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Usually what we do is if say we have commission the recipe from a recipe developer or chef, we will tell them what we want and then once we get the recipe and we will have an editor go over very carefully and ask the developer or the chef of the cook book author all the questions like you know it’s just the right amount of salt, this is -- are you sure you meant to do this? Is this the right timing for this or that? And then once we fed all the questions answered, we then ask somebody else to test in a home kitchen not a, you know, some kind of high tech kitchen but in fact the home kitchen that everyone would have so we can make sure of times you know because different ranges and ovens will react differently. So, we want to make sure we are using kind of the broadest range technology.
And we that tested and they will open up questions themselves so things would get test recipes. Can get tested two, three and four times before the finish product, before we actually feel like this completely dummy proof, everyone can do it and then we have it you know copy, edit and put them into the site.
The magazines that we use for our data base do the same thing. They test in their kitchens both in New York and in L.A. relentlessly. So, both test on both home and professional equipment to make sure works. So we really know that those recipes will definitely work because there is nothing worse than inviting people to over and making a big dinner and then do you think oh, this was not so good. I am kind of embarrassed you know, so it’s very important to ask that the recipes are absolutely doable and a success from the beginning.
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