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posted by takyon on Monday April 13 2015, @09:00PM   Printer-friendly
from the cloudy-with-a-probability-of-meatballs dept.

Steve Abrams, the director of IBM's Watson Life research program, told Quartz that Watson scanned publicly available data sources to build up a vast library of information on recipes, the chemical compounds in food, and common pairings. (For any budding gastronomers out there, Abrams said Wikia was a surprisingly useful source.) Knowledge that might've taken a lifetime for a Michelin-starred chef to attain can now be accessed instantly from your tablet.

The Watson team has actually published a cookbook of its AI-inspired dishes in partnership with the Institute of Culinary Education (ICE), which launches April 14. While Quartz has not been able to test out Watson's esoteric parings yet, here are some that stood out:

It sounds like another sort of molecular gastronomy. Have any Soylentils eaten recipes like that? Does it work?

 
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  • (Score: 3, Informative) by VLM on Tuesday April 14 2015, @12:13PM

    by VLM (445) Subscriber Badge on Tuesday April 14 2015, @12:13PM (#170351)

    The most important tool for cooking steaks indoors is ventilation, without a good exhaust fan you'll make enough smoke to get the fire department called.

    The problem with deglazing the cast iron is I spent hours coating my pans with oil (hemp, couple other types) and baking at 400F for an hour repeat many times and the seasoning builds up in strength with frying use for years on end, etc. So I'm not amused at the idea of burning that off or having to re-season again. I seem to pan fry / stir fry a lot of chicken in my diet and ruining my pan on a single steak would piss me off.

    Something thats cool about shiny bare stainless steel is it lasts forever (I've got an al-clad, one of those "it was a car payment" pans, but worth it) its at least 20 years old and will probably last another 100 years if I don't F up somehow. The key is there is one, and only one, way to clean stainless that I know of, and thats "barkeepers friend" polish, its freaking magic, 20 seconds of scrubbing no matter how burned on the steak grease is, and it looks new again. Stainless deglazes pretty well too. Personally I use cheap whiskey on my steaks, but whatever. I can imagine a red wine would taste pretty good too.

    Maybe, just maybe, if you buy a non-stick and never cook anything hotter than soft omelet in it and never dish wash it and never use a utensil harder than plastic in it, and store it very carefully, then the non-stick coating might last a whole two years. Things are too well value engineered to last longer than that now a days. I've spent too much money on non-stick over the years, I'll never buy a non-stick ripoff again for the rest of my life, F those people.

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  • (Score: 2) by Joe Desertrat on Thursday April 16 2015, @01:48AM

    by Joe Desertrat (2454) on Thursday April 16 2015, @01:48AM (#171297)

    The problem with deglazing the cast iron is I spent hours coating my pans with oil (hemp, couple other types) and baking at 400F for an hour repeat many times and the seasoning builds up in strength with frying use for years on end, etc.

    I'm not sure I used the correct term. What I do after pulling the steak out of the cast iron pan is splash in some red wine, sprinkle in a bit of flour (I'm too lazy to prepare a roué ahead of time, and there is usually already enough fat in the pan anyway) and quickly stir it up, scraping up the drippings from the steak. Sometimes I add sliced onions and/or mushrooms to the pan just before the steak is ready to come off and let them become part of the sauce. When it is thick enough, I pour it over the steak. It does not seem to affect the seasoning of the pan.

    • (Score: 0) by Anonymous Coward on Thursday April 16 2015, @01:52AM

      by Anonymous Coward on Thursday April 16 2015, @01:52AM (#171301)

      I meant to add to the above that if I still had a high quality stainless steel pan (suppose I should just buy another one) I would have no qualms about using it to cook a steak. Not quite as good as cast iron but close enough, and a whole lot easier to clean and maintain.

    • (Score: 2) by VLM on Saturday April 18 2015, @08:53PM

      by VLM (445) Subscriber Badge on Saturday April 18 2015, @08:53PM (#172580)

      Ah understood. I was thinking about that "get the pan red hot" to get the tasty texture sear bit. That part is hard on the seasoning.