Tricks For Dealing Sub-Par Ingredients
I'm interested in your tricks and tips for dealing with ingredients that aren't wholly up to snuff.
Because while we'd all like to cook with the bursting ripe bounty of the Tuscan countryside, sometimes we have to make do with hard peaches, pale tomatoes, factory chicken, wrinkly carrots, bargain bin London broil, fishy smelling fish, etc.
I don't know too many tricks - that's why I started this thread - but I will offer a couple.
Fruit that isn't sweet - I'll soak it in sugared water. If it is really bland, and the dish can tolerate some manipulation, I'll carmelize the fruit slices in a frying pan of melted sugar.
Chicken like cardboard - brining is the usual prescription. Or, spend extra time on the browning.
Fishy fish - rinse in cold water, then soak briefly in lemon water.
Tasteless corn - boil in 1/4 (or more) milk, 3/4 water.
Unripe tomatoes - slice or chop, then salt lightly and let sit for awhile before proceeding with cooking.
Wrinkly produce - peel it. Looks refined too.