This page is all about the Cooktek Apogee MC1800G induction cooktop. The cooktop works on standard 120V sockets, and allows the cook to control the temperature within 1 degree C up to 100 degrees, and within 5 degrees up to 200. That changes everthing.
The idea for this wiki is that every food's taste/texture is a basically a function of a series of [time, temperature, medium] combinations for a given ingredient. The genius of French cuisine, expressed in the jargon of of computer programming, is that it turns a collection of various procedural “recipes” into a hierarchy of object oriented “techniques” (here, a programmer would say “methods”) This site means to catalog a broader array of cooking traditions into a clearer, more precise version for cooking on induction. For example, <em>al dente</em> angel hairpasta can be expressed as [3 minutes, 100 degrees C, water], and more complicated preparations can be expressed as a series of these combinations. Braising would be expressed as, say, [2 minutes each side, just under smoke point, relevant frying oil] …. [3 hours, 80 degrees C, marinade], where marinade can be expressed as… You get the idea.
I will be posting my own results here. Feel free to contribute.
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