Food

"Copout" ingredients...."crutches"

It seems like there are a lot of ingredients people use nowadays that I consider crutches (or copouts as I call them), particularly on menus or on these competition shows (chopped, iron chef, etc.).
I think every ingredient has its place, but when people just throw them in there to make the dish taste better, it seems like cheating in a way. I'm referring to things like bacon/pancetta, truffle oil, duck fat, parmigiano, foie gras, etc. Yes, these things are delicious, but it irritates me when I see talented chefs "fall back" on these ingredients just to lure people in.
Anybody agree? Do you know of any others?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed