It is worth going to a restaurant for these dishes (because it never works out at home)

There are certain recipes that work better at home in your own kitchen. Risotto, something like that. Unlike in the restaurant kitchen, where time is of the essence and different dishes need to be prepared at different stages of cooking, at home I can allow myself the 20 minutes to stand by the pot, gradually pour in the broth and wine, and stir the rice .

And I hardly ever order pasta (outside of Italy) in a restaurant. Because at best, what is served is as good as what I could have made at home.

However, the situation is different with the following recipes. For this it is worth going to the restaurant:

Have you ever wondered why the restaurant food usually seems better, … juicier, … full of flavor? Well, primarily because of the butter. In fact a lot of Butter. Animal fats transport flavors most efficiently. Yes, you can see the difference. The second reason is: fund. Unlike at home, you can easily let a large pan of leftovers and bones simmer for a few days in the restaurant kitchen. This then results in that very deep flavor of a broth, which is then used in the various dishes and provides this metaphysical taste experience that you cannot achieve at home with a bouillon cube. And the essence of this is such dishes as stew, which must be marinated for a few days in advance, and then roasted for a long time and calmly. The Sunday Roast at home is always okay. But it’s never as good as in the restaurant.

The rice must be fried first. And then cooked. In addition, the meat must be cooked – oh yes, the meat that has been marinated the day before, of course. Next, the rice and meat must be layered in a (ceramic) pot and then carefully cooked over a low heat… which is exactly why I forego this procedure at home, happy in the knowledge that my favorite curry restaurant has an excellent one giving Biryani.

Analogous to the stews mentioned above, a real one should be used here Birria, let that delicious Gitzi stew simmer for a very, very, very long time so that the taste gets the desired ‘depth’. And yes, of course the meat must be pre-marinated in an adobo of herbs and chili peppers. Please – if you have enough time (as well as room in the kitchen for a stew that bubbles forever), you should try it for yourself. But it is worth ordering this dish in the restaurant. Because a pub that has Birria on the menu does so out of conviction, knowing that the taste will encourage guests to come back.

Yes, it might be fun – for example with the children – to try something like this at home. But in the end, the result cannot match the skillfully prepared dish of a good sushi restaurant in terms of taste and appearance.

Again, preparing stuffed pasta at home can be entertaining in a way (maybe once a year). But more often than not, the batter gets too thick, the ravioli gets too stuffy, and they fall apart as they cook. And they don’t taste any better than the homemade ones in Italian restaurants. It is better to make fresh tagliatelle at home with a light tomato sauce – it will be a pleasure. And the pansoti in salsa di noci you eat in the restaurant in Liguria.

As much as I like the one shown here pici al ragù di cinghiale toscana love – where will I ever find minced wild boar?

As nice as this brunch classic is, the more pain in the a** to prepare it: the stupid poached eggs must be lovingly cared for, while you must watch out for the hollandaise and at the same time fry the Canadian bacon in time. Meanwhile, the muffin should be toasted, but it should not be allowed to stand for too long afterwards, because it should not harden – on the other hand, it quickly becomes soggy as soon as you put the ingredients on it. And all this possibly with a hangover on Sunday morning? No. Let’s leave that to the professionals!

Some of my editorial colleagues promptly got in touch:

«Vietnamese hot pot, because I don’t have the equipment and it’s very time consuming. There is a lot to prepare and then a lot of cleaning to do. Since it is commonly said that hotpot is more about an experience than a dish, you can also indulge yourself right away!»

«Spare ribs. It’s worth going to the Resti for that. Because even though I make the effort to make them myself at home, they don’t succeed as well as in the restaurant.»

… without going into further detail here. But Philipp is right: Kottu Roti is never as good at home as it is at the corner Tamil restaurant, where the beer is cold, the dishes are spicy and the soundtrack is chopping knives crunching on the griddle from the kitchen.

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