What’s the Most-Common Mistake Made in the Chopped Kitchen? by Maria Russo in Shows, April 13th, 2013
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Week after week, Chopped fans tune in to watch four eager chef competitors take their places in the kitchen for a chance to outcook the chopping block and score the coveted title of Chopped Champion. Not only facing off against each other, the contestants battle baskets full of mystery ingredients like shad roe sacks, black garlic, pig ears and duck hearts — products and produce that are so unusual that some chefs have neither seen nor tasted them before in their career.
Working with such oddball selects surely invites a host of unique problems, including overcooked proteins and underdone grains, but the most-common mistake made among chefs isn’t one resulting from obscure ingredients. Instead, it’s something that trips up even home cooks as they prepare everyday meals for their families.
Speaking to a crowd at the Borgata Hotel Spa & Casino in Atlantic City, longtime Chopped judge Geoffrey Zakarian said that the most-prominent error in competitors’ dishes is seasoning. No stranger to the highs and lows in the Chopped kitchen, he’s tasted his share of meals that have proved to be near disasters simply because chefs used too little of two of the most-basic ingredients found in restaurant and home kitchens alike: salt and pepper. “Nobody puts salt and pepper in their food,” he said. “Amazing. Shocking.”
What cooking conundrums do you struggle with in the kitchen? Tell FN Dish in the comments below.