The Best Ways To Cook Popular Polarizing Foods

The Best Ways To Cook Popular Polarizing Foods

Posted 14 hours ago

“I understand why people are so averse to this ingredient in itself, but when it’s prepared this way, it’s hard not to love it.”

It’s only human to have preferences, which is why different people like and hate certain foods. But sometimes the reason we don’t like something is just because of the preparation. So redditor u/Scarlet_Highlander2 said, “Let’s play a game: name a food or ingredient that you absolutely hate[d]and the recipe that changes[d] your perspective on it.” Here are some commonly unpalatable foods…and the preparations that might change your mind about them.


“I absolutely hate raw tomatoes. For me, the worst feeling is when you find sliced ​​tomatoes in a sandwich. But I realized that eating raw tomato on bruschetta is a completely different experience. Try nice cherry tomatoes, finely chopped with good olive oil, fresh garlic, basil and black pepper on bruschetta. It’s absolutely heavenly.”


“Fennel. Many people can’t stand the licorice-like taste. But if you grill fennel with other vegetables on the grill with olive oil, salt and pepper, it loses that strong flavor and becomes milder and sweeter.”


“Mushrooms. I find that most people who ‘hate’ mushrooms don’t like the texture, not the taste. The solution: cook them much longer. Mushrooms are virtually impossible to overcook, so fry them in butter in a skillet, they’re small and crispy and delicious.”


“Anchovies. I understand why some people are so averse to these tiny seafood. They’re extremely fishy and salty. But when they’re used in savory dishes, they just enhance the flavor. I love using anchovies to top roast vegetables.” For example, I make a paste of olive oil, garlic, red pepper flakes and chopped anchovies, toss it on vegetables (think: broccoli, cabbage, carrots, etc.) and roast until charred.’


“Okra. Some people can’t get over the slimy texture. But it really gets great if you smoke it alongside whatever other barbecue you’re making – brisket, ribs, chicken, etc.”


“Spinach. I always hated spinach growing up, but it was saag paneer – an Indian dish of creamy, spiced spinach served with cubes of breadcrumbs – that made me realize that this vegetable could be really delicious.”


“Cooked carrots. I’m not too fond of them, but there’s a way to cook them that I can’t resist. Cook carrots until semi-soft but not too mushy, then smother them in butter and sugar or honey.”


“Star anise. The smell may seem very intense, but give it a try in pho. Once you’ve had a good pho with star anise, this Vietnamese noodle soup starts to taste strange without it.”


capers. I absolutely love salty things like pickles and olives, but sometimes capers are even too salty for me. But crispy fried in a little butter or olive oil, they make an irresistible topping for things like fried fish, Caesar salad, or chicken piccata.”


“Brie cheese. If you find the taste too sharp or overpowering, add some heat. Baking Brie with honey and some nuts will soften some of the funkiness.”


“If you like oysters but the texture is what you get, try eating them fried. A good fried oyster retains a lot of the flavor but loses that snotty/slimy texture completely. Well done, they are firm yet tender You can serve them in the bowl with your favorite toppings or spices.”


“Daragon. It can be a strong spice for some people, but try it in homemade chicken salad with a little Dijon mustard sprinkled in. The flavors really balance each other out.”


“Salmon. A lot of people make salmon the wrong way, by overcooking it so it’s dry and chalky. But cooked right, salmon is tender, flaky and versatile. Personally, I like to roast it slowly in an oven 275°F until it’s just an opaque pink color. Roasting at this low temperature makes it difficult to overcook the fish and provides a delicious texture.”


“Tofu. So many people think you should eat it plain and unseasoned – which is disgusting, so of course you’re going to think you don’t like tofu. But once you realize you can do sooo much with a block of tofu, you’ll See how good it is. Now I like to sauté tofu in vegetable oil with peppers and whatever vegetables I have in my fridge, and it tastes delicious.”


“Beets. I always felt that beets tasted like earth until I started brining them or ate them with something spicy (like a vinegar-based salad dressing or spicy goat cheese). The spicy element removes that earthy taste that many people find unappealing.”


“Lamb or goat. Many people find these meats too wild to enjoy. If you want to include them in your diet, try making curry or korma. Fully cooked, tender goat or lamb in spicy gravy tastes like bliss. Or try braise or slow-cook lamb shank or shoulder until it can be pulled. This cooking method releases much of the highly flavored fat.”


“Eggplant. Whether you dislike the taste or texture, you can enjoy eggplant in the form of babaganoush. It’s a creamy spread similar to hummus, but made with roasted eggplant instead of chickpeas.”


Zucchini noodles. I think a lot of people think they don’t like spiralized zucchini because they overcook it. Too much time in a pan makes zoodles mushy. But when you throw zucchini noodles into a screaming hot pan to get some color quickly, it’s a game changer. Once just charred, 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 and rubbery scrambled eggs – cooked over high heat with no butter in the pan. So when I saw professional chefs cook scrambled eggs slowly and slowly until they turn into custard, it was my biggest cooking moment. Now scrambled eggs cooked with a generous amount of butter over low heat is one of my favorite meals.’


“Scallops. I thought all scallops should just taste like the texture of rubber bands. Turns out I’ve been cooking scallops for too long my whole life. That really changed forever.”


“Kimchi. I’m not a fan of kimchi straight from the jar because the flavor is too strong. But stir-fried with noodles, rice and whatever veggies and/or protein in your fridge, it tastes great.”


“Cucumber. I admit I don’t like cucumber on its own, but I absolutely adore Chinese cucumber salad. It’s crave-worthy and so refreshing, made with smashed cucumber pieces tossed in garlic, chili oil, sesame oil, and vinegar.”


Tuna steaks. I get mad when people sear the tuna steak until it’s almost cooked through. It should be cold and still very pink inside. When you buy sashimi quality fish you want the freshness and flavors to shine…not kill with heat .”


“Brussels. I’ve always hated this vegetable because I’d only eaten them cooked. Then I tried roasted Brussels sprouts, and that made the biggest difference. Tossed in just olive oil, salt and pepper or a little honey and balsamic vinegar, you can don’t even compare them to the cooked version.”


“Pea. Growing up, we ate a lot of canned mushy peas with no spices. I absolutely hated them. But as an adult, I learned that peas can be delicious. I especially loved making steamed sugar peas with some sesame oil and Chinese five-spice seasoning. .”


Raisins. I understand you don’t like raisins yourself, but try baking golden raisins in ghee or butter with some nuts (like cashews or almonds) and fried onions. They make a great 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, creamy pâté and crusty bread, the flavors are perfect. It’s my favorite sandwich if all goes well is made .”


“Asparagus. When I first tried fresh and crispy roasted asparagus, I was stunned. I had no idea this vegetable could taste so good. As a child I was always served asparagus cooked or canned.”


Olives. They’re a divisive thing that you either love or hate. But even strong opponents of olives can change their mind after trying chicken marbella. It’s a sweet and savory Moroccan-inspired dish made with pitted plums, green olives, capers and white wine. The way all the flavors balance and work together makes this dish seriously hard to resist.”


Beans. If you’re not a big fan of black beans, fava beans, white beans, or any beans for that matter, make them into creamy hummus. You can replace the chickpeas with any kind of beans. Mix them with garlic and lemon transforms your basic beans completely.”

What’s an ingredient you thought you hated until you prepared it a certain way? Tell us in the comments below!