Cooking For Engineers

[kathymcl]

Would love to win a Thermapen!

[pyamasaki]

Admittedly, I'm relatively new to this site so I haven't seen a lot of it yet. But if I had to pick a favorite article (so far), it would be the one that led me to the site in the first place; A Google search for osso bucco led me to http://www.cookingforengineers.com/recipe/200/Osso-Buco and THAT led me to everything else around here. I anticipate much time spent browsing the rest.

[gamebear]

I was led to your site by your review of Frontera Grill in Chicago! It's one of my favorite restaurants and I've never been disappointed with any of their dishes.

I also enjoy reading your recipes. The way you lay out the ingredients and steps is how I also do it. Your step by step photos and commentary are great, too.

Keep up the good work!

[ajbruin]

places to visit in Chicago was a big help.

[homoscedasticity]

Creamy garlic mashed potatoes, delicious!

[S40440]

I'm new to the site and I'm having fun checking it out. I see a great source for ideas!

[dvchurch]

The recipe I keep coming back to is for Marshmallows. It was my first foray into candy making and my entire extended family can't wait for the holidays when I usually whip up a batch of them with peppermint extract and coat them in dark chocolate!

[wesleyz]

My favorite article is "An Introduction to Sous Vide Cooking". Really interesting! Had never heard of this before.

[kingfisher9704]

My favorite article is the recipe for mulled cider. YUM!

[penny500mh@aol.com]

My husband made the lime marinated grilled chicken a few summers ago and we have made it many, many times since them. Straightforward, consistent, & delicious.

[godaisan]

Was fascinated after watching the movie, and i had to learn to make it. The recipe on this website I made for my parents and it was really simple and tasty.

[begryphon]

I am in love with the style CFE posts recipes: The ingredient list ordered by use and divided by 'Mix" for example.

[Michael Chu]

Thanks everyone for all your comments and entering the contest. All entries above this comment will be counted as submissions. Only the first entry for people who commented multiple times will be counted. I'll post the winner shortly.

[Michael Chu]

midnitechef!

I pulled all 147 comments, removed mine, duplicates, and those where I did not have email addresses (the few guest posts where the user provided identifying information were included but the couple guest/anonymous posts without any information were excluded). The final tally was 136 entrants. I used random.org to generate a random number and it gave me 53 which equated to midnitechef (who was the 53rd qualifying post [and the 57th comment overall]).

Thanks everyone for participating - it was a lot of fun! I'm working on seeing if I can get one more giveaway to occur before the month is up through Anolon, so look for that.

[twinbo]

My thermometers (several) became suspect. So, each was placed in the same bath of boiling water. Large variations were found. Each was calibrataed to 212 degrees. Then I heated some veg oil to 350 degrees as registered on one of the thermometers. At that temperature, the wide variation in the registered temp of each thermometer existed. (The tube thermometer did not agree with the others. So I'm uncertain of its accuracy.) So .... off to the local hardware shop that sells cooking equipment. Purchased three more. Same story. No agreement at 212, calibrated, and then no agreement at 350 degrees. Because of frying timing, the accuracy of the 350 degrees is more valuable. Because of candy making (sugar heating) around 240 degree accuracy would be valuable.

My question is: is there some home method for accurate calibration above 212 degrees. I could designate any of several thermometers to be used for specific tasks. Frying has become a real problem and making caramel is iffy.

What liquid, as does water at 212, indicate a specific temperature in some manner?

John W. Goodman
jwg2@cebridge.net