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from the Could-I-Please-Have-My-Robot-Medium-Rare? dept.
Technology Review reports on a startup restaurant https://www.technologyreview.com/s/611788/engineering-lunch/ that features specialized robots to assemble ingredients and wok-fry them for healthy fast food.
As customers placed their orders, Spyce's automated food storage bins (known as hoppers) reliably fed refrigerated ingredients through a portioning system that measures precise quantities into a red box that zips along a horizontal track. That box, called the runner, collects ingredients and delivers them to one of seven induction-heated woks that spin to tumble the food so it cooks evenly at 450 °F. ...
The development process had some low points,
Even so, their cooking robot was still a work in progress. That fall, it dumped half-cooked food straight onto the counter in front of a potential investor. One outcome of that fiasco: each of the restaurant's automated woks now has a sensor telling it whether there's a bowl underneath.
These MechEs recognized that they might not know much about the restaurant business,
Even as they were perfecting their automated kitchen technology, the founders knew they needed more than technical expertise to develop a successful robotic restaurant. So Farid got in touch with restaurateur Daniel Boulud, the chef-owner of multiple award-winning restaurants and author of nine cookbooks, by guessing his e-mail address in five tries—and the team ultimately convinced him to serve as Spyce's culinary director and invest in the concept.
Check out the link to see how they managed to make kale (reasonably) palatable...
(Score: 2) by Aiwendil on Monday September 03 2018, @08:06AM (1 child)
Kale seems to be a leafy cabbage, so threat it as such.
This means that your best bet for finding regions able to cook it to perfection is korea and japan but europe also has lots of interesting uses.
The first things I would try doing with it are:
* Cabbage rolls
* As part of Kimchi (i.e: fermenting it after seasoning)
* Wok it (threat it as you would spinach leaves).
* Shred it, re-shred it, boil it, mix it in with minced meat and use in pies, lasagna, burritos...
* Shred it, re-shred it, mix it in with dough when making bread.
* Shred it, boil it, puree it, mix it in with pasta-dough and make another green pasta.
(Score: 2) by RandomFactor on Monday September 03 2018, @06:06PM
Ignoring Freud, it does and is the same family, but i would note that a Carolina Reaper https://www.pepperseeds.eu/media/catalog/product/cache/2/image/6231006839780215c5675ad11939ddec/c/h/chili_seeds_carolina_reaper.jpg [pepperseeds.eu] appears to be a sort of dried tomato also...
To me Kale has a nasty overpowering bitter flavor that I really don't care for that needs to be extracted to make it palatable. Prevailing wisdom appears to be to saute it in olive oil with pepper, lemon, garlic, butter etc. Same sort of things you have to do if you want to eat Carrot greens.
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