Unit Conversion

Standing at the stove over a simmering pan, do you ever look down at what is suppose to be a sauce and see mostly water? It happens all the time in kitchen everywhere. The recipe says: Cornstarch! But you’re out; it’s flour or vice versa. Or maybe you know which starch you’ve got but don’t … Read more

It’s six PM and you are staring at an empty fridge. You know what they say: good intentions won’t feed eight. If you’re going to do this thing, you’ve got to get out the geometry set. Pizza math seems easy; after all, it’s all in the box. Large is large, isn’t it? Not exactly. Two … Read more

So how do you wrangle this process when your guest list keep growing and the grill space keeps shrinking? How do you cook safely but not burn the patties? This device will help you navigate the space between raw and burned, using what it knows about all of the variables you’ve been guessing at, until … Read more

Once you plug in your slice thickness and pan setup, the rest of the math are done by the calculator. You won’t have to guess which conversions or coefficients will work, so you won’t end up making bacon while feeling regretful. Bacon doesn’t cook like meat, so even though it’s a little thing, it counts. … Read more

It’s Thursday night, and although you planned a simple meal with some chicken breasts, they’re still sitting in the fridge in their original packaging. Are they still OK to prepare? No one likes wasting food (guessing at expiration dates does that), but most don’t want to risk it either. The calculator spares you from any … Read more

So you go through your morning routine expecting to feel clear-minded, only to find yourself jittery because there’s no way for you to be sure what’s in that cup. A double shot latte seems reasonable, so you order it, but then when you walk out of cafe you’re anxious. The problem isn’t that it was … Read more

Baking potatoes takes longer, but it mostly depends on their size; it is less about baking temperature and more about distance between the potato surface and the inside where steam wants to escape. If you’re cooking for guests, or even just timing side dishes, this thing makes sense: You can’t guess. Memory fails. After plugging … Read more

For most of us, a banana is just a banana. That is, until we start counting macronutrients. Suddenly the fruit isn’t a food, but a math problem: Carbs plus potassium equals… Wait. Is this one within my daily allotment? Or have I already gone over? Depending on whether you’re counting fiber and what stage of … Read more

A big pot, a frozen bird, and a bucket of hot oil is staring back at you. A half hour later, you have crispy skin and juicy meat: deep fried turkey. But there’s a problem with physics, specifically displacement. Dropping a twelve pound lump into three gallons of oil cause the oil level to rise. … Read more

It sounds easy enough: boil some potatoes. However, depending on cut and type of potato, the time required can vary. Cubed red potatoes will take less time to cook then a whole russet (the heat has to get through more potato). Keep in mind the shape of what you’re preparing which impacts the method for … Read more