In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review August 17, 2006 / 23 Menachem-Av, 5766

Keep culinary lingo simmering

By Lori Borgman

Lori Borgman
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http://www.JewishWorldReview.com | I've been on a slow boil every since The Washington Post reported that Kraft, Land O' Lakes and Betty Crocker are dumbing down recipes. It seems a lot of cooks are in a pinch and knead help.

I mention to the college kid that words like "sear" and "dredge" are being stricken from cookbooks and she says, "Good. I don't know what they mean."

"Hello, Kraft? Yes, I have your target audience standing in my kitchen."

I give her the look and say, "And how would you find out what these words mean?"

"Google? Or maybe ask you? So what is 'sear'?"

"The store next to Penney's."

She pauses and begins constructing a map of the mall in her mind. I quickly explain that I was just kidding and that sear is what my eyes are doing right now, quickly browning her with a high heat.

"Oh you mean 'sear,' like when you slap meat in a hot pan and set off the smoke alarm?"

Obviously, she's learned more than she let's on.

But let's not mince words. We are awash with cooking shows, cooking magazines, and cooking gadgets, but more and more people are al dente when it comes to following a simple recipe.

Stephen W. Sanger, General Mills CEO, likes to tell the story of a man upset about a fire that occurred when he greased the bottom of the pan — the outside of the pan.

To clarify (and please use unsalted butter), many of today's cooks are Internet-savvy, but they don't know their shoulder from their rump when it comes to a roast.

As a result, wonderful words like sauté, braise, truss, fold and cream are disappearing. Instructions are reduced to basics like "add water and stir" (clockwise, counter-clockwise, it doesn't matter, just try to keep it in the bowl).

Some have hypothesized that this lack of culinary knowledge comes from fewer women in the home, but why dredge up that old debate?

Those arguments start to simmer and the next thing you know, the bacon grease is on fire, the flames from the flambé are licking the ceiling, and a lot of cooks have their feelings burned and hearts scalded. (Rub affected area with butter or hold directly under cold water.)

Many people would be batter off if they were more adept in the kitchen, but some of the terminology is so confusing it drains the joy of cooking.

Sometimes, in order to know what a thing is, you must first know what it isn't.

Julienne, for example, is not a fashion model. Cream is not a group from the '60s, glaze is not the look you get from too many hours of video games, flute is something other than an instrument in the woodwind section, and drizzle is not a light rain.

Yes, the Internet can define a word, locate a recipe and even show you a video clip of how to crimp a crust. But that's not the same as a real Rachael Ray wannabe standing next to you, explaining why the garlic burned, the spaghetti is mush and the chicken tastes like rubber.

A little one-on-one in the kitchen and — pesto! — we could be back to dredging, creaming and trussing in no time.

At least that's what I think. You think it over, too. Let it steep for a while. Marinate it.

Maybe I'm wrong. Maybe it's just rouxful thinking.

Every weekday JewishWorldReview.com publishes what many in in the media and Washington consider "must-reading". Sign up for the daily JWR update. It's free. Just click here.

JWR contributor Lori Borgman is the author of , most recently, "Pass the Faith, Please" (Click HERE to purchase. Sales help fund JWR.) and I Was a Better Mother Before I Had Kids To comment, please click here. To visit her website click here.


© 2006, Lori Borgman