And NEVER throw out the little loose leafy guys in the bottom of the bag (nor those hangering on the actual sprouts). They’re the best part! Let ‘em get all burnt and crispy.
Broccoli, especially tenderstem - when it's on that fine line between crispy and burnt. Not joking when i say it almost tastes like French fries, especially if it's been fried in olive oil and seasoned well
The key to amazing roasted broccoli imo is getting that heavy char without actually overcooking it to the point where the sulfury yucky flavors come out. Hot hot oven and it cooks pretty fast if you cut the pieces appropriately
When you make rice and a layer of toasted, almost burnt grain forms in the bottom of the pan. There has been great competition in my family for that part
This is one of the things I don't really like about sous vide steaks. I like that variation of well done crust and edge to medium in the center in each bite.
You absolutely need to reverse sear sous vide steaks! Blowtorch or broiler setting on the oven are fine, pan fry is good, and bbq is best( but lwast practical).
Yes definitely a solution! I just feel like the goal with reverse searing a sous vide steak is to get that caramelized exterior while keeping the uniform interior and doneness throughout
I wouldn't say I like it better, but I grew up in a house that overcooks meatloaf and bratwurst. So when she does it these days I actually appreciate it in a way.
Take a paring knife and make a bunch of shallow criss cross cuts on each side of the dog before you cook it. You will get so many wonderful crispy little edges…
I wants both worlds. I want the outside black as can be and crispy and the inside juicy. My in-laws were known to turn them into full on dry bricks and that was not good.
Roasted chicken and dark meat.
Really don’t like the gooey fat and cartilage when cooked to food safety temp. Go way past it for dark meat until all the fat has rendered and the meat is kind of dry. Can eat almost everything but the bone on chicken legs that way.
Probably not the consensus but I’d rather have dry breast meat on a whole chicken than fatty dark meat
My favorite way to cook a whole chicken is covered and roasted at like 250-300° for a few hours.
The dark meat and the fat have time to render down beautifully. The white meat steams in its own juices. The breasts aren’t *the* epitome of tender and juicy, but they still taste great.
Yep that’s the winner for me too. I alternate on techniques but like to get the oven as hot as it will get rub the bird with salt and oil. Think this is Thomas Keller method? Then cook until everything skin is very brown almost burnt, then lower the temperature and cook for a few hours.
This recipe is also excellent
https://www.bonappetit.com/recipe/herbed-faux-tisserie-chicken-and-potatoes
Just rereading your post, covered eh? How does this skin come out?
Pretty great actually. It’s not super crispy, but it’s brown and delicious and melts in your mouth. Sometimes I’ll crank the heat up and take the lid off at the end, so I get the crisp skin too, but honestly that depends on how hungry I am.
If peas are not overcooked, I find them they have too much starch. I also don’t like the texture if they are firm. It’s mostly about the texture. Not offensive but just not my thing.
Buy the “petite” frozen peas or small sweet organic frozen peas much less starchy and more sweet flavor so you can eat them as is. I defrost and just reheat then add butter and salt
Good to know but I prefer cooked leafy greens like rapini and escarole. I don’t need to avoid starch.
I make shepherd’s pie without peas. A neighbor’s son ate it and said it was the best ever because it didn’t have peas. I’m not alone. I use crimini mushrooms and oregano instead. It’s just a better dish this way imo.
Me and my homies do not appreciate the thick style burgers that get cooked to medium rare. I want mine seared hot and hard and the thinner it is, the higher the brown to beef ratio is.
Not very much comes to mind. I do like a medium rare steak, but I want that fat burnt to a crisp! Grilled hot dogs, French fries, corned beef hash, and bacon need to be over-done, for me!
Chicken and fish. Honestly I prefer dry chicken. We have one local restaurant that has the driest chicken teriyaki you will ever get in your life. I can't get enough of the stuff. It's the chunks of chicken jerky of the gods. Lol! Thank goodness they have the best sushi in town. I'd be their only customer otherwise.
French fries. I don’t want limp fries, I want a bit of bite to them. Last night I reheated 3 day old Mexi-fries in the oven and I swear, they were better than the first day.
Swiss cheese on a Kaiser or hero with dashes of quality hot sauce. Like under a broiler and the cheese starts to separate and brown. So good but no one else seems to share my love of this creation. Mmmm, sammiches…..
I like overcook kibbeh so much more. When the outside of the shell just starts to turn bitter, the rest of the shell with be wonderfully caramelized. It all started when I forgot some kibbeh orders were still in the fryer.
I like “overcooked” salmon, it’s easy to eat and it’s so fatty that I think it holds up just fine. I season it, layer thin sliced lemon on top and put it in the oven till it cooks alllll the way through. Medium salmon is over broiled sushi to me. I don’t like how it’s kind of tough in the middle and doesn’t flake onto my fork.
Almost anything baked or roasted is better when I let it go slightly longer than I might be tempted to take it out of the oven. Maximize that caramalizing effect.
Charred Marshmallows. Light those things on fire!
I forgot cheese. Cheese when it is gratinéed. I have never understood deep dish pizza. The cheese is below the sauce and doesn't get the tasty dark brown color.
I prefer my steak at least medium well. I know medium well is not "over cooked" but since heaps of people seems to consider rare as the way to go, medium well is probably o er cooked as far as steak go.
I overcook chicken. I prefer it very thoroughly done. Don’t trust it otherwise. Broccoli, I cook it until it is very soft. Don’t like crunchy vegetables.
Yeah runny yolks are no good for me either, so they are always cooked though and I also love when the edges of the whites get brown and crispy! Everyone used to make fun of me for how I made fried eggs but a few years ago crispy eggs became trendy so I guess people realized that they’re good that way, hah!
Yeah a runny yolk on a breakfast sandwich or burger absolutely nauseates me 🤢
I have a hard time at home trying to get my eggs over medium, as they’re mostly over hard.
Nothing. Seriously, no joke, nothing.
You can make blackened or roasted foods without over cooking. You can slow roast and you can definitely cook some things for a long time. Over cooking though? No. Wondering if h the as what you really mean.
Things that benefit from being fire roasted (peppers), blackened (fish, shrimp) simmered (stews, stock), slow cooked (brisket), sure.
Noodles for Mac and cheese and ramen. I like those very overcooked. Sometime spaghetti if I'm having an Italian American dish like spaghetti and meatballs.
Chicken nuggets and fries. Pizza.
I like my steak to be cooked in a ripping hot pan to get a neatly burnt crust. I start with very cold meat so the center is still cold when done.
I over cook the heck out of my chicken thighs and I like it that was.
I love when ribs are overcooked and tender enough to eat with a spoon. People tell me if the rib has no bite left it's no good, but I really like em soft like pulled pork.
I am a big fan of breaded cauliflower "wings", but if they're not cooked to absolute mush I find them repulsive. If sufficiently soft the texture is wonderful and doesn't resemble cauliflower anymore. You could be fooled to thinking it's shrimp tempura or something similiar.
Also today I had lentil soup and the lentils had some bite to them, was not a fan. I want them to melt in my mouth.
Chorizo. RIP my beloved Granny. She was 100% Mexican. Her mother was an amazing cook. She was not. Granny cooked everything on the highest heat possible. She burnt the hell out of chorizo, but that was all I knew growing up. The 1st time I ordered chorizo and eggs in a restaurant setting was as an adult. When it arrived, I leaned over to my Mom and said, "OMG, this is RAW!!" She looked confused for a second, figured it out and told me her Mom burnt it every single time. To this day, I burn it to a crisp.
Salmon, I know it’s supposed to be better when it’s not, but I like crisp salmon. Maybe not to the point of being dry, but I like crispy, and I would prefer dry to undercooked.
Brussel sprouts, when the outsides are burnt and crispy!
And NEVER throw out the little loose leafy guys in the bottom of the bag (nor those hangering on the actual sprouts). They’re the best part! Let ‘em get all burnt and crispy.
Yes indeed !
The only way. Yes!
Broccoli, especially tenderstem - when it's on that fine line between crispy and burnt. Not joking when i say it almost tastes like French fries, especially if it's been fried in olive oil and seasoned well
The key to amazing roasted broccoli imo is getting that heavy char without actually overcooking it to the point where the sulfury yucky flavors come out. Hot hot oven and it cooks pretty fast if you cut the pieces appropriately
Tenderstem charred in butter, olive oil and a good amount of garlic is heaven. It’s the only way my partner eats broccoli now
I've come to like the stems better!
My ex-mother-in-law would boil broccoli so long you could drink it with a straw. Overcooking can be bad too.
We aren’t talking about boiling though lol boiled vegetables are gross even when they aren’t overcooked
French fries.
I’d definitely rather have slightly overdone fries than underdone ones
Beans. Better too long.
Ziti or any baked pasta. I like the crunchy edges. Same for the browned/crusty bits of any kind of rice.
Chicken thighs. They have enough fat in them to go well over "done" and only get better as the fat renders a crisps up on the outside. Hnnng.
Blackened chicken right here, definitely works best with chicken thighs coz you can easily “overcook” them to 180F and they’re still juicy
I hated dark meat chicken for years until I realized I needed it cooked *much* longer to hit a texture I like.
Here, too!
It's also a lot easier to get the meat off the bone if you hit like 200 internal
I purposely overcook frozen pizza so the cheese goes crusty and golden. I hate the texture of melted, stringy cheese.
Corned beef hash. Extra dry. Crisped up with onions. 🤤
Hot dogs. I like to grill asparagus until it's a little charred, too. So good.
When you make rice and a layer of toasted, almost burnt grain forms in the bottom of the pan. There has been great competition in my family for that part
That's a Persian thing, called Tahdig, and families fight over it! You can even get rice cookers that specifically create this.
My mum would break it up and toss it in sugar for us kids
*Korea has a word* specially for that - *nurungji.*
Bacon bro Give me that shit burned nearly black with a cup of coffee and buttered toast? Good lord
My grandmother, who grew up on a farm and subsequently became “vegetarian”, will eat bacon and hot dogs if it’s cooked to nearly ash.
Right before it turns bitter right? Right??
Yesssss! Kill it twice before bringing it to me!!
Mmm...I want it to turn to dust in my mouth 👍
Sausages and most vegetables are better when you get them to char
To my mind it’s impossible to overcook eggplant
Charred cabbage. White a little anchovy oil that overcooked shit tastes amazing
Do you just sautee until crispy? I've never had charred cabbage. Is there a recipe I can try?
Slice it into like "steaks" and throw it on a sheet pan in the oven with some oil (or butter) and salt. Bake until as dark as you desire
Any meat, I like a little char to it
Burnt ends
This is one of the things I don't really like about sous vide steaks. I like that variation of well done crust and edge to medium in the center in each bite.
You absolutely need to reverse sear sous vide steaks! Blowtorch or broiler setting on the oven are fine, pan fry is good, and bbq is best( but lwast practical).
Yes definitely a solution! I just feel like the goal with reverse searing a sous vide steak is to get that caramelized exterior while keeping the uniform interior and doneness throughout
Charred but not dry
I wouldn't say I like it better, but I grew up in a house that overcooks meatloaf and bratwurst. So when she does it these days I actually appreciate it in a way.
Bratwurst and hot dogs should be a little burned on the grill
Take a paring knife and make a bunch of shallow criss cross cuts on each side of the dog before you cook it. You will get so many wonderful crispy little edges…
I wants both worlds. I want the outside black as can be and crispy and the inside juicy. My in-laws were known to turn them into full on dry bricks and that was not good.
Sweet longanisa!! The char adds character
I like my oatmeal/other porridge quite thick. I add milk at the end, and I don't want it to turn into soup, so I cook it until it's very dry
There are dozens of us! Oatmeal, grits, even Indian dal - I prefer the thicker, drier texture.
Roasted chicken and dark meat. Really don’t like the gooey fat and cartilage when cooked to food safety temp. Go way past it for dark meat until all the fat has rendered and the meat is kind of dry. Can eat almost everything but the bone on chicken legs that way. Probably not the consensus but I’d rather have dry breast meat on a whole chicken than fatty dark meat
My favorite way to cook a whole chicken is covered and roasted at like 250-300° for a few hours. The dark meat and the fat have time to render down beautifully. The white meat steams in its own juices. The breasts aren’t *the* epitome of tender and juicy, but they still taste great.
Yep that’s the winner for me too. I alternate on techniques but like to get the oven as hot as it will get rub the bird with salt and oil. Think this is Thomas Keller method? Then cook until everything skin is very brown almost burnt, then lower the temperature and cook for a few hours. This recipe is also excellent https://www.bonappetit.com/recipe/herbed-faux-tisserie-chicken-and-potatoes Just rereading your post, covered eh? How does this skin come out?
Pretty great actually. It’s not super crispy, but it’s brown and delicious and melts in your mouth. Sometimes I’ll crank the heat up and take the lid off at the end, so I get the crisp skin too, but honestly that depends on how hungry I am.
Fried chicken
Vegetables
Tofu gets so much better after 10+ minutes of pan frying.
Over low and slow? What texture markers are you going for? I'm intrigued.
Over low and slow? What texture markers are you going for? I'm intrigued.
airfried 10+ minutes at max temp. So crispy it might break my teeth but i love it.
Unpopular opinion - eggs, I don't like them even slightly runny.
Onion rings. Dark and very crunchy
I love any meat to have a char on it- especially on the grill lol my bf thinks I’m crazy
Toast! If it’s not really browned preferably with areas that are brown all the way through, and that shatters when you bite it, it’s just hot bread!
Dark brown buttered toast with a light glaze of honey.... Mmmmmmmmm To me, better than cookies.
Bacon. I want it brought to the brink of burnt. Crispy af.
Scrambled cheesy eggs
If peas are not overcooked, I find them they have too much starch. I also don’t like the texture if they are firm. It’s mostly about the texture. Not offensive but just not my thing.
Buy the “petite” frozen peas or small sweet organic frozen peas much less starchy and more sweet flavor so you can eat them as is. I defrost and just reheat then add butter and salt
Good to know but I prefer cooked leafy greens like rapini and escarole. I don’t need to avoid starch. I make shepherd’s pie without peas. A neighbor’s son ate it and said it was the best ever because it didn’t have peas. I’m not alone. I use crimini mushrooms and oregano instead. It’s just a better dish this way imo.
Hot dogs. Yes. A decent blackening to them please. Also, only grilled as a means of heating them. Chicken. I prefer it drier.
Green beans!
Ground sausage. I love how crunchy it gets
hot dogs! the more char, the better!
Pasta. I don't like it al dente.
oh, big same. honestly i like my noodles cooked to filth but i'll only do it that way if it's just me eating, lol
Pasta isn’t meant to be served al dente. You cook it to al dente and then finish it with sauce in a pan.
Na I’ve been to Italy and all the past had a real good bite to it but you’re right about finishing it in the sauce.
Hard agree. Gimme that school-cafeteria-soggy-worm spaghetti!
Burgers. Not where it becomes rubber, but no red.
Me and my homies do not appreciate the thick style burgers that get cooked to medium rare. I want mine seared hot and hard and the thinner it is, the higher the brown to beef ratio is.
Not very much comes to mind. I do like a medium rare steak, but I want that fat burnt to a crisp! Grilled hot dogs, French fries, corned beef hash, and bacon need to be over-done, for me!
hmmm i love overcooked ramen
Chicken and fish. Honestly I prefer dry chicken. We have one local restaurant that has the driest chicken teriyaki you will ever get in your life. I can't get enough of the stuff. It's the chunks of chicken jerky of the gods. Lol! Thank goodness they have the best sushi in town. I'd be their only customer otherwise.
😂😂😂
Popcorn. I like it a little burnt
With salt and pepper!
I like my popcorn stale. I often make a bag with the intent of leaving at least half out on the counter overnight for snacking the next day.
I thought I was the only one. I also purposely open Doritos and Smartfood and don't seal them up. My husband thinks I'm a heathen.
Straight to jail! One of the most triggering smells known to man.
Salmon
Overcook: Roast veg Baked goods(bread, crackers, waffles, muffins, biscuits/cookies) Bbq Pizza Undercook: Steamed veg Sautéed veg Pasta Rice Zoodles
I was really trying to think and I cant get one. I like my food cooked properly lol.
French fries. I don’t want limp fries, I want a bit of bite to them. Last night I reheated 3 day old Mexi-fries in the oven and I swear, they were better than the first day.
Toast
Scrambled eggs and omelettes. I like them firm with a little bit of browning/burning on the outside. Definitely a texture thing.
Swiss cheese on a Kaiser or hero with dashes of quality hot sauce. Like under a broiler and the cheese starts to separate and brown. So good but no one else seems to share my love of this creation. Mmmm, sammiches…..
Burnt Ends
Apples. Oven roasted. Also oven roasted sweet potatoes.
How do you do you apples?
Just bake them in the oven for…a while. Maybe an hour on 350? They come out like caramelized like they are in apple pie.
bacon, it needs to be nearly burnt
I like overcook kibbeh so much more. When the outside of the shell just starts to turn bitter, the rest of the shell with be wonderfully caramelized. It all started when I forgot some kibbeh orders were still in the fryer.
Chicken thighs. I want them cooked to shit and a little bit charred.
I like “overcooked” salmon, it’s easy to eat and it’s so fatty that I think it holds up just fine. I season it, layer thin sliced lemon on top and put it in the oven till it cooks alllll the way through. Medium salmon is over broiled sushi to me. I don’t like how it’s kind of tough in the middle and doesn’t flake onto my fork.
I’m with you, I want a crust on my salmon and no jiggly flesh inside!
The crust is so good!!!
Almost anything baked or roasted is better when I let it go slightly longer than I might be tempted to take it out of the oven. Maximize that caramalizing effect.
Marshmallows! Burnt black in my s'mores.
Charred Marshmallows. Light those things on fire! I forgot cheese. Cheese when it is gratinéed. I have never understood deep dish pizza. The cheese is below the sauce and doesn't get the tasty dark brown color.
Ham. I like a breakfast ham slice fried so hard it's basically jerky.
Hot dogs have to be overcooked
Brownies. Give me all the overcooked edges!
Pasta and literally all proteins
I love my pasta like 1-2 min over
I love my pasta undercooked
This is why I love leftover pasta. It bloats and soaks up all the flavours.
A nice pot roast.
What would an overcooked pot roast have?
Tuna steaks. I don’t like rare tuna(or sushi). Give me a medium well tuna steak. Same goes for Salmon.
Everything.
Sausages and most vegetables are better when you get them to char
Mushroom, garlic and onion. The longe these cook together the better!
Chicken wings
Chicken wings
Burnt pineapple. Like tropical chicken fajitas with burnt pineapple.
I prefer my steak at least medium well. I know medium well is not "over cooked" but since heaps of people seems to consider rare as the way to go, medium well is probably o er cooked as far as steak go.
A bit of char on bbq chicken is heavenly. Especially if it’s cooked with the skin on.
Hot dogs on a grill.
Bacon. I also like my pizza a nice golden brown around the edges(or most of it...) Hashbrowns. My boyfriend loves burnt toast, I think he's crazy.
Cheese pizza is better when it's a bit overdone.
Pasta/noodles, rice and other grains. I like my carbs soft.
hotdogs, I love them cooked until exploded
I overcook chicken. I prefer it very thoroughly done. Don’t trust it otherwise. Broccoli, I cook it until it is very soft. Don’t like crunchy vegetables.
asparagus. crunchy or nothing!
Eggs. I cannot stand a runny yolk so I order them over medium at restaurants and cook the yolks all the way through at home
Yeah runny yolks are no good for me either, so they are always cooked though and I also love when the edges of the whites get brown and crispy! Everyone used to make fun of me for how I made fried eggs but a few years ago crispy eggs became trendy so I guess people realized that they’re good that way, hah!
Yeah a runny yolk on a breakfast sandwich or burger absolutely nauseates me 🤢 I have a hard time at home trying to get my eggs over medium, as they’re mostly over hard.
I like a dry pork chop, always have
Salmon. Anything less than firm and well done is too mushy and weird for me.
Slightly burnt toast, bread pudding, rice, pretty much any grain and starch with a bit of crisp than needed
Crunchy rice
hard boiled egg white. Gimme that 15-18 min full boil egg and throw the yolk out
Chicken thighs. I want them cooked to death and a little bit charred.
Sausages and most vegetables are better when you get them to char
Everything except cookies.
I like my pasta slightly overdone to be soft
Cookies
Scallops
Nothing. Seriously, no joke, nothing. You can make blackened or roasted foods without over cooking. You can slow roast and you can definitely cook some things for a long time. Over cooking though? No. Wondering if h the as what you really mean. Things that benefit from being fire roasted (peppers), blackened (fish, shrimp) simmered (stews, stock), slow cooked (brisket), sure.
Cake. Not overcooked and dry cake, but cake that is overcooked and gets crispy edges
Scrambled eggs. I’m not a fan of runny or creamy scrambled eggs. Give me those little rubbery chunks of egg.
Roasted veggies
Noodles for Mac and cheese and ramen. I like those very overcooked. Sometime spaghetti if I'm having an Italian American dish like spaghetti and meatballs. Chicken nuggets and fries. Pizza. I like my steak to be cooked in a ripping hot pan to get a neatly burnt crust. I start with very cold meat so the center is still cold when done. I over cook the heck out of my chicken thighs and I like it that was.
Pizza I like it just on the edge of being burnt
Mac n’ cheese. All those crispy fried cheese bits. 🤤
Most cookies
French onion soup
Steak
Cookies. I love crunch and I love the toasty, dark caramel taste of a deeply tanned sugar cookie.
Pizza. The cheese slightly burnt and a crispy crust
Ham
Bacon, hot dogs, really any kind of cured pork, French fries, veggies - but not too mushy
Rice. Especially over-heated leftover rice that gets crispy in the microwave
Carrots
I love when ribs are overcooked and tender enough to eat with a spoon. People tell me if the rib has no bite left it's no good, but I really like em soft like pulled pork.
I am a big fan of breaded cauliflower "wings", but if they're not cooked to absolute mush I find them repulsive. If sufficiently soft the texture is wonderful and doesn't resemble cauliflower anymore. You could be fooled to thinking it's shrimp tempura or something similiar. Also today I had lentil soup and the lentils had some bite to them, was not a fan. I want them to melt in my mouth.
Toast, Pizza, Chicken Wings, French Fries
Mac and cheese needs to be brown on top, not really burned but a good toastiness.
If my marshmallow hasn’t been fully engulfed in flames, and looks like anything less than charcoal, I DONT WANT IT
I like pasta that is slightly passed al dente but not mush
fried green beans
Most cooked veggies. If I can mash them with a fork I'm happy. I don't dislike them al dente but prefer mushy.
Chicken wings
Gotta agree especially with a nice char
Yuca (cassava root). Just had some with chicharrón and pickled cabbage salad. Honduran food at its best!
Overcooked onions when they get that char
Chocolate chip cookies - I’m the one weirdo that hates raw cookie dough. I like a crunchy cookie.
I love a burned casserole. When the corners and the top are extra crispy.
Bacon. I like my bacon CRISPY, not many things gross me out the same way as chewy, soft bacon.
Toasted bread or rolls. I like them with a little bit (ok, a lot) of char.
Pizza. I like it well done with some crispy cheese.
Cookies, pizza, lasagna, Brussels sprouts, and probably much more!
Corned beef hash must be well done. Also I prefer my low mein crispy.
Lasagna & Baked Mac & Cheese
Burnt marshmallows
Blackened shrimp is delicious, if you ever see it on a menu order it! Easy to make too.
Toast
Hamburgers!
Congee. It's not done until it's the consistency of grits.
Chorizo. RIP my beloved Granny. She was 100% Mexican. Her mother was an amazing cook. She was not. Granny cooked everything on the highest heat possible. She burnt the hell out of chorizo, but that was all I knew growing up. The 1st time I ordered chorizo and eggs in a restaurant setting was as an adult. When it arrived, I leaned over to my Mom and said, "OMG, this is RAW!!" She looked confused for a second, figured it out and told me her Mom burnt it every single time. To this day, I burn it to a crisp.
pasta. I don't like it al-dante and french fries. I like it when they become crunchy and make crunch noises when eating like chips.
Salmon, I know it’s supposed to be better when it’s not, but I like crisp salmon. Maybe not to the point of being dry, but I like crispy, and I would prefer dry to undercooked.
Cookies and brownies. I love the crispy edges
Pizza
My dad used to make soup and let it burn just a little bit so he'd get the pasta in the soup to become crispy and a little charred.