Lou & Lucy's Leftovers: Shortcuts
Everybody loves a shortcut. Cut through the neighbor’s yard to get somewhere just that much faster. Zip through a store parking lot to avoid a red light (I never do that, no sir.) Throw the mediums in with the lights. You get the idea.
Shortcuts in the kitchen, essential in this day and age when time is short. (What happened to time? Why is it so short?) I will admit I use lots of shortcuts. The secret is out. Don’t tell my brother the classically trained chef. If you ask him for a recipe and it contains stock, look out. It’s kind of like, roast the beef bones slowly for several hours, simmer the bones overnight while skimming every ten minutes. Sleep? You do not need sleep. Simmer, skim, simmer, skim till reduced by half. Don’t get me wrong, he’s a great cook but give me a box of organic low-sodium beef stock I’m good to go.
I have a few more tricks up my sleeve. Frozen Perdue Italian turkey meatballs simmered for 15 or 20 minutes in a high quality jar of sauce. Dinner is on.
I also like pre-shredded cabbage mix for a quick coleslaw. I don’t need halves of three kinds of cabbage sitting in my fridge waiting for the inevitable trip to the compost bucket.
One of my favorite shortcuts is (as you all might already know) an already cooked rotisserie chicken from the grocery store. It then can be used for more shortcuts the next night.
One more shortcut to share for now: Order takeout.
I could go on and on about shortcuts but here’s the shortcut version: They’re great.
My favorite cooking shortcut lately has been using dried pasta instead of making my own. And buying bread instead of making my own. And buying mustard and ketchup instead of making my own. And using canned beans instead of cooking my own. And ordering pizza instead of making my own.
What? These are shortcuts the entire world is already attuned to?