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Rachael Ray in Internet
| Ray teaches simple recipes that she claims can be prepared in 30 minutes or less, although critics claim that her thirty minute concept does not fully account for preparation times and many featured meals cannot be completed within half an hour.<br />Ray says her Sicilian maternal grandfather, Emmanuel Scuderi, and her Cajun ancestry serve as a strong influence on her cooking.<br />She uses ingredients such as garlic and chicken stock as simple ways to boost flavors and uses fresh herbs whenever possible.<br />She believes that measuring takes away from the creative, hands-on process of cooking and instead favors approximations such as half a palmful, thereby following in the footsteps of other famous food writers such as Auguste Escoffier and Elizabeth David.<br />To critics of her shortcut techniques, Ray responds, I have no formal anything.<br />I'm completely unqualified for any job I've ever had.<br />She also acknowledges that she cannot bake (because you have to measure ingredients), she cannot make coffee, and is notorious for burning bread under the broiler.<br />On her television programs she has coined catch phrases such as EVOO (extra-virgin olive oil), yum-o, so delish, G.B.<br />(garbage bowl), Oh my gravy!, entréetizer (entrée-sized appetizer), stoup (cross between a soup and stew) and How good is that? In 2007, The Oxford American College Dictionary announced the addition of the term EVOO (short for extra virgin olive oil), which Ray has helped popularize.<br />The set of 30 Minute Meals features a yellow Model 61C Chambers stove from the 1950s, notable for its top-opening broiler, super-insulated oven, and unique Thermowell.<br />The stove is noticed by viewers to such an extent that people selling them often refer to Chambers ranges as the Rachael Ray stove.<br />This has led to an increased interest in saving and restoring these stoves, inspiring two online discussion forums and fan websites, as well as numerous references to them in the media. (*) |
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