Bringing Sous Vide to the Home Cook
nytimes.com
Bringing Sous Vide to the Home Cook
1–10 of 62 posts
Re: Bringing Sous Vide to the Home Cook
#2Does anyone know who had this sous vide stick design first, this (Anova) or the nomiku(http://www.nomiku.com/)? It is possible that they both were designed in parallel but I would bet one came out before the other.
Re: Bringing Sous Vide to the Home Cook
#3If you'd like your perfectly-cooked steak in 20 minutes, not 2 hours, try Pantelligent (note: co-founder). Video here: https://www.kickstarter.com/projects/hevans/pantelligent-int...
Unlike sous-vide cooking, Pantelligent is not limited to things you can cook in a plastic bag, doesn't take forever to get to steady-state temperature equilibrium, and most sous-vide recipes encourage you to finish in a pan anyway!
Instead, the Pantelligent app helps you control transient time & temperature profiles. The recipes adapt automatically just like a real chef would (for example, extending the cooking time a bit if the temperature is a bit too low). And the results are delicious, every time.
Re: Bringing Sous Vide to the Home Cook
#4If you'd like your perfectly-cooked steak in 20 minutes, not 2 hours, try Pantelligent (note: co-founder). Video here: https://www.kickstarter.com/projects/hevans/pantelligent-int... Unlike sous-vide cooking, Pantelligent is not limited to things you can cook in a plastic bag, doesn't take forever to get to steady-state temperature equilibrium, and most sous-vide recipes encourage you to finish in a pan anyway! Inste…
I saw the scallops demo[0], and it looked like a ton of fun. Obviously haven't had a chance to try it yet, but it looks like a great execution of a simple, but brilliant idea.
Looking forward to seeing where you go with this - there are some obviously cool next steps.
Re: Bringing Sous Vide to the Home Cook
#5If you'd like your perfectly-cooked steak in 20 minutes, not 2 hours, try Pantelligent (note: co-founder). Video here: https://www.kickstarter.com/projects/hevans/pantelligent-int... Unlike sous-vide cooking, Pantelligent is not limited to things you can cook in a plastic bag, doesn't take forever to get to steady-state temperature equilibrium, and most sous-vide recipes encourage you to finish in a pan anyway! Inste…
seems legit...
Re: Bringing Sous Vide to the Home Cook
#6If you'd like your perfectly-cooked steak in 20 minutes, not 2 hours, try Pantelligent (note: co-founder). Video here: https://www.kickstarter.com/projects/hevans/pantelligent-int... Unlike sous-vide cooking, Pantelligent is not limited to things you can cook in a plastic bag, doesn't take forever to get to steady-state temperature equilibrium, and most sous-vide recipes encourage you to finish in a pan anyway! Inste…
This looks like a PTFE pan on which you are searing ingredients, in one demo bringing the whole pan close to 400f. Isn't that dangerous? Also: counterproductive? There's a reason serious cooks tend to use non-stick pans solely for fish and eggs, right?
Also: what are the ingredients you're thinking of that are difficult to cook in a circulator?
Re: Bringing Sous Vide to the Home Cook
#7If you'd like your perfectly-cooked steak in 20 minutes, not 2 hours, try Pantelligent (note: co-founder). Video here: https://www.kickstarter.com/projects/hevans/pantelligent-int... Unlike sous-vide cooking, Pantelligent is not limited to things you can cook in a plastic bag, doesn't take forever to get to steady-state temperature equilibrium, and most sous-vide recipes encourage you to finish in a pan anyway! Inste…
I saw the scallops demo[0], and it looked like a ton of fun. Obviously haven't had a chance to try it yet, but it looks like a great execution of a simple, but brilliant idea. Looking forward to seeing where you go with this - there are some obviously cool next steps. [0] https://www.youtube.com/watch?v=ScLOkv0ly9g
Oh cool, you found that! Yes, we had some messages asking for a full, un-cut cooking session, so you can see how the whole Pantelligent system works together, so we recorded the iPhone screen over Airplay and just made an 8-minute-long scallops video!
Re: Bringing Sous Vide to the Home Cook
#8Does anyone know who had this sous vide stick design first, this (Anova) or the nomiku( http://www.nomiku.com/ )? It is possible that they both were designed in parallel but I would bet one came out before the other.
Could be wrong but I think the Sansaire came first. Their kickstarter finished in Sept 2013. https://www.kickstarter.com/projects/seattlefoodgeek/sansair...
Re: Bringing Sous Vide to the Home Cook
#9If you'd like your perfectly-cooked steak in 20 minutes, not 2 hours, try Pantelligent (note: co-founder). Video here: https://www.kickstarter.com/projects/hevans/pantelligent-int... Unlike sous-vide cooking, Pantelligent is not limited to things you can cook in a plastic bag, doesn't take forever to get to steady-state temperature equilibrium, and most sous-vide recipes encourage you to finish in a pan anyway! Inste…
This looks like a PTFE pan on which you are searing ingredients, in one demo bringing the whole pan close to 400f. Isn't that dangerous? Also: counterproductive? There's a reason serious cooks tend to use non-stick pans solely for fish and eggs, right? Also: what are the ingredients you're thinking of that are difficult to cook in a circulator?
Pasta carbonara? Scrambled eggs? Mushroom risotto? Grilled cheese? Pancakes? Stir fry?
Most non-stick pans will just tell you "don't overheat the pan", but you've got to guess where that line is; Pantelligent actually knows the temperature, and the app can warn you if you're heading into dangerous territory.
Re: Bringing Sous Vide to the Home Cook
#10If you'd like your perfectly-cooked steak in 20 minutes, not 2 hours, try Pantelligent (note: co-founder). Video here: https://www.kickstarter.com/projects/hevans/pantelligent-int... Unlike sous-vide cooking, Pantelligent is not limited to things you can cook in a plastic bag, doesn't take forever to get to steady-state temperature equilibrium, and most sous-vide recipes encourage you to finish in a pan anyway! Inste…
thanks for the self promoted informercial, but you may want to keep positioning as a companion to a sous vide machine, not as better than.
yours is a very different product that does not produce the same output as a sous vide solution.
ex: trying cooking a hard boiled egg to specific consistency, or a delicate piece of fish to the same consistency and internal temperature (with no searing) in the pantelligent. hell, even in the steak example, you cant get sear to sear pink when the high heat is coming from the searing edge.
wake me up the the pan can tell the stove to manage/adjust the heat automatically.