Though chock-full of delicious knowledge, traditional cookbooks are far too portly for the modern kitchen. Instead of dedicating valuable shelf space to dozens of cooking anthologies, let them live in the cloud or in your tablet. Here are 10 ways to digitize your recipe collection as suggested by the Gizmodo community
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You might say the day is never really done in consumer technology news. Your workday, however, hopefully draws to a close at some point. This is the Daily Roundup on Engadget, a quick peek back at the top headlines for the past 24 hours — all handpicked by the editors here at the site. Click on through the break, and enjoy.
Each week Joshua Fruhlinger contributes This is the Modem World, a column dedicated to exploring the culture of consumer technology.
Let’s over-generalize the nerd archetype for a moment: unhealthy, eats fast food, drinks sugary sodas, sits on his (or her) butt playing video games, a misanthrope with nothing better to do than troll Reddit and pirate some leet warez. Antisocial, anti-nature, probably works in IT while angrily commenting on tech blogs behind the shield of anonymity.
We all know that’s not accurate, but there is always truth in the construct others give us. Appease me, won’t you?
The end of summer usually means the end of grilling and scorched steaks for dinner. But T-fal has come up with a solution to both those problems. Its new OptiGrill can not only be used indoors, all year round, it’s also smart enough to let you know when a steak is perfectly done—whether rare, medium, or charred.
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Most of us are happy to eat ice cream straight out of the container; even scooping it into a cone seems like too much of a hassle. But a restaurant in Spain called El Celler de Can Roca has come up with a novel way to serve the frozen treat—they bake it. Or, more specifically, they use a machine called the Oxymoron Maker II to entomb a scoop of ice cream inside a freshly baked brioche.
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They may ensure your roast or ribs stay moist and flavorful, but the nightmare of cleaning a basting brush almost makes the effort not worth it. What you need is some kind of disposable alternative. Something that not only lets you brush on added depth and flavor, but something that infuses its own unique seasoning at the same time. What you need is the $20 Herb Wand.
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Your kitchen drawers are probably already packed with piles of gadgets you don’t need, but then again who could possibly resist this cute $14 turntable timer? Only a monster, that’s who.
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Unless you plan your meals days in advance, you probably rarely remember to marinate what’s for dinner. So for all the forgetful amateur chefs out there, Beem has created the Aroma Grill Express that puts George Foreman’s efforts to shame with a built-in channel designed to hold, and infuse, aromatics and flavors into what you’re grilling.
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If you’ve ever wondered why certain foods taste great together—tomato and basil or, hell, peanut butter and jelly—then wonder no longer. This amazing visualization from Scientific American shows how flavors are linked, and explains why certain combinations work so well.
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The simplest way to keep a recipe open while prepping a meal is to only buy cookbooks with coiled bindings. The second simplest solution? This no-frills—but highly effective—tool called the Hold, which is basically a heavy bar of stainless steel with a strategically placed bend to hold the binding open.
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