General Discussion

Foods not worth cooking at home


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
General Discussion 106

Foods not worth cooking at home

Roland Parker | Nov 5, 2007 05:26 AM

I’m a proficient cook, but I’ve come to conclude that there are certain things not worth making at home (for me, that is, others may digress).

1.Homemade pasta. Fact is, while the stuff I’ve made on the hand crank pasta machine have been good, it is a time consuming and awkward process, and frankly, I’d rather just go down to one of the local gourmet stores and plunk down $6 for a pound of fresh pasta. It’s 95% as good as anything I make at home.

2.Sorbet. Homemade ice cream is worth the attempt, but homemade sorbet tastes just like any decent commercially made sorbet. One day I picked up a container of commercially made sorbet and discovered that it contained only three ingredients: sugar, water, and fruit, and I’ve never made homemade sorbets since then. The one upside to making your own sorbet is experimenting with flavors, but I’d happily settle for buying Haagen Daz’s raspberry sorbet over making my own, especially when you factor in the cost of buying your own fresh raspberries versus a pint of Haagen Daz’s raspberry sorbet.

3.Fancy multi-layered cakes with French buttercream icings and mousse fillings are fun to make, but I can easily go down to a top grade French bakery here in Baltimore and get something similar. Homemade pound cakes and traditional layer cakes with your own icings are almost always better and more cost effective than store-made cakes, but I draw the line at the buttercream confection. It’s a lot of work to produce something that tastes just like something you can buy! Plus, most home cooks will never approach the professional execution of a top grade bakery.

4.Fusion food. The fad for fusion cuisine seems to be sweeping the country, and while I’ve certainly had excellent fusion food (even a Spanish-Japanese fusion), replicating it at home would be too difficult.

5.Chinese food. I’ve tried multiple cookbooks and recipes, but have never been able to produce a Chinese meal with satisfaction, other than a simple stir fry.

Anyone have his or her own opinions on this subject? I’d be interested to hear what others think aren’t worth cooking at home.

Want to stay up to date with this post?

Recommended From Chowhound