"I felt like I had been cheated my whole life."
For a lot of chefs, making sure that your ingredients are authentic can be the most important part of the cooking process.
Recently, Reddit user u/Lacedup18 asked, "After 35 years I’m just learning I’ve been buying 'fake' honey and syrup. What else is 'fake' or low quality compared to the 'real' thing?"
1. "Olive oil"
In a 2010 study done by the UC Davis Olive Center, after testing samples of olive oil in a California supermarket, it was reported that 69% of imported olive oil samples and 10% of California olive oil samples were not able to meet the IOC/USDA sensory standards for extra virgin olive oil.
Typically, extra virgin olive oil differentiates itself from regular olive oil during the processing and refining of the olives. Often, those looking for "genuine" extra virgin olive oil will turn to European countries. However, improper storage or tampering during the oil's journey across the sea to America can reduce its quality and cause it to lose its "extra virgin" status. Moreover, a 60 Minutes report reveals that "half the oil sold as extra-virgin in Italy and 75–80 percent of the oil sold in the U.S. does not meet the legal grades for extra-virgin oil."
If you want the best shot at making sure that your olive oil actually is extra virgin, The North American Olive Oil Association (NAOOA) releases a list of certified extra virgin olive oils, which are tested multiple times per year to ensure that they are up to standards set by the International Olive Council (IOC).
2. "Salmon...real pink salmon is expensive as hell."
Wild salmon gains its pinkish color because of Astaxanthin, a carotenoid present in crustaceans and plankton that salmon feed on. Because consumers are so accustomed to seeing salmon with a pinkish hue, farm-raised salmon are also fed the chemical in their food so that the fish mimic the look of wild salmon.
3. "Balsamic vinegar"
"High-quality balsamic is so smooth and non-acidic compared to the mass-market stuff."
Genuine balsamic vinegar is typically described to have a thicker, more syrupy consistency, and a mellow, rich flavor, a contrast from the thinner, more acidic balsamic that you might find in a grocery store. Typically, a more genuine balsamic vinegar may fare better on fruits like strawberries, cheese, or even desserts like ice cream.
4. "Crab versus imitation crab"
While imitation crab isn't really pretending to be real crab, it's worth noting that the difference between crab and imitation crab doesn't just go beyond taste. While real crab is high in protein and B12, imitation crab is actually mainly made of surimi, a fish paste with additions like starch, sugar, and crab flavoring. Because of this, there's much less nutritional value in imitation crab than there is in genuine. Still, imitation crab is a good inexpensive option that can still work well in creating a delicious meal.
5. "If you drink soda, you should try some made with real sugar instead of corn syrup."
6. "This is pretty common knowledge by now, but the first time using freshly ground pepper is a fucking revelation."
Pre-ground spices are more likely to go bad quicker, typically about three months from their purchase date. Because of this, it's sometimes recommended to buy spices, like peppercorns, whole and to grind them directly while cooking, or just before eating. It's also said that grinding your pepper fresh can actually make the flavors more intense.
7. "Vanilla bean versus extract."
Like pepper, this is a situation where the whole pod is more worthwhile than its substitute. Vanilla bean is said to have a more complex flavor than its extract, which is made by steeping the beans in an alcohol solution. Because vanilla extract is more diluted, it's recommended that when substituting extract for vanilla bean, you lessen the amount.
8. "The Western store-brand curry pastes/fish sauce/spice mixes taste nowhere near as good as the real deal, imported stuff from the Asian market, and they’re often twice as expensive too."
"I don’t know anything about the grocery industry, so there’s probably a good reason Western grocery stores don’t have the real stuff, but trust me, it’s worth it."
9. "Pre-shredded cheese, but especially parmesan."
Freshly shredded cheese always allows for a more intense flavor, but it also means that you're getting a more genuine product if you're buying by the block, as most pre-shredded cheeses contain additional ingredients like preservatives. Also, if you're planning to cook with cheeses, freshly shredded cheese tends to melt much easier than pre-shredded.
10. "Where I'm from, using fake pancake syrup is sacrilege."
Many brands of pancake syrup, like Mrs. Butterworth and Log Cabin, actually don't contain any maple syrup at all and are instead "a mixture of corn syrup and high fructose corn syrup" with additional sweeteners to create a maple-like taste. In comparison, maple syrup's main and typically only ingredient is simply maple syrup, which is collected from the sap of maple trees. It takes about 40 gallons of sap to make a single gallon of maple syrup, which actually has its own classification system according to color.
11. "I was fortunate enough to live next to a farmer's market for years. Fresh eggs are better in every way."
If you're shopping for eggs at a local grocery store, you might notice language on the cartons like "cage-free" or "free-range." This provides customers with some insight into the lifestyle of the chickens that produced the eggs. Cage-free obviously means that the chickens are kept out of cages, though they can still be confined to a building. Free-range means that in addition to being kept out of cages, the chickens are also given the opportunity to roam freely outside as well, though there may still be some sort of barrier to keep them confined.
However, the US government has limited requirements for egg carton labels, which means that producers can provide any amount of space, big or small, and it may still be considered cage-free, or even free-range.
Because of this, many prefer to get their eggs farm-fresh, typically at a market, in the hopes that they may get a guarantee of the better treatment of these chickens.
12. "Brie cheese. When a French colleague introduced me to the real thing, I felt like I had been cheated my whole life."
The brie cheese that you typically see at the grocery store is pasteurized, which means that it was held to higher heat for a prolonged period of time to kill off pathogenic microorganisms and extend the food's shelf life before it is sent to stores for purchase. The FDA states that it is illegal to sell any cheese that hasn't been aged for 60 days at 35 degrees Fahrenheit or above. Because pasteurization can also kill off the enzymes in the milk that add flavor, genuine French brie is often thought to be more appetizing.
13. "I grew up with a lot of margarine, 'spread,' and the like. There’s nothing like real butter, though, and I’ll never go back."
"My mother's ENTIRE cookbook (handwritten recipes from her mom, aunts, friends) is full of margarine. All of the savory food, all of the sweet bakes. Margarine, margarine, margarine. Bless this poor woman who thinks that I am a gift from God because all of my food tastes so much better. Yes, ma'am, it's 'cause I'm not using margarine!!!!!
Proper, golden, smooth, grass-fed cow's butter is what sustained Europe for hundreds of years. Don't mess with a good thing."
14. "Coffee. Use fresh water and GRIND FRESH. Coffee automatically loses flavor to the atmosphere over time after it's roasted. Grinding makes them leave much, much faster due to increased surface area (Even if it's in a coffee bag; In fact, that's why the bag smells so good) and so keeping it a whole bean until just before you drink it is exponentially better for retaining flavor."
"If you're not into coffee, you might not know the difference, but it's like leaving out chips in a way. What sounds better, a chip that came out of a freshly opened bag, or a chip that has just been sitting on the counter for a week? It's a no-brainer. The same goes for coffee, in a way."
15. "Buy tortillas from a Mexican bakery and not the packaged ones from the grocery store."
"I started making my own tortillas last year, rolling them out with a rolling pin, then got a press for Christmas, and it’s changed my life. If you can fit just one more gadget in your home, make it a tortilla press!
Bonus, they’re dead simple to make, but mind-blowingly impressive to your friends. It’s my favourite kitchen gadget now, hands down."
16. "Canned tomatoes. Just because it says 'San Marzano' on the label doesn’t mean they actually come from San Marzano."
San Marzano is a strain of tomato, as well as a region in Italy where tomatoes are grown, which means that even when reading the label, you may be getting something different than what you were looking for. A good check is to see if your canned tomatoes are DOP certified. DOP stands for Denominazione d' Origine Protetta, translated to "protected designation of origin" Basically, a DOP certification is the government's affirmation that this food was grown in a specific region and expresses a close tie to that traditional region. If you're looking for DOP-certified tomatoes, approved cans will bear the DOP seal, which you can check out here.
17. "Cinnamon"
This isn't necessarily a case of "real" versus "fake" but rather an exploration of variations within the same spice. Ceylon cinnamon, which is often thought to be the "true cinnamon", is found in Sri Lanka, as well as southern India. It has a much sweeter, and more delicate flavor than Cassia cinnamon, which originated in southern China. Cassia cinnamon is typically the type of cinnamon that many of us keep in our kitchens. Cassia is described as more savory, while Ceylon is a bit sweeter, and can be used in baked goods. However, this doesn't really mean that either one is better or worse than the other, just that they may serve different purposes.
18. "Commercially produced milk doesn't hold a candle to what actual raw milk tastes like. I know that there isn't necessarily a safe option to buy it for many people, but until you've tried it, you have no idea. I grew up in farm country, and there was a farm a few miles away where they would sell raw milk for $1.25 just off the milking parlor. It was so fresh; it was still lukewarm, like, straight from the cow."
"The grandfather of the family couldn't do most of the farm work anymore, but he was there most nights filling jugs for people for a few hours.
My husband grew up on the outskirts of our major metro (back before it was a 'major' metro), and worked in dairy manufacturing for six years, including a stint as a batcher/pasteurizer. He was telling me about how they 'make milk' and various milk products one day, and I tried to explain to him the original way of making each item, and that it was already milk when it came straight out of the cow. I get the need for the evolution, but to not know the difference was just mind-boggling to me."
Note that while some might prefer the taste of raw milk, the FDA recommends that you not drink unpasteurized milk due to the potentially dangerous microorganisms that can make you ill.
19. "I tried real wasabi once. It’s like night and day."
The Washington Post reported that about 99% of wasabi sold in the US is actually fake, with much of what we believe to be wasabi being, in reality, horseradish mixed with mustard and some green food coloring. Though wasabi is sometimes known as Japanese horseradish and is even in the mustard family, genuine wasabi is described as tasting smoother and cleaner than the horseradish mixture commonly seen in America. Genuine wasabi is described as tasting "bright" with a lesser heat that doesn't overpower the food typically eaten with it.
Traditionally, wasabi is grated from the rhizome and can cost nearly $160 per kilogram at wholesale. Because of the high price, as well as the difficult conditions needed to grow the plant itself, it's no surprise that this imitation wasabi has become the norm in many restaurants.
20. "Fountain drinks compared to canned soda. The carbonation from the machine makes it taste better than canned."
Fountain drinks at restaurants aren't actually the same sodas that you might find in a can or a bottle. Soda manufacturers will send syrups to food establishments, which will then be mixed with carbonated water in the machine as they are served.
21. "Try buying a package of instant ramen that is not primarily in English, it's life-changing!"
"It's usually only 30 cents more at your Asian market. There are so many more flavors, and they actually come with little packets of oil and dried vegetables to make your soup complete."
Do you agree with these? What's a "fake" version of a food that doesn't stand a chance against its "genuine" counterpart? Or, is there a "fake" food that you actually prefer to eat and cook with? Let me know in the comments!
Share This Article
"ingredients" - Google News
March 12, 2022 at 03:16AM
https://ift.tt/WF2iasp
Cooks Are Sharing Ingredients That Pale In Comparison To The Real Thing, And I'm Shocked - BuzzFeed
"ingredients" - Google News
https://ift.tt/nWfCvmx
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update
Bagikan Berita Ini
0 Response to "Cooks Are Sharing Ingredients That Pale In Comparison To The Real Thing, And I'm Shocked - BuzzFeed"
Post a Comment