>Homemade is better. We need to end this terrible meme.

Homemade is better if you know how to cook.

>>7134042
/thread

>>7134042
In a basic kitchen it is very hard to replicate all the conditions that professional kitchens have. I agree in many cases it is, but I don't have a pizza oven and cannot realistically make a better pizza than a kitchen which has one.

>>7134048
This is the actual /thread

Although you can make your own pizza oven in your yard if you have the space and own your shit.

Home cooking is going to be cheaper for a lot of things and often be better than the cheapest alternatives.

>>7134042
>>7134044
>>7134064
Let's point at these faggots and laugh.

>>7134035
Homemade IS better because cooking in itself is great fun and you tend to appreciate and enjoy the results of your own effort way more than just ordering at Mickie's.

>>7134067
>go to cooking board
>haha, look at all these faggots who are cooking

Brilliant move.

>>7134076
>Homemade IS better because cooking in itself is great fun

We're talking about the quality of the product, not the pre-product eating experience. If you're a girl I forgive your mistake but if you're a guy stop being fucking retarded.

>>7134048
Get a pizza stone. Almost as good, and a hundredth of the cost of a real pizza oven.

>>7134035
Just because you're a terrible cook doesn't mean homemade is just a meme.

>>7134048

Calling bullshit. I've eaten more pizzas made in pizza ovens that were disgusting than were good.

Home made food can't beat the specialist who literally spends their entire life remaking the same dish over and over, and obviously can't beat exceptional restaurants, but it can certainly be better than the vast majority of places.

Having all the tools doesn't make a damn bit of difference if the person making the dish is clueless.

>>7134079
This is what /ck/ is all about these days.

It's shameful.

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>>7134054
>take one recipe
>use to excuse every other recipe you cant cook because you're shit at cooking

Yep, your post is definitely the thread.

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I make my own ketchup and salad dressing

>>7134150
>Home made food can't beat the specialist who literally spends their entire life remaking the same dish over and over

What if the home cook is that specialist, anon?

the word homemade itself is a 1950s meme. There is no such thing. Making a box mix cake us classified as homemade to most people.

>>7134254

Then they're either self-employed or suffer from OCD.

Homemade is better, because it's the only place where I can get the seasoning just right. Mostly because I like my food so spicy it can kill an unprepared person. Seriously, shit's so hot my dog stopped begging me for food, after I gave it some. You can't order a chilly pepper, halapenjo, three cheese pizza at a restaurant.

>>7134264

OK, so they have OCD. That doesn't invalidate the point that home cooks are capable of perfection. (of course they're capable of fucking up as well)

>>7134265
>halapenjo
huh-LAP-en-joe

Haven't heard that in awhile.

>>7134035
>location of cooking matters

Homemade can be better, but isn't necessarily better.

>omg u shuld just get better at cukin lmao

No.

I work in professional kitchens, there are just things you cannot recreate at home without spend dispropotionate amounts.

>>7134274
Neither english, nor spanish are my first language. And I'll call it a burny burny plant if I want to. Honestly, I'm not even sure if the ones I use are actual jalapenos or not.

>>7134291
>I work in professional kitchens, there are just things you cannot recreate at home without spend dispropotionate amounts.

1) some people can and do spend that kind of effort and money if they take their cooking hobby seriously. Some people spend thousands on fancy european vacations. some people collect classic cars. Others buy expensive paintings. And some have professional-quality gear in their home kitchen.

2) Sure, there are upscale restaurants that can do things (and have the equipment) which the vast majority of home cooks can't or don't do. However those are in the relative minority. It isn't hard to do better than most restaurants at home. I'm not talking about the 2-star place downtown; I'm talking about the places where most people eat: fast food, large chains, fast-casual type places. Sure the average home cook isn't going to compete with an upscale joint. But they can easily do better than fast food, Olive Garden, Red Lobster, and so on.

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Fries are the worst possible example you could have picked

I'm genuinely curious what equipment restaurant kitchens have that you gives an advantage besides volume. You don't need a basket fryer for one portion.

>>7134035

>2-ingredient homemade french fries

>potatoes
>...?

>>7134315
Actually it's a perfect example, since nobody can get even close to McDonald's fries.

>>7134325
Salt?

>>7134328

McDonald's fries are probably the easiest to emulate. There are recipes everywhere.

Fry in the correct fat, season in the correct way.

Easy.

>>7134319

more powerful heat output from the hobs. Granted that doesn't matter for everything, but for some things it does. It's damn near impossible to cook a proper stir fry with a normal home range, for example. (Though you can just step outside on your patio and use a turkey fryer burner).

>>7134338

My parents hob has a triple ringed wok burner, it wasn't particularly specialist nor expensive.

They never use it but when I go visit them I always bring a big box of Asian veg and sauces to get my wok on.

>>7134334
Not even close to the real thing, faggot.

>>7134344
>My parents hob has a triple ringed wok burner, it wasn't particularly specialist nor expensive.

Perhaps not for you, but that's a very unusual thing to have in most home kitchens, at least everywhere that I have lived (2 US states, Canada, Denmark, and England).

>>7134035
Better than what? A top notch restaurant with professional chefs? Unlikely. A plastic greasy fast food drive thru? Probably

>>7134325
Frenchmen

>>7134350

My point was that it's not specialist equipment, it's a good cooker but it's not pro-kitchen grade stuff.

If you really cared about cooking it's exactly the kind of thing that could be afforded with relatively little additional expense.

One thing I've never seen is a decent broiler in a home kitchen that didn't cost an arm and a leg.

>>7134080
Quality of the product? What are you expecting from food, it's not a pressure valve which can have an objective standard for quality. The quality of food is the nutrition it provides and the experience of eating it. That's why top restaurants pay so much attention to the experience of dining. Preparing food adds to that experience.

I know your throbbing manly logic leaves no room for subjective experience but if that is the case leave food to us lowly beings with underdeveloped logic organs.

>>7134328
Just because McD's fries can't be replicated doesn't mean they can't be surpassed at home.

>>7134371
>My point was that it's not specialist equipment, it's a good cooker but it's not pro-kitchen grade stuff.

Pro kitchen grade? No, you're right. Nor is it expensive. But it certainly is "specialist" for the average person. Go to an appliance store's website for any country in the world and look up a typical home oven/range. Practically none of them will have that kind of power.

>>If you really cared about cooking it's exactly the kind of thing that could be afforded with relatively little additional expense.

Oh, I agree with that 100%. As you said those cast-iron wok burners are inexpensive. But they're certainly not typical kitchen gear in the average household.

>>7134394
That's some terrible logic.

>>7134399
Not at all. I could come up with a complex industrial process for making bread that is impossible to replicate but the baker down the street could make better bread using standard baking equipment. Believe it or not I've had better fries than McDonalds.

>>7134399

Why settle for copying fast food quality fries when you can easily do better?

>>7134035
If you are a decent cook homeade is better than fast food, but restraunt food is probably blowing you out off the water.

Unless a skilled home cook chances are almost every line cooks is better than you .

>>7134035
I agree. Nothing I make is ever as good as even fast food, let alone the times I eat out 4~5 times a year. Maybe it's the novelty of it that makes it better? Because I usually make my own food?

But I know fast food and other shit has loads of salts and sugars and oils so maybe I should try cooking like that.

>>7134421

Depends on the restaurant. If you're talking a chain like Chili's, Olive Garden, Applebee's, etc, a home cook should have no problem doing just as good if not better. Most of that food is premade and simply reheated in a bag or microwaved prior to serving. It's not hard to do better than that simply by using fresh ingredients and having some basic skills.

On the other hand if you're talking about the local Michelin-starred place? That's different.

>>7134035
Holy shit I'm dying.
I knew this thread would be skill less NEETs trying to justify spending their hard earned autismbux at McShits because they have McArtisanal freedom fries made by seasoned professionals on specialized equipment.

I can make food that is more appetizing than if I ordered it from a restaurant sometimes, but with shit like asian food (pad thai, yakisoba, etc) my shitty apartment stove doesn't get nearly hot enough for my wok, so it always turns out subpar.

>>7134414
Most don't understand that the McDonalds process for making fries is aimed consistency, not just taste. And especially not your taste.

>>7134048
This + Chinese food with those high ass burners and huge ass woks.

>>7134433
Some of that has got to be ingredient quality though. Obviously if you're talking about molecular gastronomy or something where you're going to play with shit like liquid nitrogen you can't do that on your electric stove but I don't really buy the equipment excuse.

>>7134463
>Some of that has got to be ingredient quality though

Agreed 100%. That was my point, in fact. Most restaurants that the "average joe" eats at are using crap ingredients. It's either premade and reheat-to-order (basically like a "TV dinner") or it's industrially produced items from a big national distributor like Sysco that's dumped into a fryer or slapped on a flattop. A home cook can instantly improve on that simply by buying fresh ingredients at the supermarket.

>>but I don't really buy the equipment excuse.
I didn't say a word about equipment in my post anon. I wasn't making the equipment excuse. I think it's quite lame. The only thing that I can think of which would be helpful for a lot of cooking (excluding the crazy molec stuff like you mentioned) is simply a more powerful hob. That can be fixed by buying a $30 propane burner, often advertised as a "turkey fryer", or the equally functional (and cheap) wok burner from an Asian market. Since that issue can be so easily and cheaply addressed I agree that the equipment is not an excuse at all.

>>7134479
yeah I replied to the wrong post but I left it cause I wrote like a paragraph

>>7134328
McD's fries are horrible, why would you want to replicate them?

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>there are people on this board RIGHT NOW who unironically think that premade sauces are better than homemade sauces

>>7134265
>>7134306
> I like my food so spicy it can kill an unprepared person
>Jalapenos
>so spicy it can kill
k

>>7134526
Thanks Jack!

>>7134349
you forgot to take a shit on them.

Seriously, McD fries are easily one of the worst I have ever eaten. The only worse fries I've encountered are at burger king but that was at least 8 years ago so maybe they got their shit together so they don't taste completely like cardboard.

>>7134526

Oh dang, I read that as
>White vinegar
>2 cups full

>>7134526

That looks amazing.

>>7134035
Homemade or house-made are usually better.

>>7134526
i totally forgot there were onions in there. good on jack for incorporating some veggies into his home-cooked salad.