Why I stopped making stock from scratch every day

Chef school taught us that real stock has to be homemade. In a busy restaurant, that rule can waste hours better spent on other tasks. I now use a good boxed stock for most soups and sauces. It keeps the kitchen moving and customers still love the food.

3 comments

3 Comments

the_seth3mo ago

Hey, they taught us the same thing, but I found a great shortcut for busy nights.

hannah_lewis3mo ago

That's exactly it. We get taught one right way to do things, then real life forces a simpler method that works just as well. I see this with all kinds of old school rules, from cleaning to fixing things. The goal isn't perfect process, it's getting good results without burning out.

elizabethc263mo ago

But doesn't trying to be perfect just set us up for failure? Idk, I've seen so many projects where cutting corners smartly led to better long-term results. It's like the goalposts move from doing it right to doing it well enough to live your life.