Should it be a concern if your food have a metal taste to it?
Yes and the main reason for that metallic taste is to omuch contact with aluminum. Either pans , pots, or foil. Aluminum leaks into food. try one day wrapping a lasagna piece in aluminum foil fro a couple of days in the fridge and you will notice that the acids in the lasagna (tomato sauce as well as the cheese and bechamel or white sauce topping) will eat into the foil and little spots of aluminum will be on your food.Avoid contact with aluminum for extended periods. Do not leave an acid sauces like tomato or even jams and relishes sit in a pot overnight. Just restrict the time that any food has contact with any aluminum. Sure the pots are cheaper than stainless steel, but the expense for good stainless steel or raw steel cookware is worth the investment for your health.I have some large aluminum pots but i never leave food in them for more time that it takes to do the cooking and never overnight.The good news is that heath authorities say that this contact with aluminum is of a low threat to your health, but hell why take a risk with your life.And any chef who has worked in a cheaper “set up” in the kitchen and has used non stick shit will realise that the chemical/plastic also leaks into the food. You can tell this because often they have been eaten out to the aluminum base. So the customers in all these restaurants have been getting small does of this plastic in their food over the years. It is a crime that so many celebrity chefs promote these non stick chemical crimes,they know what they do.
What do chefs think of cooking hacks (cooking faster than normal)? Are they too much trouble to actually consider or are they looked down on? Am I wrong in thinking the average chef has negative opinions about cooking hacks?
Chefs love a good cooking hack—but they'd just call it a good technique. Think of it this way: When you're cooking for dozens, maybe hundreds of people every night, you have to embrace smart methods that deliver high-quality results with less effort. That's not a "hack." It's just common sense.For instance, Daniel Patterson—the Michelin-starred chef behind Coi in San Francsico—scrambles his eggs in water. This way, they cook in 20 seconds, and there's no crusty pan to scrub afterward. I've written about it elsewhere on Quora, but it's too good not to share again here:Another example: Most people poach their eggs by cracking them into a bowl, and then sliding the egg out into simmering water. Gramercy Tavern's Michael Anthony, on the other hand, leaves the eggs in their ramekins and puts the whole contraption in a deep pan of water. This way, you get perfectly shaped eggs, without having to fuss around with unraveling egg whites or slotted spoons or paper towels for blotting.Lastly, Jonathan Waxman of Barbuto and Jams picked up an unusual method for preparing pie crust from his friend in London: Instead of rolling out his dough, he grates it on a box grater, right over the tin. This way, the crust is extra-flaky, and you don't run the risk of over-working your dough. These three methods are all hacks insofar as they're unexpected, smarter ways to tackle common cooking problems—and all three are beloved by chefs. If you're interested in learning more about the unconventional techniques chefs actually use, here are 3 other cooking hacks from the likes of Rick Bayless and Deborah Madison.
How do chefs deal with cutting onions? Do they also tear up?
My uncle’s friend is a professional chef. Every time I met him, we had interesting conversations about food. This question popped up once and he responded with a simple solution.There are obviously outstanding ways to do so, such as thisHe said that even medium sized restaurants have slicers available that look like the one hereThat is why you would have probably noticed that the onions they serve at restaurants are evenly cut, which would otherwise take considerable amount of time.But when he needs onions finely chopped or has to do it manually, he sticks to a basic rule that his mom taught him. Peel the onion, cut it into two halves and then wash them, first with cold water and then with hot waterNo matter which type of onion it is, this trick works every time. I had this conversation when the first Iron man movie released. 8 years on and that fat little onion has never made me cry again.
Secret of South Park's success?
Why is the show so funny? Every episode seems like a comedic classic. Here is why, in my opinion: 1. Parodies many recent events...one of the most political comedies out there. 2. No remorse. Makes fun of everything. From all types of mental disorders, religious movements, and nationalities, nothing seems out of South Park's grasp. 3. The characters are very sarcastic. Much of the comedy comes from reactions to one another. For instance, something bad would happen. Then, a few seconds of silence. Out of nowhere, Cartman calls out, "Screw you guys, I'm going home!" or "Oh, Goddammit!" 4. Cartman, of course. A true comedic genius. Why do you think the show could continue to be unbelievably funny - now in its tenth season?
Why do chefs on cooking shows lick the spoon and dip it back in the pot?
I actually got busted doing this on Top Chef season 13 by Padma... she was not happy. I used to work in super high end restaurants in New York City, all Michelin Starred, and I will say it was totally acceptable to double dip your spoon and use your finger to taste people’s food. Every restaurant I worked in or even staged at practiced this technique. You would have a bain marie on your station, filled half to 3/4 full with water, that had your plating spoons, spatula and meat fork in it. Notice NO tongs were in there, they were completely frowned upon; if people brought tongs out in their stage they were not hired, you were considered a hack if you used them. The water was changed about every hour the spoon was used for plating and tasting. Typically a chef or cook would place the spoon in the food about to be served to taste it then season the food properly. Then back in the food again for a second tasting then back in the food again to plate it up, occasionally going back in the water for a rinse. That was how it was done in every restaurant I worked or staged in. They were all top Michelin starred restaurants. In the place I run now we use plating spoons as well as disposable tasting spoons. I am seeing this more and more, I don’t believe it’s acceptable to double dip and use your fingers any more. The industry is changing for the good now that the old school is on the way out, which is a good thing.By the way “a stage” is when you work in a restaurant for a day for free to check it out.