Reply to Amateur Hour: Home cooks’ mistaeks that you never make

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Pet peeve - meat that smells and tastes like the animal it came from.  Use spices, herbs and seasoning to transform the taste of non-vegetarian food. Please.

Over the years, I have now got all the equipment needed to cook and host for around 50-60 people at a time.  The right equipment and the correct setup for entertaining is the key to success to hosting. I used to cook in small pots and pans and on regular stove and it was a nightmare.

Basics - I don't overcook or undercook. I don't cross contaminate.  I season correctly.  My food is heated  perfectly. I ask about allergies and food preference. I make large quantities of food so that there is plenty of food.  I use the best and freshest ingredients.

My pro tips -  I cook a day or two in advance. My dining table is set the day before the party.  I use beautiful chafing dishes to warm food.[/quote]

OMG.  NO you cannot make most meals the day before and heat them up for service unless you want to serve shitty wedding food.[/quote]

Chafing dish poster, are you like Indian or something?  That would explain why minimally seasoned food tastes bad to you and why you think everything is easy to reheat—lots of thoroughly seasoned dished that reheat well in many Indian cuisines, and it holds true for a lot of different styles of cooking.  I just wonder if you are looking through a really specific lens.[/quote]

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