Chef Cooks with Bionic Hand

Watch as one chef makes a remarkable recovery after an accident

Watch as one chef learns to use a bionic hand.

Montana chef Eduardo Garcia is making headlines, not just because of his cooking, his training, and his experience, but rather for his experience recovering from an accidental electrocution in 2011.

Garcia lost his left hand as a result, and has since been recovering from the electrocution, and rebuilding his career as a chef. This month, KPTV reports, Garcia received a new bionic hand designed by U.K. technology company Touch Bionics. It was fitted by Portland firm Advanced Arm Dynamics, and allows him to use a thumb, grab objects, and turn his wrist with his arm muscles.

According to The Huffington Post, the hand can grip in 25 different ways, allowing Garcia to even slice and seed a vanilla bean pod.

Watch him use his prosthetic hand below, then check out Citizen Pictures' touching story about his recovery, where he notes, "It's OK to not be as efficient as you were. You'll get it, you'll get it, you'll get it."

Chef Judi Gallagher On The Lost Art Of Hand-Written Recipes

Cooking blogs are over the internet. But what gets lost when a recipe goes from hand-written to typed out… and how can we get that back?

Chef Judi Gallagher of Sarasota has a passion for preserving her family’s hand-written recipes. She says cooking and baking have been therapeutic during some of the most challenging times in her life, including a tough childhood with her father who suffered from mental illness, a contentious divorce and her adult son’s debilitating health condition. So for Judi, her family’s hand-written recipes are more valuable than a pound of saffron or the rarest white truffles.

Judi is a chef, TV personality, entrepreneur and the author of Reflections & Recipes of Chef Judi, which is available on Amazon. In her conversation with The Zest, Judi shared the story of how she started baking as a young girl and advice for going low-tech to preserve your own treasured recipes.

“The penmanship is just as important to me as the recipe,’ cause it just brings me back.”

“Don’t get me wrong—I get plenty of inspiration on the internet,” she says. “But [it] just can’t touch your heart in the same way that hand-written recipes do.”

Judi’s tips for preserving and sharing hand-written recipes:

  • Laminate them.
  • For baked goods, fill a mason jar with the dry ingredients. Use a ribbon to tie the recipe card to the jar. This makes a great gift.
  • For affordable dinner party favors, put a potted herb with a hand-written recipe for pesto at each place setting.
  • For kids who help in the kitchen but are too young to write out the entire recipe, let them include a brief note or drawing.
  • Write notes in the margins of your cookbooks.
  • When someone asks you for a recipe, write it out by hand and include a memory of the person who taught you how to make the dish. You can also write suggestions for improving the recipe or ideas to upcycle it into a new dish for the following day.
  • Use technology to copy the recipe onto a tea towel or recipe photo book.

You can read much more of Judi’s incredible life story in Dalia’s profile of her. It appears in the summer issue of FORUM, the magazine of Florida Humanities.

How to Cook Like a Chef

Everyday easy, these golden-crusted chops are quick-seared on the stove, roasted in a roaring oven, and topped with silky cognac-and-cream sauce.

For this fresh-as-spring side, blanched asparagus is blanketed with a lemony bread crumb-herb mix.

Blasted with blazing-high heat and basted in butter, this aged, succulent strip steak brings chophouse authenticity to the table in 15 minutes.

In this convenient Chinese-inspired supper, the bone-in breast's poaching broth becomes the base for the spicy scallion-and-ginger dipping sauce.

Pan-roasted chicken breast is the perfect vehicle for this mix-and-serve mustard sauce.

Like a savored favorite from a classic red-checkered tablecloth restaurant, this satisfying pasta melds time-honored tastes to create the kind of meal you will want to make (and enjoy) over and over again.

Light and aromatic with the scent of fresh lemon, this pasta dish looks and tastes as good as any restaurant meal, but can be created at home in the time it takes to order takeout.

In France, this dish is often served with cornichons, good Dijon mustard, and fleur de sel (or other flaky sea salt) on the side.

In this dish, poaching the fish in red wine and vinegar gives it flavor without adding any fat. The wine also lends the salmon its deep ruby color, giving the plate a beautiful and professional-looking touch.

Chef's Bionic Hand Implant Better Than New

Hands are a chef's most important tool in the kitchen, so when Eduardo Garcia lost one of his hands in a freak accident, it could have spelled an end to his culinary career. Not so for Garcia, who received a bionic hand implant, and has been finding his way around the kitchen ever since.

After being electrocuted, Garcia woke up from surgery without his left hand. "When you wake up from the anesthesia and all you're looking at is sort of an ended forearm, it's unmistakable that you are now an amputee and you don't have your hand anymore," Garcia said on "Good Morning America." "And it spurred this search of, 'Okay, how do I cook again?'"

Garcia received a state-of-the-art, Bluetooth-operated bionic hand implant in September after 22 surgeries.

At first, Garcia had trouble adjusting to his new tool. "I've dropped things. I've been in Costco with a 30-pound box of limes and watched them go all over the place," he said with a laugh.

But Garcia quickly adapted, and he now even sees the advantages of the bionic hand over his regular one. "I've got superpowers. I can grab things out of an oven and not get burnt," he said. "I don't cut my fingers anymore. I'm rocking it!"

What could have been a game-ender for the professional chef has simply proven to be a game-changer.

"It was, 'Okay, we gotta do it different now, but it's doable, so how do we do it?" Garcia said. "And that's powerful. That takes you away from the focus on, 'Woe is me,' to, 'Whoa. This is me.'"

Watch a Keurig Coffee Maker Turn into a Bionic Hand

Call me a snobby coffee snob jerk, but my biggest problem with Keurig machines is that, for my money at least, they just don’t make an amazing cup of coffee. I’m not sure if builder Evan Booth agrees with me or not, but he proved one thing for sure—with a few modification (well, more like nearly 200 hours of modifications) a Keurig machine can make an amazing bionic hand.

As you can see in the time lapse above, Booth started with an ordinary Keurig coffee maker (the K350/200 2.0 Brewer to be exact) and messed around with the machine until he had turned it into a bionic hand with enough strength and finesse to pick up a rocks glass. And he may have wanted a drink after the project was done: According to the video description, all told, the transformation took 199 hours, 56 minutes, and 36 seconds of build time.

The most amazing details, however, are what he used to turn a device that makes coffee into one that mimics human movement: almost nothing. “The only non-Keurig materials are adhesives and the 12v external power supply,” he writes. And for tools, he only used �sic tools—rotary, heat gun, common hand tools, etc.” Even more shocking, he went into the project with “No plans. just a general idea of how things should be constructed.”

On his website, Jittery MacGyver, Booth describes his project thusly, “[C]onsider a (however unlikely) scenario where we lose our ability to simply jump online, place an order, and have anything we want delivered to our door within two days, but instead have to rely on our resourcefulness and craftiness to meet our basic needs. In that scenario, I&aposd want to know how much potential was locked away in a device I could find in nearly one in three American homes.”

Personally, in that scenario, I would just fall back on my good ol’ French press. But that’s just me.

Robotic chef can cook star food by mimicking chef, will come in 2017

UK based Robotics company “Moley Robotics” has unveiled the world’s first Automated Kitchen at Hanover Messe, the premier industrial robotics show in Germany.Moley’s Robotic system features a dexterous robot integrated into a kitchen that cooks with the skill and flair of a master chef.

Stirring, adjusting the temperature, pouring and adding ingredients are all basic skills for a chef but they’re slightly harder to achieve for a robot.However, that’s not the case for this pair of robotic hands, which could be set to revolutionise cooking and kitchen operations.This Robotics system does not cook like a machine – but it captures human skills in motion, and recreates it for cooking the receipe.The product is still two years away from market. In 2017 Moley will launch the consumer version of the Robotic Kitchen.

This kitchen Robot uses robotic hands developed by London-based company Shadow Robot which supplies similar robot hands to Nasa. These robot hands can pick up and interact with almost all kitchen equipments, such as blenders, whisks, knives and the hob.The robot hand uses 20 motors, 24 joints and 129 sensors to mimic the movements of human hands.

The Moley Robotic Kitchen is not just an exciting piece of hardware: but it is also a digital library with over 2000 dishes. Actually it is trying to be like iTunes-style library of recipes.A smartphone app is used to control the robot remotely. It is useful for telling it to start cooking a meal just before you leave the office. And Moley says the consumer version will have an integrated fridge and storage system, which the robot can access.

Moley Robotics sees a future where celebrity chefs will use the platform as an extension to their brand, letting them sell recipes to owners of the robot, who would then get the same chef-cooked meal to the same professional quality every time they ask for it.The robot can learn anything, so it can interact with any type of hob, oven or dishwasher, once it has been taught how to do that.

Future versions will do this by including motion capture cameras, which can also be used by amateur home cooks to record their work and share them online with other robot owners and amateur chefs could earn money by selling their cooking techniques.Home cooks could learn from Moley, which will come with over 2,000 dishes pre-installed on its digital library, which is searchable by country, ingredients or diet.

Although the robot could work more quickly than a human, Moley decided to keep the speed similar to the speed of human, to make it more friendly. And it will be providing the protective glass front and fire extinguisher system, for making the robot safe to use around children and when you are not at home.

Moley Robotics hopes the robot chef will go on sale to the general public in 2017 and it is aiming to charge £10,000. i-e around $15K

This EPA-Approved Disinfectant and Sanitizer Is Still Available to Buy Online

If you were searching for a new hobby, you&aposve probably found it by now: cleaning. Everywhere. All the time. Since people are staying at home and running through cleaning supplies in a matter of days, products are in short supply but high demand across the country. And if you&aposre out of your favorite Clorox or Lysol products, you might be unsure of what to choose instead.

We are here to help. The EPA maintains and regularly updates a list of disinfectants that are great at killing bacteria and viruses and preventing the spread of SARS-CoV-2, which is the cause of COVID-19. Recently, a new exciting product made the list, and it happens to still be available to purchase.

Force of Nature uses water from your tap, a solution of salt and vinegar, and electricity to convert those humble ingredients into serious bacteria and virus fighters. In fact, when in the electrolyzed water, the salt, water, and vinegar form two potent sanitizing and cleaning ingredients: hypochlorous acid and sodium hydroxide.

Hypochlorous acid is the same germ-killing substance in your body, Force of Nature says. Sodium hydroxide is a common detergent used in toothpastes, skin cleaners, and more. Together, this cleaning duo kills 99.9 percent of bacteria and viruses, including the one responsible for COVID-19, and the EPA approved it for use in hospitals, ICUs, medical clinics, daycares, restaurants, and of course home, too.

You can still buy the Force of Nature starter kit, which contains enough product to make five bottles of cleaner, a spray bottle, power cord, and the very important electrolyzer.

Video: Chef With Bionic Hand Cooks Better Than You Do

Getting a perfect julienne on carrots is challenging enough with full use of your hands, which makes Chef Eduardo Garcia's abilities with a bionic hand in the kitchen even more impressive. The chef, who lost his hand after being stuck by lightning in 2011, was fitted with a dope Bluetooth-activated bionic hand that enables him to steady foods for chopping, grasp pans and do most things able-bodied chefs do on a minute-to-minute basis.

Garcia appeared on Good Morning America yesterday to demonstrate his hand in action, creating some delicious-looking French Toast on air with ease. The segment also visits Garcia in the kitchen, where he talks about the struggles to get used to his new appendage—"I've dropped things!"—and the advantages he discovered, like being able to grab hot pans and, well, the reduced likelihood of chopping off a finger.

All in all, the hand can perform 25 different functions from pinching to grasping to whacking the head out of a clove of garlic. Check out this charming appearance on GMA below:


Bring to room temp! This makes an amazing difference to cooking through evenly rather than ending up with a thick overcooked band in order for the very centre to be cooked to your liking

Pat dry and season the steak generously with salt and pepper – this helps form that amazing crust we all know and love about great steaks

Get your skillet SMOKING HOT before putting the steak in – again, for the crust

WARNING: The butter will sputter when you add the thyme, so stand back!

Take the steak off the stove BEFORE your desired internal temperature (see chart below) because the internal temperature will continue to rise as it rests and

REST your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax. This is a must-do step for any protein you cook hard and fast!

I’ve just cooked one very large steak here because 2 was a squish in the medium size skillet I use for photography and video purposes. I use the same amount of butter whether making one or two steaks because you need a minimum amount to have enough to make it easy to spoon over the steak as it cooks.

Can’t-miss moments from the show

  • Joel and his TV crew were robbed while filming on location … at Imperfect!
  • Learn how Katie Couric became a fan — and then the catalyst for his show and book.
  • What’s one guest from his show Joel will always remember? You’ll hear the story of Eduardo Garcia, aka the Bionic Chef. Garcia lost four ribs, several torso muscles, 10 inches of his left forearm, and his left hand after a freak hiking accident.
  • Joel is obsessed with corn cobs. You will be, too, after you learn what you can do with them.
  • There are two things every home cook is afraid of. Add these to your kitchen routine, and your cooking will be forever changed. What are home cooks afraid of? Joel lets us know.

Noodle Dishes

From kids to adults, Chinese noodle dishes are a given when ordering takeout. But as long as you can find the specific type of Chinese noodle needed for the recipe, it is not difficult to make your own. When it comes to Chinese cuisine, chow mein is easily a go-to dish, and since you can make this stir-fried noodle dish with beef, chicken, or shrimp, it is adaptable to anyone's tastes. Beef lo mein is a simple dish of lo mein (egg) noodles, flank steak, and vegetables, all cooked in a distinctive sauce. For fiery food fans, Szechuan Dan Dan noodles are sure to please dried Chinese noodles are tossed with a spicy sauce made of Szechuan peppercorns and hot chili oil and often ground meat. Pan-fried noodles should be crispy on the outside, but still tender on the inside.

Watch the video: Chef Stories: 10 σεφ μαγειρεύουν και αποκαλύπτουν τα μυστικά τους στο (January 2022).