Recipe repetition, repetition reveals the truth

This week I had the pleasure of working with Adam R. on equipment testing. If you watch the show, you’ve seen Adam presenting five or so models of various kitchen equipment to CPK — everything from boning knives to electric egg cookers. For this particular equipment test (which I think will air during the 2011 season of Cook’s Country) I made the same recipe, 9 times.

At first, the task seemed daunting, but after the second recipe trial, I was hooked — the differences between the first and second recipe were astounding, and no two recipes came out exactly alike because of the equipment. To be sure it was the equipment and not user error, ingredients were weighed, ovens and stoves calibrated and carefully monitored. I can’t reveal what we were testing, but I can tell you that I never noticed how kitchen equipment size, shape and materials matter. As a professional chef, you may instinctively compensate for these fluctuations as you cook, but to a home cook, those subtle differences can set them up for success, or failure.

Later that day, after all of the recipes had been cooked and compared, the down and dirty scientific geek speak began. Numbers were being crunched, angles were being calculated, and each of the manufacturers of the equipment we tested were about to receive phone calls from the Test Kitchen to find out what made each product tick (or fail).

It was a fascinating day, and very soon, the weeks of testing and scientific research that went on before I entered the equation, plus the results from my day of testing, will be condensed into a 3 minute segment so that the folks at home won’t ever have to make a recipe 9 times before they get it right.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
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            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
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            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
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            The Chef's Academy , Morrisville
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            • Offers intern and externship placement assistance for real-world experience.
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            • Accredited by the American Culinary Federation Education Foundation (ACFEF).
            • 2 campus locations in Indianapolis, Indiana and Morrisville, North Carolina.
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
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