What is Digg?199 Comments
- bluehouse, on 04/30/2008, -2/+110why do people refuse to put the entire frickin' list on one page? *****
- Cronikeys, on 04/30/2008, -1/+68You didn’t read the recipe all the way through before you started cooking.
You overcrowded the pan.
You didn’t preheat the pan, and your fish fillets turned out soggy.
You cooked pasta in a small pot and ended up with a pile of gummy noodles.
You sautéed wet greens.
You used dried herbs in a recipe in place of fresh ones, resulting in a heavily overseasoned dinner.
You fried food in oil that wasn’t hot enough. - partysan, on 04/30/2008, -8/+72Not having a woman around is the most common cooking mistake.
- headzoo, on 04/30/2008, -8/+71“The cooking surface has to be hot enough to seal in the juices and brown the food,”
Myth. Browning your meats doesn't seal in juices. It only provides surface flavor and color. - BlackRicoh, on 04/30/2008, -1/+391 Most Common Website Mistake:
Having a list of mistakes over multiple pages... - therippa, on 04/30/2008, -2/+36#1 mistake - you don't watch Good Eats
- zrcochran, on 04/30/2008, -0/+34He's right. Alton Brown (of Good Eats) showed that searing can actually make meat lose more of its juices.
- superheroboy, on 04/30/2008, -0/+29The list on one page: http://www.realsimple.com/realsimple/content/print ...
- digital, on 04/30/2008, -4/+301 Most Common Web Development Mistake: Putting 7 things on 7 different pages.
- commenter01, on 04/30/2008, -1/+2650% of people are in fact dumber than the average person. :P
- fluidfoundation, on 04/30/2008, -1/+26I have a few additional.
You are cooking meat that is not brought to room temperature first.
You refrigerate your tomatoes.
You are not using the right utensil for the job.
You fail to constantly taste.
You can't multitask.
You think that everything needs garlic, and lots of it.
You've been cooking for years and you still can't make a soup, a stock, or a roux.
Your knives arent sharp. - d1a1s1, on 04/30/2008, -1/+25Solutions:
read recipe all the way thru next time
dont overcrowd the pan next time
preheat the pan next time
use a bigger pot next time
dry your greens next time
use fresh next time
heat the oil more next time
There, between these two posts you have the whole article in one neat little package :) - mal1964, on 04/30/2008, -0/+19Here's a mistake for you. I was working at the St Paul Hotel (4 star) and we had a banquet with 100 Jewish people. The entree was veal piccata but two veal tenderloins were way overcooked and unusable. So we were around 30 short, I told chef we were running pork tenderloin for a special in the restaurant. So we did the unthinkable and everyone loved it, But I'm going to hell
- UnixSkunk, on 04/30/2008, -0/+18Headzoo is right. And Alton Brown says so, too. I'll take Alton Brown's word that searing doesnt seal in juices over just about ANYONE else's.
http://www.goodeatsfanpage.com/Season8/myths/myth_ ...
http://answers.yahoo.com/question/index?qid=200710 ... - christor, on 04/30/2008, -0/+17I agree, but it's not surprising. Real Simple lost credibility when they gave Tony Hawk's Pro Skater 3 a 10 out of 10.
- captainwtf, on 04/30/2008, -0/+17As an apprentice Chef, I have some tips that I see a lot of people screw up on:
1.) Don't put oil in your water while cooking pasta. It just floats to the top. Instead, add it at the end of the cooking process, while the pasta is cooling down so it will not stick together.
2.) Wanna know if your eggs are fresh? (I doubt it): Put it in a bowl of water. If it floats to the top, you're good to go.
3.) Salt and pepper your food constantly while cooking. Also taste your food constantly while you're cooking. Developing a good sense of seasoning is the first true skill in becoming a Chef
4.) Do you hate cutting apart lettuce and taking out that stupid heart in the middle? Simple tip: flip it upside down and smash the lettuce right in the middle with your palm. The heart comes out every time.
5.) TAKE. YOUR. TIME. Get it right, then move on to the speed aspect.
6.) Clean while you go. You'll be happy in the end. - fluidfoundation, on 04/30/2008, -1/+17We need to introduce you to our good friend Cup O' Noodles.
- doublsh0t, on 04/30/2008, -5/+21spread throughout 5 pages? this ***** is soo buried
- Bologner, on 04/30/2008, -11/+27Diggers don't cook. Diggers are the kind of people that will invent something to cook for them first.
- homercles337, on 04/30/2008, -3/+19If these are the most common then people are genuinely stupid.
- partysan, on 04/30/2008, -0/+16I trust them to handle my meat just fine.
- fluidfoundation, on 04/30/2008, -1/+15Its called carmelization, and yes, spot on. If you want to bring more juice to the party, brine your meats people!
- commenter01, on 04/30/2008, -0/+14to both of you: please cite sources instead of bickering.
as a matter of personal preference, i'd rather have the hot surface to provide the necessary temperature to create the brown crust. this is called the maillard reaction: http://en.wikipedia.org/wiki/Maillard_reaction... also, above temperatures of ~350 degrees fahrenheit, what really matters is the amount of time spent cooking when determining how much moisture stays in. - IllBeBack, on 04/30/2008, -0/+12But he also showed that the searing was responsible for the meat having more flavor, so he was in favor of searing even with the slight extra loss of juices.
Alton Brown rules. I can't believe how much I have learned from his show. - Xanrez, on 04/30/2008, -1/+13Follow the money. Can't get as many ads on a single page. Life is much easier to figure out when you follow the money.
- inactive, on 04/30/2008, -3/+14What 5 pages long?
garbage - mal1964, on 04/30/2008, -0/+11Most cooking mistakes can be brought back to life, But baking mistakes are usually DOA.
- kristybear, on 04/30/2008, -0/+11and most importantly, do not fry bacon with your shirt off
- Kronos6948, on 04/30/2008, -0/+11and flavor. You forgot that.
- liuite, on 04/30/2008, -0/+10#9 you watched Top Chef and think you can whip up something good out of table scraps
- levelwave, on 04/30/2008, -2/+11No, it's not wrong... letting your meat rest is what redistributes the juices and keeps it moist.
- accessviolation, on 04/30/2008, -0/+8I'm playing a bit of the devil's advocate. However, searing is not antiquated. It brings a lot of flavor to the dish. What's antiquated is assuming that searing will make the meat any juicier.
- Rikkochet, on 04/30/2008, -1/+9On one page: http://www.realsimple.com/realsimple/content/print ...
- headzoo, on 04/30/2008, -1/+8#8 - Adding seasoning to the food, and immediately tasting it to see if you've added enough. The end result being food that's way over seasoned.
It takes time for freshly added seasoning to permeate through the dish. And in the case of herbs, it takes times for the oils in the herbs to be released. - DaneArden, on 04/30/2008, -1/+8most cooking mistakes can be fixed by adding bacon or lard
- thecatcantalk, on 04/30/2008, -0/+7You forgot these two classics:
you picked up a hot pot with a wet towel, and now have badly blistered fingers. And:
You're a restaurant manager, and can't cook an egg; but you cry and throw ***** whenever anyone asks you to actually do some work. - Blandyman, on 04/30/2008, -0/+7You disagree, but you're wrong.
- VenTatsu, on 04/30/2008, -0/+6Or in most meats and grains the Maillard reaction. Carmelization tends to be more limited in meats due to a higher protein content and more prevalent in fruits and vegetables with higher sugar contents.
- Amadeus2490, on 04/30/2008, -0/+6I love you people.
- spookyttws, on 04/30/2008, -0/+6I'd have to disagree, from the level of food knowledge be cited in these comments, I'd say a lot of diggers are not only foodies, but cookies as well. And no, not the dessert.
- thecatcantalk, on 04/30/2008, -0/+6Although generally, the more slowly you cook meat, the better it tastes. High high-temperature cooking was totally unheard of until the French invented the restaurant industry as we know it today. High temperatures only become necessary when your economy of scale requires rapid turnover of tables (get them in, feed them, get them out quick or you'll never make any money). That's a major reason why high-end restaurants in which customers are expected to spent a whole evening charge a month's rent for dinner.
Although searing briefly does give good flavor, so long as you finish at a lower temperature (e.g., 250 in an oven, as with Steak au Pauvre) and allow your meat to rest. The old wive's tale about searing locking in the juice is happy *****, as every line cook in the world knows.
Source: Anthony Bourdain, "Les Halles Cookbook". - sd123, on 04/30/2008, -0/+6Japan
- headzoo, on 04/30/2008, -1/+7That you for that insightful evidence. Here's an idea: Put a nice juicy ribeye in a hot pan, and sear the hell out of the outside. Then put the ribeye on a plate and wait a minute. Guess what you'll see? Lots and lots of juice sitting at the bottom of the plate. Searing meat does not seal in juices.
- XTCinOvaltine, on 04/30/2008, -0/+5Looks like your Mom made a cooking mistake when you were baking in her oven....
- commenter01, on 04/30/2008, -0/+5yep, which is why time spent at high temperatures matters. finishing at 250 raises internal temp to required levels. for example, a good 1 1/4 inch NY strip needs a salt & pepper coat (light dusting), then sear a minute and a half each side on a REALLY hot pan. by this time you've gotten a nice brown crust, and then you put it in the oven for 7-8 mins at 250 to get int temp to around 130. voila, juicy and perfectly cooked inside, and a nice, flavorful browned crust.
- Kenzan, on 04/30/2008, -0/+5In order to be able to cook good food, you need to have eaten good food.
- DanWright, on 04/30/2008, -1/+6People just don't use enough nutmeg.
- madeingermany, on 04/30/2008, -0/+5"invent something"? you are giving the diggers way too much credit
This is a site where we thrive on stories other people have written after all... - fluidfoundation, on 04/30/2008, -0/+5ooo! They need a flash splash page too, that would be killer! Everything in that groovy papyrus font.
- Spire3660, on 04/30/2008, -0/+5And probably your living arrangements too.
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