Redefining 'From Scratch'
The phrase 'from scratch' can feel intimidating, evoking images of hours spent simmering bone broth or meticulously laminating dough. But the true craft of cooking isn't about performing every single step manually; it’s about making smart decisions to
build flavour and create a satisfying meal. Even professional chefs use pre-made components to save time and labour in a busy kitchen. The real skill lies in knowing which shortcuts are worth taking and how to use them as a foundation for your own creativity. Thinking of a ready component not as a finished product, but as a reliable starting point, frees you up to focus on the details that make a dish truly special: the fresh garnishes, the perfect seasoning, and the final presentation.
The Components Worth Buying
Not all shortcuts are created equal. The key is to choose components that deliver on quality and provide a significant head start. Many culinary experts agree that items requiring long cooking times or specialized techniques are prime candidates. High-quality store-bought stock or broth is a perfect example. While homemade is wonderful, a good quality boxed or canned version saves hours. Another chef-approved shortcut is frozen puff pastry; Ina Garten herself is a proponent, noting that the store-bought version is excellent for everything from pot pies to pastries. Other valuable time-savers include high-quality canned tomatoes (especially peak-season San Marzano), jarred curry pastes, and the undisputed weeknight champion: the rotisserie chicken. These items provide a consistent, flavourful base that you can build upon.
The Art of Elevation
The magic happens when you treat a ready-made component as a blank canvas. That store-bought chicken broth can be transformed by simmering it with aromatics like garlic, onion, and a bay leaf. Adding a Parmesan rind or a handful of dried mushrooms can introduce a deep, umami-rich flavour that tastes anything but generic. A rotisserie chicken can be shredded and turned into countless meals, from quick chicken tacos to a hearty soup or a creamy pasta dish. You can elevate a simple jarred tomato sauce by sautéing fresh garlic and onions before adding it to the pan, then finishing it with a splash of cream and fresh basil. The goal is to add your own signature, layering fresh flavours on top of the convenient base.
Where to Draw the Line
While shortcuts are invaluable, some things are often better made at home. Simple vinaigrettes, for instance, take only minutes to whisk together from oil, vinegar, and seasonings, and the fresh taste is far superior to most bottled dressings. Many simple pan sauces, which rely on the fond (the browned bits left in the pan after searing meat) for their flavour, are best made in the moment. Guacamole is another example where the fresh ingredients are so crucial that a pre-packaged version rarely compares. The decision often comes down to a balance of time, effort, and impact. If a from-scratch version takes five minutes and tastes exponentially better, it's usually worth the small effort. For tasks that take hours with only a marginal improvement in taste, the shortcut is your friend.
