A couple of years ago, I saw Ina Garten pour oil into water for macaroni and cheese, saying that it would keep the macaroni from sticking. So it does still happen.
Same for the oil in the pasta water. Even Ray-Ray says don't do it (ok, she likely says it more cutesy like.....it's a "no-no go-go on the EVOO", or something equally as hurl-inducing), but I can't remember anyone in the last 30 years telling me to dump oil in the pasta water. Don't know where you are, and what shows you're watching, but around here, the knife thing and the oil thing don't happen and don't get promoted.
The Stupid Things Food TV Teaches You
Posted 07 May 2012 - 09:17 AM
Janet A. Zimmerman, aka "JAZ"
eG Ethics signatory
About.com guide, Cooking for Two
Ten ways you can help the Society for Culinary Arts & Letters
Posted 07 May 2012 - 09:53 PM
in all honesty I'm glad you don't have to see people making fools of themselves because the less facepalm moments in our daily lives, the more stress free we will be. I should hope people are catching on to the proper way to cook, but I'm pretty sure these aren't dead habits.
Suppose I am kind of out of date though. As much as I love cooking, TV chefs made me stop watching and almost want to stop cooking altogether. They're just silly.
Posted 27 August 2012 - 09:08 AM
From Christopher Kimball (talking about brining): "Salt is made of two molecules, so it's faster at osmosis than sugar, which only has one molecule." I don't even know what this could possibly mean.
From Rick Bayliss: Having visited mussel and oyster farms in Baja Mexico and coming back to shore with a bin of each, he said they were coming back with a "big load of crustaceans." C'mon Rick! At least edit that out -- it was a voiceover. "
That is literal jargon. Also, a basic brine generally has both salt and sugar in it soooo...?
And the thing about the crustaceans is pathetic, more so because I'm sure 90% (but maybe as many as 99%) of TV viewers don't even know that he was wrong.
On the "holding the knife" bit:
I actually had a chef instructor tell me that there were several correct ways to hold a knife (the only incorrect one being to hold it on the handle and have no interaction with the blade). For awhile, I was holding my knife with my index finger on the spine. Then after being in a kitchen where I was cutting for a few hours without stopping, I was pretty sure my finger was going to fall off so I uh... stopped doing that. Not debating the correctness of holding a knife like that (the pain will let you know it is wrong), just saying it absolutely still happens.
I also had a chef instructor who insisted that if you were steaming/boiling a potato (taking it all the way, or partial cook-age) that it should ALWAYS be cooked whole with the skin on regardless of size, or variation is size among the potatoes. I know some people are die-hard about the idea that this retains flavor but IMO even cooking takes precedence.
Also, the nails. Nothing grosses me out more than that.
Posted 12 September 2012 - 10:13 AM
By the way, baking is not a science. Exact measurement is not as important as most people think. Especially flour. Baking works on chemical principals but there is a lot of room for playing around. An good baker knows full well that any home recipe for flour is an estimate and experience is what is needed for good results, not a set of scales.
Now someone who has their own show and has control over editing and does stupid things is on their own. I agree with many of the other comments I saw as I was scrolling to the end of the thread.