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Post by lagatta on Sept 22, 2009 1:09:26 GMT
What shortcuts or cheats are part of your cookery? A favourite sauce (such as Patak's, or one of the "President's Choice" sauces we get here or the equivalent elsewhere? Good frozen foods? This came up earlier about modern reluctance to spend hours cooking from scratch. And what shortcuts or cheats do you find not kosher at all, as they denature the dish or make it unpalatable?
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Post by imec on Sept 22, 2009 2:26:12 GMT
Of late, I've been dressing a Caesar Salad like this:
Squirt a bit of Kraft Creamy Caesar dressing on the romaine, then a bit of olive oil (EVOO ;D), then some lemon juice and then toss with freshly grated parmesan - add the croutons last so they don't get soggy.
(Great thread idea lagatta - I've been meaning to start one like it. Thanks!)
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Post by bixaorellana on Sept 22, 2009 2:28:47 GMT
Even though I make my own beans and frequently make refried beans with them, I also use canned refried beans. I also use canned corn for a quick salad I like.
If I want to make stir-fry, I substitute chayote slices for snow peas and jícama for water chestnuts.
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Post by fumobici on Sept 22, 2009 2:37:36 GMT
If you have a bakery or pizzeria that sells fresh pizza dough you like, that's good for at least one super easy meal a week.
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Post by fumobici on Sept 22, 2009 2:50:41 GMT
Even though I make my own beans and frequently make refried beans with them, I also use canned refried beans.. Most canned refrieds are OK, some are good. TJ's has decent cheap canned refrieds in pinto or black. I once was in a Mexican grocery in E Washington and say dried refrieds in a bag, like granules. They cost nothing really so I bought a bag and while I never bought another bag, they were surprisingly unhorrible. Anyone have a strong preference between canned vegetarian refrieds and those with lard? I think it's subtle. |
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Post by lola on Sept 22, 2009 3:06:51 GMT
The veg kind taste fine to me. I once took refried beans made from cans and a lot of lard to a potluck in northern New Mexico, but was ashamed to admit the recipe to my Hispanic coworker who said they were really good.
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Post by cristina on Sept 22, 2009 3:11:48 GMT
I buy fresh pizza dough from a local pizza place. $4 worth makes 4 pretty good sized personal pizzas. I could make my own dough (and I like making breads), but I never think about it in advance. I have also found pre-diced onions in the produce aisle. I'm sure there are many reasons why I shouldn't buy them, but my hatred of dicing onions isn't one of them. The person who thought of pre-diced onions deserves a very special award, IMO. Finally, I found anchovy paste in a tube. At least I don't throw away half a can of anchovies on the few occasions that I need one anchovy. One thing that I refuse to do (sorry, imec) is to use bottled dressing. I actually find most any kind of dressing to be pretty easy to make, although I know we all have different levels of tolerance for what we're willing to do in preparation of any food. And I have only a few simple dressings that turn me on. After a heart attack (not mine), I am mostly vigilant about salt and sugar and so mostly stay away from prepared foods. Except for anchovy paste and diced onions.  |
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Post by imec on Sept 22, 2009 3:13:42 GMT
If you have a bakery or pizzeria that sells fresh pizza dough you like, that's good for at least one super easy meal a week. We do this every week. |
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Post by lola on Sept 22, 2009 3:16:31 GMT
I make bread dough using that NYTimes crusty bread recipe where you just throw it all in, don't knead or anything. The dough will keep just fine in the refrigerator for a week for pizza or ciabatta. www.nytimes.com/2007/11/21/dining/211brex.html |
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Post by cristina on Sept 22, 2009 3:47:45 GMT
I make bread dough using that NYTimes crusty bread recipe where you just throw it all in, don't knead or anything. The dough will keep just fine in the refrigerator for a week for pizza or ciabatta. www.nytimes.com/2007/11/21/dining/211brex.htmlThis requires a certain level of organization.  |
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Post by fumobici on Sept 22, 2009 4:00:55 GMT
That certain level being low enough that even I'm tempted to try it  I don't think I could use it for pizza though as I prefer virtually unleavened dough for that. A friend works at a pizzeria and they make a thin crust dough that is once rolled out is hardly different than a big flour tortilla, which is exactly how I prefer my crust. The delineation between pizze and quesadillas gets hazy there, but I'm OK with that. |
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Post by cristina on Sept 22, 2009 4:09:03 GMT
That certain level being low enough that even I'm tempted to try it I don't think I could use it for pizza though as I prefer virtually unleavened dough for that. A friend works at a pizzeria and they make a thin crust dough that is once rolled out is hardly different than a big flour tortilla, which is exactly how I prefer my crust. The delineation between pizze and quesadillas gets hazy there, but I'm OK with that. I'm a thick crust person. Slightly undercooked, even. I really do like bread making and I do think that making bread dough for the week's needs can be fun over the weekend (although I admit to having a stand mixer, which makes it a bit easier.) But I always find myself engaged in other things over the weekend and so I skip making the pizza dough. About once a month I actually make bread. But it is just too easy to buy the pizza dough. At least for me, since the pizza place is 2 blocks away. |
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Post by hwinpp on Sept 22, 2009 4:20:12 GMT
There are two things I know of. We buy minced fish at the market instead of buying whole fish and mincing it at home. Strangely enough if we want pinced pork my girlfriend does buy a cut of pork and I have to mince it. The other thing is curry pastes. We buy ready made curry pastes from the supermarket, usually Mae Ploy or Lobo brand. They are available in Europe and probably North America. We could buy home- made curry paste at the market but I'm told they aren't as good ( ), though I would give them a try. |
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Post by Deleted on Sept 22, 2009 4:23:59 GMT
I buy frozen vegetables regularly, especially in the winter. That way I don't have to worry about whether there are in season or not and if the price is going up or down.
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Post by lagatta on Sept 22, 2009 13:45:12 GMT
I never liked frozen vegetables here before (odd waxy texture) they were always much better in France - but now we get some that are much better than before; guess the freezing technology has improved. There are "President's Choice" petits pois and edamame that are very good indeed.
I was delighted to see frozen kale in a shop (not a big supermarket). That is a staple in the Netherlands, and it is a nutritional powerhouse. Freezing actually improves the texture and flavour of kale (the same thing or something similar is used in Portuguese caldo verde) because it is a very tough vegetable so if not frozen beforehand, it has to be overcooked to make it tender enough. I had never seen it here - lots of Portuguese people patronize that shop, so probably they are making caldo verde with it.
Hwinpp, it is called Grünkohl in German, but it is Boerenkool (farmer's cabbage) in Dutch.
Unfortunately, I haven't found any bakery pizza dough around here I'm happy with. Guess I'm very fussy - I live in "La Petite Italie" so there are certainly several suppliers within a block or two.
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Post by tillystar on Sept 22, 2009 14:08:34 GMT
I love cooking properly but also use loads of shortcuts. Sometimes I just have better things to do with my time and energy, especially on the days we both get in from work at gone 7pm. I never make pasrty, the supermarket makes it and I roll it out. I am not very discerning in the pastry department and frankly cannot be bothered. I always have frozen veg in the freezer - sweetcorn, peas, green beans and peppers. There is always a quick meal to be if necessary. As mentioned in the OP Pataks curry paste is fine for a midweek dinner now and then as is a quick pasta with a ready made pesto. I am sure there are loads more I can't think of right now. Oh I will admit to the serius crime of buying ready chopped packs of mixed casserole vegatables (carrots, potatoes, swede, onion) when I really can't be faffed. I am sure I am going to culinary hell |
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Post by lagatta on Sept 22, 2009 14:20:13 GMT
Alas we don't have the good frozen puff pastry you can find in the UK, France or elsewhere in Europe. Mixed casserole vegetables are fine - why not? Go to kerouac's friendly Picard site and see how many varieties they have in France! www.picard.fr/ |
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Post by imec on Sept 22, 2009 14:31:42 GMT
The other thing is curry pastes. We buy ready made curry pastes from the supermarket, usually Mae Ploy or Lobo brand. They are available in Europe and probably North America. We could buy home- made curry paste at the market but I'm told they aren't as good ( ), though I would give them a try. Ha! I'm happy to know I'm in good company. This is a staple in my kitchen along with the Red and the Panang.  |
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Post by auntieannie on Sept 22, 2009 14:46:13 GMT
I use cubed or powdered stock most of the time.
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Post by lola on Sept 22, 2009 14:53:46 GMT
I use Thai and Indian sauces from jars with vegetables and chicken, shrimp, tofu or whatever, and they taste just fine to us. A can of cocoanut milk here and there. I'm to cheap to buy naan ready made, because it's so easy if I just preplan an hr or so.
My daughter loves black bean soup made with canned beans: saute garlic, onions, peppers, hot and/or sweet in olive oil, then add a few cans beans, mash em up and add cumin with a heavy hand, oregano, a shot of hot sauce if no hot peppers.
My enchiladas have evolved lazier and lazier, using chopped leftover chicken, until now it's a casserole with layers of Trader Joes or canned supermarket red ench sauce, torn up tortillas, cheese, greek yoghurt/labna/sour cream, canned green chiles, onions, etc.
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Post by imec on Sept 22, 2009 14:59:25 GMT
I'm to cheap to buy naan ready made, because it's so easy if I just preplan an hr or so. I've never been pleased with my results with naan. Will you share your recipe? |
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Post by lola on Sept 22, 2009 15:09:09 GMT
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Post by imec on Sept 22, 2009 15:16:46 GMT
I will try this. I cut my teeth on the JoC books and have a lot of respect for that team. I need to reacquaint myself with them - it seems they have moved with the times. I didn't even know they had a web presence. Thanks lola!
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Post by Deleted on Sept 22, 2009 16:35:13 GMT
Speaking of naan, I confess that I buy frozen Malaysian ones and cook them in my frying pan.
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Post by hwinpp on Sept 23, 2009 8:17:24 GMT
The other thing is curry pastes. We buy ready made curry pastes from the supermarket, usually Mae Ploy or Lobo brand. They are available in Europe and probably North America. We could buy home- made curry paste at the market but I'm told they aren't as good ( ), though I would give them a try. Ha! I'm happy to know I'm in good company. This is a staple in my kitchen along with the Red and the Panang. That's on my shelf. Also the red curry paste  Check if you can get 'roti chanai', paratha for the purists. I was surprised to be able to buy frozen Malaysian ones here as well. Soaks up curries really well! |
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Post by Deleted on Sept 24, 2009 4:45:16 GMT
Yes, that is what I buy.
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Post by Deleted on Feb 14, 2011 10:47:38 GMT
I bought a big bag of frozen flat parsley yesterday because I am tired of finding that my fresh stuff has rotted or gone yellow before I get around to using it. I figure it should work as a decent compromise for both curly parsley and cilantro, so I don't have to keep everything in stock constantly.
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