Is it just me or do TV chef's add too much food to too small a skillet??? This just drives me nuts.
If we're supposed to believe that they are professional chefs, shouldn't they cook correctly??
Today, while watching Rachael Ray on her daily show cooking the base for her CHicken & Dumplings, she put so much stuff in her oval saute pan, it was almost to the top. I thought to myself - how do the onions and carrots caramelize with all that food in that pan? If you want flavor, you need to caramelize the onions and aromatics. I know this from many years of watching Julia Child, Jacques Pepin and others, from reading cookbooks, from watching the TV Food Network. How can you fill your pan that full and expect caramelization and flavor? I would think that it all would steam! No flavor whatsoever.
I have one of Rachael's Oval Saute Pans (at $90 a pan, she's got a lot of nerve!) and it does hold a lot BUT if you want to get color and flavor, you have to cook each veg separately until it has color on it. Color=Flavor.
Is it just me or do you see mistakes in cooking on these shows? Don't you think they should edit these things out?