Cooking For Engineers

[Bio babe]

I stumbled onto this website with great amusement while looking for a recipe. As an academic research scientist who spends her day "cooking up" experiments, I found it funny to see a website supposedly dedicated to the "analytical mind". But, what's so analytical about it? It's just a bunch of recipes. I was expecting something mocking like ingredient lists with measurements given +/- the standard deviation required for a decent taste. Or even a scientific explanation behind cooking. The best I could find was something along the lines of "Oxidation is a change in color." Actually, it's not -colour change can be a symptom of oxidation sometimes, and any self-respecting engineer would know what oxidation is anyway.

Still, the recipes look good.

[Thor]

You should venture a little deeper into the depths of this website. There is much more here than simply recipes. There is in fact insightful discussion held among allegedly insightful people regarding the sciences associated with stuffing our gullets.

I'd be interested in Bio Babe's thoughts on Saturated Fats, Cholesterol, and Heart Disease found in the Kitchen Notes section.

http://www.cookingforengineers.com/article/40/Saturated-Fats-Cholesterol-and-Heart-Disease

And if you'd like to work up some of those standard deviation thingies, I'd love to read about those as well.

[EngineeringProfessor]

[ERdept]

Someone needs a good shag, yeah baby!

[YoKitty]

I'm neither a scientist nor an engineer so perhaps I'm not qualified to comment, or to be here at all, but I do find the site analytical. When multiple testers try the same experiment (recipe) and discuss the reasons why their results varied, that is analysis and peer review, isn't it?

[Honeygator]

I found this site today, and was elated, because America's Test Kitchen is expensive, however I do take the magazine. I had looked at the Bellagio Hotel's Christmas dinner menu and was intrigued with the Creme of Butternut Soup w/Homemade Amaretto/Nutmeg Marshmellows and Duxelle of Mushrooms. I decided I'd like to try my hand at the marsmellows, this site popped up with a test recipe by one of the member with detailed instructions and pictures. This man followed a chef's recipe and tested it out deviating some from his starting recipe. I don't know how much more test kitchen you can get than that.

[katelara]

What about making a separate index and basing it on a standard cookbook? Then link the recipes to the index. I know nothing about computer programming, so don't know the problems entailing a cross index. If you cross index, you wouldn't need to mess with the posts because they'd stay with the recipe & you wouldn't need to rewrite the recipes because they haven't gone anywhere. Then, whoever is in charge of this board could get notified when new recipes get posted and cross index them once a week (or month).

[Jim Cooley]

[vidya31]

Excellent thread ..!!!