# Foods you prefer cooked "wrong" **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [March 13, 2024, 3:32am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787 "2024-03-13T03:32:21Z")\ **Posts on this page:** 20\ **Page:** 10
**Author:** ![Alessan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alessan/32/465_2.png) [@Alessan](https://boards.straightdope.com/u/Alessan)\ **Post date:** [March 20, 2024, 8:34am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/181 "2024-03-20T08:34:17Z")
> [@Mangetout](#): > > I’d say chicken fat (schmaltz) is an animal oil - it’s pretty much liquid at room temperature - if coconut oil is oil, then I’d say any kind of fat is oil - it’s not a chemical distinction as far as I know. Butter is definitely an oil. ---
**Author:** ![nightshadea](https://avatars.discourse-cdn.com/v4/letter/n/7ba0ec/32.png) [@nightshadea](https://boards.straightdope.com/u/nightshadea)\ **Post date:** [March 20, 2024, 8:41am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/182 "2024-03-20T08:41:36Z")
what about pomace oil ? i was told to use that if I didn’t want the taste of olives when using olive oil… ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [March 20, 2024, 9:10am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/183 "2024-03-20T09:10:46Z")
Oils derived from subsequent pressings of olive pomace can be OK - obviously less flavour than virgin oils, but that might be a desired feature in some cases. But once it gets to the point where they are using solvents and heat to extract the last dregs of oil from the pomace, it might not be so great. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [March 20, 2024, 9:21am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/184 "2024-03-20T09:21:56Z")
Also olive pomace oil has a higher smoke point than virgin, which although as previously mentioned doesn’t relate to the health effects of heating oil, does mean that it’s better for frying if you don’t want a smoky kitchen ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [March 20, 2024, 9:31am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/185 "2024-03-20T09:31:33Z")
Different oils are…different. By that I mean they are not all the same thing but from a different source. They can have very different characteristics. Smoke point being a big one. Taste another. Olive oil is perhaps the easiest example. Some you want to use for dressing a salad. Some for cooking. But not all cooking. I have read that the mafia makes more money from olive oil than they do drugs and there is a lot of fake olive oil out there. So much so that, if you had the real thing, you might think it tastes funny. ---
**Author:** ![Q.Q.Switcheroo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/q.q.switcheroo/32/5713_2.png) [@Q.Q.Switcheroo](https://boards.straightdope.com/u/Q.Q.Switcheroo)\ **Post date:** [March 20, 2024, 9:42am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/186 "2024-03-20T09:42:22Z")
> [@Whack-a-Mole](#): > > So much so that, if you had the real thing, you might think it tastes funny. Funny? Funny how? ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [March 20, 2024, 9:44am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/187 "2024-03-20T09:44:28Z")
From what I have read most people would think “real” olive oil tastes off. Wrong somehow. They are used to the fake stuff because that is what most are likely to buy. Exactly what that difference might be I do not know. ---
**Author:** ![Robot\_Arm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/robot_arm/32/18280_2.png) [@Robot\_Arm](https://boards.straightdope.com/u/Robot_Arm)\ **Post date:** [March 20, 2024, 12:23pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/188 "2024-03-20T12:23:19Z")
> [@Q.Q.Switcheroo](#): > > Funny? Funny how? I mean funny like I’m a compound, I confuse you? ---
**Author:** ![Tibby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tibby/32/17030_2.png) [@Tibby](https://boards.straightdope.com/u/Tibby)\ **Post date:** [March 20, 2024, 1:06pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/189 "2024-03-20T13:06:49Z")
More of a preparation quirk than _wrong_ cooking, but I prepare my soda/pop/coke to have less carbonation (bubbles). I prefer my fizz with less pizzazz. Why? Because an overabundance of bubbles turns my beverage into a tongue-tingling terror. Too many bubbles irritate me, making the drink harsh. And, I don’t like a wet nose. Soda companies think more bubbles is a feature; I consider it a flaw. I like soda somewhat flat (\<50% normal bubblage). My ideal pop is practically placid, with just enough effervescence to escape being called ‘stale’. My secret? A sky-high pour followed by a patience-testing pause before the first sip. ---
**Author:** ![GargoyleWB](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gargoylewb/32/199_2.png) [@GargoyleWB](https://boards.straightdope.com/u/GargoyleWB)\ **Post date:** [March 20, 2024, 5:15pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/190 "2024-03-20T17:15:33Z")
Bacon needs to be crispy and crunchy, none of the wriggly rubber-band fat-gristle that is typically served up. Especially bad when trying to enjoy a bacon burger, to have a wet squelchy stretch and snap-back from the bacon while trying to take a bite. Blech. ---
**Author:** ![WOOKINPANUBv.2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wookinpanubv.2/32/3260_2.png) [@WOOKINPANUBv.2](https://boards.straightdope.com/u/WOOKINPANUBv.2)\ **Post date:** [March 20, 2024, 5:50pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/191 "2024-03-20T17:50:17Z")
> [@Q.Q.Switcheroo](#): > > Funny? Funny how? Like a clownfish. ---
**Author:** ![HMS\_Irruncible](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hms_irruncible/32/7394_2.png) [@HMS\_Irruncible](https://boards.straightdope.com/u/HMS_Irruncible)\ **Post date:** [March 20, 2024, 6:01pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/192 "2024-03-20T18:01:02Z")
I will microwave Vichysoisse and I don’t care who says it’s wrong. Potato soup tastes better when it’s warm. All soup does. ---
**Author:** ![Mighty\_Mouse](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mighty_mouse/32/7776_2.png) [@Mighty\_Mouse](https://boards.straightdope.com/u/Mighty_Mouse)\ **Post date:** [March 20, 2024, 6:09pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/193 "2024-03-20T18:09:59Z")
Gazpacho even? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [March 20, 2024, 6:28pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/194 "2024-03-20T18:28:58Z")
Corn flakes? ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [March 20, 2024, 11:08pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/195 "2024-03-20T23:08:50Z")
> [@Tibby](#): > > I prefer my fizz with less pizzazz. Why? Because an overabundance of bubbles turns my beverage into a tongue-tingling terror. Too many bubbles irritate me, making the drink harsh. I remember my father telling us that the first time he tried carbonated soda, when he was 6 years old in 1933 at the Chicago World’s Fair, it scared him. ---
**Author:** ![Tibby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tibby/32/17030_2.png) [@Tibby](https://boards.straightdope.com/u/Tibby)\ **Post date:** [March 21, 2024, 1:35am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/196 "2024-03-21T01:35:15Z")
Bubbles ARE scary! They are sneaky little troublemakers! You won’t see me diving into a bubble bath with Mr. Bubble—no sirree! I grew up on [Boost](https://www.phillyvoice.com/whats-the-deal-with-south-jerseys-boost-beverage-/) Drink-A-Toast (aka [Tak-A-Toast](https://vrouk.blogspot.com/2011/10/tak-boost-cola-style-soft-drink-syrup.html)…some call it Gag-A-Toast), a viscous, flat cola-wannabe beverage, made in Riverside N.J. (in the Philly area). _Mmm, mmm good!_ So, when I was introduced to carbonated sodas, I wasn’t a fan. Stupid bubbles. I’ve since learned to appreciate bubbly drinks—but only in moderation. If I count more than a hundred bubbles in my drink (I count them), I’ll pour a glass of water instead. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [March 21, 2024, 3:29am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/197 "2024-03-21T03:29:23Z")
> [@Cheesesteak](#): > > I buck the modern trend of using less and less vermouth by making it old style 2:1 Gin to Vermouth. > I sneer at the very idea of using Vodka instead of Gin. (this I’m sure is plain old doing it right) Yeah. I am not a huge fan of martinis but a extra dry martini is straight gin in a fancy glass. And vodka? tasteless alcohol? why? James Bond was wrong. > [@Kimstu](#): > > As for “wrong” forms of actual cooking, I happen to like mushrooms sauteed even without that “sear” that chefs lecture you about. I don’t care if you overcrowded the pan. Just keep cooking the nicely seasoned mushrooms till they’re done and tasty and all the liquid is gone, and I’ll like them. I like cooking them in the steak juices & fat, with a little added salt, pepper and sometimes butter. > [@kitap](#): > > I eat my cereal dry. Milk poured over cereal makes it all soft and gross. Same here, but that is due to lactose intolerance. Now that that is mostly fixed due to probiotic, I have grown used to it, and prefer it that was. Bit size shredded wheat is a great snack good. > [@Dung\_Beetle](#): > > If dry cereal is wrong, I don’t wanna be right. Yep. > [@Mangetout](#): > > …would always save meat drippings and skim off the fat. If we were hungry and she was busy, we’d get a thick slice of brown bread, spread with lard or beef dripping, sprinkled with a little salt. Yum… I love tri-tip drippings over good bread. Almost better than the meat- and i cook great tri-tip. Also steak with sunny side up eggs and sourdough toast so that the steak juice and egg yolk run into the toast… > [@xtenkfarpl](#): > > As for eggs, of course the yolk should be liquid and the white _just_ solid. Exactly. I like the **Maillard reaction** on my steaks, but still juicy. Rare-medium rare. > [@Whack-a-Mole](#): > > From what I have read most people would think “real” olive oil tastes off. Wrong somehow. They are used to the fake stuff because that is what most are likely to buy. It is a UL that a lot of olive oil is fake. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [March 21, 2024, 3:40am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/198 "2024-03-21T03:40:02Z")
So i guess I’m cooking wrong in that i didn’t like olive oil except in a few things, like on a salad or in spaghetti sauce. I mostly use butter or peanut oil to cook. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [March 21, 2024, 3:59am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/199 "2024-03-21T03:59:17Z")
> [@puzzlegal](#): > > I mostly use butter or peanut oil to cook. I use mostly butter. Sometimes bacon grease. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [March 21, 2024, 8:20am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/200 "2024-03-21T08:20:18Z")
> [@DrDeth](#): > > It is a UL that a lot of olive oil is fake It’s probably a little true that some oils sold as extra virgin are bulked out with second pressing, but yeah, like fake honey, it’s a thing where excited repetition on the Internet has completely destroyed nuance [Previous page](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787.md?page=9) [Next page](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787.md?page=11)