Ouch. Is it really that bad? One speculative reason given that many of today's adults had mom's that worked full time, hence no kitchen knowledge. That can't be it--BOTH of my parents worked full time, yet they were able to teach me the basics--how to follow a recipe, how to make a roux, how to grease the INSIDE of the pan (yes, according to the article some folks think you should grease the outside).
At Kraft Foods, recipes never include words like “dredge” and “sauté.” Betty Crocker recipes avoid “braise” and “truss.” Land O' Lakes has all but banned “fold” and “cream” from its cooking instructions. And Pillsbury carefully sidesteps “simmer” and “sear.”
When the country's top food companies want to create recipes that millions of Americans will be able to understand, there seems to be one guiding principle: They need to be written for a nation of culinary illiterates.
Monday, March 20, 2006
Whaddya mean simmer?
According to this article, fewer and fewer Americans have a basic cooking vocabulary.