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Cooking for Engineers

September 9, 2004

Depending on whether you feel cooking is more science or art, you may or may not take offense at what the name of this site implies: Cooking for Engineers (Personally, I think good engineers have equal parts creativity and logic floating around in their noggins, which also happens to be the right balance to be a good chef.)

Anyway, aside from the kludgey blog interface, there’s some cool stuff here- plenty of pics and a slick way of displaying steps for preping ingredients in a one-look table format, like this one:

Crème Brûlée (serves eight)

8 large egg yolks mix temper and mix strain mix 250F for 1 hour in water bath
1/2 cup sugar
2 cups heavy cream heat until almost simmering
1/2 tsp. vanilla extract

From → Interweb

One Comment
  1. Liz DiTucci permalink

    Come on Rama. I thought this would be your blog on Alton Brown. šŸ˜‰
    Good site. I like the table format for the recipe. Still won’t get me to cook though.

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