What the heck is ‘speed scratch’ cooking?

Here’s Brian L. showing how to make a 15-minute chicken soup – that tastes like your Greek (or Jewish) grandmother made it – using the ‘speed scratch’ method. First in a series, apparently!

If you have never used the Better Than Bouillon products – you should. A little bit of it goes a long way to boosting flavor. It comes in many varieties, including chicken, beef and vegetable.

PS: Anybody can do this. You don’t have to be ‘cheffy’.

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8 Responses to What the heck is ‘speed scratch’ cooking?

  1. Stella says:

    PS: Although I have never used this product, it is sold at my local Kroger store.

    Another option: Prechop veggies, blanch and put them in the freezer for future use. I have done this with veg that will go bad if it isn’t used. Bell peppers and mushrooms freeze well and don’t have to be blanched before freezing. Chop and freeze. I also peel a bunch of garlic and freeze the whole cloves. Very handy. They thaw quickly, or you can slice/mince while still frozen.

    Liked by 1 person

  2. auscitizenmom says:

    Thanks for the info on the garlic. I don’t use much of it and I have always had some of it go bad. I always chop and freeze bell peppers.

    Liked by 2 people

    • Stella says:

      It’s amazing what can be frozen. I use canned chipotle in adobo sauce. Since I only use a small amount of a can at one time, I freeze portions on a small sheet pan, then put the ‘chunks’ in a zip lock bag for future use. Same with tomato paste.

      ADD: You can even freeze fresh tomatoes. They get mushy, but are fine for use in sauces.

      Liked by 1 person

  3. Sharon says:

    Yes! w/re to Better than Boullion!

    That’s my home made soup and has been for years, and I won’t even put quotes around it! It’s that good–and I want homemade chicken and beef vegetable soup!

    Just getting ready to have bowl of it right now, along with a slice of home made bread. Yum.

    Liked by 2 people

  4. Stella says:

    Another thing I keep in my pantry is Bear Creek brand soup mix, which I “improve”. The other day I used a package of their creamy wild rice soup mix, used half dairy and half water (instead of all water), added some cooked chicken that I had in the freezer and some steamed broccoli from the refrigerator. You would never know that it isn’t homemade.

    Liked by 1 person

  5. czarina33 says:

    Czar used the Ham BTB to make lovely ham gravy, which was so nice on rice.

    Liked by 1 person

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