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Started By
Message
short cuts, instants, time savers...
Posted on 12/22/08 at 12:11 pm
Posted on 12/22/08 at 12:11 pm
What items have you found to be "just as good as from scratch" and which ones just don't cut it?
Here are some of mine:
Spaghetti Sauce...Monjounis is better than anything I can make so it comes out of the jar.
Minced garlic (jar)..I hate dealing with presses but garlic powder is a waste. Minced is OK.
Stocks...I freeze seafood stock from prior meals but for chicken or beef I use the canned broth (reduced salt).
Coffee..instant is no good. Tastes nothing at all like fresh brewed.
Mashed potatoes... Although I can tell home made from the instant flakes I think they both taste good.
Roux...tried roux from a jar once..never again.
Beef Jerky...a fun thing to make once a year.
Orange Juice... too much squeezing for too little juice. I go with Minute Maid.
Here are some of mine:
Spaghetti Sauce...Monjounis is better than anything I can make so it comes out of the jar.
Minced garlic (jar)..I hate dealing with presses but garlic powder is a waste. Minced is OK.
Stocks...I freeze seafood stock from prior meals but for chicken or beef I use the canned broth (reduced salt).
Coffee..instant is no good. Tastes nothing at all like fresh brewed.
Mashed potatoes... Although I can tell home made from the instant flakes I think they both taste good.
Roux...tried roux from a jar once..never again.
Beef Jerky...a fun thing to make once a year.
Orange Juice... too much squeezing for too little juice. I go with Minute Maid.
7
Posted on 12/22/08 at 12:22 pm to Zach
Microwave roux - still make it from scratch, oil & flour, but cook it in the microwave, saves time and comes out the same
Posted on 12/22/08 at 12:23 pm to maggie d
quote:
Microwave roux - still make it from scratch, oil & flour, but cook it in the microwave, saves time and comes out the same
Do you care to share the specifics on this?
Posted on 12/22/08 at 1:31 pm to Zach
Coffee..instant is no good. Tastes nothing at all like fresh brewed.
There's NOTHING like fresh brewed...
I'll use the bottled lemon juice in a pinch, but using the real thing is actually easier.
There's NOTHING like fresh brewed...
I'll use the bottled lemon juice in a pinch, but using the real thing is actually easier.
Posted on 12/22/08 at 1:41 pm to TigerWoody
1/2 cup flour, sifted
1/2 cup oil
I put the oil in a 2 cup (use a big one because it will overflow if you don't) pyrex measuring cup, then sift the flour into the oil, wisking with a wire wisk - then microwave for 5 min, take it out (with a pot holder - its super hot) and stir with the wisk, continue to heat intervals until its the darkness you want - I like mine at 6 min total - I stir at 5 just to make sure its not over done. Also may vary depending on your microwave.
1/2 cup oil
I put the oil in a 2 cup (use a big one because it will overflow if you don't) pyrex measuring cup, then sift the flour into the oil, wisking with a wire wisk - then microwave for 5 min, take it out (with a pot holder - its super hot) and stir with the wisk, continue to heat intervals until its the darkness you want - I like mine at 6 min total - I stir at 5 just to make sure its not over done. Also may vary depending on your microwave.
Posted on 12/22/08 at 2:08 pm to Zach
Going the semi-homemade route, like adding fresh bell peppers to a jar of spaghetti sauce.
Posted on 12/22/08 at 2:13 pm to Zach
quote:
Minced garlic (jar)..I hate dealing with presses but garlic powder is a waste. Minced is OK.
jarlic is ok to use for juice, but the flavor is so muted i prefer to just chop fresh garlic myself. if i wanted the roasted garlic flavor, i'll just wrap in foil and throw in the oven, and then smash with a knife. i hate garlic presses too.
i like beignets out of the box...just add water, then fry. SO easy, and good.
i second the spaghetti sauce. making sauce from scratch is cool when you have a long time, but trying to whip some up for dinner quickly...cant beat the jar.
Posted on 12/22/08 at 2:32 pm to maggie d
quote:
maggie d
Thank you! That is alot faster than on the stove. And I assume no difference in taste?
Posted on 12/22/08 at 2:36 pm to TigerWoody
It taste the same - plus I've probably cooked it 500 times now and I've only burned it once. Note, it will keep cooking for a few minutes if you just leave it sitting on the counter, so use it right away or cook it a little less if your going to let it sit.
Posted on 12/22/08 at 2:41 pm to maggie d
Can't wait to try it!
Posted on 12/23/08 at 12:35 am to Zach
I'm not a jar garlic fan either, but I do have a shortcut that makes chopping up a clove or two (or six) quicker: put a paper towel on your cutting board and place the garlic cloves on the paper towel; fold the paper towel over the garlic and then smash the cloves with the side of your knife; unfold towel and extract and peel the cloves, leaving all of the mess on the paper towel.
Posted on 12/23/08 at 12:50 pm to Zach
Spaghetti Sauce--Agree
Mashed potatoes--The new kind from the frozen food section that you steam and mash are actually good.
Roux--never again from a jar, microwave is good.
Orange Juice--I am also a minute maid fan, Can't stand all the pulp
I don't want to chew my juice.
The frozen raw breaad dough that you thaw and bake it just as good as home made IMO.
Mashed potatoes--The new kind from the frozen food section that you steam and mash are actually good.
Roux--never again from a jar, microwave is good.
Orange Juice--I am also a minute maid fan, Can't stand all the pulp
I don't want to chew my juice. The frozen raw breaad dough that you thaw and bake it just as good as home made IMO.
Posted on 12/23/08 at 5:18 pm to osunshine
Gonna try that bread idea.
Posted on 1/2/09 at 7:17 pm to Zach
Prego traditional and Bertollis tomato and basil are my favorite jar sauces for pasta and for dipping. potatoes from the freezer are just like home made, add half n half instead of milk while beating them with a hand mixer. 
Posted on 1/2/09 at 8:09 pm to Zach
I agree with most of this, but canned spaghetti sauce is not better than my simple sauce - Mushrooms, onions, bell peppers, crushed tomatoes, tomato paste, diced tomatoes, pinot grigio, ground beef, salt, pepper, minced or crushed garlic, olive oil, and sugar (optional).
Instead of olive oil, I added bacon grease to it one time when I cooked it at a tailgate and everyone went ape shite over the flavor.
Instead of olive oil, I added bacon grease to it one time when I cooked it at a tailgate and everyone went ape shite over the flavor.
Posted on 1/2/09 at 8:17 pm to ILikeLSUToo
Fresh garlic is much better than jar and not a real problem. I do it five times a week.
Mashed potatos is the easiest thing in the world and almost as fast as instant and much better tasting.
Orange juice I'll give you that one.
Spaghetti sauce is easy too but I do believe their are some good jarred ones or at least some good fresh ones.
Mashed potatos is the easiest thing in the world and almost as fast as instant and much better tasting.
Orange juice I'll give you that one.
Spaghetti sauce is easy too but I do believe their are some good jarred ones or at least some good fresh ones.
Posted on 1/2/09 at 8:47 pm to Martini
Monjunis' bottled sauce is pretty good. I actually think Prego makes some good ones too. Can't stand ragu though. Not sure why.
Posted on 1/2/09 at 8:50 pm to Martini
I've used jarred spag sauce before, but as a base for the sauce, sort of like using tomato paste/sauce.
I despise jarred garlic. The shortest cut I will take on that is to use the already peeled garlic from the grocery because I hate peeling it, but it loses it's zest, I think.
I've used jarred roux when time is lacking. It's acceptable.
My shortcuts are things like using Mamie's cheese wafer dough for cheese straws or buying one of the tortes from Culinary Secrets rather than making one myself or even a brie already wrapped in puff pastry.
I also sometimes use frozen greens for Gumbo Z'herbes. They are higher quality than I thought they were.
I know I have some others, but I can't think of them right now.
I despise jarred garlic. The shortest cut I will take on that is to use the already peeled garlic from the grocery because I hate peeling it, but it loses it's zest, I think.
I've used jarred roux when time is lacking. It's acceptable.
My shortcuts are things like using Mamie's cheese wafer dough for cheese straws or buying one of the tortes from Culinary Secrets rather than making one myself or even a brie already wrapped in puff pastry.
I also sometimes use frozen greens for Gumbo Z'herbes. They are higher quality than I thought they were.
I know I have some others, but I can't think of them right now.
Posted on 1/2/09 at 8:57 pm to Gris Gris
quote:
short cuts, instants, time savers...
quote:
I know I have some others, but I can't think of them right now.
Sometimes I leave out the ice and mixer when I make a vodka.
saves time.
like now.
just sayin...
Posted on 1/2/09 at 9:45 pm to osunshine
The frozen biscuits. I think they are better than bisquick and I know they are better than canned .
.
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