There are some . Soups, stews, and spaghetti often taste better if you make them at home. , and the same could be said for tuna salad.
Or for salads in general, if truth be told, including coleslaw. But what makes restaurant coleslaw so delicious? In an interview with The Takeout, , chef and owner at , tried to answer this question, explaining why restaurant coleslaw usually tastes much better than any version you might buy at the grocery store or make at home. "Many of the homemade or pre-made versions can be too watery and overdressed, making them feel heavy and taste dull.
" Gentile told us. Restaurant coleslaw avoids these pitfalls by being fresh. The care put into making fresh coleslaw ensures that it has what Gentile described as "a really good balance of crunch, creaminess, and acidity.
" The ingredients and techniques used also play a part, and Gentile was kind enough to break these down for us, offering some tips on how we can improve our homemade coleslaw. Restaurants pre-salt the slaw One reason why restaurant salads in general always taste so good is because the greens are salted. Salt is the secret ingredient that can seriously boost the flavor of just about any savory dish (and quite a few sweet ones, too).
But, in coleslaw, it serves another purpose too. As Maricel Gentile explained, "Salting draws out the moisture from the cabbage." In Gentile's opinion, "A well-made slaw is finely shredded and has its moisture removed beforehand by using a little salt on the ca.
