Talk:From scratch

But obviously ....
IMO it's obvious that at some point the Rdr and the above alert-box went out of date, because disambiguation of the phrase became necessary. --Jerzy•t 07:39, 29 August 2017 (UTC)

Cooking "from scratch" versus from a mix
Wikipedia's current definitions of "from scratch" ignore what is probably the phrase's most common use: by women and men who cook, as homemakers and/or employees. In this sense, the phrase "from scratch" describes the preparation of a dish starting with basic ingredients--raw produce, meats, fish, water, flour, baking soda, etc.--and not using a commercially prepared mix. In the developed countries, most people who cook probably use a combination of the "scratch" and "mix" approaches. Well-grown and well-tended "scratch" food products are likely to taste better and provide more nutrition than their preserved (or "mix"-type) items. Government inspection and regulation programs aim to prevent potential problems, such as food-borne illnesses and false advertising, in the production and marketing of food intended for both types of preparation.

The onset of the coronavirus pandemic in 2019 has affected cookery by enabling or compelling many households to obtain ingredients for both scratch and mix cooking by home delivery instead of market shopping. Some scratch cooks might otherwise insist on having their choice of food markets as well as of the selections bought; others might delegate these steps to a family member or employee. All cooks can obtain basic information on how to prepare food from labels on mixes. For both types, additional information and more complicated recipes can be found among relatives, friends, and in some instances grocery stores; from recipes in cookbooks or other print or online media (magazines, newspapers, television, etc.); or from their own formal education or employment.

In contrast to products for scratch cooking, commercial mixes are designed, tested, and advertised by food-product corporations, which sell their products on to food markets and grocery stores. Consumers then assemble their preferred collections of mixes, to be chosen for various meals and/or consumed along with "scratch" items.

In the manufacture of a mix, all the ingredients (except unmixed water) to make one or more "dishes" are included in each unit container, and basically everything is done to the food except the cooking--regarding which, the container provides information. Corporate goals, e.g., financial gain and a need for product consistency, also play significant roles in the development and marketing of mixes. Such factors can affect the healthfulness, shelf life, and sense appeal of mixed food products.

Mixes generally contain a given recipe's non-liquid ingredients, in pre-selected amounts and types. Packaging may allow manufacturers to include supplementary liquids or solid ingredients. Commercial food mixes are apt to contain small amounts of added preservatives, nutrients, flavorings, food colorings, and other ingredients. Most of these additives are not typically needed in a scratch cook's pantry. They are required in commercial mixes in order for all exemplars of a given mix and specified "flavor" to (1) taste alike to the human palate; and (2) meet the nutritional requirements specified on the product label. American99robin (talk) 04:47, 27 May 2022 (UTC)