Cooking can take so much time. I feel like I can be in the kitchen for hours when I only intended to make dinner in 30 minutes, but with all the chopping and prep. But now, that has all changed. In fact my world has been turned upside down in the kitchen in the best way. Dorot Gardens is my new best friend in the kitchen.
Herbs already chopped up in individual pockets and ready to cook with. Oh.My.Gosh! This will change everything! I love that I can make so many recipes without having to chop up the herbs. Not to mention, I have bought so many herbs that just don’t store very well and go back so quickly. With Dorot Gardens I can keep my chosen herbs in the freezer and literally pop out the pre-portioned herbs for my recipe in just seconds.
I will be buying Dorot Garden herbs every week. Especially the garlic. Pop it in the pan and since it is crushed garlic, it just melts with the butter. Ooooh, it is just so lovely. My husband even said that we should spread it on some crusty bread with some butter for some legit garlic bread. Yum!
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Look how cute the little pods of herbs are. It is so easy to use and I use them almost every time I cook. As you can see, I have used the garlic a ton already. No more chopping, dicing or getting my fingers to smell like garlic for days.
Get your Dorot Garden herbs at your nearest Kroger. If you click here, you can also get a coupon! Here are the herbs you should look for:
–Dorot Gardens Garlic
–Dorot Gardens Cilantro
–Dorot Gardens Ginger
–Dorot Gardens Basil
Potato starch can be used instead of cornstarch to bind soups and sauces and stews. It”s available in the same sort of packets/boxes as cornstarch. You need a similar amount, it starts binding at a slightly lower temperature but tolerates higher temperatures than corn starch, and it binds clear instead of milky. So for a clear soup or (fruit/vegetable) sauce it”s much preferred to corn starch. You need to dissolve it in a bit of cold water or milk before pouring it into the hot liquid you want to bind, just like you do with the corn starch.
Potato starch can be used instead of cornstarch to bind soups and sauces and stews. It”s available in the same sort of packets/boxes as cornstarch. You need a similar amount, it starts binding at a slightly lower temperature but tolerates higher temperatures than corn starch, and it binds clear instead of milky. So for a clear soup or (fruit/vegetable) sauce it”s much preferred to corn starch. You need to dissolve it in a bit of cold water or milk before pouring it into the hot liquid you want to bind, just like you do with the corn starch.