Sometimes I like to dive deep into a culinary creation, making everything I can from scratch. However, there are a few items that I haven't really given much thought to making - ketchup immediately comes to mind. It turns out that even though they spend their days creating complex dishes where they tweak every flavor, chefs also take shortcuts, especially at home. Food and Wine talked to several chefs about what they won't make from scratch.
Turns out I'm in good company - chefs Alex Guarnaschelli and Norman Van Aken both think store bought ketchup is better than homemade. You might not expect Daniel Boulud to prefer buying versus making a condiment, but he uses purchased tapenade instead of making it himself. "Usually, tapenade is made with small olives from Provence, which are pain to pit," he says.
It isn't just condiments that chefs leave to others. "It's kind of embarrassing because I'm known for my fried chicken, but I live for Publix fried chicken," confesses chef Michelle Bernstein. Brad Kilgore - chef, restaurateur and founder of Kilgore Culinary Group - buys bacon and smoked salmon. "Both of these are really tough to do in your apartment or house, and there are really tasty, high-quality versions of both available just about anywhere," he says.
Photo of Easy homemade chipotle ketchup from Tinned Tomatoes by Jacqueline Meldrum
5 comments
annmartina
I would rather use canned pumpkin than make my own puree. Creme fraiche is so much better and inexpensive to make myself.
angrygreycat
On the other hand, I make creme fraiche, yoghurt, preserved lemons, pickled onions, pesto, pomegranate molasses, salad dressings.
Larkspur
darcie_b
averythingcooks