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Shortcuts in the kitchen?
Posted on 8/27/17 at 7:06 pm
Posted on 8/27/17 at 7:06 pm
I use tobasco chili starter for my chili. Used to do an 8 hour crock pot chili from scratch, and I've found the tobasco stuff to be just as good and ready in like 20 min. I just add some onion, garlic, diced tomatoes, and beans.
I also keep a jar of the whole peeled garlic. Saving a few seconds of peeling fresh garlic is worth it to me.
I also keep a jar of the whole peeled garlic. Saving a few seconds of peeling fresh garlic is worth it to me.
10
Posted on 8/27/17 at 7:12 pm to GEAUXT
Chicken or beef base. Love the stuff and saves me hours making a stock.
Posted on 8/27/17 at 7:13 pm to prplngldtigr
Those Better than Bouillions are good but you have to be careful of the salt.
Posted on 8/27/17 at 7:16 pm to Martini
Yes , agreed and I do adjust for that , as well. Surprisingly , I find the flavor to have that certain depth you get with a homemade stock.
Posted on 8/27/17 at 7:17 pm to GEAUXT
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.
I'm a sucker for the Frontera cooking sauces sold in pouches.
I'm a sucker for the Frontera cooking sauces sold in pouches.
Posted on 8/27/17 at 7:32 pm to Martini
quote:
Those Better than Bouillions are good but you have to be careful of the salt.
Yes they are (salty) but we use them too. There is a pork one we put in our green beans that is nice.
We use a lot of Telma bullion in chicken, beef and vegetable flavors. Made in Israel and available in a few places, but mostly from Amazon.com. It has good flavor and doesn't seem to be quite as salty as most bullion cubes.
Posted on 8/27/17 at 7:38 pm to Martini
I use the BtB bases too. Just use them in place of salt and it works out ok.
Posted on 8/27/17 at 7:46 pm to GEAUXT
When making a roux, heat your oil to 350 before adding the flour. Will save you a shitload of stirring.
Tony's Brown Gravy Mix in the yellow can is a really good product for adding to your cooking liquids (pot roasts, etc.) also, makes a good gravy for Hamburger Steaks when you add to beef stock with smothered onions and mushrooms.
Tony's Brown Gravy Mix in the yellow can is a really good product for adding to your cooking liquids (pot roasts, etc.) also, makes a good gravy for Hamburger Steaks when you add to beef stock with smothered onions and mushrooms.
Posted on 8/27/17 at 7:54 pm to GEAUXT
I ain't gonna lie: sometimes I just buy the Guidry's chop instead of chopping onions and stuff.
This post was edited on 8/28/17 at 8:20 am
Posted on 8/27/17 at 8:14 pm to GEAUXT
Blue Runner red beans
It's my go-to cheat weekday meal
It's my go-to cheat weekday meal
This post was edited on 8/27/17 at 8:15 pm
Posted on 8/27/17 at 8:33 pm to GEAUXT
Real mashed potatoes in 10 minutes. For about $4, no washing, peeling, and boiling.
Posted on 8/28/17 at 7:27 am to dpd901
I read in America's Test Kitchen where he would start the roux with no oil, stirring the dry flour before adding oil once you start seeing some color. I tried it and it seemed to save a lot of time.
Posted on 8/28/17 at 9:21 am to CoachChappy
quote:
I ain't gonna lie: sometimes I just buy the Guidry's chop instead of chopping onions and stuff.
I don't find I can brown the pre chopped stuffed. Only time I'll use it is if I'm adding it to beans and I'm not trying to brown it, just sweat it down.
Posted on 8/28/17 at 9:24 am to GEAUXT
Stovetop pressure cooker. Red beans in 45 minutes and freshly made stocks is the biggest short cut I can think of.
Posted on 8/28/17 at 2:21 pm to GEAUXT
quote:
keep a jar of the whole peeled garlic.
I like the bags of fresh peeled garlic from the refridgerated produce section. I use that stuff all the time and IMO it tastes great.
Posted on 8/28/17 at 2:47 pm to Jibbajabba
I make my roux in the microwave
Posted on 8/28/17 at 3:39 pm to CoachChappy
quote:
sometimes I just buy the Guidry's chop instead of chopping onions and stuff.
Posted on 8/29/17 at 2:54 am to Richard Castle
Hi, shortcut in kitchen can be settlement with the taste.
Posted on 8/29/17 at 11:46 am to justinbrown
Thanks, Justin.
Posted on 8/29/17 at 1:25 pm to tlsu15
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