I think one of the things that Rachel Ray does (for all of the non-cooking aficionados like me) is she makes cooking FUN.
Not only does she use fun & catchy phrases to describe everyday cooking terms, but she really doesn’t give a hoot about being precisely accurate or doing things “by the book” when she’s cooking. For me, that takes a lot of the stuffiness associated with the act of cooking like a pro.
For me, what it all comes down to is this:
Recipes are meant to be tried, experimented with, and enjoyed… the way you like ‘em!
My Take On Rachel Ray
I have to admit, when I caught early snippets from her show when it started (last year?), I wasn’t too impressed. And I wasn’t really into her perky, loud, talkative personality. But that’s just me.
Fast-forward a year or so, and I still don’t care for her talk show too much. But I enjoy watching her cook on the Food Network. She always has a quick tip or two that make you think, “Now why didn’t I think of that?!”
I mostly like how she “thinks outside the box” when it comes to cooking. Rachel Ray helps make cooking fun and less intimidating for the non-cooks among us.
Cooking Phrases Coined By Rachel Ray
As annoying as some of them may be, you can’t help but appreciate her memorable “Rachelisms”… those words, phrases (or letters) that Rachel Ray has turned into everyday kitchen terminology.
Some of them include:
Sammies (for “sandwiches”)
Stoups (for “soups that are thick like a stew”)
EVOO (for “extra-virgin olive oil”)
Yum-o (for “yummy”)
De-lish (for “delicious”)
Easy-peasy (for “super-easy”)
Garbage Bowl (for “a bowl placed on the countertop & used as a garbage receptacle while cooking”)
Popular Rachel Ray Measurements:
tiny, fine ingredients that are chopped:
1 palmful = 1 teaspoon
odd-sized rough-cut herbs, etc:
2 palmfuls = 1/4 cup
1 “glug” from the bottle = 1/4 cup
I also like how she says, “I’m cook. Not a chef.”
What Others Think Of Rachel Ray
Lots of people don’t like her. Many can’t get past the fact that she didn’t have formal training as a chef, where most of the “true” chefs worth their weight in gold have years of specialty food training behind them. Whatever.
I say, if she can make a decent meal. And show you ways to do things faster, better, tastier… what’s not to love about Rachel Ray?
To each his own.