Table of Contents Forums Dictionary Recommended Reading Marketplace Giftshop What I Ate Michael's Blog
Latest Post on Michael's Blog: Fall Television Season 2014 Grid
Recipe File
Off Topic
The nice guys over at Thermoworks have put together a great giveaway for Father's Day 2014 for Cooking For Engineers readers. This time around I'll be raffling off three items together as a bundle worth over $100 - Thermowork's ChefAlarm, Thermopop, and TimeStick.
After the sensory overload I encountered at the Winter Fancy Food Show, it was nice to visit the much more intimate Food FĂȘte. However, compared to last year there seemed to be fewer exhibitors on display. I tried everything and there were still a few things worth mentioning, either because they were tasty or just weird.
Kitchen Notes
Kitchen Notes
I find that whenever you're discussing a topic with or trying to explain something to others, it's best to have a common vocabulary. This is true in the kitchen as much as it is in the professional world. Here is my kitchen dictionary, compiled from the top of my head, the internet, and various cookbooks.
Whenever I shop for food, I look at the ingredients listing to see what went into it. It started off as just a simple fascination with what factories use to make foods, but now I'm looking to see if partially hydrogenated vegetable oil (an indicator of the presence of trans fatty acids) are in the food (as well as other "unnatural" substances). I have a tendency to shy away from foods that have ingredients that I cannot recognize - but what are these weird ingredients and what do they do? What are they doing in my food (especially since I don't have them in my pantry and don't use them in my home cooked meals)? Here's a list that I've been slowly compiling of food additives.
About CfE Contact User Agreement FAQ's In the Press Write for CfE