Kitchen appliances - stove, oven, microwave, and whatever else is needed!

then add turkey strips, onions, tomato paste, cream, and granulated broth, and it’s ready in just 15 minutes. Sensation! The finished strips reminded me of the worst Sonnen-Bassermann ready-made junk, and my objection that you can also make strips "delicious" in a pan in just a few minutes,

But you see, that's apparently the level at which cooking is done. Heating (I don't even like to call it "cooking") instant/ready-made stuff in plastic in the microwave.

Google the Tumblr blog "Worst of Chefkoch".
You laugh once at the recipes shown, which already suggest: This tastes like eaten once before and then regurgitated with extra seasoning.
It gets really funny when there are also good ratings given or comments left about how some mom successfully fed her big eaters with it.
One of my favorites is "bottle meat". Just search Chefkoch, read the comments...

But there are things you just don’t have to understand. Maggi Fix for tomato sauce. Head -> desk.
That has nothing to do anymore with "no time" or "I can't".

I also never see the advantages and drive the ladies mad.

Because for someone who can cook even half-decently, there are no advantages at all

[QUOTE="Alex85, post: 284819, member: 30017"]But there are things you just don’t have to understand. Maggi Fix for tomato sauce. Head -> desk. That also has nothing to do anymore with "no time" or "I can’t".[ /QUOTE]

No time is indeed not an argument for a ready-made product when it comes to tomato sauce. "I can’t" maybe more so. But then you probably also can’t pee a hole in the snow.

By the way, cooking good food yourself can also be very, very simple. You don’t have to, as I myself like to do, reach for something up on the shelf with time and technical effort.

If you fry some fresh vegetables in a bit of fat until done and throw salt and pepper on them, you don’t have high-end, but still have a tasty side dish to some kind of meat or tofu or or or whatever you take with it. Or if you want fish sticks from the oven. All better than the crap from the bag. And with a bit of practice, instead of salt and pepper you add Italian herbs or some tomato paste and you already have something tasty fresh for little money in little time.

I assert that you can make plenty of tasty basic dishes with 7 main ingredients without ever having to use a ready-made product.

funny change of topic... I haven't used packaged stuff for a long time either, with one exception: Salad dressing mix from e.g. Ostmann (I think it's better than Knorr).

I've tried so many times to make a nice salad dressing myself, but somehow it always tastes bland. Despite mustard etc pp. So unfortunately, a packet has to do the job then

I have tried so many times to make a nice salad dressing myself, but somehow it always tastes bland. Despite mustard etc etc.

Because people underestimate the amount of salt needed. The dressing should always be a bit over-salted and over-acidified, so that when diluted in the salad it tastes just right.

Dear Müllerin, dissolve 2 tbsp vinegar (apple cider vinegar or wine vinegar) with 1 level tsp salt(!) and 1/2 tsp sugar (or some honey or some maple syrup or whatever, just some sweetness) first in the vinegar.
Then add a bit of mustard and 2 tbsp oil (preferably olive oil, if you like it, but according to taste). Mix well and then taste for saltiness and acidity. Both should be a bit over the top. Then add dried, frozen, or fresh herbs, pepper, or other spices as desired, or nothing further. My tip is 1-2 dashes of Worcestershire sauce.
And if it turns out too strong, diluting with very little water is absolutely no problem.

Done. If it’s not exactly as intense as the packet, but without glutamate aka yeast extract, I never understood it. There is nothing bland about it.

This “bland” actually comes from not stimulating all the receptors on the tongue. Some don’t register sugar because what would it do in acidic vinegar? Some simply don’t use enough salt. But precisely the triangle of sour, sweet, and salty forms the “yum factor.”

I find bags unnecessary. Do they help with cutting, cleaning, etc.? Many save you the seasoning and possibly even the tying of a sauce. Soups are simply chemical water.

Looked up the recipe. Do they call bottle meat freshly cooked and tasty? It probably looks the same whether up or down.

Chand, I agree with you. Especially when you orient yourself a bit towards Grandma's or Great-Grandma's cooking. They had to cook with very little money and without tools. They could conjure fresh food onto the table regionally, seasonally, and quickly.

especially when you orient yourself a bit towards grandma's or great-grandma's cooking. They had to cook with very little money and without aids. They could conjure up fresh food quickly, using regional and seasonal ingredients.

And tasty! Although I even have an old recipe notebook from my paternal great-grandma. For that you need a) time, because some recipes are elaborate, and b) it contains instructions like "1 wooden spoon of xy," "2 handfuls of yz." I neither know which spoon she had, nor how big her hands were. It's back to try and error.

There are marrow dumplings with abnormal amounts of parsley and lovage. The thickening is done with breadcrumbs. Both bone marrow and old rolls were leftovers at that time. I've never eaten better ones. But I only managed to get them right on the third try :/.