{"id":9,"date":"2026-11-01T04:05:55","date_gmt":"2026-11-01T04:05:55","guid":{"rendered":"https:\/\/tunedcooking.com\/?page_id=9"},"modified":"2026-11-01T04:05:55","modified_gmt":"2026-11-01T04:05:55","slug":"about","status":"publish","type":"page","link":"https:\/\/tunedcooking.com\/?page_id=9","title":{"rendered":"About"},"content":{"rendered":"<p><em>Recipes tuned by measurement, not by feel.<\/em><\/p>\n<p>TunedCooking is an independent test-kitchen publication for cooks who want the reason behind the result: why a crust sets, why a brine works, what the thermometer actually said. We cover technique, equipment and the baking ratios that fail silently.<\/p>\n<p>Every recipe is cooked at least three times with a scale, a probe and a notebook. We publish weights in grams, oven calibration, internal temperatures, pan sizes, and the failure we hit before the version that worked.<\/p>\n<h2>What you will find<\/h2>\n<ul>\n<li>Technique: the physics of searing, braising, emulsions and resting, with numbers.<\/li>\n<li>Test kitchen: side-by-side tests of methods, brands and settings.<\/li>\n<li>Equipment: what we keep on the shelf, what we return, and why.<\/li>\n<li>Baking: ratios, hydration, dough temperatures and troubleshooting.<\/li>\n<li>Meal prep: cooked once, finished twice, with safe cooling and storage times.<\/li>\n<li>Canning and preserving: verified processes, labelled acidity, dated tests.<\/li>\n<\/ul>\n<p>\u200b<\/p>\n<h2>How we handle money<\/h2>\n<p>Some links earn a commission and some tests use sponsored equipment; both are labelled. Commissions buy test ingredients, not verdicts; gifted and borrowed gear is tested exactly like bought gear, and we publish the failures.<\/p>\n<h2>Talk to us<\/h2>\n<p>Results, questions and corrections: <a href=\"mailto:contact@tunedcooking.com\">contact@tunedcooking.com<\/a>. Two business days for a reply, and every recipe change we make is dated in the post.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipes tuned by measurement, not by feel. TunedCooking is an independent test-kitchen publication for cooks who want the reason behind the result: why a crust sets, why a brine works, what the thermometer actually said. We cover technique, equipment and the baking ratios that fail silently. Every recipe is cooked at least three times with [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-9","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tunedcooking.com\/index.php?rest_route=\/wp\/v2\/pages\/9","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tunedcooking.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tunedcooking.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tunedcooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tunedcooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9"}],"version-history":[{"count":0,"href":"https:\/\/tunedcooking.com\/index.php?rest_route=\/wp\/v2\/pages\/9\/revisions"}],"wp:attachment":[{"href":"https:\/\/tunedcooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}