Husbandtronic 5000 found this yesterday: Cooking for Engineers. Apparently it works, because he poached some fish last night using the site, and it wasn’t too shabby.I’m not sure what makes it so “analytical.” It seems like a really well-explained cooking guide with lots of pictures and clear instructions. The charts breaking things down at the end of each explanation are helpful. They show what steps need to happen at what times. But good cooks are often pretty analytical, right? From the home chef to the spatula-slinger at your favorite fancy restaurant, every dish they produce undergoes some process of trial and error. Too much baking soda. Not enough pepper. Knead the dough less next time. Cool the ingredients first. Etc. I consider myself more in the “unsuccessful mad scientist” category, as I don’t keep track of my experiments and rarely try the same thing twice. Handily, Cooking for Engineers records and documents cooking tests. Enjoy.
Cooking For The Analytically Minded
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