It certainly does. I use Knorr because it makes me feel like a wizard in the kitchen. Magic is always my special ingredient.
It might be asking you to look down too much, but if you ever go to culinary school they will tell you it's alright to use bullion cubes and ready made stock once in awhile if it's a time versus taste thing. Not everybody has 'productive days' of making 2 gallons of chicken stock and taking a mountain hike, ya know?
I debated whether to put this here or in the Official Wine Thread. Alas, it is here.
I'm the only wine drinker in my house. Rarely do I have the ability to drink an entire bottle of wine in a day. It's actually unusual for circumstances to allow me to drink 5 glasses of wine total in a 48 hour period. So what is the best option for preserving an opened bottle of wine? What's the story with the systems that inject an inert gas and seal the bottle? I also saw a gadget at Brookstone that vacuum seals a wine bottle and maintains the vacuum. Does anyone have any experience with something like that? Any other suggestions?
We use the thing where you hand pump a vacuum into the wine. Seems to work fine for a few days.
I have this as well, but honestly don't see much of a difference in it. I thought it preserved well when I first got it, but then I realized that just leaving it open preserves it relatively well, too. At least for Hopkins Student, who is likely to drink one or two glasses and then leave more than half the wine still in the bottle. It's just all about oxygen to air ratio, and unless you've drank more than half the bottle, I don't think the vacuums do all that much.