Why does every US food recipe I read include something like this:
- 2 tablespoons of X powder (substitution available: fresh X)
Conversation
"If you don't have this processed food of dubious provenance, consider replacing it with fresh, actual food."
Uh, thanks, I guess?
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I'm with you; it's an abomination. But to explain:
1) most of my fellow Americans are terrified of scratch cooking, and so they want super-precise flavor dosages.
2) the flavor from those powders is more concentrated and "reliable" -- even though reliably bad.
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Compare with the rise of McDonalds in concert with the highway system. Americans want to know what they are getting, even if first-order bad . . . and then with second-order impacts of removing the mystery and artistry of life.
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I know the history, but it's fun to ridicule it a bit. I'm still in awe of things like Salisbury Steak.
Well, not really; Norwegians have a similar problem, minus the aversion to fresh foods. Familiar taste > all.
One of the reasons why I'm happy to be in Poland, but would most of all like to be in some mediterranean country.