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.

4 comments:

  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.

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

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  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.

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  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.

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