2/27/2012 10:00:00 AM

Chefs Reveal 10 Ingredients They Dislike (But Have to Cook With Anyway)

Every food lover has at least one ingredient they aren’t particularly fond of, but when it’s your job to cook, serve, and make a dish that you like out of an ingredient you hate, what’s a chef to do? One professional professed he wears gloves when handling pureed pumpkin, another hates shelling sea urchin, and another chef, to ensure he isn’t being biased, gets others to taste and evaluate how a dish comes out. What ingredients do you dislike? Let us know in the comments.

9 comments :

  1. My mother would adamantly agree that balsamic vinegar is overused. I personally like it, but will still try tempering it with star anise. Sounds lovely!

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  2. Refreshing to know I'm not the only one who doesn't like capers...

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  3. What a great article, both interesting and really informative. I once hosted a pot luck dinner with a Chinese theme, a type of food that I am not particularly crazy about. In the end I learned that you can't go wrong with dumplings, szechuan peppercorns are now a favorite of mine, and you can always substitute baking for stir-frying. Yum.

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  4. I suppose it's a good thing I'm not vegetarian, because I really don't like cooking with eggplant. Maybe I haven't stumbled upon the magic recipe... They are always disappointing in flavor and texture for me.

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    1. I find cutting it thin and pan frying works wonders!

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  5. The $2.99 a pint Balsamic available in supermarkets is a far cry from the magnificent aged balsamic available (at a price) in better stores. It's like comparing Andre's "champagne' to Perrier Jouet Fleur. Splurge on a small bottle sometime and see how you like it. Goes great with berries. And you only need a few drops. It's very concentrated and goes a long way.

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  6. Basil, basil everywhere.....Especially when not fresh and cooked to within an inch of its life.

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  7. Garlic!!

    It's so overused and is like the only seasoning so many cooks add to their food prep. I think they think that they're exotic using this by now ubiquitous & increasingly annoying spice. It's 2012 in America - not 1950. Try some other herbs and spices.

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