Gastronomy 101, a blog about food and Los Angeles restaurants

LINK: Cooking for Engineers


I am not a scientist, and I never did so well in my science classes, but all the same I have great respect and admiration for the scientific method. I'm definitely a right-brained person, but I have a strange affinity for left-brained things. I take my artsy-fartsy crap with a strong dose of science. I like Kraftwerk and their robot songs; Thomas Pynchon and his Maxwell's Demons and his entropy; and most of all I like my husband's works of art, which are usually pixelated and square and incredibly genius.

And I like when scientists tell me how to cook. I like Harold McGee, and Alton Brown and ... I like Cooking for Engineers, a website started by a Silicon Valley engineer to hold his kitchen notes and recipes.

There are detailed recipes with pictures and explanations of each step; notes about interesting subjects like browning foods, brining, and Scoville units; cooking tests; and an ingredients dictionary.

If you're looking for a recipe, this is a great place to start. The instructions are clear and the step-by-step pictures are very helpful. And it's set up kind of like a magazine with different sections and with some "off-topic" feature articles that are nonetheless food related and entertaining.

2 comments:

Marcel Vigneron
shoulda won the gig
don't cha love haikus?

said by madame x at 10:46 AM Delete

oops
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Marcel Vigneron
shoulda won the gig, big time
don't cha love haikus?
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said by madame x at 10:49 AM Delete

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