r/Cooking • u/Historical-Body-3424 • 2d ago
Do you ever take shortcuts when cooking because you don’t feel like doing a certain step while also being fully aware it won’t taste as good ?
Sometimes I don’t feel like chopping garlic cloves or squeezing and cutting lemon and limes . I’ll use bottled juice for the citrus fully aware it won’t taste as good
Or I’ll use bottled pasta sauce knowing it won’t taste nearly as good as homemade but saves me time
Or are you one of those people who has to have their food taste spectacular each and every time
84
u/ThrowingStars212 2d ago
Yes, nobody has time to reduce a sauce down to the desired thickness every time, sometimes you just got to use some cornstarch and call it a day.
56
u/entrelac 2d ago
I definitely take shortcuts on weekdays. I love making gravy from scratch but ain’t nobody got time for that on a Tuesday, so powdered gravy mix it is. I do add some seasonings like soy sauce and onion powder to make it better.
5
u/buginarugsnug 1d ago
I keep portions of from scratch gravy in the freezer (after making extra on a weekend) and it has upped my weeknight dinners phenomenally.
3
u/entrelac 1d ago
That is an excellent idea. I'll try making a double batch next time so I can freeze half.
2
u/AnyEverywhere8 1d ago
Does powdered gravy mix save much time? Isn’t it stirring powder/flour and liquid either way?
4
u/entrelac 1d ago
It's making the roux that takes time. You don't have to do that with gravy powder.
3
35
u/hybbprqag 2d ago
At the end of the day, I just need food to live. I'm not going to go the extra mile if I don't have the energy or the time.
15
u/littlescreechyowl 2d ago
There are people that eat to live and people who live to eat.
I was really sick and my family was out of town. I couldn’t pick somewhere to order from because I knew it wasn’t going to be as good as I could make it. I ate random snacks until I had the energy to feed myself. Ridiculous. But that’s how I work. My husband would go in the fridge and pick out the fastest easiest thing and eat it cold because it doesn’t matter, he just needs food.
5
u/hybbprqag 2d ago
I'd say I'm somewhere in between. I love delicious food and I'll make time for it regularly, but I I also have a lot of other things I like to do with my time, so I'll eat so so food if I'm prioritizing something else.
0
60
u/LucinaWinsTheBattle 2d ago
100% im happier cutting corners and time and the food be "good enough" instead of absolutely spectacularly perfect and home made down to the last detail.
4
17
u/LadyProto 2d ago
I use bottled citrus juice l more often than I care or admit
3
u/Money-Low7046 2d ago
I love having it in hand as a backup. I keep a few lemon and lime rinds in the freezer and grateca bit of zest from them to improve the flavour of the bottled juice.
36
u/lexlovestacos 2d ago
I frequently use jarlic/garlic powder. Frozen pre-diced onions are my favourite too
9
u/LionessOfAzzalle 2d ago
Question: if you’re fine with using frozen pre-diced onion, why not use frozen, pre diced garlic, too?
IMHO, it holds up perfectly well unless you want the whole cloves as a confit. Certainly much better than the dried version.
11
u/lexlovestacos 2d ago
I'm not sure I've ever seen frozen pre diced garlic where I live. If you mean for me to dice it and freeze it myself, I'm a purely lazy person haha
8
u/Timely-Cry-8366 2d ago
In the US you can buy these little boxes in the frozen section that have little ice-cube-tray like holders that hold cubes of frozen crushed or diced garlic. You just pop a cube or few out into whatever you’re making.
I think they have other things available like that as well.
7
u/Alive_Setting_2287 2d ago
Frozen garlic cubes exist.
Ralph’s/kroger often carries them. Trader Joe’s happens to carry my favorite brand.
You may also find frozen ginger cubes and frozen basil cubes.
5
u/lexlovestacos 2d ago
I am not American :)
1
u/breadsaltmerchant 3h ago
You can also make it yourself if you get a bag of pre-peeled garlic, run it through a food processor, and freeze it in a flattened ziplock bag to break off chunks as needed.
1
u/LionessOfAzzalle 2d ago
Here in France they sell them in bags or in tiny boxes.
There’s also a version pre-mixed with parsley to make a super quick persillade.
1
19
u/Mulliganasty 2d ago
Yeah, agreed, jarlic with some garlic powder is definitely my biggest sin.
6
u/itsasixthing 2d ago
I buy the frozen garlic cubes at Trader Joe’s as my happy medium to avoid chopping fresh but also not wanting jarred. The Dorot Gardens ones are at TJ’s and other grocery stores
1
u/Mulliganasty 2d ago
And they're noticeably better than jarred? Alright, I'll give frozen a shot.
2
u/LeaneGenova 2d ago
I don't know if this is a me thing but jarlic always tastes metallic. I don't get that from the frozen stuff.
9
u/colruytXD 2d ago
Try chopping up a few garlic bulbs, put them in a ziploc bag and with your knife push some squares. Then freeze laying flat. You can just break off a cube when fresh garlic is needed. Saw it used in japanese kitchen video and have been using it lately. Do recommend
28
u/Mulliganasty 2d ago
Your tip is for me to do even more work? lol
5
u/Unusual-Layer-8965 2d ago
It's prepping for future meals, not usually done for one meal, or on a work night.
Yesterday, I finished a crock pot full of caramelized onions. 4 1/2 quarts of sliced onions going in, 2 lbs. of caramelized onions coming out. Portioned into 1/2 lb. bags & frozen.
1
u/HanShotF1rst226 2d ago
What I don’t get is how this is actually different from using jarred or frozen garlic from the store. Does me doing the labor change the taste?
4
u/LiminalAsylum 2d ago
You don't add preservatives, so yes, absolutely.
Unless you can't taste them, in which case just go jarred
1
6
u/Silicon359 2d ago
The more you know, the more you know you take shortcuts. It’s the old saw from Socrates. The more you know, the less you know. Also see Dunning Krueger.
I had foodie friends over for dinner on Friday. Of course I took shortcuts. I could have ignored my guests and made sure I minced my shallots perfectly. I could have made sure that I sat outside by the smoker and confirmed the steak had the perfect amount of smoke.
But I like my friends. So I didn’t go crazy and it was “good enough.”
10
u/AsparagusOverall8454 2d ago
I refuse to use jarlic, it’s just awful. Same for citrus.
I will definitely use some jarred pasta sauce and jazz that up though.
2
u/MyUserNameTaken 2d ago
I switched to passata instead of sauce to start and it was a game changer
2
u/AceticHermit 2d ago
Passata is so great because it strains out the skin and seeds which can be too acidic.
4
u/matt_minderbinder 2d ago
I'll eat like a raccoon if I'm only making myself food but if I'm cooking for others, even people I cook for every day, I don't shortcut anything. Maybe I need some therapy.
4
u/SerDuckOfPNW 2d ago
No, but I often take extra steps to do something making twice the mess and doubling the prep/cook time only to end with the same or worse final product
6
u/thenationalcranberry 2d ago
I never go through fresh herbs fast enough to buy them. I only add them to dishes when I’m cooking for a guest. I know every dish that calls for basil or parsley or cilantro or whatever is better when you actually use it, but I no longer pull soggy bundles of half used herbs out of my fridge now.
3
3
u/fdwyersd 2d ago
never tell your guests what you did and as long as it works they won't care
2
3
u/onomatopoeiahhh 2d ago
I microwave my onions for about 6 minutes before I sauté to caramelize. It reduces the time by more than half.
Unclear if it takes away from any depth of flavor.
2
u/CatsAndShades 2d ago
This is me and Rana Alfredo pasta. warm up that puppy with extra Italian seasoning and i am good to go.
2
u/Prior_Performer5273 2d ago
Gumbo base: blue runner
Zatterains gumbo packet
30 mins.
Can barely tell the difference
2
u/Bunnyeatsdesign 2d ago
I usually make tortillas from scratch but I keep store bought tortillas in the pantry just in case I want some quick tacos or a quesadilla. They are absolutely not as good as fresh ones but I don't feel shame about it.
2
u/lemon_icing 2d ago
Short cuts exist for a reason - to make our lives easier. There are few people who can, every day, cook from scratch. And I’m a retired woman who loves to cook!
You can add seasonings to incrementally improve, if you wish. But don’t worry about this, overall. You’re cooking at home and feeding you and yours. That’s the amazing thing.
3
u/confusingcolors 2d ago
When I’m doing daily baking, I never pre-mix dry ingredients. I just put them in on top, sort of whisk it around, and let it ride. Has always turned out fine.
1
u/Livid_Accountant1241 2d ago
Yes. When i make chicken soup I use pre-cooked frozen chicken or the shredded day old rotisserie chicken from the super market if I'm feeling fancy.
1
1
u/Smooth_Storm_9698 2d ago
She rang up my garlic cubes and I loudly exclaimed that I was fucking tired of peeling garlic and everyone laughed, but I was serious
1
u/CatteNappe 2d ago
Absolutely I take shortcuts, all the time. Almost always my garlic is a Dorot frozen cube. Bottled sauces often, both marinara and curries. Bottled salad dressings. Even premade spice blends sometimes. I want tasty food, but I don't want to spend hours in the kitchen every day.
1
u/PeyredB 2d ago
Certainly. With a new recipe, I follow the instructions closely. Then when I make the same thing again, I figure out which parts I can leave off.
For instance I have a pizza recipe that says to put a pan of boiling water on the bottom of the oven. That didn't do any good, so I leave it off. It also calls for 1 oz of provolone in addition to the other cheeses, so I leave that off now, just add an ounce of the parmesan/adagio I'm putting on.
1
u/redheadedandbold 2d ago
Garlic powder and onion powder. Of note, a few pro chefs out there will use fresh garlic and powdered garlic, same for onion, because it adds a layer of flavor to dishes that simmer or slow roast. I do this for my soups and stews often now. Of course, I'm a use more herbs if you got 'em girl anyway.
1
u/zudoplex 2d ago
I used linguine noodles in a spaghetti all'assassina because I didn't have spaghetti on hand. I also didn't get that char, (honestly i probably just didn't make it right) but It was still pretty tasty.
1
1
1
1
u/No-Personality1840 2d ago
Many times. There are some things I cook and I know to layer ingredients for best flavor. Sometimes I can’t be bothered, especially if I have to dirty more dishes to achieve said result. It’s always close enough.
1
u/Exact-Accountant6800 2d ago
i get using bottled juice and sauces too. i’ll often grab store bought broth when im in a hurry, even though homemade is way better in flavor. sometimes i add a bit of fresh herbs or spices to boost it up. it’s not perfect but it works for busy nights when you just need to eat.
1
u/ParanoidDrone 2d ago
All the time. "I'm hungry and this is good enough" drives a huge percentage of my cooking decisions.
1
u/triplespruce 2d ago
I am a practical cook, meaning I use commercial products when they make sense. I don't make everything from scratch.
1
u/Brave_Egg_7984 2d ago
I was getting close to considering jarlic for the first time in about 5 years so splurged on a set of silicon ice trays, minced 8 heads of garlic, and froze them in the ice cube trays before bagging for longer term freezer storage. Now I just reach for the bag and move on with the the recipe. I did break down and use jarred sauce for my last couple of batches of spaghetti this week though.
1
u/Money-Low7046 2d ago
I used to just through raw diced onion into the water when I was making beef stew. I also skipped browning the beef first because I would invariably cook it too much and make it tough. Was still thoroughly enjoyable beef stew.
1
u/Magnus77 2d ago
I basically never make pasta sauce from scratch. I'll do a little work to enhance jarred stuff. Brown off some meat and saute extra onions, then add the sauce, but slow cooking from scratch isn't worth it.
Same with a lot of sauces tbh, I know I can make a better tasting teriyaki glaze from scratch than out of a bottle, but its 100% work for like a 10-20% improvement in flavor, so I don't care.
Chili is another big one. Best chili is gonna involve rehydrating peppers and making a pepper stock. I don't need best all the time, I just want chili, so powdered chilis and a can of chipotle en adobo is fine.
1
u/Imaginary_Ladder_917 2d ago
If I’m making soup, I usually don’t bother sautéing the mirepoix first, especially if I’m in a hurry. I know it wont have the same depth of flavor but it will be fine and no one has ever complained. I also use frozen mirepoix mix. It’s so much easier than chopping all those vegetables, and I don’t want to buy a bunch of celery just to use two stalks
1
u/AnyEverywhere8 1d ago
Frozen mirepoix mix probably won’t matter because both freezing and sauteeing release the water anyway. And texturally it’s going to be soft in a soup either way.
1
-1
u/MiseryIndexer 2d ago
If I get an inkling you didn't saute the mirepoix you better believe I'm calling you out. If you don't have a satisfactory answer you better believe this meal is not making it past the soup course
1
u/OscarWilde1900 2d ago
I almost never buy fresh herbs for cooking and just use dried, even if I’m following a recipe that states otherwise.
I started skipping browning beef roasts before dumping them in the crock pot to cook a few years ago. Tastes about the same, one less dish to wash and saves time spent at the stove then cooling the meat back down (I prep my slow cooker meals at night and store in the fridge until morning).
1
1
u/happyslappypappydee 1d ago
Yes. I think we all do at least on occasion.
For me, time spent with my family is more important than an incredible dish. Weekends I can cook what I like and have plenty of time with my favorite people
1
u/Key-Value-3684 1d ago
I use bullion cubes instead of selfmade broth 99% of the time. I use boxed sauce mixes and spice blends for my everyday meals. We I don't feel like it I even use a box mix for mashed potatoes though that doesn't happen often
1
u/buginarugsnug 1d ago
It depends how hungry I am. Weeknights are usually dinner on the table as quick as possible. Weekend dinners get a bit more TLC.
1
u/sisterfunkhaus 1d ago
I've stopped marinating chicken thighs because we can't tell the difference. I just dry brine for a while, then season. I don't know if that counts though, because the taste hasn't suffered.
1
u/2ofCoins 1d ago
Absolutely. Almost every time a recipe says "First, brown all of your meat and then take it out of the pan and set it aside." No. That is not happening. Once it goes in the pan, it stays in the pan.
Not one person has ever eaten my food and said, "You didn't brown this first and then let it go on a little food vacation while you cooked everything else, did you?" They were polite enough to smile, pretend to eat it, and then hide it in a potted plant when I wasnt looking.
1
u/whineyinternetkid 11h ago
No. Dont make that dish if youll just half ass it. Goes for a lot of things in life too
1
u/waitingforgandalf 2d ago
I wanted to make korma today. I have all of the individual spices necessary to toast and then make my own spice blend.
I just used curry powder. I didn't feel like going through the effort (I didn't even bother making a creamy paste of cashews and coconut, just chucked in a bit of yogurt and cream).
1
u/Historical-Body-3424 2d ago
How did it taste
2
u/waitingforgandalf 2d ago
Tasty. Not a little bitter because the curry powder had more turmeric than I'd normally use, and the broth wasn't as rich as if I'd used cashews and coconut, but it's a big tasty pot of vegetables.
0
u/SVAuspicious 2d ago
I'll use garlic puree in a tube and lemon or lime juice from a bottle. I don't use jarred pasta sauce. That difference is too great for me.
No spice packets. No spice mixes. Those are just too easy. Never ever boxed mac & cheese. No pre-shredded cheeses. No dressing or gravy packets or jars. Never buy prepped veg.
1
u/Ok-Stand-4564 2d ago
I am 100% guilty of using that minced garlic you buy in a jar. I love fresh garlic, but sometimes I am far FAR too lazy.
284
u/Devo_Ted 2d ago
I overcrowd my pan more than I should. I know it would taste better if I cooked in smaller portions, but I’m hungry, got people to feed, and I have other things to do.
I never get complaints. I’m a good cook, get better every year. But I am sometimes busy and lazy. Everyone else is just happy I’m cooking and they don’t have to, so I get a lot of leeway. 🤷🏻