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This drives me crazy!

Puffin3 Nov 1, 2012 04:45 AM

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. DuchessNukem RE: Puffin3 Nov 1, 2012 05:06 AM

    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
      Puffin3 RE: DuchessNukem Nov 1, 2012 05:16 AM

      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
        rockycat RE: Puffin3 Nov 1, 2012 06:37 AM

        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. c
      chileheadmike RE: Puffin3 Nov 1, 2012 06:21 AM

      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
        Puffin3 RE: chileheadmike Nov 1, 2012 07:00 AM

        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. EM23 RE: Puffin3 Nov 4, 2012 02:29 PM

        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
          Bacardi1 RE: EM23 Nov 4, 2012 03:54 PM

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

          1. re: Bacardi1
            EM23 RE: Bacardi1 Nov 4, 2012 06:03 PM

            because tomatoes slush out better with wine :D

            1. re: EM23
              Bacardi1 RE: EM23 Nov 5, 2012 07:21 AM

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

          2. re: EM23
            ttoommyy RE: EM23 Nov 5, 2012 02:00 PM

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

          3. firecooked RE: Puffin3 Nov 5, 2012 02:16 PM

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

            1. iL Divo RE: Puffin3 Nov 5, 2012 05:00 PM

              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. c
                CanadaGirl RE: Puffin3 Nov 5, 2012 05:10 PM

                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
                  iL Divo RE: CanadaGirl Nov 5, 2012 06:33 PM

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

                2. Midlife RE: Puffin3 Nov 5, 2012 05:31 PM

                  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
                    ttoommyy RE: Midlife Nov 6, 2012 12:28 PM

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

                  2. Withnail42 RE: Puffin3 Nov 6, 2012 12:10 PM

                    Glad to know I'm not the only one!

                    1. paulj RE: Puffin3 Nov 6, 2012 01:50 PM

                      " 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. re: paulj
                        Midlife RE: paulj Nov 6, 2012 03:11 PM

                        Agreed. See my post above.

                      2. Chocolatechipkt RE: Puffin3 Nov 8, 2012 09:44 AM

                        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...

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