dude...
http://www.washingtonpost.com/wp-dyn/content/article/2006/03/17/AR2006031701969.html
"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."
Most good cookbooks have a glossary of these terms anyway, and most halfwits should be able to figure it out after a few flubs.....heh.
"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."
Most good cookbooks have a glossary of these terms anyway, and most halfwits should be able to figure it out after a few flubs.....heh.