Recent content by parkerdaudt

We are attempting to ease the demand on the typical home cook. I am interested in learning if this type of device would be something the typical cook, as well as commercial chefs would ever use.

The idea is that you could use it with soups of stews. That you can be making another dish while prodiding an agitation to the other dish. Our product would also allowl for lower portions of liquid to be circulated to the top providing an even cooking.

A partner and I are designing a new product for an Engineering class. The product is designed to stir soups, sauces or stews. The basis behind this is to alllow chefs and home cooks the ability to divert attenion away from liquids that require constant stirring and supervision and focus on...