I bought 4 cans of some fancy organic tomato bisque from a specialty market downtown and after one spoonful I realized I could have saved $28 and gotten the same flavor from the regular canned tomato soup I already had in my pantry, anyone else fallen for the fancy label trap?
I know everyone loads up on sweetened condensed milk for quick desserts, but I tried evaporated milk in my chili last Tuesday and it worked way better. It added that creamy richness without making everything taste like candy. I used a 12-ounce can of Carnation and it thickened the broth perfectly. Has anyone else found a savory use for evaporated milk that beats the sweet stuff?
I tried making that layered casserole with canned chili and Jiffy mix on top, but when I went to scoop it out, the whole thing just slid into a big soupy mess on my plate. The cornbread layer was still kinda wet in the middle even after 45 minutes at 350. I used a can of Store brand chili with beans and a can of creamed corn but I think the chili was too watery to start. Next time I might drain the chili first or add an extra egg to the cornbread mix. Has anyone found a good ratio for getting the cornbread to set up firm on top of canned chili?
Last month I served my go-to canned chili at a potluck and a buddy flat out said it needed more body. I'd just been dumping two cans of diced tomatoes, one can of kidney beans, and a packet of chili powder into a pot. He told me to drain the tomatoes and use a can of tomato paste instead. I tried it with a can of black beans, a can of corn, and a drained can of fire-roasted tomatoes plus some cumin and garlic powder. It thickened right up and actually tasted like chili after I let it simmer for 15 minutes. Has anyone else gotten a reality check on a recipe you thought was solid?
I used to just dump a can of salmon straight into the bowl with egg and breadcrumbs, but the patties always crumbled in the pan. Then about 3 months ago I started pouring off the liquid, then pressing the salmon with a fork in a strainer for like 30 seconds to get the extra moisture out. Now my patties hold together through flipping every time and I don't have to add extra breadcrumbs. I also started adding a tablespoon of canned diced potatoes (mashed up) as a binder too. Anyone else have a trick for keeping canned fish patties from falling apart?
I spent $3.50 on a can of tuna steaks thinking it would be fancy for a salad, but honestly it fell apart worse than the $1.29 flakes. The texture was dry and it didn't hold up to mixing with mayo like the cheap stuff does. On the flip side, I tried canned whole chicken for $4.99 and it was way better for shredding into tacos compared to the canned chunk chicken I usually get. Which canned protein do you guys swear by and which ones are a total waste?