/ck/ - Food & Cooking

>>8855088
you being a shitty cook

>>8855090
this

>>8855088
Your obesity

>>8855090

>>8855093
kek

>>8855088
fat and salt
i love watching people at my job plough through three courses and dessert like b u just ate 11,000kcal

>>8855118
Do Americans really do this?

>>8855118
sugar too. Most fat...you have no idea how much butter chefs put into their food. Restaurants have no reason to care about making healthy food. Their only concern is that their food taste amazing so they'll do whatever they can to make it taste great and make you keep coming back.

>>8855136
Do Europeans really think that Americans do that?

>>8855136
>kcal
>american
hahaha nobody over hear knows what those are

>>8855118
This is correct. The sheer amount of butter in everything is crazy.

Wouldn't have it any other way though

>yfw you eat restaurant food but know that you had done better

>>8855088
they get better quality and fresher ingredients and they process and use them right away.

i worked at a grocery store and when something like apples are cheap the manager orders a bunch of them and sometimes they will sit in the back for 2 weeks before we finally put them up. in a restaurant when they get something its normally processed and used rather quickly.

>>8855088
the ingredients are different, for example that carbonara you posted, you'd expect it to be made with egg right? well sort of. takeaway carbonara is pre-cooked pasta thats been in olive oil for 4hrs or more, then a huge cup of whole egg mayonnaise, the bacon is very smoky and has loads of salt so you don't need a lot, loads of chives balance the flavours, the whole mixture is then heated up in an oven or pot.

things like steaks are cooked ahead of time sous vide, then seared to perfection when you order.

finally a lot of processes you would consider a waste of time are actually carried out continuously in restaurants, an example is pretty much all breads. the cost of buying from bakeries is quite high and they often fuck up orders(poo in a loos) so almost everything is 12hr proved dough that's baked to order or just ahead of time.

t. someone who washes dishes

>>8855090
Fpbp

>>8855088
Bread served with pasta is so offensive I feel like you have offended my mamma.

Expensive $500k ovens/heaters/etc (that achieve temps that are impossible with a home set up) w/ top of the line tools.

Commercial grade food ingredients and mixes that you can only get with a business account number.

>>8855147
I'm not sure, you'd have to ask a European

Butter.

The answer is butter.

>>8855426
this

A better question would be are there any restaurant foods that are better than home cooked?

t. doesn't eat out anymore because the food is poorly prepared from bottom of the barrel ingredients

>>8855088
B U T T E R
U
T
T
E
R

also u suk

>>8855221
i know that feeling, started avoiding certain dishes because of that

>>8855671
Also MSG in some cases, and this stuff.

>>8855088
Salt. Most home cooks have no idea how much salt is added to restaurant and fast food. If you want your home cooking to taste more like what you get out just use salt with a heavier hand.

salt, fat, sugar

MSG.

which is why i use it in all my dishes

>>8855090
definitely this, especially with that pic being your OP

it takes literally 10 minutes and 5 ingredients to make a great carbonara

secrets to gourmet cooking
>cooking with plenty of salt (and to a lesser extent pepper)
>butter
>sugar
>deglazing the pan with wine or vinegar

bonus
>pan nice and hot

done

For me, it's mostly that I haven't cooked it myself. I find that food tastes better (even if it's just eggs and bacon) when it's made by someone else.

Also a professional kitchen can probably get more quality ingredients.

>>8857764
>Also a professional kitchen can probably get more quality ingredients.
Wtf how? They buy the exact same shit you do. Or actually worse if you ever go to a market or something and don't eat in literally Michelin grade restaurants.

>>8855690
Stop eating at restaurants where you can get a meal for 2 for under 40 bucks

>>8857828
Restaurants get to pick ahead of the grocery stores for anything quality.

They go to the auctions for meat, fish, etc and get the higher quality stuff since the supermarkets are fine selling slightly less quality for cheaper. They also have deals worked out with farms for the higher quality produce since the same applies. Occasionally boutique markets and butchers will work out similar deals, but if you're buying from a grocery store they almost certainly don't care about getting the best only that it meets a certain minimum.

>>8857172
How does this stuff work anyway? What does it taste like? Salt?

>>8855088
You get too used to the smell of whatever you're cooking and you're desensitized to its taste by the time you actually eat it

>>8857828
Restaurants aren't buying their ingredients from a supermarket like I am. So yes, they generally are of a higher quality.

Most restaurants make food that is significantly worse than what I can cook up at home.

I only go to restaurants where they can do something that I can't/haven't figured out (Japanese, Vietnamese, Polish)

>>8857869
Yes they are. Maybe not from Lidl or Penny but certainly from Edeka or Tengelmann (replace with your country's equivalent).

>>8855661
I cannot answer that I'm afraid, article 50's been triggered.

>>8857258
That looks shit. If this is yours i would consider fast fast.

>>8857890
You're wrong

>>8857258
>Great carbonara
>Posts a dog's dinner

>>8858163
kek

>>8857156
>salt, fat, sugar

This is the only right answer.

They put obscene amounts of butter, salt, and sugar in everything.