{"id":96099,"date":"2019-06-05T15:36:29","date_gmt":"2019-06-05T13:36:29","guid":{"rendered":"https:\/\/theworldwidejournal.com\/2019\/06\/05\/you-may-be-a-great-cook-but-can-you-beat-a-chef\/"},"modified":"2019-06-05T15:36:29","modified_gmt":"2019-06-05T13:36:29","slug":"you-may-be-a-great-cook-but-can-you-beat-a-chef","status":"publish","type":"post","link":"https:\/\/theworldwidejournal.com\/?p=96099","title":{"rendered":"You may be a great cook \u2013 but can you beat a chef?"},"content":{"rendered":"<p>Every day, amazing things are being achieved in domestic kitchens. But some things are still best left to restaurantsThe increasing ambition of home-cooking \u2013 with technical complexity, obscure ingredients and long-term projects now part of the lexicon \u2013 has thrown up the question of whether there is any point in going to restaurants. Where once an overcooked salmon steak was a disappointment, it is now an active insult. So, is there a better reason to eat out than the fact that there will be other people there?Well, yes. You are going for atmosphere \u2013 noise, soft furnishings, cool people, couples who look as if they are not as well suited as you are. But as far as the food is concerned, you are going for talent \u2013 imagination, embedded knowledge and dexterity \u2013 and the kitchen\u2019s accrued resources. Some recipes will require a brown veal stock as a bare minimum, and there is nothing to stop you doing that yourself, except the bit where you have to start two days before, engaging in a bit of banter with a butcher before he will even look out the back to see if he has any veal bones. Continue reading&#8230;<br \/>\nVia: <a href=\"https:\/\/www.theguardian.com\/food\/2019\/jun\/05\/why-it-still-pays-to-eat-out\" target=\"_blank\">You may be a great cook \u2013 but can you beat a chef?<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Every day, amazing things are being achieved in domestic kitchens. But some things are still best left to restaurantsThe increasing ambition of home-cooking \u2013 with technical complexity, obscure ingredients and long-term projects now part of the lexicon \u2013 has thrown up the question of whether there is any point in [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-96099","post","type-post","status-publish","format-standard","hentry","category-english"],"_links":{"self":[{"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/posts\/96099","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=96099"}],"version-history":[{"count":0,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/posts\/96099\/revisions"}],"wp:attachment":[{"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=96099"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=96099"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=96099"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}