A "mixture" of beets? Nope. (Photo by Owen Rubin.)
I’ve been editing a cookbook this past week. Doing so always leads to a new blog post where I need to vent.
This time the food writer is too fond of the word “mixture.” (What, you thought my favorite over-used word was “delicious?”) So, in an homage to cookbook editor Judith Jones, I’ve been deleting as many “mixtures” as possible and inserting more specific words.
Instead of my usual venting this time, I invented a little game for you to play. It’s my very first “Mixture” Quiz! (Vigorous applause from our studio audience.) I hope you’ll play. Choose an answer to each question below. Correct answers follow.
Let me know how many of the following seven questions you got right, and whether you think I’m wrong about any of them or have some new ideas for me. There is no reward for correct answers, just a feeling of superiority. Good luck!
Questions:
1. Combine the evaporated milk, garlic powder, and the Italian seasoning. Bring the _____ to a boil.
a) milk b) sauce c) mixture d) Get rid of second sentence and write “and bring to a boil.”
2. Combine the mashed garbanzo beans, garlic salt, and egg. Divide the ____ into 8 patties.
a) beans b) Edit second sentence to read “Divide into 8 patties.” c) mixture
3. Whisk the remaining milk, flour, salt, and pepper until combined. Add the ___ to the sauce.
a) white sauce b) mixure c) thickened milk d) liquid e) Edit second sentence. Add “and add to the sauce.”
4. Cook and stir until the ___ thickens.
a) mixture b) sauce c) liquid
5. Pour the reduced evaporated milk and garlic into a blender. After the _____ is partially blended…
a) mixture b) Edit second sentence to say, “After it is partially blended…” c) garlic
6. Stir together the stock, yogurt, and pepper in a large mixing bowl. Add the green beans. Transfer the ____ to a 1-quart casserole.
a) gloop b) mixture c) green beans
7. Add 1/2 cup celery to the oil and butter _____.
a) mixture b) eliminate the word.
Answers:
First, if you chose “mixture” as the right answer to any of these questions, you failed. Well, not really. I’m going to let you have one of them. Keep reading.
1. a) is not quite accurate, but I could live with it. It’s still mostly milk at this stage. b) It’s not a sauce yet. d) I think readers will get it if you write it this way, but the current style in some cookbooks is to keep repeating what you’re working with, as if readers have a short attention span. Corrrect answers: a) and d).
2. This one is harder than it looks. The recipe is for bean burgers. Technically, they’re mostly beans, but in pre-cooked form, they’re called a mixture. OMG. I said it. It’s all because I consulted a high authority, Mark Bittman, in his recipe for Bean Fritters in The Food Matters Cookbook. He called it a mixture! So, properly chastened, I’d have to give it to you if you said b) or c).
But I’d still like to know. Is there another word for mooshed beans? Would “beans” be sufficient? In Bittman’s case he has 5 other flavoring ingredients, plus salt and pepper, but clearly, they’re mostly beans.
3. It’s not a sauce yet, so a) would be wrong. It hasn’t thickened yet so c) would be wrong. But I don’t really like d), so e) is best here.
4. It’s not a sauce yet, so b) would be wrong. I’ll go with c).
5. The most accurate answer is c) garlic. Since the milk is already blended, it’s the only ingredient left to blend.
6. Food writers are not supposed to make food sound unappetizing, so a) is clearly misguided.
7. Please. Oil and butter can just be oil and butter. They don’t have to be a mixture. Choose b).
And if you’re still not clear on why to replace the word “mixture,” it’s because good writing means using specific language. Don’t use a general word when you can substitute a specific one.
Well, I am certainly feeling superior tonight! Number 6 did me in however. I fell for it and used – gasp – “mixture!” The reasoning was that the directions actually called for the cook to stir it all together and that to me makes a mixture. So, all in all,I am 6 out of 7 and feeling pretty darn superior. And also feeling pretty darn glad you didn’t ask us to identify those root vegetables in the picture. I found beets and radishes and have absolutely no clue what else might be in that “mixture.” What fun is this!!
Ooh, 6 out of 7 is a fine reason to feel superior. The photo shows only beets. I see what you mean. The bottom ones look like radishes.
I should have known there would be a trick in that pile! Actually, they all look good to me. Can’t beat that for fun!
So I take it you scored well, Karen, and got past the trick? Good.
I also “scored” six out of seven. Most of the times we can avoid using the word “mixture” by eliminating it completely and rewriting the sentences, as you pointed out in several of your examples.
For #5 I answered b), thinking that it’s the reduced, evaporated milk and garlic that needed to blend (but, if I were the author, I would not have chosen the word “blend”, because it really is very hard for milk and garlic to actually “blend” and become “one”, unless the consistency of the evaporated milk is similar to a loose paste – I am thinking chick peas and garlic blending into hummus, which is possible, Of course, I do not know the context:).
The beautiful photo of the beets? Definitely not a mixture. Different varieties? An assortment? I’d put a poetic and sensuous note to the bunch:) But then, it’s my style of writing:)
Great example for the calisthenics of the mind:)
Excellent Lana. Please feel superior. Yes, No. 5 was a difficult one, because you’ve already said “blender” so you don’t want to say “blend.” The example is in passive voice, which does nothing to improve upon it.
A poetic and sensuous sentence or two about beets sounds good to me.
Why does the better way seem so obvious when somebody else is writing?
Hah. That is why it is important to put your work away and try to come to it later as a stranger.
I feel your pain (I’ve been marking student essays this week), but I have to disagree on number 5. BOTH the milk and garlic are in the blender at the same time, being “blended” by the blades. To me, that would require saying something like, “Blend the milk and garlic” or else. . . *gasp!*. . . . “mixture.” Your thoughts? (Even though milk doesn’t “need” to be blended, it is undergoing that action along with the garlic. . . or something). 😉
That sounds like fun. Similar work, I think.
As you say, milk does not need to be blended. The point was to blend the cooked garlic into the milk to make it a sauce.
5 out of 7. And only because I think stock, yogurt, pepper and green beans is a horrible gloop. I fell on garlic vs liquid.
I love you Dianne Jacob.
And yes, this was indeed a powerful self-esteem injection, thank you.
You are hilarious, Eleonora. Thanks for giving me a good laugh.
Great post and thank you for making me feel superior. I was going to add “mixture” to my comment, but decided against it…
I love tests – must be the former English teacher in me! I only missed one – # 5: I picked (b). After I’ve selected and tested recipes for my cooking school, I always have to rewrite directions. It is amazing how many recipes (1) are unclear for the average user, (2) are incorrect in the cooking technique, or (3) don’t use the best words for a task or description. Why is this? Is it lack of proofreading? Do the restaurant chefs writing cookbooks not think from the point of the non-professional? Do they assume the reader knows what they mean when they use a technical cooking term and don’t explain it? Do you have fun editing? I think it would be a great job. Do you ever need help? I’d get out my red pen!!
I love to edit! It’s my favorite thing. So much more fun than writing.
Please go ahead and feel superior, Carol. Six out of 7 is an excellent score.
These are good questions. I think its simply because people who cook for a living are not necessarily writers. It’s a lot of work, as you know, to pick the right word.
I am not feeling superior because I disagree on two points. #5 – I don’t believe you can just blend garlic. You can blend things together, or you can blend one into the other. The sentence is not completed, and hence a bit mysterious, but given those choices I would go with B.. #6 – I find it repetitive to say Add the green beans. Transfer the green beans. I think I would just say Transfer to a 1 quart casserole.
I did not mention that the author had simmered the garlic with the milk, so it was pretty soft. It was easy to blend into the milk. And your point is well taken about saying “green beans” twice.
I scored 5 out of 7. I suppose that’s not too bad for someone who is still a relatively new foodie (oops, used that word). Uh, new to the food world. Yes, that’s it. A new kind of, sort of though not really food writer. Just a writer. And I’m rambling again. I seem to be good at doing that lately. Hmm.
So what do you think? Would you say 5 of 7 is not too shabby for a newbie like me? I got 4 and 5 wrong though after looking at 5 a second time I think it’s a bit lame I did get it wrong. I’m blaming my headache.
It’s not too shabby, especially for a newbie. Go ahead and blame your headache. It has to be good for something.
I loved this exercise!! Scored 5 out of 7. Like Eleonora, questions 5 and 6 stumped me.
I face the same challenge when writing up recipes on my blog, and make a concerted effort to avoid the dreaded M-word as much as possible, which isn’t always easy. Thanks for showing us how a simple tactic like restructuring a sentence can make a world of difference.
Thanks Danielle. I hope you are feeling superior.
Wonderful test Diane – I got ALL 7 right!! WOO HOO!!! I couldn’t agree more with your advice to “let it sit and come back to it” – I don’t always do that and when I don’t, well, it shows!!!
One of the issues that I think makes writing clear directions difficult is that for many cooks/chefs the steps involved in preparing a recipe come so naturally it is difficult for them to look at the process from the the point of view of someone who isn’t an accomplished cook and doesn’t know how something should look, feel or smell.
For example, trying to write directions for walking is very challenging – although it’s something most of know how to do, trying to describe it is very hard.
BTW, just got your book for my birthday yesterday and absolutely love it. Can’t wait to do some of the exercises!!!
Thanks Nancy. You rock with all 7 right. Clearly superior.
It is difficult, I agree, to put into words something that you do in an organic manner, without thinking about it much, and perhaps by relying on the sense. But obviously, you have figured it out.
Let me know how you like the new edition. Please thank whoever bought it for you, for thinking of such a perfect gift.
Call me a rebel but, in cases where you can’t say “and bring to a boil” like question 1, I prefer “mixture.” I like the tidiness of consistency versus having a different name for each of the various types of mixtures. Maybe this is why I’m not an editor.
Oh you rebel, Jill! No really. I think you CAN say “and bring to a boil.” I don’t know where this idea came from that if you don’t refer to the “mixture,” people won’t know what it is.
I see your point about having to call ‘mixtures” different things, but most of the time it’s not confusing.
6 of 7! i made a little post-it happy face for me. 😉 altho, i still contend that you blend the evaporated milk and garlic mixture. or could you say after the garlic is partially blended into the milk? i recently acquired your book and have been trying to improve the writing for my little blog; apparently people other than my family are reading it now, so i should explain with clarity. and i was thinking about the mooshed bean query- could you say the spiced mashed beans?
thanks for all your help!
Excellent. Please enjoy your feelings of superiority.
“After the garlic is partially blended it the milk,” is passive voice, I’m afraid, even though it’s still better than using “mixture.”
OOh, spiced mashed beans. I like that. You are the first person to propose another term. Thank you, Jamie. And good luck with your blog.
So, I guess you’re saying not to use the word mixture.
Noted.
My brain is in a little squeeze trying to avoid that word. It’s like trying not to think of the marshmallow puff man.
Okay good, you got it. I did not think of the marshmallow puff man, but now that you brought him up, I will probably dream of him tonight.
6 out of 7, feeling good.
However, for number four, couldn’t you just say ‘cook and stir until thick’? Presuming the cook hasn’t forgotten that they are cooking and stirring the ‘mixture’ they just created?
I just added your book (new edition) to my xmas list.
Oh yes Anna, you could say that. I like it! Concise.
Hope Santa brings you my book. Thanks.
Number 5 was tricky, but 6 out of 7 is not bad, I am feeling superior and I think I have cured the mixture habit. Great post and quiz.
Hi Linda, thanks for saying so. You are definitely entitled to feel superior.
I did pretty well. Only missed #5. I like this quiz. Helps me look at my writing closer, and choose the right words to describe action.
Thank you for all you do to help us become better communicators.
Thanks to you for commenting, Johnna. It wouldn’t be this much fun if no one took the time.
As I am more a writer than a recipe writer (does that make sense?) I pay much more attention to how sentences and paragraphs are worded as opposed to this person who simply apparently wanted to communicate how to prepare something. So I would have written each as you suggested, mostly just eliminating all of those extra words and combining sentences. I think the confusion with number 5 is the double meaning of blended. Blended could mean mixed (as in 2 or more items becoming a…mixture!) or blending as in processing in a blender. Department of redundancy department, as I say, and I would have written “after the garlic is partially incorporated” or ” puréed. So I didn’t pick “garlic” since I would feel like it would need to be blended with or into something (the first definition). But not the way you define it (the second definition).
And although I love words like mooshed or gloop it kind of seems obvious that one would avoid such words in a cookbook – although I’ve been know to use the word “glug” when referring to an amount of olive oil. So, 6 out of 7.
I love posts like this, Dianne. It really makes us take a step back and think about what is usually not so obvious when we write something ourselves.
Thanks Jamie. Good point about No. 5. That one seems to have confounded many, including me. I like “after the garlic is pureed,” except that it’s passive voice. Lots of people write that way and no one seems to mind, but I prefer active voice.
I guess we’re supposed to take ourselves seriously and not use silly words. Glug is kind of fun once in a while.
For #2, I’d suggest:
Thoroughly combine the mashed garbanzo beans, garlic salt, and egg, then form into 8 patties.
instead of:
Combine the mashed garbanzo beans, garlic salt, and egg. Divide the ____ into 8 patties.
I like that! Thanks Amy. I didn’t see a semicolon in your answer.
Believe me, I tried! Though in this case it wasn’t the solution, I remain committed as ever.
I think I’ve learned to avoid most of these, but #7 still drives me nuts. When I end up with two bowls of ingredients, both of similar consistency, I often feel trapped. How do I explain adding the squash and flour to the eggs and spices? Sure I can just say eggs and spices, but I have issues when the goop consists or eggs, spices, oil, and onions. For some reason I trip up when it’s three or more ingredients. Yes, I know, just say the two most predominant, right? Still. I just need to get over this annoying habit.
Also, this is a brilliant post. Hilarious and probably the most effectively educational I’ve seen here. Love it because it makes people think!
Hmm. That’s a good one. If one is already in the main bowl, you could say to add the other to the bowl, without identifying what’s in it. Does that help?
Thanks Stephanie. Maybe I’ll do another quiz! I was in one of those moods.
I got five “right” but have to say I didn’t like any of the choices for two of them.
#5 doesn’t work with “garlic.” By volume, the garlic is just a small part of it, or so it seems from the excerpt. But I don’t like the use of “blended” when you already say it’s a blender. I would be more specific about what you want the garlic to look like. “Pour the reduced evaporated milk and garlic into a blender and process until smooth.” Or whatever the desired effect is. I would rather use the verb “blend” instead of the clunky combo of the noun “blender” with the verb “process” but “blend” can mean by hand too, so at least this way it’s not confusing.
For #6, “green beans” isn’t enough. The contents of the bowl are not seasoned green beans, they are a (*gasp*) mixture of ingredients. Ingredients that have not yet come together (they will when they are cooked, as casserole (I assume)). So of the given choices, “mixture” is the only one that works. A better choice would be: “Add the green beans then transfer to a 1-quart casserole.” At least based on the information in front of us. You of course have more context, as well as a style in mind for the entire book.
That’s my take anyway. I’ve never edited a cookbook so what do I know? 🙂
You’ve thought it through very well, Cyndi, and that was the point of the exercise. You know a lot! The point is to think about alternatives rather than just write “mixture” all the time.
I got 6 out 7. Woo,hoo! On #2, mooshed garbanzo beans are essentially refried beans in the Mexican culture, but it would probably be inappropriate in the recipe to call it refried beans unless you were to call the burgers Mexican Burgers. To play it safe and avoid any misubderstandings I would just call it a mixture. I like Amy’s suggestion to make it all one sentence.
Fun! I got most of them right but then again I was raised on Dr Seuss so “gloop” is more fun than unappetizing 🙂
But seriously, this is a very helpful quiz. I’ll be more conscious of my use of the word “mixture” from now on. I’m sure I’m an oblivious repeat offender.
Good for you! It takes a while to break a habit. Some people think adding salt to eggs makes it a “mixture.” I’m not in that camp.