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This looks really cool! I've been interested in getting into sous-vide for a while, but I'm not sure where to start. Could anyone point me to some introductory resources? (websites, maybe cookbooks?) I'm interested in learning the difference between different equipment setups, and also understanding what works well for sous-vide and what doesn't.
I have to say, this product sounds pretty cool, but for myself, I got really excited about sous vide, even made my own immersion circulator from Scott Heimendinger's plans a few months ago, but when I fried two aquarium pumps due to long times at high temps, I knew I had to get a commercial model. I ended up ordering an Anova, and at $200, it's just at the high end of what I feel I can afford. A $400 machine could ea…
We're designing Mellow to be used every single day, and optimising for that means a constant presence on your countertop. Our idea is that instead of making sous-vide as cheap and simple as possible, we want to make it as useful and effortless as possible. I hope there's room for both types of product.
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Yes. And some times you guys merge them and the original submitter gets the credit. And some times you just kill the dupes. I was just pointing out that previous thread like so many people do every day here. I wasn't being a dick about it. No need to flog me for it. But what ever. HN has its finicky moments.
I certainly didn't mean to flog you! Was just trying to clarify what sorts of reposts we allow vs. kill as dupes. Merging wasn't an option in this case because the prior submission was too old to make the front page.
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Being able to come home from work with a protein ready to sear (Polyscience and hopefully soon Searzall represent) is definitely helpful. Also, have you held an egg overnight at 144f? That works well?
Proteins aside, auto retrograding potatoes is really nice. It's one of those techniques that makes a huge difference, but you'd never use on a regular day.
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I don't think cold water out of a tap is cold enough. I don't know the exact times, but it's generally recommended to use enough ice in ice water that it won't totally melt before the food gets below 40F. But you could do some sort of chilled reservoir. Then you're doubling the size though.
I figured it wasn't cold enough. The idea would be to dump the latent heat in the water. So at least you start from room temperature water and chill it from there. I'm guessing this still wouldn't get cold fast enough, but I don't know how fast "fast enough" is.
Douglas Baldwin has a little on it at http://www.douglasbaldwin.com/sous-vide.html
You could probably find it from one of his sources if you cared enough. It made my brain hurt.
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I will say that poaching eggs sous vide in the morning is a pain in the ass if you wake up hungry. I end up heating the water on my stove and dumping it in just so it doesn't take an hour, and then it's slower (albeit better and more fool proof) than traditional poaching. I found out the hard way that trying to cook a girl breakfast to impress her doesn't work, no matter how awesome your marinara and poached eggs wit…
You still use duck fat, but you only need a 1/5th as much. I don't SV eggs all that often; it's easier to poach or sunny-side-up them conventionally for me. In particular, I can't fucking stand peeling eggs.
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I will reach out! I really can't wait to see what sort of uses you come up with. Every now and then I get annoyed by a 36 hour cook, because I'm rarely awake 12 hours before dinner time. But I'm sure you guys will come up with better uses for the cooling than that even.
I'm excited to ship units and what more creative cooks come up with, I'm boring, I only think about products these days.
Relevant reddit discussion on r/hwstartups: http://www.reddit.com/23mshg/ tl;dr - Uses the Electric Imp platform for wireless communication - cannot be used without smartphone/tablet/computer/internet connection - heats in about 10 minutes - not to be used for cook -> chill
We also have a thread full of great questions on PH: http://www.producthunt.co/posts/mellow
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I see. So a hard sided container won't trasfer heat properly? Sounds like I need to talk to a friend in polymers to really get a grasp on the right approach because I can't really think of a non-polymer material that would meet the flexibility requirement. In general it seems like sous-vide would result in food similiar to a braise but without the browny bits and the pan sauce? (saying it that way makes it sound unap…
Noooooooo. Food is not similar to a braise. The point of low-temp cooking (sous vide is low temp under a hard vacuum) is that the cook locks in a perfect temperature for the food and the water bath never exceeds that temperature. In practice, you aim never to exceed the temperature at which the protein expels all the water from the food; think: absolutely perfectly cooked steak --- or, more magically, think a short r…