Cooking For Engineers

[talon8]

I grew up watching Martin Yan on Yan Can Cook. Since then I've inherited a Chinese Cleaver that I think belonged to my grandmother. For mashing garlic, ginger, I always go to that rather than my microplane, graters, or any number of other fancy tools just like I learned from Martin Yan 30 years ago. One Giant whack, and I have instant garlic, ginger puree.

Here's a Martin Yan video, for anyone interested: https://www.youtube.com/watch?v=KRrsifp2FpA

On another note, I could really use the thermometer. I actually just put the exact model on my Christmas list last week!

[KingZora]

A simple toaster oven. I use it for literally everything that doesn't require a cook top. It's more efficient than a full oven, the broiler element is in an extremely close proximity to the food, and it heats up in a fraction of the time.

[ameliarobyn]

I make everything in my ninja. Cheese straws dough, Biscuit dough, cookie dough, cakes, mixed drinks, and of course anything i need to chop up goes in there as well. I have burned up every mixer I have ever purchased making divinity and cheese straws. So the NINJA is my secret weapon of choice.

[Jim Cooley]

Heh, that's GREAT. Thanks for the tip.

[Jim Cooley]

[tcw1138]

I have to agree with the 8" chef's knife.

[Michael Chu]

Contest ends now. All entries showing before this comment will be counted.

[Michael Chu]

I found 31 entries for this giveaway. Using random.org, I generated a random number which was #23 and that was watusecook!

Congratulations to watusecook, I'll be contacting you by email to get your preferred color for the DOT and your mailing address.

[harbortouch]

I like to use a simple pocket thermometer instead of the digital ones. Every time I try to use my digital thermometer, it's out of batteries and I'm not even sure it's that accurate. My simple chefs pocket temperature indicator works like a charm.

Cathy

[TarshaThuss]

I really like my egg slicer. It makes egg salad a breeze and eliminates time consuming chopping.