"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-21-2017, 06:52 PM   #1
Cook
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 63
Unusual ingredients in strange places

Although Iím ashamed to admit it, because of budget constraints Iíve recently been shopping at Walmart. I usually go there just to buy basic pantry staples, but Iíve been noticing lately that they carry some unusual items there that I havenít seen in supermarkets. I found a lovely harrisa paste, for example, but my main ďbingoĒ item is ghee.

If you donít know about ghee, itís basically clarified butter used often in Indian cuisine. The butter fats have been strained out, so it has a higher smoking point, and itís perfect for caramelizing onions, and mushrooms, and perfect for toasting bread in the oven (along with all the many recipes available for Indian cuisine), and donít forget lobster! It needs no refrigeration and has a shelf life of 6 months.

Iíve known about the benefits of clarified butter for years, but whenever a recipe called for it my reaction was ďFeh, too much trouble, Iíll just use regular butter,Ē but it really makes a difference! And now I donít have to fuss with it!

Have yíall found any notable or unusual ingredients on the shelves of your local supermarket? Iíd love to hear about them!

__________________

__________________
"The trouble with the rat race is, even if you win, you're still a rat" Lilly Tomlin
JustJoel is online now   Reply With Quote
Old 10-21-2017, 06:56 PM   #2
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,162
I found a tube of anchovy paste and a tube of tomato paste. I hate the tomato paste that comes out of a can because I can always taste the tin. The tomato paste in a tube doesn't have that off taste, so that makes me happy.
__________________

__________________

------------------------
I cook because my pots and pans are the closest thing to a chemistry experiment that I have. So far I haven't blown up the kitchen!
rodentraiser is offline   Reply With Quote
Old 10-21-2017, 07:25 PM   #3
Cook
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 63
I love tubed tomato paste; rarely have I ever s even a recipe that calls for more than a tablespoon or two. What do ya do with rest of that tiny can?

I don’t like anchovy paste though, even though I love anchovies (I just got some delicious canned Spanish anchovies on-line. Superb). The anchovy paste in tubes has an off taste, bitter and too salty. It is convenient though!
__________________
"The trouble with the rat race is, even if you win, you're still a rat" Lilly Tomlin
JustJoel is online now   Reply With Quote
Old 10-21-2017, 07:31 PM   #4
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 10,283
Quote:
Originally Posted by JustJoel View Post
Although Iím ashamed to admit it, because of budget constraints Iíve recently been shopping at Walmart.
Nothing to be ashamed of. We won't judge you. I've shopped there a few times myself....
__________________
roadfix is offline   Reply With Quote
Old 10-21-2017, 07:35 PM   #5
Executive Chef
 
Join Date: Mar 2008
Posts: 2,715
Due to budget constraints, I grow my san marzanos, and green beans, and lots of other stuff. I can lots of stuff. I'm happy with that. Do I buy stuff, yes. Is it in weird places? Not really. I try to buy more local but coffee and chocolate will never be local. Oil, sugar, flour, some spices, some herbs. I'm content with that. I use amazon sometimes, sometimes local grocery stores. We don't have to have everything all the time. We get by.
__________________
blissful is offline   Reply With Quote
Old 10-21-2017, 09:04 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,639
Quote:
Originally Posted by JustJoel View Post
If you donít know about ghee, itís basically clarified butter used often in Indian cuisine. The butter fats have been strained out, so it has a higher smoking point, and itís perfect for caramelizing onions, and mushrooms, and perfect for toasting bread in the oven (along with all the many recipes available for Indian cuisine), and donít forget lobster! It needs no refrigeration and has a shelf life of 6 months.

Iíve known about the benefits of clarified butter for years, but whenever a recipe called for it my reaction was ďFeh, too much trouble, Iíll just use regular butter,Ē but it really makes a difference! And now I donít have to fuss with it!
Just FYI, ghee is butterfat with the milk solids strained out, which is why it lasts so long. It's really easy to make: take a stick or two of butter (however much you want) and melt it in a saucepan. Put a strainer lined with cheesecloth over a container (a glass canning jar works well) and pour the melted butter through it. Let cool and cover. Done.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 10-21-2017, 10:31 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,863
Quote:
Originally Posted by GotGarlic View Post
Just FYI, ghee is butterfat with the milk solids strained out, which is why it lasts so long. It's really easy to make: take a stick or two of butter (however much you want) and melt it in a saucepan. Put a strainer lined with cheesecloth over a container (a glass canning jar works well) and pour the melted butter through it. Let cool and cover. Done.


You really should cook it for a bit to boil off the water that is part of the butter. Also, some ghee is cooked longer until the butterfat darkens a bit.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-21-2017, 10:43 PM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,639
Quote:
Originally Posted by Andy M. View Post
You really should cook it for a bit to boil off the water that is part of the butter. Also, some ghee is cooked longer until the butterfat darkens a bit.
Yes, I forgot about that. Once it stops foaming, the water has cooked off. Thanks for the reminder.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 10-22-2017, 12:56 AM   #9
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 9,822
Quote:
Originally Posted by JustJoel View Post
I love tubed tomato paste; rarely have I ever s even a recipe that calls for more than a tablespoon or two. What do ya do with rest of that tiny can?...
Lots of recipes I use call for "two tablespoons" of paste. I pull out a sheet of waxed paper and cut it into squares, put the squares on a baking sheet, take the can and my tablespoon measuring spoon, and dollop two measures of paste onto the waxed paper. Freeze. When you go to put the squares of the frozen tomato paste that's on the waxed paper into a zipped freezer bag, first twist up the corners of each square of paper to make a little pouch of tomato paste. Those 2-Tbsp measures are ready to go the next time I need one. If I need only one Tbsp, I can just cut one lump into two...or make a double recipe.
__________________
"Eating ruins your appetite"~Mom

"A dream is a festival of lights within your mind."~~~Joan Walsh Anglund
Cooking Goddess is offline   Reply With Quote
Old 10-22-2017, 02:46 AM   #10
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,141
I smoosh the leftover tomato paste into a plastic sandwich bag and freeze it.

__________________

__________________
Aunt Bea is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:49 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.