# Cooking. I admit it, I use \ **URL:** \ **Category:** Cafe Society\ **Created:** [September 8, 2010, 5:12pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072 "2010-09-08T17:12:44Z")\ **Posts on this page:** 20\ **Page:** 8
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [September 10, 2010, 1:50pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/141 "2010-09-10T13:50:20Z")
> [@flodnak](#): > > Though I have tried, I have not managed to make a pizza sauce that my family likes half as much as the Coop brand stuff in jars. So I gave up. Homemade pizza crust, with jarred sauce on top. Sue me.:o I don’t even bother making the crust. Fresh & Easy has a great pizza dough, and their sauce is more than adequate after I get done with it, so why bother doing it from scratch? Friday night is Pizza Night, and the entire **point** to civilization is to make life easier. After a hard week’s work, I have no desire to hassle with pizza from scratch. Side note on those above who scratch make everything: unemployed, are you? Some of us actually have to spend most of our days toiling outside of the home, and as such don’t have the freaking _time_ to make pie crusts and stock. ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [September 10, 2010, 2:12pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/142 "2010-09-10T14:12:03Z")
When I was a kid, my parents made pizza occasionally, and we found that local pizzerias would sell you a lump of dough for a dollar or so. This is the same lump of dough that they’d use to make pizzas, so the quality was reasonably good. (Earlier, we made pizzas from a boxed Chef Boyardee kit. The quality, particularly of the cheese, was not great, but it was cheap. [Here](http://slice.seriouseats.com/archives/2010/01/chef-boyardee-pizza-kit-pizza-yes-its-still-available.html)’s a blog posting describing the kit.) ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [September 10, 2010, 2:18pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/143 "2010-09-10T14:18:34Z")
> [@silenus](#): > > [ > > Side note on those above who scratch make everything: unemployed, are you? Who is this directed at? I make all of the things you mentioned from scratch, and I’m employed. ---
**Author:** ![Panurge](https://avatars.discourse-cdn.com/v4/letter/p/fbc32d/32.png) [@Panurge](https://boards.straightdope.com/u/Panurge)\ **Post date:** [September 10, 2010, 2:29pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/144 "2010-09-10T14:29:02Z")
> [@Labrador\_Deceiver](#): > > > [@silenus](#): > > > > [ > > > > Side note on those above who scratch make everything: unemployed, are you? > > Who is this directed at? I make all of the things you mentioned from scratch, and I’m employed. Ditto. My wife and I both work full time. And we have a 3yo son. It’s a matter of priorities, I suppose. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 10, 2010, 2:31pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/145 "2010-09-10T14:31:47Z")
Same here. With a little forethought, it’s easy enough to fit stocks and homemade pizza dough into your schedule. Both freeze fine. That said, more than half the time I’ll use a box of stock, Trader Joe’s pizza dough or, and here’s another good shortcut I like for the crust: using that really thin Middle Eastern flatbread or even large flour tortillas. But I hate all the jarred pizza sauces. All of them. I use the Muir Glen tomatoes (usually the fireroasted variety) and add some good olive oil, garlic, salt, and pepper flakes to it. Sometimes, also oregano. ---
**Author:** ![Baboonanza](https://avatars.discourse-cdn.com/v4/letter/b/f475e1/32.png) [@Baboonanza](https://boards.straightdope.com/u/Baboonanza)\ **Post date:** [September 10, 2010, 2:36pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/146 "2010-09-10T14:36:23Z")
> [@Terraplane](#): > > > [@Baboonanza](#): > > > > So _that’s_ what a ‘stick’ of butter is :smack: What a ridiculous measurement. > > > > I’m in the UK, so our butter doesn’t come with your crazy US measurements on it’s packaging. Really, it would be much easier for me if you’d just change your whole measuring system to metric. That ok? > > Does your butter only come in tubs? Don’t you use tablespoons as a cooking measurement? And whatever measurement system you use, surely it’s helpful to have the measurements marked out on the stick? Butter usually comes in 250g blocks roughly 2x2x5 inches in size. Most will have 25g markings on them, but if butter has prevously been taken off in non-25g increments that’s not very useful. I usually just weight it anyway, it only takes a second. Of course we use tablespoons for measurement of small amounts, it just seems bizarrly antiquated not to use weights for normal quantities. Then you don’t have problems like measuring a Cup of loosely packed brown sugar when the recipe meant ‘densely packed’ or measurements like ‘a heaped half cup’. And don’t get me started on the Australian temperature system. They use Slow/Moderate Slow/Moderate instead of temperatures. What they hell is wrong with their ovens? ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [September 10, 2010, 2:39pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/147 "2010-09-10T14:39:41Z")
> [@silenus](#): > > Side note on those above who scratch make everything: unemployed, are you? Some of us actually have to spend most of our days toiling outside of the home, and as such don’t have the freaking _time_ to make pie crusts and stock. My gf works 10 - 12 hours 5 days a week. I work 6 - 8 hours 5 - 6 days a week. Making, for instance, from scratch spaghetti sauce takes very little active time. And we appreciate what we eat so much more when it is. . .ya know, good. ---
**Author:** ![Baboonanza](https://avatars.discourse-cdn.com/v4/letter/b/f475e1/32.png) [@Baboonanza](https://boards.straightdope.com/u/Baboonanza)\ **Post date:** [September 10, 2010, 2:40pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/148 "2010-09-10T14:40:18Z")
> [@pulykamell](#): > > Same here. With a little forethought, it’s easy enough to fit stocks and homemade pizza dough into your schedule. Both freeze fine. That said, more than half the time I’ll use a box of stock, Trader Joe’s pizza dough or, and here’s another good shortcut I like for the crust: using that really thin Middle Eastern flatbread or even large flour tortillas. But I hate all the jarred pizza sauces. All of them. I use the Muir Glen tomatoes (usually the fireroasted variety) and add some good olive oil, garlic, salt, and pepper flakes to it. Sometimes, also oregano. Our bread machine makes very good pizza dough, all you really have to do is make it into a pizza shape. Then just spead a jar of pre-herbed passata on it, chuck a load of cheese and crap on it and you’re done. Definitely worth a little extra effort IMO. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [September 10, 2010, 2:40pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/149 "2010-09-10T14:40:51Z")
> [@Maiira](#): > > > [@Chefguy](#): > > > > Something that I discovered recently is tomato paste in a tube. Why have I missed seeing this? I couldn’t estimate the amount of leftover tomato paste from a can that I’ve ended up throwing away. > > Sir, I could kiss you. I just had to toss a rusty old half-can of the stuff the other day! I’m totally going to look into the tube. > > My secret: I have a recipe for alfredo sauce that calls for cream cheese. I don’t have to make a roux! > > I’ve been using garlic/onion powder a lot less than I used to (though the aforementioned alfredo sauce recipe calls for it), if just because fresh garlic tends to have more of a smell (and I looooooove the smell of fresh garlic added to food). I do use a press, which I’ve heard is fairly blasphemous among foodies. But frankly, I just think it brings out the smell more. > > I’m another boxed-stock offender, mostly because I’ve never tried to make it before. My mom has, but she says she’s never liked her results. I might try my hand at it at some point. (Seafood stock would be good too.) You’re a female, hopefully. You should not store tomato products in an opened can, by the way. The newer cans are lined, but it’s a bad idea. ---
**Author:** ![villa](https://avatars.discourse-cdn.com/v4/letter/v/bc79bd/32.png) [@villa](https://boards.straightdope.com/u/villa)\ **Post date:** [September 10, 2010, 2:42pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/150 "2010-09-10T14:42:53Z")
> [@Spud](#): > > I sure hope everyone means parbroiling because if you tell me you are going to grill me a nice porterhouse and I catch you dumping it into a pot of boiling water I would have no choice but to kill you. No jury on earth would convict me. Doesn’t anyone else set up their grill for both direct and indirect heat? Sear it on direct, let it finish on indirect. Why would a steak need finishing after searing? Unless, of course, by finishing you mean eating as the blood drips down your chin. 😃 ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [September 10, 2010, 2:43pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/151 "2010-09-10T14:43:11Z")
More power to you, I guess. I just find that there is a trade-off that I’m just not usually willing to make. The incremental improvement in quality of the food isn’t worth the cost in time and/or effort in many cases. Add in a complete lack of freezer space and shortcuts rule the day. Maybe when I get my large kitchen back… ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [September 10, 2010, 2:46pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/152 "2010-09-10T14:46:39Z")
> [@Baboonanza](#): > > > [@Rhythmdvl](#): > > > > Also, sifted beware not sifting when a recipe calls for sifted measurements. For fun, measure a cup of flour, then sift it, and measure a cup from the sifted pile. If you’ve never done it before, you’re in for a surprise. Again, have fun with the altered recipes, they’re delicious too, but knowin what you’re changing may be interesting. > > Sorry for the tangent, but what the hell is up with measuring with Cups? It’s absolutely retarded to measure dry ingredients by volume since as you say the density can vary greatly. And how on earth do you accurately measure a Cup of cold, hard butter? It’s makes no sense. > > I measure everything on a small set of electric scales, to the gram. For the occasional baker, cup measurement works just fine. For consistency of the final product across the board, nothing beats weight measurement. Unfortunately, most recipes in the U.S. are in cups. The only way around this is to measure out the flour by the cup, weigh it, then add to the mix. If the final result is what you want, save those weights for subsequent baking. ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [September 10, 2010, 2:57pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/153 "2010-09-10T14:57:42Z")
> [@villa](#): > > Why would a steak need finishing after searing? > > Unless, of course, by finishing you mean eating as the blood drips down your chin. 😃 Give me a break… I was raised on medium well, and have since evolved to medium rare. I’m not quite ready for Blue yet. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [September 10, 2010, 3:05pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/154 "2010-09-10T15:05:02Z")
> [@Chefguy](#): > > > [@Baboonanza](#): > > > > Sorry for the tangent, but what the hell is up with measuring with Cups? It’s absolutely retarded to measure dry ingredients by volume since as you say the density can vary greatly. And how on earth do you accurately measure a Cup of cold, hard butter? It’s makes no sense. > > > > I measure everything on a small set of electric scales, to the gram. > > For the occasional baker, cup measurement works just fine. For consistency of the final product across the board, nothing beats weight measurement. Unfortunately, most recipes in the U.S. are in cups. The only way around this is to measure out the flour by the cup, weigh it, then add to the mix. If the final result is what you want, save those weights for subsequent baking. Not to mention the fact that 95% of household kitchens do not contain a scale of any kind. I love mine, but I’m not the typical home cook in that regard. ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [September 10, 2010, 3:09pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/155 "2010-09-10T15:09:03Z")
I use a scale for all sorts of things in the kitchen, and do have notes in the recipes I use often as to how much that much flour should weigh. But American butter packaging is so convenient that I don’t usually find myself weighing it. ---
**Author:** ![villa](https://avatars.discourse-cdn.com/v4/letter/v/bc79bd/32.png) [@villa](https://boards.straightdope.com/u/villa)\ **Post date:** [September 10, 2010, 3:09pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/156 "2010-09-10T15:09:33Z")
> [@Spud](#): > > Give me a break… I was raised on medium well, and have since evolved to medium rare. I’m not quite ready for Blue yet. Did anyone report your parents to Child Protective Services for serving you medium well steak? Just as long as you take mine off the grill after searing, I guess I’ll let you eat medium rare. ---
**Author:** ![SpartanDC](https://avatars.discourse-cdn.com/v4/letter/s/b2d939/32.png) [@SpartanDC](https://boards.straightdope.com/u/SpartanDC)\ **Post date:** [September 10, 2010, 3:12pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/157 "2010-09-10T15:12:40Z")
I’ve actually been trying to avoid using shortcuts for the past year or so. It does take more time, but you can taste the results in most cases. One shortcut I wish I used more though: My supermarket will often have little plastic tubs of pre-chopped onions (usually red onions). Since I HATE HATE HATE HATE chopping onions, I really should take advantage of that more. Somehow, my wife can chop an onion without stopping. But when I do it, I have to stop every 30 seconds so my eyes stop burning to the point where I can open them again. Not sure if it’s a question of sensitivity or technique though. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [September 10, 2010, 3:14pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/158 "2010-09-10T15:14:14Z")
Even when I worked full time, I would always cook from scratch on weekends. A useful rule: cook first, drink later! The day Crisco came out with sticks of shortening was a relief to those of us who still make pie crust. Though those refrigerated folded pre-made crusts (Pillsbury?) are perfectly adequate. ---
**Author:** ![Baboonanza](https://avatars.discourse-cdn.com/v4/letter/b/f475e1/32.png) [@Baboonanza](https://boards.straightdope.com/u/Baboonanza)\ **Post date:** [September 10, 2010, 3:17pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/159 "2010-09-10T15:17:27Z")
> [@SpartanDC](#): > > Somehow, my wife can chop an onion without stopping. But when I do it, I have to stop every 30 seconds so my eyes stop burning to the point where I can open them again. Not sure if it’s a question of sensitivity or technique though. I find using a really sharp knife helps. I’m curious about these American ‘pie crusts’. What exactly are they? What is the difference between these and standard (or sweetened) short-crust pastry? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 10, 2010, 3:17pm UTC](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072/160 "2010-09-10T15:17:43Z")
> [@Spud](#): > > Give me a break… I was raised on medium well, and have since evolved to medium rare. I’m not quite ready for Blue yet. I eat beef two ways: either completely raw or medium rare. For whatever reason, I think medium rare is the perfect balance of textures and flavors for steak. While blue or regular rare is fine, medium rare hits all the right spots for me. (Well, actually, I will eat it technically as “well done” for stuff like stews, braises, barbecue brisket, and the such.) [Previous page](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072.md?page=7) [Next page](https://boards.straightdope.com/t/cooking-i-admit-it-i-use-this-short-cut/553072.md?page=9)