Most useful culinary shortcut (lighthearted)

Similar to what Monica wrote above - I discovered this recently via my daughter. I will never make tomato sauce for pasta any other way again:

In the pot goes:
1 tin tomatoes
2 tablespoons olive oil
2 cloves garlic, whole, peeled
Half a raw onion, not chopped (but peeled of course).

Simmer for +- 40 mins, stir every now and again, halfway through crush the tomatoes and garlic with back of wooden stirring spoon.
At end take onion out, discard, but also squish bits that float free. Add basil if wanted.

Voila!

Waitrose dine in!

Putting all the ingredients for a casserole or stew straight into the container they are to be cooked in and putting them straight into the oven or heating through and putting in a slow cooker. none of this frying this then frying that and all the fussing around - that is for chefs. it tastes the same (and just as good) when cooked no matter how you do it (unless you are a Michelin Chef)

Definitely frozen pastry, chopped onions and ready peeled potatoes in a vacuum bag.
Never tried frozen mash but going on my shopping list also soffit mix(never heard of it)
Thanks for that

Frozen pastry is great, and, unlike pastry made by me, is unlikely to break a toe if dropped.

A tin of Italian tomatoes thrown over seasoned lamb chops and sliced potatoes on the top for a quick casserole.
.

Agree about soffit mix and frozen pastry.

granfromafar

Frozen soffrito mix (finely diced onions, carrots and celery). Started buying this about a year ago and wish that I'd discovered it sooner. So useful for casseroles, soups, bolognese, etc.

Oh, I forgot about that - I love this too. I hate celery normally, so would never actually buy it, but I do like a soffrito for things like bolognese and so on, so I find this very handy and avoids waste too.

Definitely frozen puff pastry. Another shortcut for me is when making cauliflower cheese. I use crème fraiche, adding mustard and lots of grated cheese then pour over the cauliflower and cook in the air fryer.

Our DS teacher taught us how.to.make a white sauce. We had a whole catechism to learn for exams which started with "What is a roux?"

Nowadays I just chuck all the ingredients in the food processor or smooth it out with a stick blender. I still taught my children the "proper" way though. I am always in favour of knowing the rules before you break them.

Frozen soffrito mix (finely diced onions, carrots and celery). Started buying this about a year ago and wish that I'd discovered it sooner. So useful for casseroles, soups, bolognese, etc.

foxie48

I make much bigger quantities of casseroles, sauces etc and put portions in the freezer for a quick meal or for OH to eat if I'm away. I just wish I'd label them better!

Oh yes……..that’s my downfall too! We have several boxes in the freezer, all unlabelled because we’ve all said we’ll remember what’s in it haven’t we ? 😂

I make much bigger quantities of casseroles, sauces etc and put portions in the freezer for a quick meal or for OH to eat if I'm away. I just wish I'd label them better!

Agree frozen mash and puff pastry are great time savers.
I am diabetic and precooked, reheated potatoes, rice and pasta have less impact on blood sugar levels than eating them freshly cooked.

I had to look this up as I'd forgotten the details!
Here you are BlueBelle

www.healthline.com/nutrition/cooling-resistant-starch

Whole frozen chillies and ginger, grated as needed.

I love frozen mash potatoes!! My friend was astonished that such a thing actually existed.

BlueBelle

Why are they better for you dotpoka
I must say they are delicious and extra nice if you’re in a hurry

Probably because like pre-cooked and cooled pasta or rice the chilling and reheating of a starchy food improves digestibility.
I think it's something to do with lipids...
Someone will remember exactly.

A Charlie Bingham meal once a week, delicious 😋

I discovered Idahoan packet mash on Gransnet and always have a couple of packets in the cupboard now for emergencies.

GrannyGravy13

Frozen puff pastry.

Yes, that would get my vote too. I can make pastry, but can never be bothered faffing around to make puff - and mine never turned out all that great anyway. Apparently my hands are too hot to make good pastry (according to my hypercritical mother, anyway!)

Frozen puff pastry.

It has to be frozen pastry .
So easy to roll out and I'm not picking bits of pastry out of my nails all day .

I’m another convert to frozen mashed potato. Besides saving time and effort it saves waste as I’m on my own and don’t eat potatoes very often. I also use frozen chopped onions and peppers.

Why are they better for you dotpoka
I must say they are delicious and extra nice if you’re in a hurry