A little thing that annoyed me that's weird
So I was watching the finale of Worst Cooks in America while I was having my lunch. I love that show because it's amazing how many fires can be accidentally set during one episode. Anyway, I missed the finale when it first aired, so I was glad to catch a re-run on The Food Network by chance. Woo TV. \o/
Anyway, one thing that bothered me was that Bobby Flay's cook (okay okay everyone knows I hate Bobby Flay but I liked the cook all through the season) had to make creme brulee for the final dessert to be served to the judges. During his test run, the guy accidentally got water into his creme brulee, so it didn't set-up properly and was basically ruined.
... for those who don't know, when you cook creme brulee (which is a custard), it has to be cooked in a water bath. Then you let the whole thing set up in the fridge before you torch the top. But if you get any water into the custard (say, from the water in the pan for the water bath), the custard will NOT set up and instead will be runny and ick. But you don't know it's ruined until you actually stick a fork in to eat.
So the cook was very careful when he was carrying his pan (filled with water for the bath and the ramekins of creme) to the oven to cook, but still managed to get a little water spilling in without his knowing about it, thus, ruined creme brulee. He was very careful again during the final cook-off for the judges, so 2 of his brulees came out perfectly. But one got water in it and was ruined (poor Marcus Samuelsson he didn't get to eat dessert).
SO.
What made me angry? Is why didn't Bobby Flay tell the cook to do WHAT PROFESSIONAL CHEFS DO (and what Alton Brown said on Good Eats)..................
PUT THE RAMEKINS IN THE PAN, PUT THE PAN IN THE OVEN AND THEN FILL THE PAN WITH WATER FOR THE WATER BATH USING A PITCHER OR GLASS OR SOMETHING.
That way you're not filling a pan with water then having the water slosh around while you carry it to the oven.
I mean, jeeze. Not that I make a ton of creme brulee, but doesn't it make sense to not carry a sloshing pan of water when you know water will ruin your creme brulee?
Sigh.
That was my little annoyance for the day.
Anyway, one thing that bothered me was that Bobby Flay's cook (okay okay everyone knows I hate Bobby Flay but I liked the cook all through the season) had to make creme brulee for the final dessert to be served to the judges. During his test run, the guy accidentally got water into his creme brulee, so it didn't set-up properly and was basically ruined.
... for those who don't know, when you cook creme brulee (which is a custard), it has to be cooked in a water bath. Then you let the whole thing set up in the fridge before you torch the top. But if you get any water into the custard (say, from the water in the pan for the water bath), the custard will NOT set up and instead will be runny and ick. But you don't know it's ruined until you actually stick a fork in to eat.
So the cook was very careful when he was carrying his pan (filled with water for the bath and the ramekins of creme) to the oven to cook, but still managed to get a little water spilling in without his knowing about it, thus, ruined creme brulee. He was very careful again during the final cook-off for the judges, so 2 of his brulees came out perfectly. But one got water in it and was ruined (poor Marcus Samuelsson he didn't get to eat dessert).
SO.
What made me angry? Is why didn't Bobby Flay tell the cook to do WHAT PROFESSIONAL CHEFS DO (and what Alton Brown said on Good Eats)..................
PUT THE RAMEKINS IN THE PAN, PUT THE PAN IN THE OVEN AND THEN FILL THE PAN WITH WATER FOR THE WATER BATH USING A PITCHER OR GLASS OR SOMETHING.
That way you're not filling a pan with water then having the water slosh around while you carry it to the oven.
I mean, jeeze. Not that I make a ton of creme brulee, but doesn't it make sense to not carry a sloshing pan of water when you know water will ruin your creme brulee?
Sigh.
That was my little annoyance for the day.