I just read an article from the Washington Post, describing how major food companies are eliminating many common culinary terms to “dumb down” their recipes, due to culinary illiteracy in the United States.
Here are a few excerpts:
…At a conference last December, Stephen W. Sanger, chairman and chief executive of General Mills Inc., noted the sad state of culinary affairs and described the kind of e-mails and calls the company gets asking for cooking advice: the person who didn’t have any eggs for baking and asked if a peach would do instead, for example; and the man who railed about the fire that resulted when he thought he was following instructions to grease the bottom of the pan — the outside of the pan
…Still, in test kitchens at food giants such as Kraft, the goal is terminology that is “simplistic, and very literal, to make it easy to understand,” Meyers said. Where 20 years ago a recipe for chicken might have said, “dredge the chicken in flour,” today it might say, “coat the chicken in flour.” And instead of saying “sauté,” recipe writers say to “cook over medium heat and stir,” she said.
…A survey conducted by Betty Crocker Kitchens in 2004 showed adults don’t even realize how cooking-challenged they’ve become. The national survey of 1,500 adults found that 70 percent rated themselves “above average” in cooking knowledge, even though only 38 percent scored above average on a 20-question cooking-skills quiz. While 98 percent knew the abbreviation for teaspoon, only 44 percent knew how many teaspoons were in a tablespoon. Even fewer, 34 percent, knew how much uncooked rice is needed to yield one cup of cooked rice.
This is kind of crazy. I am not a culinary master, however I do cook a lot, and both me, and a close girlfriend of mine take a lot of pride in cooking for friends and family. Whenever we have a dinner party with my girlfriend (and her husband too–he’s no slouch in the kitchen either), there is a lot of discussion of good recipes, and “favorite dishes”. And we’re talking about lamb, steak, breads, asian cuisine — even quiches and tarts. I take great pride in cooking well, and knowing terms such as saute, cream, dredge, braise, broil, blanch and fold.
I also know other friends who, have on occasion, called up and asked some pretty silly questions — “How do you boil a potato?” “Can I replace sour cream with milk?” “Is baking soda the same as flour?” — but still. Almost everyone I know doesn’t use their oven as an additional closet (as referenced in the article).
I need to cook more. And, when able, pass this on to my children. That’s all there is to it.
You can find the article here.
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