# Cooking. I admit it, I use \ **URL:** \ **Category:** Cafe Society\ **Created:** [September 8, 2010, 5:12pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072 "2010-09-08T17:12:44Z")\ **Posts on this page:** 20\ **Page:** 7
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 10, 2010, 6:12am UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/121 "2010-09-10T06:12:11Z")
> [@TriPolar](#): > > Why do you want one side of a good steak to be soggy? Sear on one side (the coal side) of the grill, not the steak. Apologies for the ambiguity. > [@](#): > > And what do you mean other way around, finish it first, then sear it? We are talking about a grill here right? Sear the steak on both sides. Then let it finish. That’s the way the GFSM intended. Yes, there are those who advocate to bring the steak up to temperature over gentle heat, and then blast it with high heat at the end. Both Alton Brown and Cook’s Illustrated use this technique in the oven (Alton Brown on some roast episode, Cook’s Illustrated for steaks), and I find it works great on the grill, too. I used to do the sear, then bring to temp method, but I now prefer the low heat (\<300) and then sear method, as it results in more even doneness. Try it before you knock it. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [September 10, 2010, 6:13am UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/122 "2010-09-10T06:13:47Z")
In my household, using jarlic is considered a step up. We normally just use the powder or even garlic salt. I really can’t think of anything that I do that wouldn’t be a shortcut to you guys. In fact, I pride myself on discovering shortcuts. One I really like: Toast some bread, put it in the microwave with some cheese, and heat for just long enough to melt the cheese. Perfect grilled cheese without all that icky grease. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 10, 2010, 6:21am UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/123 "2010-09-10T06:21:46Z")
Anyhow, I found an article and video on the reverse sear method [here, if you want to read up about it.](http://www.huffingtonpost.com/craig-goldwyn/grilling-steaks-how-to-se_b_628621.html) The results of the video are that the reverse sear results in more tender meat, and the sear-first results in a better Maillard reaction. So their (admittedly, unscientific) results are each method has its points. Personally, I’ve never found getting a really good Maillard reaction going using the reverse sear method as problematic. I’ve been completely converted. ---
**Author:** ![Rhythmdvl](https://avatars.discourse-cdn.com/v4/letter/r/85f322/32.png) [@Rhythmdvl](https://boards.straightdope.com/u/Rhythmdvl)\ **Post date:** [September 10, 2010, 6:46am UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/124 "2010-09-10T06:46:26Z")
> [@pulykamell](#): > > The results of the video are that the reverse sear results in more tender meat, and the sear-first results in a better Maillard reaction. Since this is a thread about shortcuts … Could one use a torch to obtain Maillard delight? That is, cook over a lower heat and forgo the cooking surface change by finishing with an intense flame? I haven’t tried, but this is going to bother me … on the one hand you have steak abuse. On the other, you have an open flame. An open _jet_ of flame. Shit, I even have one of those shunka-shunka sparkers to get it going. If necessary, can I get dispensation to perform an experiment? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 10, 2010, 7:44am UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/125 "2010-09-10T07:44:23Z")
> [@Rhythmdvl](#): > > Could one use a torch to obtain Maillard delight? I really don’t see why not. I’ve seen cooks use blowtorches to crisp up skins and the like before, so go for it. ---
**Author:** ![Baboonanza](https://avatars.discourse-cdn.com/v4/letter/b/f475e1/32.png) [@Baboonanza](https://boards.straightdope.com/u/Baboonanza)\ **Post date:** [September 10, 2010, 8:44am UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/126 "2010-09-10T08:44:22Z")
> [@Rhythmdvl](#): > > Also, sifted beware not sifting when a recipe calls for sifted measurements. For fun, measure a cup of flour, then sift it, and measure a cup from the sifted pile. If you’ve never done it before, you’re in for a surprise. Again, have fun with the altered recipes, they’re delicious too, but knowin what you’re changing may be interesting. Sorry for the tangent, but what the hell is up with measuring with Cups? It’s absolutely retarded to measure dry ingredients by volume since as you say the density can vary greatly. And how on earth do you accurately measure a Cup of cold, hard butter? It’s makes no sense. I measure everything on a small set of electric scales, to the gram. ---
**Author:** ![Jennyrosity](https://avatars.discourse-cdn.com/v4/letter/j/2bfe46/32.png) [@Jennyrosity](https://boards.straightdope.com/u/Jennyrosity)\ **Post date:** [September 10, 2010, 9:12am UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/127 "2010-09-10T09:12:15Z")
I use fresh garlic (it’s dead easy to mince in a garlic press - though I know some chefs regard them as a cheat as well), but use jarred ginger and chillis. The ginger is just so much easier than peeling and chopping the fresh stuff, and the chillis are a good stand-by for when I don’t have fresh - and I have to admit, a welcome relief, as no matter how careful I am when chopping chillis, I always seem to get the oil in my eyes and under my finger nails. I use curry pastes frequently as well, although oddly enough never pasta sauces. I find making my own pasta sauces easier than making my own curries, I suppose. I always make my own stocks and gravies though - much to the disgust of my husband, who actually prefers the thick, claggy packet stuff to my delicious thin gravies made with just the meat juices and a bit of wine. The heathen. ---
**Author:** ![Panurge](https://avatars.discourse-cdn.com/v4/letter/p/fbc32d/32.png) [@Panurge](https://boards.straightdope.com/u/Panurge)\ **Post date:** [September 10, 2010, 11:04am UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/128 "2010-09-10T11:04:39Z")
> [@cgg419](#): > > I just used Patak’s Vindaloo paste for the first time, and it was awesome Patak’s curry pastes are excellent (as in: the best you can buy IMO - I’ve tried a lot) if you don’t have the time or ingredients to prepare the whole thing from scratch. I suspect that many Indian restaurants use it. And people: Pre-minced garlic? Wth? ---
**Author:** ![flodnak](https://avatars.discourse-cdn.com/v4/letter/f/838e76/32.png) [@flodnak](https://boards.straightdope.com/u/flodnak)\ **Post date:** [September 10, 2010, 11:59am UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/129 "2010-09-10T11:59:57Z")
Though I have tried, I have not managed to make a pizza sauce that my family likes half as much as the Coop brand stuff in jars. So I gave up. Homemade pizza crust, with jarred sauce on top. Sue me.:o ---
**Author:** ![joebuck20](https://avatars.discourse-cdn.com/v4/letter/j/74df32/32.png) [@joebuck20](https://boards.straightdope.com/u/joebuck20)\ **Post date:** [September 10, 2010, 12:07pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/130 "2010-09-10T12:07:20Z")
Another user of the jarred garlic here. Also the lemon juice in the big the green bottle. If I only need a tablespoon or so, I’ll probably go ahead and buy real lemons, but if I’m making lemonade I don’t want to shell out for all the lemons I need and take the time to squeeze them to get the right amount of juice. ---
**Author:** ![Stormcrow](https://avatars.discourse-cdn.com/v4/letter/s/0ea827/32.png) [@Stormcrow](https://boards.straightdope.com/u/Stormcrow)\ **Post date:** [September 10, 2010, 12:26pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/131 "2010-09-10T12:26:01Z")
> [@John\_Mace](#): > > > [@Zsofia](#): > > > > I don’t use canned stock, but I sure as hell use the kind in the box. > > Not sure if that was a joke, but is there a difference? Around here the stuff in a box is the better stuff - better flavor, less salt, less or no MSG. Don’t know if that is an across the board thing, or why it’s that way, though. ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [September 10, 2010, 1:09pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/132 "2010-09-10T13:09:34Z")
> [@Baboonanza](#): > > > [@Rhythmdvl](#): > > > > Also, sifted beware not sifting when a recipe calls for sifted measurements. For fun, measure a cup of flour, then sift it, and measure a cup from the sifted pile. If you’ve never done it before, you’re in for a surprise. Again, have fun with the altered recipes, they’re delicious too, but knowin what you’re changing may be interesting. > > Sorry for the tangent, but what the hell is up with measuring with Cups? It’s absolutely retarded to measure dry ingredients by volume since as you say the density can vary greatly. And how on earth do you accurately measure a Cup of cold, hard butter? It’s makes no sense. > > I measure everything on a small set of electric scales, to the gram. Um, by the little lines they print on the wrapper? A stick is half a cup. ---
**Author:** ![Snickers](https://avatars.discourse-cdn.com/v4/letter/s/5daacb/32.png) [@Snickers](https://boards.straightdope.com/u/Snickers)\ **Post date:** [September 10, 2010, 1:20pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/133 "2010-09-10T13:20:22Z")
> [@Shark\_Sandwich](#): > > I’ll do ya one better: when I’m jonesing for some good guacamole, I run down to the grocery store and pick up a bag of [Wholly Guacamole](http://www.eatwholly.com/index.php?option=com_content&view=article&id=188&Itemid=218) out of the produce section. It’s vacuum-packed, chunky, REAL avocado guacamole. It doesn’t contain any mayo, or other filler crap added (just check out the ingredients). Trust me, it’s goooood. But don’t be fooled by the vacuum-packing: the stuff doesn’t keep forever. I’ve found that they’re pretty serious about the Use By date on that stuff. (In other words, I bought some, didn’t open it for a while, then did. Not the best idea.) Wholly Guacamole is pretty good, though. And you can doctor it with additional onions, jalapenos, tomatoes, or what have you. I’ve done jarlic, but I don’t anymore - the taste just isn’t right. The change came when I found [this doohicky](http://www.amazon.com/Nextrend-GT-Clear-NexTrend-Garlic-Twist/dp/B000173JMS/ref=sr_1_4?ie=UTF8&s=home-garden&qid=1284124587&sr=8-4). Changed my life. Way better than any press I’ve used. I love it, and will buy another when this breaks (mine’s developed a crack in the “lid” part; it might not be dishwasher safe but I put it in there anyway.) You can probably find one for cheaper if you look. ---
**Author:** ![Dung\_Beetle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dung_beetle/32/7945_2.png) [@Dung\_Beetle](https://boards.straightdope.com/u/Dung_Beetle)\ **Post date:** [September 10, 2010, 1:20pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/134 "2010-09-10T13:20:41Z")
> [@flodnak](#): > > Though I have tried, I have not managed to make a pizza sauce that my family likes half as much as the Coop brand stuff in jars. So I gave up. Homemade pizza crust, with jarred sauce on top. Sue me.:o I do about half and half tomato paste and tomato sauce, shake in some Italian herbs and red pepper flakes. I was raised by a family that cooked mostly processed food from cans and boxes, so they all think I’m some kind of high-falutin’ chef now, but I’m guilty of a lot of these things you guys call shortcuts. I didn’t realize anyone made their own guacamole or refried beans! ---
**Author:** ![Baboonanza](https://avatars.discourse-cdn.com/v4/letter/b/f475e1/32.png) [@Baboonanza](https://boards.straightdope.com/u/Baboonanza)\ **Post date:** [September 10, 2010, 1:21pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/135 "2010-09-10T13:21:08Z")
> [@Zsofia](#): > > > [@Baboonanza](#): > > > > Sorry for the tangent, but what the hell is up with measuring with Cups? It’s absolutely retarded to measure dry ingredients by volume since as you say the density can vary greatly. And how on earth do you accurately measure a Cup of cold, hard butter? It’s makes no sense. > > > > I measure everything on a small set of electric scales, to the gram. > > Um, by the little lines they print on the wrapper? A stick is half a cup. So _that’s_ what a ‘stick’ of butter is :smack: What a ridiculous measurement. I’m in the UK, so our butter doesn’t come with your crazy US measurements on it’s packaging. Really, it would be much easier for me if you’d just change your whole measuring system to metric. That ok? ---
**Author:** ![Snickers](https://avatars.discourse-cdn.com/v4/letter/s/5daacb/32.png) [@Snickers](https://boards.straightdope.com/u/Snickers)\ **Post date:** [September 10, 2010, 1:26pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/136 "2010-09-10T13:26:09Z")
> [@Maiira](#): > > My secret: I have a recipe for alfredo sauce that calls for cream cheese. I don’t have to make a roux! I feckin’ love alfredo. Give? My recipe doesn’t involve a roux, it involves a stick of butter, pint of cream (or half and half), garlic powder, nutmeg, and cayenne pepper, and simmering for for-freaking-ever. When it’s finally thick, you take it off the heat and add 2/3 c grated parmesan. Mmmmm. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [September 10, 2010, 1:27pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/137 "2010-09-10T13:27:31Z")
> [@Baboonanza](#): > > > [@Rhythmdvl](#): > > > > Also, sifted beware not sifting when a recipe calls for sifted measurements. For fun, measure a cup of flour, then sift it, and measure a cup from the sifted pile. If you’ve never done it before, you’re in for a surprise. Again, have fun with the altered recipes, they’re delicious too, but knowin what you’re changing may be interesting. > > Sorry for the tangent, but what the hell is up with measuring with Cups? It’s absolutely retarded to measure dry ingredients by volume since as you say the density can vary greatly. And how on earth do you accurately measure a Cup of cold, hard butter? It’s makes no sense. Pretty damn easily, since it’s marked on the side of the stick. How the hell do you not know that 2 sticks of butter is a cup? While we’re at it, how many recipes are you reading that call for butter in cups? ETA: I see you’re in the UK, where packaging is significantly different. I guess all the American recipes available on the internet are screwing you up, which is understandable. ---
**Author:** ![Snickers](https://avatars.discourse-cdn.com/v4/letter/s/5daacb/32.png) [@Snickers](https://boards.straightdope.com/u/Snickers)\ **Post date:** [September 10, 2010, 1:36pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/138 "2010-09-10T13:36:19Z")
And a tip to get the garlic smell off your fingers? Rub them against stainless steel under some running water. They sell little overpriced hunks of stainless steel that look like bars of soap for this purpose, but I just use the walls and floor of my kitchen sink. You can also use a spoon, as long as it’s stainless. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [September 10, 2010, 1:41pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/139 "2010-09-10T13:41:43Z")
> [@pulykamell](#): > > > [@Rhythmdvl](#): > > > > Could one use a torch to obtain Maillard delight? > > I really don’t see why not. I’ve seen cooks use blowtorches to crisp up skins and the like before, so go for it. Absolutely. I’ve done it with a standing rib roast many times. Learned that trick from Thomas Kellor. ETA: **Snickers** , that trick works just as well with my carbon steel knife blades. Not sure about the science behind it. ---
**Author:** ![Terraplane](https://avatars.discourse-cdn.com/v4/letter/t/74df32/32.png) [@Terraplane](https://boards.straightdope.com/u/Terraplane)\ **Post date:** [September 10, 2010, 1:45pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/140 "2010-09-10T13:45:14Z")
> [@Baboonanza](#): > > > [@Zsofia](#): > > > > Um, by the little lines they print on the wrapper? A stick is half a cup. > > So _that’s_ what a ‘stick’ of butter is :smack: What a ridiculous measurement. > > I’m in the UK, so our butter doesn’t come with your crazy US measurements on it’s packaging. Really, it would be much easier for me if you’d just change your whole measuring system to metric. That ok? Does your butter only come in tubs? Don’t you use tablespoons as a cooking measurement? And whatever measurement system you use, surely it’s helpful to have the measurements marked out on the stick? [Previous page](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072.md?page=6) [Next page](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072.md?page=8)