What are Basic Ingredients?

I use the term all the time, but I have never taken the time to answer the question: What are basic ingredients?

I use the term “basic ingredients” all the time in articles and videos, but I have never provided a definition. Moreover, when I google the term, I get answers that are all over the place. So, I thought it made sense to write an article about basic ingredients in an attempt to define the term. This will be useful for anyone in general, but I think most useful for people who want to “up” their cooking game, and for people just starting out in life, who are trying to make those important decisions at the supermarket.

Even more important than ingredients, is the cook’s knowledge of their use.

A Costly Trend

I often make the point that people seem to have lost the ability to prepare meals from “basic ingredients” in recent years. We see this in the rising proliferation of takeout foods options, but also in the growing consumer preference at the supermarket for instant foods, and for various types of premade or semi-prepared foods. In an age of increasing food prices, this growing trend only compounds the problem, because in addition to the cost of the basic ingredients, the consumer must also pay for the labor wastage, packaging and transportation associated with the preparation of the food. For anyone seeking to save money on food, considerable savings can be achieved by learning to cook with basic ingredients.

What are “basic ingredients”?

Basic ingredients are the raw materials that are used to make dishes, desserts, sauces, dressings, and other things. They vary between cultures, and even between households I suppose, but in general, I think it can be said that there are six main categories:

Baking

Baking ingredients are used for baking, although they can also be used for cooking sometimes. These can be used to make things like cookies, squares, cakes, biscuits, pies and breads. Some examples are flour, salt, sugar, cornstarch, baking soda, baking powder and yeast - although the list can get quite long depending on one’s skill and resources. For some of these (e.g. flour, sugar and salt) it makes sense to buy in bulk.

Produce

Any fruit or vegetable can be considered produce, and knowing how to prepare them can save a lot of money, but knowing how to use the inexpensive ones is also important. Examples of inexpensive fresh produce items are things like cabbage, turnip and carrots. Examples inexpensive frozen produce items are things peas, beans and corn. Examples of inexpensive dried produce items are things like mushrooms, raisins and peanuts. Examples of inexpensive canned produce items are things like tomatoes, beans, chickpeas, and tomato paste. All of these come at a relatively low cost, keep for a reasonably long time, and can be used to prepare a wide range of dishes.

Proteins

“Proteins” are ingredients that are high in protein. They often add a lot of flavor as well, but not always. Any sort of animal flesh - whether is it red meat, pork, poultry or fish, or eggs - will add a lot of flavor. Some meat alternatives like cheese also add a lot of flavor, whereas others, like tofu, tend not to be that big on flavor - but are a perfectly fine option, and can taste great in the right meal. Understanding what can be done with various protein options can dramatically enhance one’s diet, while also saving money. A good example of this is how a whole chicken can be used to make three meals for four people (breast is one meal, legs and wings are another, and the rest makes a soup). Understanding how to use proteins, not only for nutritional purposes, but to enhance the flavor of meals can make a big difference, and sometimes even a small amount is all that’s needed. For instance, there is a pasta meal that I make often with only a small tin of anchovies that is one of my family’s favorite things.

Starches

I am using the term “starches” here to refer to anything that is high in carbohydrates and will provide a key source of energy in a meal - such as rice, oats, pasta, cornmeal, squash, potatoes, beans, lentils, etc. There is overlap in some cases with “produce”, since potatoes and squash are obviously produce - but I think it makes sense to categorize them in terms of their typical function in a meal - which is to provide the starch portion of the meal. For most starch options, it often makes sense to buy in bulk - and to always buy more when they are on sale since they tend to keep for a long time. In recent years, many people have abandoned starches in their meals in the interest of cutting calories - but from what I have seen, this has had almost zero effect on the North-American waistline. Personally, I think they are a perfectly fine element in a meal when consumed in moderation.

Fats & Acids

Many dishes and desserts require fats, acids or both. Fats can be things like butter, lard, shortening, or vegetable oils. Acids tend to take the form of vinegars and cooking wine (or just leftover wine from last night’s party), but can also be things like lemon juice. At the most basic - I think one needs vegetable oil and white vinegar to make a range of dishes, but also some desserts, sauces, and salad dressings in combination with other basic ingredients. Of course, depending on one’s budget, the list can get more exotic with fine olive oils, and a range vinegars like balsamic vinegar and the black vinegar used in East-Asian dishes.

Flavor enhancers

For many meals, it is the application of flavor enhancers that gets things to that next level where everyone wants seconds. Many ingredients fall under this category. First off, there are spices like pepper, curry, turmeric, cumin, chili, paprika, cinnamon, nutmeg and cloves. Secondly, there are aromatics (which are also technically produce), like garlic, onions, carrots, celery, ginger and peppers. There are also herbs like parsley, oregano, thyme, sage, dill and rosemary. Finally, there are prepared sauces like mustard, ketchup, Worcestershire sauce, fish sauce, hot sauce and soy sauce. Having the right flavor enhancer, in the right amount, can make all the difference in the world.

Final Thoughts

There are likely many ways to categorize all the various types of “basic ingredients”, but I think the system above works well by laying them out in terms of function. How many you choose to add to your kitchen is a question of budget and taste. All of them have their place, and I would be hard pressed to choose just a handful of each (perhaps a subject for a future video). Learning to cook is all about learning to process, prepare and enhance the flavor of food. With a good knowledge of basic ingredients and how to use them, your cooking can go from zero to hero in a relatively short amount of time. Is there anything I missed? Please let me know in the comments!

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Here’s a video where I show how to get three meals out of one chicken: