We would never make these ourselves
Homemade food is always better, tastier and more impressive than the ready-made version. Or so they say. There are really a few things I’m not going to slave away over in the kitchen for.
Saying that I have a cooking obsession would absolutely not be an exaggeration. In the evening, after cooking, I curl up under a blanket on the sofa, surrounded by cookbooks, to choose the best recipes for the coming week. Ramen – both broth and noodles –, pita bread and ice cream: ideally, I’d spend hours in the kitchen making everything myself. Almost everything, that is, because some things are even too much effort for me. I would never, ever start making the following things.
Spekkoek
Why do I like spekkoek so much? Because while eating it, you can pick all those layers apart so deliciously. How do you get all those layers? Make two different types of batter and put them in the oven layer by layer. Every ten minutes, you take the hot springform pan out of the oven, spread on the next layer, and repeat until all the batter is used up. I’m already tired just writing this down. I’d much rather hop on my bike to the toko.
Puff pastry
And what about those beautiful, crispy layers of puff pastry? You get them by folding cold butter into dough, rolling it out, folding it up and putting it in the fridge. The butter has to become firm again before you roll out the dough a second time. And a third time, a fourth time and eventually a sixth time. The cold butter between the layers of dough melts while baking, creating air and therefore layers. Incredibly delicious, but I don’t have the time for it and, above all, I don’t feel like it. Luckily, the puff pastry from the supermarket freezer meets all my requirements.
Baguette
I love making bread myself, but I stick to ‘easy’ breads such as naan or focaccia. Making my own baguette really goes too far for me. The (French) baker has spent their entire life practising so I don’t have to. Everywhere I read that you only master the technique for perfect air bubbles and that crispy crust after practising a few times. Yeah, right. As long as you can get good baguettes from the baker, you’ll never see me baking one.
Bolus
The same goes for the Zeeuwse bolus. You get that from a baker in Zeeland, full stop. They know what they’re doing and bake an endless number of them every day, all perfectly sticky and sweet. There’s no way I’m ever going to try making them myself.
Ice cubes
The editorial team laughs at me for this, but I think making ice cubes myself is far too much effort. All that fumbling with water spilling out of the tray and having to refill it when it’s empty. I really can’t be bothered. The €0.70 for a kilo of ice cubes from the supermarket is more than worth it to me.
Peking duck
I did try making this once, but I’ll never do it again. Making Peking duck yourself takes two days, and I can still picture those two ducks hanging to dry in the middle of the living room. Far too much hassle for something you can pick up from the toko’s freezer – already filleted – for ten euros. Just as tasty, if you ask me.
Peanut butter
This actually has nothing to do with convenience, but with taste. The cheaper the peanut butter, the tastier, as far as I’m concerned. Not very foodie of me, but it’s the truth. Organic, 100 per cent peanuts and homemade is fine, but you really make me happy with Calvé or, preferably, the own-brand jar from the nearest supermarket.
Cheese soufflé snack
Straight from the freezer into the deep fryer, this cheese snack is at its very best. I can’t imagine that a homemade version could ever match the high factory standard.
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