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10 Chefs Reveal Ingredients They Dislike (But Have to Cook With Anyway)

Posted: 03/ 1/2012 5:54 pm

Every food lover has at least one ingredient they aren't particularly fond of, but when it's your job to cook, serve, and make a dish that you like out of an ingredient you hate, what's a chef to do? One professional professed he wears gloves when handling pureed pumpkin, another hates shelling sea urchin, and another chef, to ensure he isn't being biased, gets others to taste and evaluate how a dish comes out. What ingredients do you dislike? Let us know in the comments.

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At the Water Club in Manhattan, chef Aaron Bashy is not a fan of these salty little bombs that in his opinion, get overused. "I don't know why I have a particular dislike for them, even with the family meal when someone makes a big, beautiful bowl of pasta if in the first bite I get capers, I can't eat it," says the chef. Even so, right now for their 30th anniversary, the restaurant serves a sauce using the capers atop their Dover sole. What does Bashy do? He buys drier capers, washes the salt off of them, pats them dry and then fries the capers with spices. This way, he said, "They are actually an excellent garnish."

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CORRECTION: An earlier version of this slide referred to capers as berries. They are flower buds.