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Fummelbrett schrieb:
then you add sliced turkey, onions, tomato paste, cream, and powdered broth, and it’s done cooking in just 15 minutes. Sensational! The finished dish reminded me of the worst kind of ready-made sun-bassermann-style food, and my argument that you can also quickly make tasty sliced meat in a pan,

Well, that shows the level of cooking apparently involved. Heating (I don’t even want to call it "cooking") instant/pre-packaged food in plastic using a microwave.

Google the Tumblr blog "Worst of Chefkoch."
You laugh once at the recipes shown, which already suggest: this tastes like something that’s been eaten and then regurgitated.
It gets really funny when some of these recipes have good ratings or comments like some mom successfully feeding her gluttons with it.
One of my favorites is "bottle meat." Just search for it on Chefkoch and read the comments...

But there are things you just don’t have to understand. Maggi Fix for tomato sauce. Head -> desk.
That’s no longer about "no time" or "I can’t cook."

haydee schrieb:
I also never see the advantages and drive the ladies crazy.

Because for anyone who can cook even halfway decently, there are absolutely no advantages.

Alex85 schrieb:
But some things you just don’t have to understand. Maggi Fix for tomato sauce. Head -> desk.
This has nothing to do with "no time" or "can’t do it" anymore.

No time is indeed not a valid excuse for using a ready-made product when it comes to tomato sauce. "Can’t do it," maybe a bit more so. But then you probably can’t even pee a hole in the snow.

By the way, cooking good food yourself can also be very, very simple. You don’t have to, like I often do, invest a lot of time and technique to reach for something from the top shelf.

If you sauté any fresh vegetables in some fat until cooked and add salt and pepper, it might not be high-end, but it’s still a tasty side dish for some kind of meat, tofu, or whatever you choose to have with it. Or fish sticks from the oven if you want. All of that is better than the junk from a packet.
And with a bit of practice, you can add Italian herbs instead of just salt and pepper, or some tomato paste, and you’ll have something fresh, tasty, inexpensive, and quick.

I claim you can make enough delicious basic dishes with 7 core ingredients without ever having to use a ready-made product.

Funny change of topic...
I haven’t used any packet mixes for a long time either, with one exception:
Salad dressing mix from, for example, Ostmann (I find it better than Knorr).

I’ve tried so many times to make a nice salad dressing myself, but somehow it always tastes bland, even with mustard and other ingredients.
So, unfortunately, sometimes a packet mix is needed after all.

Müllerin schrieb:
I’ve tried so many times to make a nice salad dressing myself, but somehow it always tastes bland. Even with mustard, etc.

Because people underestimate how much salt is needed. The dressing should always be slightly over-salted and over-acidified so that when diluted in the salad it tastes just right.

Dear Müllerin, start by mixing 2 tablespoons of vinegar (apple cider vinegar or wine vinegar) and dissolve 1 level teaspoon of salt(!) as well as 1/2 teaspoon of sugar (or a bit of honey or maple syrup—some kind of sweetness) in the vinegar first.
Then add some mustard and 2 tablespoons of oil (preferably olive oil if you like it, but adjust to taste). Mix well, then taste and adjust the saltiness and acidity. Both should be a little over the top.
After that, add dried, frozen, or fresh herbs, pepper, or other spices as you prefer, or nothing at all. My tip is 1–2 dashes of Worcestershire sauce.
If the dressing ends up too strong, thinning it with a little water is no problem.

Done. If this isn’t just as intense as the bottled dressings, but without MSG aka yeast extract, I’ve never understood it. There’s nothing bland about this.

By the way, this “bland” taste comes from not stimulating all the receptors on the tongue. Some don’t detect sugar—because why would sugar be in acidic vinegar? Some simply use too little salt. But it’s exactly the triangle of sour, sweet, and salty that creates the “yum factor.”

I find bags unnecessary.
Do they help with cutting, cleaning, etc.?
Many save you from seasoning and possibly even thickening a sauce.
Soups are basically chemical water.

I checked the recipe. Is “bottle meat” supposed to mean cooking fresh and tasty?
It probably looks the same either way.

Chand, I agree with you, especially when you try to follow the way grandma or great-grandma used to cook. They had to cook with very little money and without any aids. They were able to bring fresh, regional, and seasonal food to the table quickly.

haydee schrieb:
especially if you base it on cooking like grandma or great-grandma did. They had to cook with very little money and no tools. They could create fresh, regional, and seasonal meals quickly.

And delicious! I even have an old recipe notebook from my paternal great-grandmother. For that, you need a) time, because some recipes are quite elaborate, and b) it includes measurements like "1 wooden spoon of this," "2 handfuls of that." I have no idea which spoon she used or how big her hands were. So it’s trial and error again.

There are marrow dumplings with huge amounts of parsley and lovage. The binding is done with breadcrumbs. Both bone marrow and old bread rolls were leftovers back then. I have never eaten better dumplings. But it took me three tries to get them right :/ .