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Started By
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re: What pre-prepared prep do you usually choose to buy and not do yourself?
Posted on 1/6/20 at 9:57 am to rowbear1922
Posted on 1/6/20 at 9:57 am to rowbear1922
quote:
I find myself more and more using Kary's jarred roux. Grant it, I typically only do so when I don't feel like/have time to do my own.
If I plan out the meal well in advance, I'll plan on the additional time but if I am cutting corners, that's one of the first ones.
Kary's roux and Guidry's trinity .. saves a lot of time, and people love my gumbo.
2
Posted on 1/6/20 at 10:27 am to Hulkklogan
quote:
Kary's roux and Guidry's trinity
this
Posted on 1/6/20 at 10:59 am to SlowFlowPro
Roux.
Fight me.
Someone up there said frozen vegetables. I don't really count that as choosing not to do it yourself, as that's the kind of thing I use because fresh isn't available, not because of the ease. It's a necessary evil if I want corn on the cob or smothered green beans in February.
I've shied away from the pre-chopped trinity type stuff. I find they're just too watery for how I like to cook and they don't work well for me.
Fight me.
Someone up there said frozen vegetables. I don't really count that as choosing not to do it yourself, as that's the kind of thing I use because fresh isn't available, not because of the ease. It's a necessary evil if I want corn on the cob or smothered green beans in February.
I've shied away from the pre-chopped trinity type stuff. I find they're just too watery for how I like to cook and they don't work well for me.
This post was edited on 1/6/20 at 11:06 am
Posted on 1/6/20 at 11:12 am to Hulkklogan
quote:
Kary's roux and Guidry's trinity .. saves a lot of time, and people love my gumbo.
Same here.
Posted on 1/6/20 at 11:32 am to jamboybarry
quote:
Garlic is my #1.
Same here. I get the big arse jar of pre-diced garlic.
Posted on 1/6/20 at 11:36 am to SlowFlowPro
I buy the peeled garlic all the time... almost always have some on hand and it's so much easier than buying heads of garlic and peeling them myself.
ETA: And I always have a jar of minced on hand as well.
ETA: And I always have a jar of minced on hand as well.
This post was edited on 1/6/20 at 11:38 am
Posted on 1/6/20 at 11:57 am to LSUBoo
I spend the extra money for a pre-trimmed Brisket
Posted on 1/6/20 at 12:03 pm to SlowFlowPro
(no message)
This post was edited on 2/17/21 at 3:57 am
Posted on 1/6/20 at 12:06 pm to SlowFlowPro
We grew an herb garden this year and some of it I didn't like as much as the store bought/jarred variety. One of those items was basil. The fresh stuff was so strong that it was overwhelming to me. I prefer the mckormick stuff.
Posted on 1/6/20 at 1:26 pm to nerd guy
quote:
This and i discovered Costco's pesto a while back. That stuff is delicious.
I have a jar of that Costco pesto in my fridge right now. It freezes well. I spoon it into a zip top bag and press it flat. Once frozen, you can break off a piece as you need it.
Posted on 1/6/20 at 1:30 pm to SlowFlowPro
I refuse to halve Brussel sprouts on my own. I always buy them already cut.
I much prefer homemade pasta, but it can be a pain in the arse to do it every time so I still buy pre-made probably 20% of the time.
I also do not like buying store bought seasonings/rubs. I prefer to make them myself, but this is more of a hobby than it is anything else.
I much prefer homemade pasta, but it can be a pain in the arse to do it every time so I still buy pre-made probably 20% of the time.
I also do not like buying store bought seasonings/rubs. I prefer to make them myself, but this is more of a hobby than it is anything else.
Posted on 1/6/20 at 1:36 pm to SlowFlowPro
quote:
i just started doing stuff with tomatoes in the past year so i'm learning. when i make a marinara sauce i always go for good quality whole tomatoes in the can
Just watched the Good Eats from earlier this season where Alton makes Chicken Parm. He highly recommended San Marzano tomatoes DOP (protected designation of origin)
Posted on 1/6/20 at 1:38 pm to LouisianaLady
quote:
I don’t fry chicken at home. Too messy, and most places do a fine job.
I do occasionally on my back patio, but every time I finish I tell myself it wasn't worth the clean up.
Posted on 1/6/20 at 5:13 pm to colorchangintiger
I do sesame chicken at home every now and then... it comes out delicious but I am never certain that the mess is worth it.
Posted on 1/6/20 at 5:20 pm to SlowFlowPro
Canned diced tomatoes for gumbo and jambalaya.
Posted on 1/6/20 at 6:06 pm to rowbear1922
quote:
Kary's jarred roux.
quote:
Guidry's
This post was edited on 1/6/20 at 6:07 pm
Posted on 1/6/20 at 9:25 pm to SlowFlowPro
I used to make my own green salsa for al pastor, carnitas and various other dishes. Now i just buy herdez.
Posted on 1/6/20 at 9:28 pm to SlowFlowPro
quote:
reminds me of another one: pico de gallo
That's one thing i'll always make fresh, no matter what.
Posted on 1/7/20 at 2:39 am to SlowFlowPro
Pre-peeled boiled eggs for my potato salad. I hate peeling eggs.
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