Sunday, April 15, 2012

This Piece Needs a New Title

It's Called "100 Greatest Cooking Tips (of all time!)"

Here's the problem. There's a lot of trendy, neo-cookster hucksterism mixed in. Stuff that didn't even exist before the self-absorbed-to-the-point-of-being-Möbius-sponges Powers-That-Be at Food Network made it their life's mission to pretend out loud that cooking is an extreme sport, like BASE-jumping or skiing down a mountainside after jumping out of a helicopter.

Although you do get timeless, smart advice like:
3. Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.

You also get smug elitist condescension like this:
4. Use a coarse Microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette.

Coarse Microplane? Shaving vegetables? Fennel?

Yeah, just like Grandma's kitchen.

Look, it's not a bad list, really, but I just wanted to warn you that you'll occasionally run into pockets of that "it's perfectly natural for meals to cost $100 a plate" stink.


  1. Hey Harvey, thanks for the article review. Sounds like a link not worth chasing.

    So, I won't. ;)

    My wife is one of the best homegrown cooks I've ever come across (better than her Mama, who taught her everything she knows). I swear, that gal could make sawdust taste good.

    But, I ain't gonna bring that up, because she'll likely try it.

  2. Sort of like how the "100 Greatest Songs of All Time" invariably has lots of songs from the last year or two?

  3. Kind of. There's one hint about using Greek yogurt as a mayo substitute.

    A couple years ago no one ever heard of Greek yogurt. A couple years from now, no one will remember it.

    Tips on onions & garlic are far more timeless.

  4. There are some good tips out there. I was shcoked how much brining made a difference... but am usually too lazy to do it often.