Shortcut. For some, that’s a kitchen blasphemy. “Do it right or don’t do it at all!” they shout. If a thing is worth doing, it’s worth doing properly! OK, fine, but that kind of gatekeeping could keep a big chunk of people from learning some valuable skills — and from eating some really good food. My kitchen is chock full of cheats. Part of it is that I grew up with a grandma who grew her own tomatoes and apples but worked Minnesotan wonders with cream of mushroom soup and pudding mix. I don’t look at a canister of French-fried onions with disgust, but with nostalgia.