Paris Yank

User Tools

Site Tools

Trace:
paris_yank:eat:preparein:recipes:pantry_recipes

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revisionPrevious revision
Next revision		Previous revision
paris_yank:eat:preparein:recipes:pantry_recipes [2026/03/03 06:51] – [EU 72-Hour Minimum Requirement] parisyankparis_yank:eat:preparein:recipes:pantry_recipes [2026/03/04 06:35] (current) – [From Convenience to Emergencies] parisyank
Line 1: Line 1:
 ====== The Home Pantry ====== ====== The Home Pantry ======
-===== Convenience to Emergencies ======+===== From Convenience to Emergencies ======
  
 Everyone has days when a trip to the supermarket is impossible, your personal energy is low, or the fridge is nearly bare. Everyone has days when a trip to the supermarket is impossible, your personal energy is low, or the fridge is nearly bare.
-A well-stocked pantry turns those moments into no-drama meals. This pantry could even serve as an emergency store. + 
-Pantry cooking is a practical skill — part planning, part creativity — that saves money, reduces food waste, and keeps you fed with the least possible stress.+ 
 +A well-stocked pantry turns those moments into no-drama meals. A home pantry could even serve as an emergency store. To effectively use an emergency store, you must make the decision, as sang The Clash: [[Should I Stay or Should I Go]], to stay home where with careful preparation, there will be more resources and safety. If not, leaving home is a very heavy decision. 
 + 
 +>**Warning**: Advice to develop and use a **Home Emergency Pantry** assumes you have taken the decision to stay at home. 
 + 
 +In any case, pantry cooking is a practical skill — part planning, part creativity — that saves money, reduces food waste, and keeps you fed with the least possible stress.
  
  
Line 17: Line 22:
   - [[#recipe_list|Pantry Recipe List]]   - [[#recipe_list|Pantry Recipe List]]
   - [[#managing_ingredients|Managing Ingredients — Use Perishables Before They Spoil]]   - [[#managing_ingredients|Managing Ingredients — Use Perishables Before They Spoil]]
 +  - [[#Food Management During Power Outages]]
   - [[#see_also|See Also / What to Read Next]]   - [[#see_also|See Also / What to Read Next]]
  
Line 87: Line 93:
  
 === Food & Water === === Food & Water ===
-  * Drinking water — minimum **2 litres per person per day** (i.e. 6 litres per person for 72 hours). Store in plastic food-grade 'jerry cans' +  * **Drinking water** — minimum **2 litres per person per day** (i.e. 6 litres per person for 72 hours). Store in plastic food-grade 'jerry cans' 
-  * 'Gray Water'- used or non-potable water for washing and toilet flushing, for example. Fill bathtubs and any other containers at the first hint of water service disruption +  * **'Gray Water'**- used or non-potable water for washing and toilet flushing, for example. Fill bathtubs and any other containers at the first hint of water service disruption 
-  * Ready-to-eat or easy-to-prepare shelf-stable food (see [[#what_to_stock|Tier 1 staples]] below) +  * Ready-to-eat or easy-to-prepare **shelf-stable food** (see [[#what_to_stock|Tier 1 staples]] below) 
-  * Energy bars or high-calorie snacks that need no preparation +  * Energy bars or high-calorie snacks that **need no preparation** 
-  * Label Maker and Inventory List: especially for preparation. Helps to keep storage in order. +  * **Label Maker** and Inventory List: especially for preparation. Helps to keep storage in order.
-  * Infant formula or special dietary foods if needed+
  
 === Non-Food Items === === Non-Food Items ===
Line 104: Line 109:
   * Copies of **important documents**: ID, passport, medical prescriptions, insurance details, survival action plans   * Copies of **important documents**: ID, passport, medical prescriptions, insurance details, survival action plans
   * **Spare keys**   * **Spare keys**
-  * Warm clothing and a blanket +  * **Warm clothing** and a blanket 
-  * Basic tools: utility knife, whistle, duct tape +  * **Basic tools**: utility knife, whistle, duct tape 
-  * Sanitation supplies: hand sanitizer, toilet paper, waste bags+  * **Sanitation supplies**: hand sanitizer, toilet paper, waste bags
  
 > **Tip:** Store the non-food kit items in a single designated bag or box so that it can be grabbed quickly. > **Tip:** Store the non-food kit items in a single designated bag or box so that it can be grabbed quickly.
Line 208: Line 213:
   * Peanut butter or other nut butter   * Peanut butter or other nut butter
   * Tahini   * Tahini
-  * Tinned coconut cream+  * Canned coconut milk
   * Instant mashed potato (emergency only)   * Instant mashed potato (emergency only)
-  * Noodles: ramen, soba, rice noodles+  * Noodles: ramen (but not instant ramen), soba, rice noodles
   * Panko or dried breadcrumbs   * Panko or dried breadcrumbs
  
Line 227: Line 232:
 > //Freezer burn// degrades quality but does not make food unsafe — however, after 3–6 months most items lose significant flavor. > //Freezer burn// degrades quality but does not make food unsafe — however, after 3–6 months most items lose significant flavor.
  
-==== Long-life hardware to keep ====+==== Long-life Items to Keep ====
  
   * Bicarbonate of soda and baking powder (for emergency baking)   * Bicarbonate of soda and baking powder (for emergency baking)
Line 356: Line 361:
 A swollen or leaking tin may indicate Clostridium botulinum contamination. Do not taste-test; discard immediately and wash hands. A swollen or leaking tin may indicate Clostridium botulinum contamination. Do not taste-test; discard immediately and wash hands.
 )) ))
 +
 +{{anchor:Food Safety During Power Outages}}
  
 ==== Weekly "Fridge Audit" Habit ==== ==== Weekly "Fridge Audit" Habit ====
Line 367: Line 374:
  
 ----- -----
 +
 +====== Food Management During Power Outages ======
 +
 +===== Refrigerator =====
 +  * Keep door closed — stays safe for **4 hours**
 +  * Discard perishables (meat, dairy, leftovers) after 4 hours above 4°C
 +  * Use a thermometer to check — discard if above **4°C for 2+ hours**
 +
 +>**Tip**: Keep a small thermometer in the refrigerator and in the freezer.
 +>Better is to have a refrigerator connected to a network so temperatures can be monitored and warning levels can be set
 +===== Freezer =====
 +  * Full freezer holds temperature for **48 hours** (half-full: 24 hours)
 +  * Keep door shut — do **not** open unless necessary
 +  * Food with ice crystals remaining can be refrozen safely
 +  * Discard if temperature exceeded **-18°C** for more than 2 days
 +
 +===== Room Temperature =====
 +  * Safe foods: bread, crackers, peanut butter, canned goods, dried fruit, nuts
 +  * **Danger zone: 4°C – 60°C** — bacteria multiply rapidly
 +  * Perishables left out more than **2 hours** must be discarded (1 hour if above 32°C)
 +
 +===== Outdoor Storage =====
 +  * Only viable in **cold weather** (below 4°C consistently)
 +  * Risk of animals, contamination, and temperature fluctuations
 +  * Do **not** use as a substitute for a freezer — sun or wind can raise temps unpredictably
 +  * Never store outdoors above 4°C ambient temperature
 +
 +===== General Rules =====
 +  - ''When in doubt, throw it out''
 +  - Use coolers with ice or dry ice as a bridge solution
 +  - Dry ice keeps food frozen for **24–48 hours** (handle with gloves)
 +  - Block ice lasts longer than cubed ice in coolers
 +  - Eat refrigerated food first, then frozen, then pantry items
 +
 +===== Priority Consumption Order =====
 +  - Refrigerator perishables → Frozen items (once thawed) → Canned/dry goods
 +
 +----
 +
  
 ===== See Also / What to Read Next ===== ===== See Also / What to Read Next =====
paris_yank/eat/preparein/recipes/pantry_recipes.1772538713.txt.gz · Last modified: by parisyank