http://induction.coffeespoons.org/ 2008-10-09T16:24:43+00:00 http://induction.coffeespoons.org/ http://induction.coffeespoons.org/lib/images/favicon.ico text/html 2008-10-06T19:01:14+00:00 jamesliu http://induction.coffeespoons.org/doku.php?id=sauce_bolognese&rev=1223319674&do=diff This is basically a loose translation of the recipe from _Saveur Authentic Italian. You need 2 lb. of beef, a 28oz can of tomato puree, 1 small onion's worth of mirepoix, small dice, minced garlic to taste (I use a lot). .25 cups olive oil, a handful of small diced prosciutto, 1/4 lb. of chicken liver - chopped to mush, splash of white wine, 1 cup of milk, and salt and pepper to taste. Remember to season your food throughout cooking. text/html 2008-10-06T18:34:18+00:00 jamesliu http://induction.coffeespoons.org/doku.php?id=techniques&rev=1223318058&do=diff Temperature control is everything in a lot of preparations. But, in frying, it's almost everything. Deep frying is all about controlling heat (that's basically what deep fryers do), except that shallow frying would be better if you could get the same temperature control. One thing the I can do with my cooktop is control deep fry temperatures even with a little oil. If you've ever been around a pro kitchen, you'd know that the deep fryers hold 4 gallons or more oil each, but with the cooktop and … text/html 2008-09-26T04:35:24+00:00 jamesliu http://induction.coffeespoons.org/doku.php?id=start&rev=1222403724&do=diff 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.