Multo intelligent cooking system by CookingPal Review: Bad recipes, bad design

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Measure for measure

Multo comes with its own custom tablet that you use to select recipes and operate the machine. The multi base has an on / off switch on the back and a celebrated start / stop button on the front and that’s it. I like how the use of tablets prevents you from using the app on your phone, where you could be distracted by messages and notifications, but it drives me crazy when you can’t control the kitchen appliance by pressing the buttons on the appliance itself. It also didn’t feel safe when I could steer the vortex blade machine using a tablet on the other side of the room while my back was turned.

Testing began with the opening of a recipe for a hamburger with salmon on a tablet. I immediately realized how scalable the recipes were and the spaciousness of the spacious blender jar.

I put the ingredients together and touched the button to start cooking on the tablet, trying not to notice that peeling and slicing the mango and pineapple and fine gambling that habaner took more than seven minutes as optimistically predicted. But right there, in the third step, is that bare-handed habanero photo and that’s where things started to unravel. If CookingPal staff is world-class enough to come up with a recipe for fruit and fish burger salsa, how come no one has indicated the need to wear gloves when handling hot, screaming hot peppers?

I put the ingredients in a blender jar, then went to the tablet and pressed Start. Behind me and across the kitchen Multo came to life, cutting large chunks of fruit and pepper into salsa in five seconds. I put the sauce in a bowl and put jalapeño and green onions in the blender jar. I noticed that here in the step by step recipe “10 coriander sprigs” on the list of ingredients is called “10 pieces of cilantro”. Although all the same plant, in the United States coriander is usually referred to as dried seeds, while fresh leaves and stems are better known as cilantro. However, calling one thing with two different names in the same recipe is confusing and bad form.

I could get a little more into it, if this wasn’t the point where I also discovered that you can start the machine without locking the lid completely in place. In short, there’s a kill switch that locks the back of the lid, but there’s none on the front. This means that you can more or less close the lid without hooking it securely, and then run the knives so that they turn. Curious, I unplugged the machine and could easily reach for my hand and grab the blade. I understand that kitchens are full of knives and blenders with lids that you can reluctantly open and close, but they are not remote controlled. This felt a bit dangerous.

The sixth step instructs the home cook to “cut about 1/3 of the salmon into pieces,” not to mention what to do with the skin and bones that are often attached to the fillet or how big the piece could be. That reminiscent style of writing recipes reminded me a bit of SideChef application. It seemed almost as if one of the conditions for funding Mult was that one of the people from the VC, who was also a Bobby Flay fan, had to write the recipes himself.

Basically, pieces of salmon are wrapped in a paste along with pretzels, cumin that the graphics show as seeds but looks ground in the photo, and oregano that may be fresh or dry, who can tell? There’s a photo of what looks like ground black pepper, but it’s not on the list of ingredients.



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