In areas where there are many restaurants, some people prefer to eat at restaurants frequently. Other people prefer to cook at home and rarely go to restaurants.
Which do you prefer?
Today, we have more and more choices out in restaurants. I can find food from around the world — Spanish, French, Thai, and countless other cuisines—just by walking five minutes to the shopping mall near my home. Nevertheless, despite this increasing convenience and variety, I would still prefer cooking at home at all time.
I am a gourmet, which means I have a high standard on food. This standard is not only limited to the taste; instead, it goes beyond to more important issues like how healthy and nutritious the food is. When I cook at home, I am the person who buys all the fresh food from the supermarket, washes them carefully and cooks them with my own oil, sauces and spices. In the restaurant, I can only see the cooked food in plates and bowls — but I will never know how the uncooked food turns into that: is the oil clean? Is the beef fresh? Has the chef washed his hands before cutting the sashimi? I will come up with all kinds of doubts and questions but have nowhere to find the answer, which will make me feel very anxious. At home, on the other hand, I can see every step how the brown shrimps alive become the orange shrimps on the table, and this transparent process gives me a sense of safety that I will never gain in a restaurant.
Except eating, cooking is also my favorite, and therefore cooking at home is always the best way to satisfy my desire. I have watched every episode in the Japanese TV series Midnight Dining, and I have tried to learn every piece of recipe in that — be it the Japanese omelette or the TaJsgyaki, I am now a cooking expert on them. I also love to try on my hometown food, among which my favorites are scallion oil noodles and glutinous rice dumplings in fermented rice wine. Whenever I cook these food, I am reminded of my happy childhood when my grandma cooked for me whenever I felt hungry and asked for snacks. She was not only an expert on making spring rolls, rice dumplings and meat balls but also my best teacher. Without her, I would never have such an obsession with cooking. Nowadays when cooking every day is already too heavy a task for her, I become the one who cooks for her during my free time, and I really appreciate this exchange in roles. Cooking for me is now an escapade from busy life when I can slow down and fully enjoy the aroma, taste and satisfaction in the kitchen.
Moreover, cooking on my own is also way cheaper than eating out. Once I calculated the cost of making three bowls of beef pho for my family at home. I bought the bestquality beef, a large amount of fresh vegetables and noodles in the supermarket, then I cooked, added some spices and enjoyed it on family dinner back home — the total process cost no more than fifty yuan, far much cheaper than the same amount of pho in a restaurant, which is at least a hundred and fifty yuan. Restaurants are always aiming for profits instead of thinking for their consumers. Therefore, if we tend to dine out very often, then we would spend a lot of unnecessary money on the same food we can make back home at a lower cost. For me, I would rather spend this amount of money for other things like purchasing good oil and sauces, or I can simply save this amount of money for the future when there are more important needs.
There is no denying that restaurants also have their advantages. For example, I admit there are some cuisines that are unable to make at home without specific kitchen utensils. But for daily dining, I would still prefer cooking on my own — because I can not only ensure nutrition and safety and save money but also have a great time of relaxation and enjoyment. This is the sense of satisfaction I’ll never get in restaurants.
People may eat out frequently. Although this is a reasonable choice of dining and lifestyle among modern people, particularly among busy professionals, I prefer home-cooking and believe the multiple benefits of it.
Professional chefs cook better than home cooks. That is the obvious. Compared with home cooks, who are amateurs, cooking professionals have the knowledge and skills to prepare food in a delicate way. Restaurants are therefore inviting for the better taste. In addition, in restaurants, there are waiters serving diners, and at home, there may be no service at all. However, there are things more important than taste and service, and they are food safety, nutrition, cost, and the feel of home.
At this point, I strongly suggest that people cook at home for safe and healthful eating, lower expenses, and the ease. Those benefits apparently outweigh the good taste chefs can achieve and the service restaurants can provide.