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

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[quote=Anonymous][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]
The meat can’t taste like meat?  Why use it in the first place then?[/quote]

I know what PP means. Often grocery store meat, especially if prepacked, smells. Pork often smells too piggy. Chicken can have a strong smell. I usually counteract this with ginger. A brief salt water soak can help. With fish like salmon, a milk soak helps. [/quote]

I’m Korean-American btw and we are primarily vegetarian / pescatarian, so I guess historically and culturally we might be sensitive to meat smells. Beef, even high quality, often tastes like blood to me. I mean, I like it. But I also eat blood sausage, so…[/quote]

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