re: Shortcuts in the kitchen?

Trinity gets started in microwave with some butter if I'm real busy

Doesn't happen often but it does happen

When making a gravy after a pot roast I just use cornstarch and a little water to thicken it up rather than do a blonde flour roux.

Pre-browned flour for Roux.

Pressure cooker for roasts, stocks, P-Nuts

Jaccard mechanical meat tenderizer for meats

National auto Rice steamer

Vita-Mix for puree, margaritas, etc.

quote:

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No way to pre peeled or pre chopped garlic. I can get behind Better than Bouillion and the infrequent use of Kitchen Bouquet, but prefab garlic does not taste good.

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The stuff in a jar is not like garlic. I'd rather use granulated garlic. The stuff in a jar has been dehydrated and then reconstituted, according to Tom Fitzmorris.

Now I do buy the pre-peeled stuff in the produce section - that's real garlic, just with a few preservatives added to extend refrigerator life.

Sometimes I buy pre-ground wheat.