Every home chef has their preferred ingredients to cook with, but many believe that some people cook with ingredients that are better off left in the refrigerator or pantry! Recently, home chefs converged in an online discussion to reveal all the kitchen ingredients that, sadly, aren’t worth the hype. Do you cook with any of these popular ingredients?
Overwhelmingly, people cite sriracha as a common condiment that home chefs should lay off! The popular hot sauce has an overwhelming flavor profile; a little goes a long way in transforming a dish. However, many chefs have a heavy hand when incorporating it into their homecooked dishes, resulting in unbalanced and extra spicy meals.
2. Truffle Oil
In the last decade, restaurants decided to douse standard restaurant French fries in truffle oil, and now more home chefs than ever are using it in their own kitchens. However, the synthetic oil doesn’t have many fans in 2023. “I had never tried it until a friend gifted me a bottle,” confesses one woman. “It has such a weird chemical taste that just lingers for ages. I’ve tried it a few ways, and it’s just not nice.”
3. Gold Leaves
In the eyes of many, using edible gold leaves in homecooked meals reeks of desperation. Sure, these leaves have a place in high-end restaurants, but there’s no reason amateur chefs should use this particular ingredient. “I’m tired of my wannabe chef friend cooking dinner and covering everything in gold and caviar instead of using high-quality ingredients to make it actually taste good,” laments one man.
4. Runny Eggs on Burgers
Let me be the first to say that I wholeheartedly disagree with the home chefs who believe runny eggs do not belong on burgers! Who are these gatekeepers of good taste? In my mind, nothing elevates a cheeseburger more than a perfectly cooked, over-easy egg. Sure, it makes eating a messy ordeal, but the beautiful flavors of the egg complementing the taste of the meat and cheese make it all worthwhile.
Although pancetta tastes great, many home chefs consider it an invaluable ingredient in every dish they prepare. How did this cured meat become so popular, anyway? “I worked under a chef who became obsessed with pancetta to the point that he was replacing completely unrelated meats with it,” reveals one former restaurant line cook.
6. Beefsteak Tomatoes
Many people are confused as to why beefsteak tomatoes are so popular with home cooks. In their eyes, many different varieties of tomatoes taste better. From Brandywine to Campari tomatoes, there are much better options to top a cheeseburger than beefsteak tomatoes. (On a related note, go out of your way to taste a Campari tomato. You won’t regret it!)
7. Himalayan Sea Salt
I don’t know who needs to hear this, but here it goes: Himalayan sea salt is just salt. To be more specific, it’s just pink-colored salt! Why do so many home chefs swear by this bizarre ingredient? Do people enjoy paying a premium for a different-colored variation of ordinary sea salt? I roll my eyes every time I see this ingredient in a friend’s cabinet.
8. Fish Sauce
Home chefs are rightfully upset about the trend of adding fish sauce to every Asian-inspired dish. There are other ways to impart umami flavors into food; fish sauce is just one option. “Fish sauce is amazing, and everyone should have a bottle in the pantry, but it doesn’t belong in everything,” explains one woman. “There are zillions of sources for umami out there. You’re better off choosing one that works better for the cuisine you’re making.”
9. Pork Belly
In 2023, pork belly has found its way into more dishes than ever before. It’s not just popular in restaurants; home chefs have also taken a liking to it! However, the meat does have its fair share of detractors. Some describe it as being nothing more than huge blobs of fat with minimal meat attached to it. I must admit, that’s not the worst description I’ve ever heard of pork belly!
It looks like there are plenty of zucchini haters out there in the world! “It seems it’s added to every mixed vegetable side out there, and it doesn’t have a good texture or flavor profile,” explains one specific zucchini hater. “Leave it for stuffed zucchini flowers or bread, but keep it out of everything else, please.” I don’t know what devastating personal incident made this person swear off delicious zucchini, but I’m sure there’s a good story behind it.
This article was published and syndicated by The Cents of Money.