Restaurants may not serve as healthy cuisine as we do at home, but when it comes to flavour, even the best home cooks cannot compete with the consistency and deliciousness of a restaurant. What is the explanation for this? How come those curries appear and taste better than conventional food? We have got to the following conclusion.
Experience
At home, the menu is regularly cycled and the contents change on a daily basis, resulting in a variety of tastes for the same dishes. Signature meals are on the menu every day in restaurants. So the simple act of creating the same food over and over leads to tasting perfection and consistency.
Attention To Detail
Restaurants pay close attention not just to the ingredients but also to how they are used, whether baking or preparing a curry. For example, using softened butter when the recipe calls for it, brown sugar when called for, or checking the temperature of the curry with a thermometer, which is usually not possible at home, could be causes for a more refined taste in restaurant food.
Procedure
Why do some people prepare wonderful food while others do not? It is due to understanding the proper method and patience throughout the process. The order in which ingredients are added, for example, has a significant impact on the final result. If the onion is added at the end, it will remain raw, and if the spices are introduced at the start, they will lose their aroma. Chefs are aware of this approach, which explains why their cuisine tastes better. Cooking, too, requires a lot of patience. Cooking disasters can occur when there is insufficient frying or cooking of the spices.
Equipment
The hotel kitchen is outfitted with cutting-edge equipment, making cooking easier and more exact. The end result is impacted by this. Also, the use of advanced and modern equipment makes it easier for the chefs to work efficiently and bring out the best taste in food.
Free Use Of Spices And Oil
While home food is prepared on a budget and takes into account the dietary preferences of family members, therefore using less oil, salt, and spices, which affects the taste, the focus of food in restaurants is on taste, and hence the quantity of oil and spices is not rationed.