You’ll notice throughout this book that some recipe lists run longer than five lines. That’s because there are a few items that we don’t include in our five-ingredient counts. These are essentials that are so basic we feel comfortable assuming every kitchen always has them on hand. What are they? There are four items on the list, some of which you can customize as you wish.
1. WATER
2. SALT
When we say “salt,” we’re referring to traditional table salt, and we don’t count it. Many cooks regularly use kosher salt instead, preferring it for its more predictable “pinch” measure—feel free to do so. But if a particular recipe requires kosher salt, we’ll name it specifically, and include it in our count.
3. PEPPER
Black pepper is a go-to kitchen staple, and we don’t count it. However, if a recipe demands freshly cracked black pepper, we will name it and count it. Cracked pepper gives the freshest flavor, but not everyone owns a pepper mill.
4. OIL
Three oils make our “don’t count” list: Vegetable oil, canola oil and regular olive oil. Vegetable and canola oil are highly versatile and can be used interchangeably. They don’t have a strong flavor and do have a high smoke point, which makes them ideal for frying, sauteing and baking. Regular olive oil adds a hint of fruity flavor and can be used for light sauteing, roasting, and dressings and sauces. Extra virgin olive oil, on the other hand, has more specialized uses due to its low smoke point, and will be specified (and counted!) when it’s needed for the recipe.
We also don’t include optional items when counting ingredients. We view these items as suggestions—either as garnishes or as a complement—but they aren’t necessary to make the recipe, so you can easily leave them out. Also, you can always swap them out for your own preferred finishing touches.