I find TV chef are so wasteful. Even though yes I do enjoying shows and learning things but when you look at it they are not teaching how to be frugal. It is the opposite. Has to have expensive ingredients or the best ingredients and only using softest part of veggies or expensive cuts of meats. It often makes me wonder how would people survive if a war breaks out because everything comes out of a packet or has to be the best. Pay full price for something like leeks but only use the white part and throw the green part away. The fact is the green part is just as edible with more flavour. I take what knowledge I can from TV shows but I certainly do not hold those chefs in high regard.

marcs - 2019-04-26 21:48:00

Think of all those lovely big fat well fed pigs, and all that beautiful bacon. I know what you mean though, they do waste a heck of a lot of food.

rainrain1 - 2019-04-27 06:08:00

What gets me is they never scrape their bowls out. I know its because of time, but people who are just learning might think that leaving such a lot left in the bowl is the right thing to do.

magenta - 2019-04-28 08:31:00

I'd like them to spend a bit more time on creating dishes that cost less. If you have expensive high end ingredients then it is a lot easier to create an amazing dish - the challenge is doing it with cheaper ingredients, or only using a little of an expensive ingredient and making it go further and really bringing out the flavour of it. Far more skill in that. More practicality rather than aspiration.

gennie - 2019-04-28 09:40:00

magenta wrote:

What gets me is they never scrape their bowls out. I know its because of time, but people who are just learning might think that leaving such a lot left in the bowl is the right thing to do.

Plus 1 really annoys me too, the plate scraper is mosted used thing in my kitchen ! Lol

timturtle - 2019-04-28 10:39:00

timturtle wrote:

Plus 1 really annoys me too, the plate scraper is most used thing in my kitchen ! Lol

Same. I have numerous spatulas and they are placed where it is easiest to grab one fast.

buzzy110 - 2019-04-28 11:32:00

I don't generally watch cooking shows. However, I have been often impressed by Hugh Fearny Whittingstall's approach which is inclusive nose to tail creativity. He also includes wild foods, including seafood and plants, that can be 'gathered' for nothing in his repertoire. For example, once he shot some pigeons from a neighbouring farmer's roof, plucked, gutted and cooked them. Couldn't get much cheaper than that. I've seen him gathering wild watercress and seafood and catching trout.

I remember one series where he gathered snails and experimented with slugs. The slugs were a disaster but at least he was prepared to show that.

buzzy110 - 2019-04-28 11:42:00

Hugh is great, and his recipes always work (unlike those of many celebrity cooks). His 3 ingredient book is a marvel of economy, both of ingredients and labour.

davidt4 - 2019-04-28 12:07:00

The best cook/chef NOT seen on TV is Sophie Grey. She has written several books focusing on producing food which is cheap and nutritious for families. I guess reality is not as glamorous as the those I call "the fantasy chefs" Certainly would not include Hugh in this category or even Jamie Oliver sometimes.

magenta - 2019-04-28 12:41:00

marcs wrote:

I find TV chef are so wasteful. Even though yes I do enjoying shows and learning things but when you look at it they are not teaching how to be frugal. It is the opposite. Has to have expensive ingredients or the best ingredients and only using softest part of veggies or expensive cuts of meats. It often makes me wonder how would people survive if a war breaks out because everything comes out of a packet or has to be the best. Pay full price for something like leeks but only use the white part and throw the green part away. The fact is the green part is just as edible with more flavour. I take what knowledge I can from TV shows but I certainly do not hold those chefs in high regard.

I agree, I don't like waste either.
A few years ago I was having a crowd (about 40) for the 'day after' function following a friend's wedding & one guy was a NZ chef working overseas & he offered to help, so I put him in charge of garnishes as most of the food had been done, so off he toddled to the supermarket & bought heaps including red capsicums @ around $7 each (winter) & I nearly drooped in my tracks when I saw him taking the skins off & into iced water & the rest got biffed!
I didn't like to say anything.

Edited by samanya at 11:37 am, Mon 29 Apr

samanya - 2019-04-29 11:36:00