Love this site! Cooking for Engineers

[Lisa0825]

I am not an engineer, but I was a molecular biologist in my first career, so I do have my analytical side. I love the layout of the recipes on this site. It reminds me a lot of this forum when people share recipes with step by step photos.

http://www.cookingforengineers.com/

[TreasonousBastard]

1. One of my favorites, although they...

don't often have things I'm looking for. I still like their analytical point of view when cooking, though, even if I don't use the recipes.

[susanna]

2. That site is really great.

My elderly father-in-law (a died-in-the-wool super logical engineer) was widowed several years back. He couldn't cook a lick and was surviving on horrible food. I started giving him some cooking lessons, and he picked up a few things, but once I gave him the link to that site? Wow. He's a culinary convert! He can talk my ear off. Plus he's eating better (thankfully).

[Warpy]

3. I like their discussion on knives

although I disagree with some of the conclusions.

The big Chinese cleaver is the one knife to have if you can have only one knife. However, if you've got more than one it shouldn't have to sit on the sidelines. Once I'd learned how to use one, I discovered I no longer had bandaids all over my fingers like I'd had with all European knives. I keep the sucker sharp enough to shave with, too. Oh, and the author missed the handle--it makes a dandy pestle when you've got something to crush.

A Santoku knife should be hefted the same way a chef's knife should be hefted, to check individual balance and feel. For my money, the MAC Santoku with the Granton edge is the best one out there. It's ultra sharp and holds an edge with only a ceramic touch up for years. The super hard alloy requires a diamond wheel for sharpening when it's time, though.

I have a knife block with beautiful Sabatier knives. I need to unload it one of these days because I never use them. The Asian knives fit my hand much better.

[NashVegas]

4. I Love That Site

Great info, and I always get a laugh out of the wonderfully anal discussions.