10 Expensive Fine Foods That Are Overrated and 10 That Are Actually Worth It
Here's How We Classify The Sweethearts of The Culinary World
Whether you're a foodie or not, you've probably heard the hype surrounding certain items dubbed "gourmet" such as truffle mushrooms, caviar, and foie gras. It's hard to avoid seeing these overused items on menus of restaurants that want to be on trend. But how much of the hype and price is actually warranted? Here are 10 fine foods that are overrated and ten that are actually worth forking over the extra cash for.
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1. Caviar
Caviar is one of those things people automatically associate with fine dining. However, if you didn't grow up eating it, it can be a bit too fishy and the texture is a turn-off. The high price tag which can be upwards of $3,000 a pound is enough to dissuade most people from acquiring the taste for it.
2. Lobster
The fact that this crustacean became synonymous with fine dining is simply puzzling. It's very messy, hard to eat, and the flavor is comparable to other much cheaper seafood like crab.
3. Truffle Oil
The problem with truffle oil is that it tastes not even a fraction as good as real truffles. This is because most truffle oils contain barely any real truffles (if any at all), and they use low quality oil.
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4. Oysters
There's nothing quite like a super expensive food that requires slurping. Oysters are the seafood with the strangest texture and their taste leaves a lot to be desired, with most of the flavor coming from the seasonings.
5. Gold Flakes
We're not even sure if this can be categorized as a food but as it's a popular edible garnish, we think it counts. Gold leaf has no flavor, is extremely expensive, and dare we say pretentious?
6. Foie Gras
Putting aside all the ethical concerns surrounding this food (if you can), foie gras is simply overrated in terms of taste. There are so many nice pâtés available for a fraction of the price that are just as good.
7. Filet Mignon
Filet mignon may have a classy French name, but the cut itself is nothing special. That's why it's usually served with extravagant sauces.
8. Jamon Ibérico de Bellota
This is a type of cured meat only found in Spain. It's the most expensive type of ham you can buy and is notable because Ibérico pigs are fed a strict acorn diet, giving their meat the particular structure needed. It's pretty good; however, it's not more delicious that other types of cured meats and it's far pricier.
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9. Pufferfish
Pufferfish or fugu is one of those foods that are more gimmicky than anything. Because the fish can be poisonous if not prepared properly, it's kind of a hardcore dish to order. However, the taste itself is a little bland and the texture is chewy.
10. Burrata
Burrata is essentially a mozzarella ball but the inside is extremely creamy thanks to the addition of cream and cheese curds. Although the texture is delightful, the taste is incredibly bland.
Now that we've talked about the foods not worth emptying your wallets for, let's go over some of the ones we would absolutely pay the big bucks for.
1. Wagyu Beef
Wagyu is a Japanese beef from a particular type of cattle that is selected for its quality, resulting in meat that's beautifully marbled and exceptionally flavorful. Unfortunately, there are a lot of lesser-quality counterfeit versions out there, but if you're able to get your hands on the real deal, it's worth it.
2. Truffles
Perhaps the most sought-after mushroom in the culinary world, truffles are known for their unique umami, nutty, and earthy flavor. They're hard to find and have a short shelf life, making them extremely expensive but so worth it.
3. Parmigiano-Reggiano
Parmigiano-reggiano is often called the king of cheese not without reason. It's made with a natural process steeped in tradition and aged for at least a year to achieve that characteristic tangy, nutty flavor that elevates any dish.
4. Balsamic Vinegar of Modena
You might associate balsamic vinegar with being highly acidic but that's not the case with this special type of aged balsamic from Modena. A true balsamic vinegar from this region is aged in wooden barrels for at least 12 years where it develops a delicious sweet, fruity richness.
5. Prosciutto
A good quality prosciutto is hard to beat when it comes to cured meat. It's made with only two ingredients meaning the pigs used are only the best quality, fed a specific high-protein diet. The result is a unique complexity of flavor balancing sweet, savory, and slightly funky, and a soft, melt-in-your mouth texture.
6. Vanilla Bean
Vanilla bean is the second most expensive spice in the world just after saffron. It's also the most popular flavor in the world, and understandably so. It has a natural sweetness and intoxicating aroma that's impossible to imitate in artificial versions.
7. Extra Virgin Olive Oil
We've all had extra virgin olive oil you can buy at the grocery store. However, the high quality stuff is a different experience. It has a complex but delicate flavor profile of fruit, floral, and herbaceous notes with no two oils tasting exactly alike.
8. San Marzano Tomatoes
San Marzano tomatoes come from a specific region in Italy. The tomatoes are ideal for making sauces because they have a lower water content and less seeds. They're known for being particularly flavorful with a ticker flesh texture ideal for rich sauces.
Photograph: Frank C. Müller, Frankfurt am Main on Wikimedia
9. Valrhona Chocolate
Valrhona is like the Gucci of chocolates, renowned for its quality and luxury and coveted by all the top pastry chefs in the world. The company has experts employed at every step of the process, from bean to bar, ensuring the utmost quality you can taste.
10. Pure Maple Syrup
Canada's main export, pure maple syrup is a lot more expensive than the artificial kind but tastes leagues above. It's made from the sap of a maple tree and boiled down and evaporated into liquid gold, naturally sweet, nutty, and rich like caramel.
