(Closed) why do salads always taste better when…..

posted 6 years ago in Wellness
Post # 3
1402 posts
Bumble bee
  • Wedding: May 2015

It’s science!  When you make yourself food you become desensitized to the smell.  That’s why food prepared for you tastes better than food you prepare for yourself.

Post # 4
4416 posts
Honey bee
  • Wedding: June 2012

@carbear02:  I think ALL food tastes better when it’s made by someone else! That’s why I love my slow cooker, because by the time I get home from work, I’ve forgotten that it was me that made it so I can pretend someone else cooked me dinner.

It’s just one of those things, I guess Undecided

Do those places put random ingredients in their salads that you don’t? Possibly secret unhealthy ingredients?? Nothing makes a salad taste awesome like boiled eggs, cheese, and thousand island dressing, but of course those totally negate any positive effect you get from eating a salad!

Post # 5
4693 posts
Honey bee
  • Wedding: October 2013

If I made a boring salad at home then it’s not as good as if someone else made it, so I try to make fancier ones.  I made one with lettuce, tomatoes, cucumbers, feta cheese, pears, grilled chicken, and a raspberry walnut vinaigrette that came out really good!

Post # 6
9690 posts
Buzzing Beekeeper
  • Wedding: September 2012

I feel the opposite of this.  I always like my own cooking a lot better than almost anything we get at a restaurant.  Of course, when my Fiance cooks for us I love what he prepares, and appreciate the effort, but I still think mine is better.  🙂

Post # 7
758 posts
Busy bee
  • Wedding: September 2013

@discodance:  I have never thought of that!

Post # 8
3886 posts
Honey bee
  • Wedding: September 2011

For me, it’s the lettuce. Restaurants/cafes often wash, cut and dry lettuce from heads; they don’t use the bagged salad mix from the grocery (although some places like fast food and grocery salad bars do use the bagged stuff, and subway uses the bagged shredded iceberg).  The bagged stuff is treated with some kind of natural preservative, if I remember correctly it’s something extracted from lemons and applied with water, and it keeps the lettuce from rusting at the cut edges. But I can absolutely taste and smell it, especially when you first open the bag. Making your own salad mix at home isn’t difficult but it’s a pain in the butt. You have to core and cut the lettuce, wash it 3 or 4 times, then dry it, which only really works if you’ve got one of those salad spinner things, and even then it’ll still be a bit too wet so you have to wrap it in linen towels and let it crisp up.

Also the restaurants get their lettuce much drier than I can at home (thanks to their massive industrial-size salad spinners that are so much more effective than the home-use ones) and dressing clings to the leaves much better if the leaves are dry.

Post # 10
11325 posts
Sugar Beekeeper
  • Wedding: February 2011

I always think it is mostly because they use unhealthier stuff than I use at home. Better croutons, they put bacon on salads, better ranch, etc. 

Post # 11
11234 posts
Sugar Beekeeper
  • Wedding: August 2013

@MissBoPeep:  That sounds awesome. Now I’m hungry.

My salads are always way better than restaurants. I hate iceberg lettuce, so I use a baby leaf mix or baby spinach, grape tomatoes, and a bagged mix of sprouts, carrots, broccoli, cabbage, and cauliflower, toss on some pea pods and some sunflower nuts, then slather in organic thousand island dressing. I’m not really a salad person anyway, but this is basically the only way I’ll eat one.

Post # 12
1735 posts
Bumble bee
  • Wedding: August 2012

I like my own salads but I make them and eat them later in my lunch!

Post # 13
680 posts
Busy bee
  • Wedding: February 2012

I finished the title of this post with exactly what you said. I am also a firm believer that sandwiches always taste better when made by anyone other than me!

Post # 15
265 posts
Helper bee
  • Wedding: July 2015

For me, it’s because other places put warm chicken on salads, and I for the life of me can’t get that to work out. I can make chicken with sauces, etc., on it, but not just with oil and seasoning. It always turns out terribly.

(Any pointers here would be greatly appreciated!)

Post # 16
2622 posts
Sugar bee
  • Wedding: November 1999

@DoctorAndDoctor:  I am not sure what you are looking for? You mean plain chicken with seasoning for a salad?

If so, use a thermometer to take the temp of the inside. Take it out 2 degrees under (163) so it will continue cooking and not overcook. Chicken Thigh diced up is always tastier than chicken breast and stays moister as well.

If you have the time, pound the breast a bit so its more even in thickness. Or you can butterfly it to get a similar result.

To make it really simple try using an onion soup mix or ranch mix on the chicken. Either bake at 350 (about 15 minutes per lb) or pan grill at a high temp on one side, then reduce temp and flip to cook through. 

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