The recent thread on scrambling a dozen eggs for future use got me thinking.
We've all seen the subject of making a batch of this or that to save time
later on. But does it really? Or is it just that there's a perception of
time saved? And most important, does the little time saved take away from
the quality?

Garlic oil is the one that comes to mind. It takes a little more than 5
minutes to chop the garlic, add to the pan with oil and sweat the garlic.
Ok, just pouring it out of a jar would be faster, but is it better?
Probably not. The flaws in scrambling a dozen eggs for later use were well
pointed out.

What other stuff do you know of that people make in batches that really
don't save that much time, but give the appearance that they do?

Jack Clock