Why Do Restaurant Dishes Taste Better Than Homemade Food? (Photos)

| by Khier Casino

Let’s say your culinary techniques and recipes rival that of a professional chef, yet your dishes can’t have the same elegant plating, refined flavors and precise cooking. The instruments readily available to chefs explain the difference.

The equipment is heavy-duty, the tools are perfect for the job, and the cooks are trained to know every recipe like the back of their hand, according to The Daily Meal.

Furthermore, everything is prepared in advance in restaurant kitchens, the knives aren't as sharp at home, and a professional chef has probably made a specific dish a thousand times before.

Below is a list of reasons why home-cooked dishes don’t taste the same as restaurant food:

1. Salt

(via PSC1121-GO/Flickr Creative Commons)

In restaurants, the cooks season every component of every dish with salt. Especially when cooking whole pieces of meat, such as steaks or pork chops, add a bit more salt than you think they might need.

2. Hot Ovens

(via stu_spivack/Flickr Creative Commons)

Restaurant ovens are usually turned up to 500 degrees or more. The higher heat helps cook dishes faster, results in a crisper texture and puts the finishing touches on a dish prepared on the cooktop. Hotter and larger ovens also mean there’s way more mess for you to clean up.

3. Shallots

(via Denna Jones/Flickr Creative Commons)

Shallots, which have a milder flavor than onions or garlic, can add depth of flavor to any savory dish when diced and added early on in the cooking process.

4. Stock

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Restaurants often make their own stocks with leftover vegetables, meat and bones, adding tons of flavor to any meal.

5. Butter

(via Taryn/Flickr Creative Commons)

Restaurants use butter in everything to add a lot of flavor to vegetables and meats. Butter also adds that nutty flavor in roasted vegetables, or the silky, creamy texture in sauces.

6. Letting Meat Rest

(via Naotake Murayama/Flickr Creative Commons)

Allowing steak to rest for 5-10 minutes before slicing into it as soon as it’s done gives the meat time to seal in juices of the ingredients, helping lock in the flavor.

7. Presentation

(via Jennifer/Flickr Creative Commons)

Visual presentation of a meal can influence the dining experience and is a way to make food look more appetizing. “We eat with our eyes first,” chefs say, and they spend a lot of time on garnishing and plating your food.

Home-cooked meals are meant to be shared with friends and family, and if it’s made with love, it doesn’t really matter if the food comes from a restaurant or not.

Sources: The Daily Meal, Wonder How To