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GEAUXT
USA Fan
Member since Nov 2007
21796 posts

Shortcuts in the kitchen?
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.


prplngldtigr
LSU Fan
just up da bayou from down
Member since Dec 2004
3388 posts

re: Shortcuts in the kitchen?
Chicken or beef base. Love the stuff and saves me hours making a stock.


Martini
North Carolina Fan
Clayton, GA
Member since Mar 2005
39384 posts

re: Shortcuts in the kitchen?
Those Better than Bouillions are good but you have to be careful of the salt.



prplngldtigr
LSU Fan
just up da bayou from down
Member since Dec 2004
3388 posts

re: Shortcuts in the kitchen?
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.


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hungryone
LSU Fan
river parishes
Member since Sep 2010
5931 posts

re: Shortcuts in the kitchen?
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.


MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
8592 posts

re: Shortcuts in the kitchen?
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.

Image: https://farm5.staticflickr.com/4372/35888858524_c3511c3a53_o_d.jpg


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20
Trout Bandit
LSU Fan
Baton Rouge, LA
Member since Dec 2012
6612 posts

re: Shortcuts in the kitchen?
I use the BtB bases too. Just use them in place of salt and it works out ok.


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dpd901
LSU Fan
Thibodaux
Member since Apr 2011
4644 posts

re: Shortcuts in the kitchen?
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.



CoachChappy
LSU Fan
Boudin Capitol of the World
Member since May 2013
13189 posts

re: Shortcuts in the kitchen?
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 at 8:20 am


Salmon
USA Fan
On the trails
Member since Feb 2008
56278 posts

re: Shortcuts in the kitchen?
Blue Runner red beans

It's my go-to cheat weekday meal
This post was edited on 8/27 at 8:15 pm


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52
Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
10854 posts

re: Shortcuts in the kitchen?
Real mashed potatoes in 10 minutes. For about $4, no washing, peeling, and boiling.


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atxfan
LSU Fan
Member since Jul 2004
1040 posts

re: Shortcuts in the kitchen?
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.


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10
CHEDBALLZ
South Central LA
Member since Dec 2009
13641 posts

re: Shortcuts in the kitchen?
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.


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20
ruzil
Southeastern LA Fan
Baton Rouge
Member since Feb 2012
10625 posts

re: Shortcuts in the kitchen?
Stovetop pressure cooker. Red beans in 45 minutes and freshly made stocks is the biggest short cut I can think of.


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30
Jibbajabba
LSU Fan
Louisiana
Member since May 2011
2346 posts

re: Shortcuts in the kitchen?
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.


Dale Doubak
LSU Fan
Somewhere
Member since Jan 2012
3577 posts

re: Shortcuts in the kitchen?
I make my roux in the microwave


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10
Richard Castle
LSU Fan
St. George, La.
Member since Nov 2012
1663 posts

re: Shortcuts in the kitchen?
quote:

sometimes I just buy the Guidry's chop instead of chopping onions and stuff.


justinbrown
Member since Aug 2017
11 posts

re: Shortcuts in the kitchen?
Hi, shortcut in kitchen can be settlement with the taste.


tlsu15
LSU Fan
Dallas
Member since Aug 2011
6192 posts

re: Shortcuts in the kitchen?
Thanks, Justin.


Fratigerguy
LSU Fan
Member since Jan 2014
3669 posts

re: Shortcuts in the kitchen?


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