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Sometimes, the combination of how someone was raised and what they're accustomed to eating can make a difference, alongside their willingness or ability to try new ways in the kitchen. Attempting to perfect a recipe on your own is one experience, but knowingly preparing a dish differently simply because you personally prefer it that way—especially when it diverges from the classic approach—can be another thing entirely. I have a colleague who only enjoys toast if it's browned almost to charcoal. Over the years, we questioned this, especially when sharing artisanal bread at a brunch, only to watch the toast crisped to a hard crunch that others found difficult to enjoy. While everyone else might want it lightly crisped, he stands by his preference. It's an example of how habits can sometimes override the intended experience for everyone at the table—or in the kitchen. On the flip side, I recall a friend who experimented with making cookies, but intentionally overbaked them into brittle snacks because she liked them that way. Despite attempts from others to encourage a softer bake, she stuck with her method no matter how many batches were made.
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My uncle stands out when it comes to steak—he insists on a fillet with no hint of pink at all, and then isn't satisfied with the texture. When dining out, he often finds it too dry, but that's exactly what results from ordering it thoroughly cooked. Sometimes, a subtler approach is to call attention to the aspects I enjoy about a dish at a restaurant, especially if home efforts haven't gone as planned in the past. Wings are another situation; slow cooking doesn't replicate the crispy coating you'd get from the fryer. No matter how many times the suggestion is floated, some textures just can't be achieved outside the right technique. I'll often highlight the success of a dish in a restaurant setting to inspire future home attempts—or at least, to gently encourage change. These food quirks demonstrate how preferences are shaped by habit, environment, and sometimes, by a determination not to budge—even if a better version is just within reach. Food for thought for both the cook and the hopeful diner.
