Rasmus
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Posts posted by Rasmus
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1 hour ago, JoNorvelleWalker said:
Sorry, I never tried. Though I just cooked a lovely dry aged ribeye to rare/medium rare on my Philips grill. My mouth tastes so good I'd like to eat my tongue.
Hang on and wait for a month to see what the anova steam oven has to offer.
Ok, thanks... My company is developing a precision steamer, so that's why I am curious what else is out there. It's a bit challenging but not THAT hard so I wonder why the current steamers aren't better.
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2 minutes ago, JoNorvelleWalker said:
You might, but considering I have an anova circulator, I don't. I've not tried to measure the temperature inside the CSO because the door gasket forms a tight seal and I've not yet been able to afford the requisite temperature measuring technology.
Did you manage to slow cook food in it though? E.g. can you cook a steak to medium rare?
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Just now, JoNorvelleWalker said:
Hope springs eternal. We should know in another month or two. As it is the CSO (Cuisinart Steam Oven), which many of us know and love, works as low as 100F/38C.
How precise is the Cuisinart? Can you use it instead of sous vide, for say meat?
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1 hour ago, JoNorvelleWalker said:
I'm waiting to see the specs on the anova oven.
Do you think they will let you steam at low temperatures (i.e. below 100C) for sous vide? I think Electrolux had an oven like that before, but I don't know how well it worked.
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7 hours ago, AlaMoi said:
actually they might do reasonably well.
a fluctuation of +/-5C in _air_ would produce a steady state internal temp of whatever is being held.
given the the mass of water typically used in sous vide, to "fluctuate" +/-5C over a short term/cycle like an air oven does requires a high capacity heat/cool apparatus. water conducts heat much better than air.
Wouldn't +/- 5C mean that you can't reliably cook say a ribeye medium rare (~54C)? It seems like it could end up being rare or medium instead, whereas sous vide would always be exact...
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I was under the impression that Cvap ovens can be used instead of Sous vide. But then I read (I think In Moderniste Cuisine) that they fluctuate +/-5C, which wouldn’t work very well...
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I am looking for a "food plating bible" - a book with a lot of good tips and photos for how to plate food. Any advice?
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On 6/23/2019 at 11:36 PM, ElsieD said:
As far as rice goes, I have tried Uncle Ben's, the kind where you microwave the package for 90 seconds and it is done. However, I don't like the texture as I find it mushy. However, given that it is widely available, a lot of people must like it so you could give that a try. It comes in different flavors.
11 hours ago, Margaret Pilgrim said:I posted this very simple method previously on another forum. So called "descending hear" method. Equipment needed: a heavy, lidded pot; small (1/2 cup) containers; blanket or equivalent.
Water is set to boil in a heavy lidded pot, like enameled iron or similar. Milk is brought to a simmer and left to cool until you can hold your finger in it for 10 seconds. Add a spoonful of commercial yogurt to the milk and mix well. Empty water from pot and place small jars in it. Fill jars. Replace pot lid. Place pot on a folded blanket and wrap snugly. Leave until it has cooled to room temp. We left it overnight. The yogurt will be somewhat creamy but will set up more as it cools more in the refrigerator.
I used whole organic milk (1 qt) and organic plain yogurt (1 teaspoon). DELICIOUS product. Stupid easy. The hardest part is folding up and putting away the blanket or comforter.
It was suggested that this was the troglodyte method and indeed it is! No special equipment or long power input necessary.
ETA, one teaspoon of yogurt is all that is necessary for a quart o milk.
Thank you for that. I will try this.
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Can anyone recommend a good yogurt starter to make Greek yogurt?
Also: Is it really necessary to buy a yogurt machine? Seems like an exact oven will have the same result.
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On 6/29/2019 at 3:05 AM, FeChef said:
When i make Hibatchi rice, I use my rice cooker white rice setting and set a timer for 25 minutes. Its just enough time to soak up the water (following the water line) then i quickly chill the pot in a ice water bath till the rice is completely cool. It produces a perfect "al dente" texture. Some people suggest refridgerating overnight but useing the ice bath method its ready as soon as the rice is chilled. It only takes about a minute to fry on a hot griddle and the texture is perfect for fried rice.
You could probably get the same results with a steamer for a few minutes.
That may work. Will try that... Thank you!
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@teonzo: Interesting. That's kind of what I was looking for. I have to check out that parcooked pasta, or try it perhaps.
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@teonzo: When you saw it done in a restaurants (I am interested in commercial kitchen use, btw, not for home), how long did it take to finish the pasta and rice to serve?
Also, have you come across the use of a steam oven to finish or cook pasta and rice?
The product I hope to find, or make, is par-cooked rice which can be put in a steamer oven for say 5-10 minutes to get ready. And then par-cooked pasta that can be put in a steam oven to finish in say 2 minutes.
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@liuzhou: It depends on what rice it is, of course. My point is more that it takes a long time to cook rice, and I am interested in ways of shortening that time to a few minutes, probably by parcooking it.
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@TdeV: Sous vide, right. I guess that's basics for par cooking protein. I hope to find methods for vegetables and maybe even pasta. Could that be par cooked?
@EliseD: I have found microwave rice, but without having tried it I assumed it wouldn't be very good. I am hoping to find a rice product that I can heat in a pot. Might be the same as the rice though. Do you add water to the bowl when using the microwave?
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I wonder if anyone has seen rice that is par cooked, so instead of having to cook the entire ~30 minutes it takes say 5 minutes. I think parboiled rice is different, but I am not sure.
In general I am interested in par cooked food products, i.e. packaged food products, if anyone has recommendations.
I am also interested in techniques for par cooking.
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On 3/31/2019 at 12:32 AM, MSRadell said:
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When determining this price point are you looking to price the device for maximum market penetration or maximum return on investment or somewhere in between? At least in my mind the middle-of-the-road choice is probably the best. I obviously would love to see you price the device for maximum market penetration because it would be cheaper to consumers but that route would lean to rapid failure if the market didn't appreciate the capabilities of the device. Maximizing return on investment is I have is a good thing but it's certainly going to minimize the market available to you.
Maximum market penetration, as we will make our money in other ways.
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19 hours ago, gfweb said:
Any idea what it will cost?
Not yet... We are doing price studies to understand how best to price it.
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7 hours ago, btbyrd said:
I own a Vollrath Mirage Pro which has 100 power levels and allows you to set the temperature control in 5 degree increments. I have owned cheap units that had 10 or 15 power settings, and while they were okay for some things, the lack of a finely graded temperature control made them awful for any task where semi-accurate temperature control is desired. This happens more often than you might expect. The biggest bugaboo in this department is maintaining a simmer (and, by extension, maintaining pressure in a stovetop pressure cooker). If all you have is 10 settings, your ideal temperature might be somewhere between 1 and 2, or between 3 and 4... or whatever. If you select the low setting, the bubbles will die down completely; if you select the higher number, the pot will reach a full-on rolling boil. If all you have is a binary between "no bubbles" and "rolling boil," you're going to have a bad time.
Another place that having fine control is useful is at the lower end of the temperature spectrum, like for tempering chocolate or cooking eggs. Vollrath makes a big deal about the Mirage's ability to melt chocolate at like 85F (or whatever). I don't do pastry/chocolate, so I can't comment there... but I do appreciate the ability to dial down my pot or pan to a very low setting for various applications. And while the temperature control (versus the 100 level power settings) on the Vollrath isn't the most precise, it's usefully spot on in the magic egg-cookery range of 60-70C. At 60C with a very thick (and well pre-heated) pan, eggs will just barely cook -- you could walk away for 15 minutes and they'd be slightly thickened from the base, but not much else. At 65C, they thicken and cook very gently -- give them a stir every three minutes or so over thirty minutes, and you'll have perfect custardy bain marie style eggs. At 70C the eggs cook much more quickly, but still yield a nice slow scrambled style (just with a much tighter curd).
At any rate, having 100 power levels is fantastic. But it would be less fantastic if these weren't tied to a hardware knob (or rotary encoder, in this case). Membrane switches on induction are a freaking nightmare. Do you want to poke at a panel 100 times to adjust the temperature? Or sit there and wait while you hold your finger down on the button? It's awful. 100 levels of power are useless if they're locked behind switches. You need a knob so you can crank things up or throttle them back quickly and easily and without having to look at a display while you fiddle with membranes.
Apart from having a highly granular access to the unit's maximum wattage via some sort of knob/dial, the other important thing to develop is accurate temperature control. 1-100 is great for some applications, actual temperature control is better in others The units to beat with respect to temperature control are the Polyscience/Breville Control Freak and the burners from Hestan. Having a temperature sensor in the cooktop as well as a wirelessly connected temperature probe seems like the way to go there. That could be an upgrade/upsell, because not everyone would be interested. But there is no other induction unit under $1000 (basically) that has 100 temperature levels apart from the Mirage Pro, and the Mirage Pro is targeted exclusively at commercial audiences. Home consumer use invalidates the warranty, which is stupid.
So the market is wide open for a quality induction burner with a lot of control at a reasonable price for a home consumer market.
Wide open.
The world doesn't need another garbage induction hob. What it needs is something that can sell for $200-ish with a big induction coil, 100 power settings, a knob, and a $50 bluetooth temperature probe that works in conjunction with a temp sensor in the base to deliver extremely stable PID-based temperature control.Shoot for that, or something very close to that. Anything else is a waste of your time (and everyone else's).
Interesting. I will look at that.
We will have a bluetooth probe, and also IR sensors to read the temperature from above.
For the scale the balance is between features for "power users" and ease of use for regular people. I suppose we could use a volume control style.
We have gotten rid of the knob, though we had one in an earlier prototype. I was quite reluctant to do that as I also hate those touch sensors, but we have a massive control screen (17 inches) with touch, so the thinking is that we can build a UI that is easy to use for wide range settings. Currently we are looking at a Timer type setting, like you have in the phone Timer. Rollers, to move up and down. And then combine that with some bookmarked settings.
E.g. you could potentially save a shortcut to reach the temperature for melting chocolate.
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17 hours ago, boilsover said:
Interesting. What are you using for thermocouple(s)?
There's an emerging fetish here for the level of control PID is capable of, basically an offshoot of the sous vide craze. Past a certain point, though, it is somewhat illusory, at least in dry cooking. E.g., the temps are usually measured in one spot (usually at the center bottom for built-in thermocouples), and there can be 10s of degrees of Delta Ts at the periphery. An argument can be made that using your senses and measuring the internal food temperature is all you really need.
It's actually a rather complex cooking machine where we use convection heat, steam, grill and induction. www.varm.io. This is an earlier version.
We have a "Cvap" effect, where we can do low temperature steam, which in many ways is better than sous vide.
But for hot air we have first simulated the air streams and then used thermal imaging to place the TCs. We had to design our own convection heat system, as the standard systems weren't very efficient.
For the induction TC we place it at the bottom to measure the pot temperature. Like a rice cooker. It's pretty good, but we are trying to figure out how the bottom temperature of the pot relates to the top, i.e. where the food is.
We also have IR sensors so we could read the food surface or pot surface, if empty.
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On 3/25/2019 at 4:34 PM, blue_dolphin said:
I have no personal input for you and this may go beyond what you are doing but for another perspective, you may want to listen to Episode 358 of Dave Arnold's Cooking Issues podcast where a vision challenged user called in looking for an induction unit with a knob rather than a membrane touch pad, or some other way to get positive, non-visual, feedback from adjustments. It's not a specific need that I have but I can imagine it being useful for many people.
Ok, thanks. I will listen to that.
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On 3/25/2019 at 4:52 PM, boilsover said:
You are asking two types of question here: (1) Arbitrary power settings or temperature? and (2) What granularity?
Whatever your preference, the arbitrary numerical settings are here to stay. This is for the simple reasons that cooks are familiar with power settings. How many cookbooks and online recipes are written that way? The vast majority. Temperature settings on most induction appliances are horribly inaccurate, too. Where temp settings are useful is where you know a specific pan temperature you want/need (and/or you need to repeat it). But typically you gain that knowledge only from experience with your specific appliance heating your specific cookware. Some models will preheat to the set temperature faster than you can do it manually.
Do you really have PID capability in your stove?
As far as granularity goes, IMO, the more the better. I have an induction appliance with 100 power settings, which I think should be enough.
Yes, I have PID control and it is quite accurate. Many if not most appliances are poorly made why people need to learn to know their flaws. But correctly designed, using digital sensors etc, that isn't necessary. I suppose you are right though that people are used to the power setting, so it may continue for that reason.
100 scale is interesting.
Thanks!
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I am currently working with an induction stove, and I wonder what scale to use for the controls.
Traditionally it would be a relative scale representing the effect, e.g. 1-6, and the user behavior would be to first set the stove to 6 - e.g. to boil up water - and then turn down to 2 - to keep it simmering.
But given that we can detect the temperature and use a so called PID algorithm to maintain the temperature, we can let users set a temperature and the stove will then keep it.
So my question to this forum is what an ideal scale would be? Would people want to be able to set the temperature of the pot/pan or do they still prefer to just set the relative effect? How many steps should the scale have?
How exact are Cvap ovens?
in Cooking
Posted
We currently base the width and depth on the Gastronome standard, specifically GN 1/2. It's fairly shallow, but the main reason is to serve small households, and the small size means faster and better control. The height shouldn't be a problem though.