While I would love to make almost everything I eat from scratch, the reality of being a working professional with a long commute stands in the way. Like most busy people, I buy things premade, but it looks like I am in good company. Even chefs don't make everything from scratch at home, says Food & Wine's Merlyn Miller. F&W recently asked five chefs which foods they would rather buy than make, and why they prefer to buy them.
Some items made a lot of sense, like chefs who buy baked goods because they feel like baking is a whole different ballgame, and they think professional bakers are going to churn out a much more consistent and high-quality product than someone who dabbles in it on the side. One item on the list surprised me, however. Michigan chef Joseph VanWagner is a fan of prepared dips. That is something I was sure a chef would want to whip up at home, but VanWagner says “After a 14-hour day in the restaurant, the convenience of a delicious, ready-to-eat dip with tortilla chips or fresh vegetables is my go-to. I love the convenience, the variety, and the flavors.”
Condiments are another category of items that most chefs agree don't make sense to make at home. While it might be fun to experiment with homemade ketchup and mustard, you can easily buy high-quality brands at relatively low prices. As Reilly Brown, executive chef of Frenchie in Dallas, explains, “some ingredients just aren’t worth overcomplicating."
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LeilaD