Underrated in America: Cooking from scratch


Cooking from scratch, which can also be called homemade cooking, is making a comeback these days. People are realizing that scratch cooking provides multiple benefits. Food cooked using real ingredients is more digestable than prepackaged meals. Food cooked from scratch contains fewer of the chemicals foreign to our bodies. Scratch cooking lowers grocery bills. Lastly, and most importantly, food prepared from scratch just plain tastes better than those plastic- encapsulated, reconstituted, freezer-to-microwave meals. At least it tastes better in my house.

Just to be clear here --for easy daily cooking, I do believe in such things as premixed spice blends, frozen vegetables, and prepared sauces. I also believe that homemade cooking strategies are wide- open for adaptation.

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Not everything has to be produced on our own stove tops. Scratch cooking can be as easy as placing a nice little chuck roast into a slow cooker with some carrots, peas, and diced potatoes. Adding a tablespoon of Cajun seasoning to the blend will provide exceptional flavor. Leave the mixture on low heat all day and you'll come home to an aroma reminiscent of grandma's loving kitchen.