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.

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3 Comments

the_seth6mo ago

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

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hannah_lewis6mo 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.

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elizabethc266mo 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.

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