix grains, he wants us to stock our pantries with "genuine grains," the ones that take longer than five minutes to cook. I can understand that. I used to be intimidated by rice because I'd always wind up overcooking it or undercooking it. Using Minute Rice was very appealing because I could rarely mess it up. However, I'm stubborn and I didn't want to always fall back on the Minute Rice. While I could have purchased a rice cooker and gone that route, I kept trying and eventually perfected my method of cooking rice. So, for now, no boil-in-a-bag grains in my kitchen!

OUT: "Pancake" syrup

Okay, for folks who are new, I'm from New England. "Pancake" syrup or imitation syrup is just unacceptable. There is nothing like REAL maple syrup. Aunt Jemima won't be offended if you abandon her for real maple syrup. Just the smell of the stuff brings back so many wonderful memories for me that I think it's more than worth it to have some in the kitchen!

While I've questioned some of Bittman's suggestions, it looks like I agree with his list for the most part. I don't see anything wrong with taking a shortcut here or there when necessary, but if you have the time to devote to cooking from scratch and/or with real/genuine ingredients, do it. Both you and your food will benefit from it!

I'm dying to know, how you feel about Bittman's "Outs"? Or about my reactions to those "Outs". So, leave a comment and share your thoughts!

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