Delicious shortcuts challenge update

Cooking Discussions Cooking, Cookbooks, Ingredients
81

In bulk!

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82

Microwave rice.

I know, I know. But when theres just two of us, and dammitiforgottomakerice strikes, its an easy solution

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83

i can’t abide jarred minced garlic, but i do reach for this Italian garlic puree when i’m in a hurry. it’s the closest to fresh minced that i’ve found. really good product that keeps well and is always in the fridge.

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84

Costco for the win.

I still use garlic cloves as our CSA has been giving out 3 heads of it a week for a month And I still have a pound of garlic scapes to work through

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85

It’s a decent sub. You could do better by keeping a peeled thumb of ginger in the freezer.

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86

Interested. I do keep ginger in the freezer, but unpeeled. Does the peeled ginger oxidize (brown) when you store it in the freezer?

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Oh, I have a rope of garlic bulbs right now. I never can work through them all 


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Mmm, I don’t remember. It’s been a while. Sometimes I left the skin on but I’ve become pickier about that now and wouldn’t. I go through it pretty fast and keep mine in the fridge to mold :rofl:

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89

I’ll probably stick with my frozen grated and then move it to a jar of sherry for the fridge.

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Interesting idea, I hadn’t thought of that. I should probably keep a few of my jarred alfredo sauce ideas to myself

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That sounds impossibly, sinfully rich

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One of my home-alone-hungry-need-something-nostalgic-guilty-pleasures. You can even buy the cheese powder separately, in a can like the green can parmesan

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93

It works with light cream cheese :grin:
Not sure if this is the exact recipe I’ve made, but it seems like the right proportions: https://cookieandkate.com/best-queso-recipe/#tasty-recipes-38485-jump-target

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94

The bulk stores have huge vats of cheese powder! :joy:

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95

I’m totally OK with Velveeta in queso (and in a few particular mac and cheese recipes).

I like Bon Ap’s version (no Ro-tel required).

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96

On the fourth question, there should have been an “all the above” option

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I make my BĂ©chamel or “white sauce” using potato starch (片栗çȉ/katakuriko in Japanese because that’s where I am currently living) not flour. The potato starch doesn’t need to be “cooked” to get rid of that “raw” taste and doesn’t lump/clump. The only thing to worry about is that if you overheat it, it loses its thick consistency.

And when I make such sauces for things like seafood gratin, I used the oil saved from cans of tuna, not butter. The “umami” is there and the flavor imparted from the tuna doesn’t clash with the flavors of the other seafood in the dish.

I absolutely know this is all sacrilege, but I’m usually just cooking for myself and if it’s for others to share with me, they’ve never complained or even mention it. In fact, I actually get requests to make such dishes when friends visit!

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You say that potato starch doesn’t need to be cooked to get rid of the raw taste, but I disagree. I have found that cooking potato starch for a few minutes before adding the milk helps to improve the taste and texture of the sauce.

What about the oil saved from cans of tuna instead of butter in your sauces - I think that butter adds a richer flavor and creamier texture. Additionally, the tuna oil may impart a fishy flavor to the sauce, which may not be desirable for all dishes((

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99

Adding diced bacon to jarred pasta sauce for a quick Amatriciana.

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100

hmm i also use this