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39
in the test kitchen
THE TEST KITCHEN PANTRY
Broth
Canned Beans
Canned Tomatoes
Canola or Grapeseed Oil
Any neutral oil is ok
Olive Oil
Onions
Yellow onions are easier to peel; white ones are
milder; red ones are sweeter and look prettier
Pasta
Pasta Sauce
Emeril’s, of course
Potatoes
Keep onions and potatoes away from each other
in the pantry. When stored together they create a gas that
causes both to spoil faster.
Red and White Wine Vinegar
Louisiana Long Grain White Rice
White and Cider Vinegar
IN THE FRIDGE
Butter
Eggs
Green Onions
Herbs
Except basil, that goes on the countertop
Milk
ON THE COUNTER
Basil
Trim the stems, place in a glass of water (like you
would do flowers), and loosely cover with a plastic bag
Cucumbers
Eggplant
Garlic
Ginger
Lemons
Limes
COOL, DRY SPOT ON THE SPICE RACK
Allspice
Basil
Bay Leaves
Black Peppercorns
Cajun Seasoning Blend
A spicier blend than Essence of
Emeril
Cayenne Pepper
Chili Powder
Dried chilies, cumin, coriander and oregano
Cinnamon
Ground and stick
Cloves
Cumin
Curry Powder
A blend of up to 20 spices including coriander,
cumin and turmeric
Dill
Essence of Emeril
The Original!
Filé
Garlic Powder
Ginger
Kosher Salt
Magic Seasonings
From Chef Paul Prudhomme
Nutmeg
Old Bay
Oregano
Paprika
We especially love the Smoked Spanish paprika,
Pimenton
Red Pepper Flakes
Rosemary
Saffron
For paellas
Sage
Sesame Seeds
Tarragon
Tony Chachere’s
Thyme
Various
Chicken rubs, seafood rubs, etc.
a recipe a bit differently, which keeps it
interesting and keeps us, as chefs, fresh.
Every day is different. Each new project
gives us an opportunity to learn something
— a new technique, flavor combination, or
unique use for an ingredient. We also have
the opportunity each year to work with
the visiting chefs for Carnivale du Vin,
Emeril Lagasse Foundation’s largest annual
fundraiser each fall.
OUR FIRST KITCHEN TIP IS KEEP
YOUR KNIVES SHARP.
The easiest
way to cut yourself is with a dull knife
because you’re using too much force, and as
everyone knows, a sharp knife is the secret
to making quick work of chopping onions.
We also clean as we go. That’s my second
tip. CLEAN. AS. YOU. GO. My third
tip? Have fun in the kitchen! And don’t be
intimated by a recipe. If you like pecans, but
a fish-crust recipe calls for macadamia nuts,
you can use pecans. You should use pecans.
Especially if they’re local.
Before a dish leaves any Emeril kitchen,
it has to look just right. That includes our
Test Kitchen. We now photograph every
dish we make in the Test Kitchen, so when
we approach a recipe, we think about what
a dish will taste like, which is the most
important thing, but also what it will look
like when it’s done.The days of the dramatic
plates — haystacks of onions reaching six
inches off the plate — are thankfully over.
Some days there are challenges, but with
a boss like Emeril and team members like
Stacey and Kamili, we can always make it
happen. Emeril’s passion is infectious and
his creativity constantly keeps us energized.
(left to right) Chefs Charlotte Martory, Stacey Meyer, Kamili Hemphill
