CookingPo Review Made by Many Intelligent Cooking Systems: Poor recipes, bad design
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Measure measure
Multo has its own custom tablet, which is used to select recipes and control the machine. The base has a built-in on / off switch on the back and a start / stop button on the front, and that’s it. I like that using a tablet prevents you from using an app on your phone, you can get distracted with messages and notifications, but it drives me crazy when you can’t control your kitchen appliances by pressing the buttons on the appliance itself. It is also not safe to be able to control a machine rotating on the paddle while turning its back on a tablet using the entire room.
Tests began by opening the salmon burger recipe on the tablet. I immediately rated the recipes as scalable and the width of a wide blender jar.
I assembled the ingredients and touched the tablet’s Start Cooking button, trying to notice that the peeling and cutting of the mango and pineapple and the fine cutting of that habanero took more than seven minutes to optimistically predict. But there, in three steps, there is this picture of a habanero empty-handed, and that’s where things started to fall apart. If CookingPal staff from all over the world make a recipe for a fruit burger and habanero salsa recipe, how could anyone not wear gloves when handling a peppercorn?
I put the ingredients in the blender jar, then went to the tablet and started. Behind me and across the kitchen, Multo turned intense, turning large chunks of fruit and pepper into salsa in five seconds. I put the sauce in a bowl and put the jalapeño and green onions in the pot in the blender. I stated in the ingredient list that the “10 coriander branches” were called “10 pieces of cilantro” in the step-by-step recipes. Although the same plant, in the United States, coriander-scented seeds are mentioned, while fresh leaves and stems are known as cilantro. However, calling one thing with two different names in the same recipe is confusing and bad.
I might pick up something more like that on my arms, even if I didn’t know that this could start the machine without locking the lid completely. In short, there is a kill switch that locks the back of the cover, but it is not on the front. This means that you can roughly close the lid without securely tying it, and then start rotating the blades. Curiously, I unplugged the machine and put my hand in there and grabbed the shovel. I realize that the kitchens are full of knives and blenders with lids that you can inadvertently close and close, but these are not remotely controlled. I found it a bit dangerous.
Step Six prompts the home cook to “cut about 1/3 of the salmon into pieces,” often to mention what to do with the skin and bones attached to a steak or what might be a large part. It was the semi-consumer style of writing the recipe that reminded me SideChef application. Almost one of the conditions for funding the Lot was that Bobby Flay, a fan of the VC, felt as if one of the VC guys could get him to write the recipe himself.
Anyway, the salmon chunks turn into pasta along with the bread crumbs, the cumin that the graphic shows as seeds but the ones that appear on the ground in the photo and the oregano can be fresh or dried, who can say? There’s a picture that looks like black peppercorns in there, but it’s not on the ingredient list.
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