11–20 of 62 posts
Does 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...
I almost bought one, but no API makes these way less awesome.
My perfect Sous Vide machine would be a Mellow[0] with an API. I want to throw some eggs (or other breakfast items) in the Mellow at night, it flips to a refrigerate option, and then hooks up with my alarm (physical or on phone) to make sure the eggs start cooking a few minutes before I wake up, so they're perfect when I roll out of bed. Then I'll empty the machine, throw dinner in, and it'll automatically be ready b…
If 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,…
Eggs (not specifically hard boiled -- huh?) are really excellent too. Low temperature scrambled eggs, omelettes, higher temperature fried eggs. It's a pan -- really versatile.
Does 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.
http://www.coleparmer.com/Product/PolyScience_Standard_Immer...
http://www.polyscienceculinary.com/sousvide-thermal-circulat...
Earlier quoted context omitted.
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,…
Fish is absolutely great with Pantelligent; in fact, salmon is probably my #1 favorite. Eggs (not specifically hard boiled -- huh?) are really excellent too. Low temperature scrambled eggs, omelettes, higher temperature fried eggs. It's a pan -- really versatile.
have you ever used a sous vide machine? if you had, you'd probably better understand the point im making.
There's enough evidence that plastics leak harmful chemicals into our food that I don't want to eat anything that's been sitting in a plastic bag in warm water for hours on end. No thanks.