Phrases you hate hearing from food critics...

"cooked to perfection"

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"that crust seals inthe juices" when in fact there is no seal! The more you cook something the more moisture is released.

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I thought the hypothesis was that if you just sear the outside at a very high temperature that it will help lock in the juices from escaping while cooking?

I don't think anyone is suggesting cooking something until 10 minutes beyond well done and then talking about how moist it is.

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I thought the hypothesis was that if you just sear the outside at a very high temperature that it will help lock in the juices from escaping while cooking?

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I don't know the answer to this and I don't remember for sure, but I think there was a thread debunking this as a myth.

either that or agreeing 100%

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I thought the hypothesis was that if you just sear the outside at a very high temperature that it will help lock in the juices from escaping while cooking?




I don't know the answer to this and I don't remember for sure, but I think there was a thread debunking this as a myth.

either that or agreeing 100%

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Yeah there have been several studies/chefs that have debunked the idea of doing it to seal in the moisture. The best and only reason to do is for texture.

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I can usually say the whole thing aggravates me.

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aww why?? Bc their reviews and awards are bought through the respective teirs of advertising? Get out!

I hate when fat people call something like cake or pudding "decadent."

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I hate when fat people call something like cake or pudding "decadent."

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Even worse - "sinful."

It pops in your mouth.

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Get your hands on a truffle, you will immediately know what earthy is all about.

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It was actually the single best bite of food I've ever tasted, but no, I wasn't thinking "earthy".