Serious Eats: Talk

"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?

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