For about ten years now, I’ve noticed a decline in the quality and availability of many food products. It’s becoming increasingly common for reputable brands that we used to trust to have lost their quality.
Not a week goes by without me feeling frustrated when I discover a product that’s no longer suitable for a successful dish. I suspect that those who cook from my books are often disappointed with the results, thinking my recipes aren’t good. And what about those who probably think they’ve forgotten how to cook when their family recipes taste different?
To help you cope with this decline, here are some food products I’ve decided not to use, along with tips for achieving better flavors in your favorite dishes.
Garlic: Do not use the large garlic bulbs from China sold in bulk at supermarkets. Their taste is in no way comparable to locally produced or good quality imported garlic.
Butter: Last year I learned that some brands of butter are firm at room temperature because some of the feed given to certain herds of cows includes palm oil. After trying a few brands of butter, I opted for Natrel, which has the right consistency.
Petit Beurre cookies: For several years now, Christie brand Petit Beurre biscuits have not had their original taste. I filed a complaint, tried them again, and found that the company has not gone back to its old recipe. They are no longer on my grocery list.
Brown Sugar: Previously, there were three types of brown sugar available on the market: light, regular, and dark. Now that only two types are available—light or shiny brown sugar and dark brown sugar—I suggest using an equal mix of light and dark to preserve the authentic caramel flavor in desserts. My original sugar pie recipe has a grainy texture and a less pronounced caramel flavor when made with light or shiny brown sugar.
Dates: For about two years now, the Jaffa dates I’ve always used in my desserts have are salted. The last two times I made date squares, I was very disappointed by their overly salty taste. I won’t be using this brand again.
Mayonnaise: Hellman’s mayonnaise is now much less thick. To remedy this, you have to reduce the amount of liquid ingredients in the recipe. Compliments mayonnaise has a good consistency, but you have to reduce the amount of salt in the recipe to compensate for its high salt content. I’ve tried other brands of mayonnaise on the market, but some are a bit too sweet.
Dijon Mustard: Maille’s original Dijon mustard is to be avoided at all costs. Its taste has completely changed and has nothing to do with Dijon mustard. Its strong, tangy flavor is more like Keen’s prepared English mustard. I filed a complaint with the manufacturer, who couldn’t tell me if the problem would be fixed.
Muffin cups: Reynolds’ large paper cups have been smaller for the past few months. You’ll now need to buy another brand with a size that fits standard muffin tins.
Dehydrated bouillon cubes: These cubes are now much saltier. When using them, you should reduce the amount of salt in recipes. It’s always best to make your own bouillon, but if time is short, unsalted or reduced-sodium liquid bouillon cubes are a better choice.
Canned tomatoes: Although they are more expensive, I frequently buy canned San Marzano tomatoes with the DOP designation, which guarantees the product’s authenticity. Sauces taste much better with these tomatoes. It’s not worth paying more for San Marzano-type tomatoes without the DOP designation.
Many brands of canned tomatoes have an acidic taste, probably due to the tomato puree they contain. When I use tomatoes other than San Marzano, I look for those that don’t contain tomato puree.
After trying three different brands of diced tomatoes, I found that the taste of my dishes was too acidic, probably because the tomatoes used to make this type of canned product were less ripe. Furthermore, the cubes remained firm even after several hours of cooking.
Canned Tomato Soup
After using Aylmer canned tomato soup for many years, I stopped using this brand, which now has a consistency that is too thin. I now use the Campbell brand, which has maintained a good consistency, even if it has changed somewhat.
