DigInfo: This cooking simulator, being developed by a research group at the Tokyo Institute of Technology, features a force feedback fry pan and spatula to accurately recreate the sense of cooking. This simulator calculates the heat transfer from the pan to the meat or vegetables that are being cooked, and displays the visible changes caused […]
Virtual Reality Cooking: Is This the Future of Culinary School? Read More »
There are Tupperware parties and Mary Kay parties. Men may be legally allowed to attend such parties but they never do, because Tupperware is plastic bowls and Mary Kay is lipstick. But now, thanks to a new Minnesota company, there are sales parties for guys, with barbecue gear as the merchandise, reports The San Francisco
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CS Monitor: The first potato chips were meant as an insult. Hotel chef George Crum enjoyed a wonderful knack for cooking. From his kitchen at Moon’s Lake House near Saratoga Springs, N.Y., Mr. Crum could “take anything edible and transform it into a dish fit for a king.” That skill came in handy – the
Potato Chips Were An Accident Read More »
DigInfo: This cooking simulator, being developed by a research group at the Tokyo Institute of Technology, features a force feedback fry pan and spatula to accurately recreate the sense of cooking. This simulator calculates the heat transfer from the pan to the meat or vegetables that are being cooked, and displays the visible changes caused
Virtual Reality Cooking: Is This the Future of Culinary School? Read More »
If you’re a Barefoot Contessa fan like me, you know that she used to a work for the Gerald Ford White House. Ever wondered how she moved one from that to cookbooks and cooking shows? But Garten eventually fled government work for the same reason so many have since: gridlock. “I was working on exciting
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Daily Freeman: Milk, eggs, cheese, tomatoes, transglutaminase, sodium citrate… It may not sound like the last grocery list you wrote, but the growing appeal of so-called modernist cooking — a science-tastic take on haute cuisine — has more home cooks adding laboratory-worthy ingredients and gizmos to their shopping. And that, of course, has spawned a
Scientific Cooking Bizops Read More »
Unless you make bread, you probably do not know how frustrating the process can be. Especially when you’re trying to get a ball of raw, yeasty dough to rise. Fickle, the dough demands to be held at a comfortable 80 degrees — a climate not native to most kitchens, where the oven is too warm,
Inventor Resolves The Dough Problem Read More »
Unlike propane grills where the temperature can be easily set, charcoal grills can be a little temperamental. No matter how hard you try, it can be tough trying to get those coals to reach the right temperature to start cooking. So, a UK inventor, Paul Dorracott, has come up with a device to help increase
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Some food bloggers are known for their restaurant reviews, others for their creative recipes, but Amy Cao of AmyBlogsChow.com is known for her “Stupidly Simple Snacks” videos, says The NY Daily News. I happen to be a food blogger who doesn’t cook, and people get a kick out of that,” says the Brooklynite. While Cao
Food Blogger Who Can’t Cook Finds Niche Read More »
