When cooking shows give bad advice and bad techniques.

Question

Just watched one of the cooks (and I use the term cook on purpose) on FN take a chicken out of brine and toss directly into a roasting pan and then add a rub mixed with butter under the skin and over the skin that has an additional Tsalt. 

Now I love my salt, but you rinse a brined bird, and do not add another Tb of salt under and over the skin.

What stupid advice, recipes and techniques have you seen? I know I've seen a LOT.

Answer

I don't recall which chef/cook it was but recently saw one of FN's teachers in all things culinary take a steak out of the fridge and immediately toss it on the grill after seasoning.

Answer

To get back to the general thrust of this thread, I think that it is stupid when chefs push an authenticity or freshness fetish too far.

I would consider Anne Burrell saying that she would rather leave her food unseasoned rather than use dried herbs because they taste like dirt to be silly. Sure, if I were running a restaurant, I would use fresh herbs because that is part of the image that I am selling, but for cooking at home, it's shouldn't be looked at as a sin against food.

Answer

So far I am seeing disagreement, but no cases of clearly bad advice or bad technique. 

Thinking the chicken will be too salty is one thing, actually following the video and print versions, and finding that the result is too salty is quite another. It would be more definitive if multiple comments on the web recipe report the same problem.

Answer

To rinse or not to rinse depends upon brine strength.

For example, the recipes posted by FoodPopulist shows two extremes.
Anne Burrell uses 7 quarts of water to 3/4 C Kosher salt. 
7 quarts to under 1 cup of kosher salt makes for a weak brine. In fact, I would salt again before baking.

While Chiarello's recipe uses 2 quarts of water and 7 C of Kosher salt. 
This to me is crazy talk and an obvious error. Will 7 cups of kosher salt even dissolve in 2 quarts of boiling water? 

I believe I emailed FN about this recipe when it came out. Their response was the recipe was provided by Chiarello so they posted as-is.

This is the Chiarello's correct recipe - http://www.napastyle.com/recipe/recipe.jsp?productId=2424

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When cooking shows give bad advice and bad techniques.

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