Jargon is Making You Sound Ridiculous, Not Smart
Check out this jargon vomit: “The umami-rich reduction, deglazed with a robust Bordeaux, enhances the mouthfeel of the protein, while the Maillard reaction ensures a perfectly caramelized crust. The sous-vide technique guarantees optimal tenderness, locking in the natural juices before finishing with a reverse sear.” Unless you’re a professional chef or a serious foodie, that […]
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