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.
            • Offers programs in design, media arts, fashion, and culinary.
            • 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
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            5 Program(s) Found
            • 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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            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            5 Program(s) Found
            • 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).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • 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.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
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            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
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            • Transferable Credits