Chef Austin Simmons was one of 15 Chefs featured on Reader’s Digest to reveal which foods they rarely ever cook from scratch.
“At my restaurant, I’m inspired by French cuisine that often takes a lot of time-consuming prep work, but in my home kitchen, I have a few time-saving tricks,” says Austin Simmons. “The stock I make at the restaurant takes up to 48 hours, and that isn’t feasible when I’m at home cooking for my family. Instead, I purchase an organic low-sodium stock and add in elements from my restaurant recipe to make a flavor-filled dish without going through a lengthy process.”
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