First of all, what cooking shows do you watch? I suppose they are not cooking show as such, but I like Diners, Drive Ins, and Dives (DDD), You Gotta Eat Here (Canadian version of DDD), and Chopped (both the American and Cdn versions). I watched Master Chef Junior just recently (those kids were amazing), and I like Chef Michael Smith (also Canadian) and Bobby Flay (also his new one - Beat Bobby Flay).
But what I really want to know is when/if you watch a cooking show do you notice the things they do that go against what Dr. Blonder and MH have discovered are myths? For example I watched a guy brine a turkey with all kinds of ingredients - molasses, brown sugar, pepper, and a bunch of other stuff. He did use salt, mind you, but do you think that it was a waste of ingredients? Did any of that stuff actually penetrate to add flavour? Did it actually stick to the skin to add flavour? I don't know, but according to actual scientific testing it seems as though it wouldn't. And if it doesn't add anything, why is it that top notch cooks continue to perpetuate myths of the cooking world?
The judges on Chopped always criticize the cooks who didn't allow enough time to let their meat rest. And the cooks will always sear their meat first then put it in the oven. I suppose it still works, but MH still has work to do to get the word out on the reverse sear. I suppose I am of the opinion that the high end cooks should know this stuff by now.
So, am I the only one???
But what I really want to know is when/if you watch a cooking show do you notice the things they do that go against what Dr. Blonder and MH have discovered are myths? For example I watched a guy brine a turkey with all kinds of ingredients - molasses, brown sugar, pepper, and a bunch of other stuff. He did use salt, mind you, but do you think that it was a waste of ingredients? Did any of that stuff actually penetrate to add flavour? Did it actually stick to the skin to add flavour? I don't know, but according to actual scientific testing it seems as though it wouldn't. And if it doesn't add anything, why is it that top notch cooks continue to perpetuate myths of the cooking world?
The judges on Chopped always criticize the cooks who didn't allow enough time to let their meat rest. And the cooks will always sear their meat first then put it in the oven. I suppose it still works, but MH still has work to do to get the word out on the reverse sear. I suppose I am of the opinion that the high end cooks should know this stuff by now.
So, am I the only one???
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