The Best Ways to Cook Popular Polarizing Foods
“I understand why people are so averse to this ingredient alone, but when it’s prepared this way, it’s hard not to love it.”
It’s human to have preferences, which is why different people like and dislike certain foods. But sometimes the reason we don’t like something has only to do with the preparation. So editor u/Scarlet_Highlander2 said: “Let’s play a game: List one food or ingredient you absolutely hate[d]and the changing recipe[d] your point of view on it.” Here are some commonly disliked foods…and the preparations that just might change your opinion of them.
“I absolutely hate raw tomatoes. For me, the worst feeling is finding sliced tomatoes in a sandwich. But I realized that on bruschetta, eating raw tomato is a totally different experience. Try nice tomatoes chopped cherries with good olive oil, fresh garlic, basil and black pepper on a bruschetta It’s absolutely divine.
“Fennel. A lot of people can’t stand the licorice flavor. But if you roast fennel with other vegetables on the grill with olive oil, salt and pepper, it loses that strong flavor and becomes softer and sweeter.”
“Mushrooms. I find that most people who ‘hate’ mushrooms don’t like the texture, not the flavor. The solution: cook them much longer. It’s virtually impossible to overcook mushrooms, so cook – fry them in butter in a frying pan, they are tiny and crispy and delicious.”
“Anchovies. I understand why some people are so averse to these tiny seafood. They are extremely fishy and salty. But when incorporated into savory dishes, they only enhance the flavor. I love using anchovies to jazz up roasted vegetables.. For example, I’ll make a paste with olive oil, garlic, red pepper flakes and chopped anchovies, toss it over vegetables (think: broccoli , cabbage, carrots, etc.) and roast until charred.
“Okra. Some people can’t get over the gooey texture. But it’s actually fantastic if you smoke it with whatever other barbecue you’re cooking – brisket, ribs, chicken, etc.”
“Spinach. I always hated spinach growing up, but it was saag paneer – an Indian dish of creamy, spicy spinach served with cubes of paneer cheese – that made me realize that this vegetable could actually be delicious.”
“Cooked carrots. I’m not a huge fan of them, but there’s a way to prepare them that I can’t resist. Boil the carrots until they’re semi-soft but not too mushy, then smother them in butter and sugar or honey.”
“Star anise. The smell may seem very intense, but try using it in pho. Once you drink a good pho with star anise, this Vietnamese noodle soup starts to taste strange without she.”
“Capers. I love salty things like pickles and olives, but sometimes capers are even too salty for me. But fried until crispy in a little butter or olive oil. olive, they make an irresistible garnish for things like pan-fried fish, Caesar salad, or chicken piccata.”
“Brie cheese. If you find the flavor too pungent or overpowering, add a little spice. Cooking brie with honey and nuts sweetens up some of the funky side.”
“If you want to like oysters but the texture is what appeals to you, try eating them fried. A good fried oyster retains a lot of the flavor, but it totally loses that snot/gooey texture. Done right, they’re firm but still tender, you can serve them in the shell with your favorite toppings or condiments.
“Tarragon. This can be a strong herb for some people, but try it in a homemade chicken salad with a little Dijon mustard mixed in. The flavors really balance each other out.”
“Salmon. A lot of people cook salmon the wrong way, overcooking it so it’s dry and chalky. But cooked properly, salmon is tender, flaky and versatile. Personally, I love slow roasting it. in a 275°F oven until it’s just an opaque pink color.Roasting at such a low temperature makes it difficult to overcook the fish and ensures a delicious texture.
“Tofu. So many people think you’re supposed to eat it plain and unseasoned – which is gross, so of course you’re going to think you don’t like tofu. But once you realize you can make so much things with a block of tofu, you’ll see how tasty it is. Now I love sautéing tofu in vegetable oil with bell peppers and any other assortment of greens I have in my fridge, and it’s delicious.
“Beets. I’ve always felt like beets tasted earthy until I started pickling them or eating them with something spicy (like a vinegar-based salad dressing or cottage cheese). tangy goat cheese). The tangy element removes that earthy flavor that many people find unpleasant.”
“Lamb or goat. Many people find these meats too gamey to enjoy. If you want to incorporate them into your diet, try making curry or korma. Tender goat or lamb fully cooked in a spicy sauce has a taste of bliss. Or try braising or slow cooking the shank or shoulder of lamb until it can be pulled. This type of cooking method removes a lot of the strongly flavored fat.
“Eggplant. Whether you don’t like the taste or the texture, you might enjoy eggplant in babaganoush form. It’s a creamy spread that’s similar to hummus, but it’s made with roasted eggplant instead of chickpeas. .”
“Zucchini noodles. I think a lot of people think they don’t like spiralized zoodles because they overcook them. Too much time in a pan makes the zoodles mushy. zucchini in a searing skillet just to get some quick color, it’s a game changer. Once just grilled, I add basil, olive oil, red pepper flakes, lemon zest and fresh parmesan cheese. It’s the best summer side dish ever.
“Scrambled eggs. All my life I had only eaten dry, rubbery scrambled eggs – cooked over high heat with no butter in the pan. So when I saw that professional chefs cook scrambled eggs slowly and slowly until ’til they turned creamy was my greatest ah-ha cooking moment. Now, scrambled eggs cooked with a good amount of butter over low heat are one of my favorite dishes.
“Scallops. I thought all scallops were supposed to taste like the texture of rubber bands. Turns out I’ve been overcooking scallops all my life. I once had the pleasure of tasting some scallops wrapped in prosciutto in a caper butter and lemon sauce, my life has truly changed forever.”
“Kimchi. I’m not a fan of kimchi straight out of the pot because the taste is too strong. But sautéed with noodles, rice, and any vegetable and/or protein in your fridge, it’s delicious.”
“Cucumber. I’ll admit I don’t like cucumber on its own, but I love the Chinese smashed cucumber salad. It’s mouth-watering and so refreshing, made with chunks of smashed cucumber tossed with garlic, chilli oil, sesame oil and vinegar.
“Tuna steaks. It angers me when people sear the tuna steak until it’s almost fully cooked. It must be cold and still very pink inside. If you buy fish from sashimi quality, you want to let the freshness and flavors shine through…don’t kill it with the heat.”
“Brussels sprouts. I have always hated this vegetable because I have only ever eaten them boiled. Then I tried roasted Brussels sprouts, and it made the biggest difference. olive oil, salt and pepper or a bit of honey and balsamic, you can’t even compare them to the boiled version.”
“Pas. Growing up, we ate a lot of canned mushy peas with no seasoning. I absolutely hated them. But as an adult, I learned that peas can be delicious. I especially loved making sugar snap peas. steamed tossed with sesame oil and Chinese Five Spice Seasoning.”
“Raisins. I understand I don’t like raisins on their own, but try frying golden raisins in ghee or butter with nuts (like cashews or almonds) and fried onions They make an amazing topping for your favorite grain like quinoa or basmati rice.”
“Liver. If you think you don’t like it, try a little spread on the bread of a banh mi sandwich. Between the pickled vegetables, the creamy pâté and the crusty bread, the flavors are perfect. This is my favorite sandwich when done right.”
“Asparagus. The first time I tried fresh and crispy roasted asparagus, I was blown away. I had no idea this vegetable could be so good. When I was a kid, I was always served boiled or canned.”
“Olives. It’s a divisive food that you love or hate. But even the strongest opponents of olives might change their minds after trying chicken marbella. It’s a Moroccan-inspired sweet and savory dish made with pitted prunes, green olives, capers and white wine.The way all the flavors balance and work together makes this dish really hard to resist.
“Beans. If you’re not a big fan of black beans, fava beans, navy beans, or any other bean on its own, turn it into a creamy hummus. You can substitute the chickpeas with any type of beans Toss them with garlic and the lemon totally transforms your basic beans.”
What ingredient did you think you hated until it was prepared a certain way? Tell us in the comments below!