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This drives me crazy!

Almost every cooking show I watch I notice whoever is cooking never bothers to remove all the food from the container. For instance on ATK the other day someone was baking something and making the point that precise measurements are very important and then leaves a couple of hundred grams in the bowl. I watched someone take caviar from the tin and leave at least a teaspoon behind. None of this 'TV' chefs would survive an hour in any good restaurant if he owner ever noticed. It's wasteful and sloppy IMO. Am I just being too picky in my dotage?

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  1. Lol. Feel better now that that's out? I'm sure the production assistants scavenge the bits-n-bobs left behind. It's just boring TV to watch someone scrape out a container.

    2 Replies
    1. re: DuchessNukem

      These so-called cooks are presumably trying to show people how to cook. Part of doing that is having the common sense to use all the food instead of wasting some of it. I guess it's a matter of class. JP would NEVER be sloppy. There's not a proper culinary school on the planet that would allow any student to behave with such disrespect for the craft. It may well be boring to you to watch a cook/chef cook properly. Go watch P. Dean. LOL

      1. re: Puffin3

        In the real world, you're right. However. I've taped and edited a few (all amateur) cooking videos and believe me, fully scraping out the container is noisy, boring to watch, and eats up precious seconds where your presenter could be something more instuctional or entertaining. Your time is limited and it's critical to make the best possible use of it. Fully emptying a container on air is just not a good use of time. This is a case of "Do as I say, not as I do."

    2. I notice. But that's after owners picking up a shred of cheese off the floor and screaming, "That's your raise". Of course there were never any raises.

      1 Reply
      1. re: chileheadmike

        Yeah I worked at a couple of those restaurants as a kid. What REALLY pisses me off is that those restaurants are still in 'the family' and seem to be ticking along fine. LOL

      2. Martha Stewart is pretty OC about getting every last bit out of every jar, pot, etc. that she is cooking with. She even admonishes guest chefs/cooks who appear on her show to do so as well. And Lidia is always sloshing out the tomato cans with water to get all the remnants out.
        Bet the assistants on the show with the leftover caviar were secretly plotting how to grab that jar before anyone else.

        4 Replies
        1. re: EM23

          I do Lidia one better. I always slosh out my tomato cans with wine. :)

          1. re: Bacardi1

            because tomatoes slush out better with wine :D

            1. re: EM23

              Of course! I thought that was common knowledge - lol!!!!

          2. re: EM23

            Having watched a lot of Lidia's shows, I think she and her mother like to reserve the wine for "sloshing" themselves!

          3. My related peeve is trimming fruits or vegetables and removing a third of the edible produce.

            1. I notice that kind of thing in cooking shows all the time.
              one thing that bothers me is how much batter is often left in the prep bowl.
              sheesh a rubber spatula gets pretty much all of it out-so why leave it in?
              TV time constraints I think.

              1. You get driven nuts seeing it on TV; my MIL doesn't own a rubber/silicone spatula. So much waste, every time.

                1 Reply
                1. re: CanadaGirl

                  I'd smack her up side the •batter bowl•
                  or better yet buy her a silicone spatula
                  or a good ole RubberMaid :)

                2. The impression I get when I see this is that it's about timing. The show has to cover a certain amount of things in limited time and I'd presume they're not really into doing things over. So.......... if the 'cook' is transferring something from one vessel to another, and misses a bit at the end, they just let it go rather than take the time to get every last bit.

                  That's just a guess, but I think it may be a pretty good explanation of this.

                  1 Reply
                  1. re: Midlife

                    I agree with you Midlife. When you think about it, it's a pretty common sense answer.

                  2. Glad to know I'm not the only one!

                    1. " For instance on ATK the other day someone was baking something and making the point that precise measurements are very important and then leaves a couple of hundred grams in the bowl."

                      Apart from a notion of 'wastefulness', I don't see why that should bother you. If some was left behind when combining say, the wet and dry ingredients, I can see a problem. But if you are talking about pouring a batter into a baking dish, it's no big deal. What's more important, in terms of the final result, is how full the baking pan is, not how much batter is left in the mixing bowl. When mixing the batter, the important thing is the ratios of the ingredients.

                      When producing a TV show, it's the use of time, and labor costs that matter. Ingredients are a minor part of the budget. Even in a restaurant, a rule of thumb is that ingredients account for only a third of the menu price. What do you think happens to the cake(s) after an ATK show is taped? What happens to the 50 cakes produced during development of the recipe?

                      If the show is about making do with $10 a day, or some other frugality, then it would make sense to highlight practices like scraping the bowl clean, and tossing the carrot trimmings and onion skins in the stock pot (or taking a trip out to the compost pile). But when the focus is on baking a cake, we don't need to see the cook licking the beaters clean.

                      1 Reply
                      1. I get that it's tv and they're working with time constraints, but it's been a nitpicky thing for me, too. That's why I loved coming across this post on Dorie Greenspan's blog: http://doriegreenspan.com/2009/09/pos...