Posted 02 March 2012 - 09:43 AM
Sous Vide Dash just keeps getting better and better, and it is absolutely invaluable.
Just to keep Vengroff's creative juices flowing, however, here is my short list of "wouldn't it be nice ifs":
1. Allow the use of chilled vodka as an ice bath, down to say -30C, which I can reach with my AntiGriddle.
2. Compute times for frozen foods (everyone wants that one, and I understand how difficult it is).
3. Add additional shapes, or clarify what the terms mean. E.g., hamburger should use the "medallion" shape, sausage is a cylinder. But what about a spatchcocked Cornish Game hen?
4. Add additional foods, e.g., beef liver, lobster tails, brisket, chuck steak, with recommended times and temperatures for tenderness, as well as basic temperature/pasteurization. (This may start a food fight of preferences and recommendations, but I think that people pretty well have agreed on 24 hours for chuck, up to 72 hours for brisket and ribs, etc. Or let the users modify them according to their own taste.)
5. Add lots of veggies -- asparagus, broccoli, corn on the cob, rhubarb, turnips, potatoes -- just to keep me from having to look up the recommended times/temperatures.
6. Support some kind of an interface to a label-maker, to prevent "Unidentified Freezer Objects". I'm presently using a PolyScience MV-35XP chamber vacuum, which has a printer that I can customize the "Ingredients" with brief cooking instructions, as well as a pack date and an expiration date, but it's rather a pain to set up -- you have to scroll through the alphabet, letter by letter, as there isn't a keyboard.