"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?


The tastiest bites delivered to your inbox!

Show 32 Comments

Talk is closed - check out our Facebook and Twitter accounts instead.