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June Intelligent Oven

juneoven.com

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Re: June Intelligent Oven

#131

Post by silencio »

fredophile wrote: post #120
pbreit wrote: post #108

Earlier quoted context omitted.

A struggle I had cooking was that so many of the recipes are pretty lousy, most distressingly including no pictures. One of the things I really like about Blue Apron and Plated are how easy to follow their instructions are and the inclusion of 7 pictures (6 steps plus the finished dish). For example, here is a really tasty, easy-to-cook "go to" salmon recipe: https://dusyefwqqyfwe.cloudfront.net/public_uploads/recipe…

I haven't tried Blue Apron or Plated but looking at those links the thing that appeals most to me is that it explains the timing. I tend to have trouble getting everything finished at about the same time without something being overcooked.

Try a cookbook like Bittman's How to Cook Everything Fast. Practical recipes+instructions on when to prep/cook/prepare other parts of a meal. There's also a couple chapters in the beginning that go over basic kitchen skills and what to stock in your home (oils, herbs, equipment) which can be useful.

Cooking For Engineers (http://www.cookingforengineers.com/) used to be one of my big favorites in that planning aspect but I haven't seen an update in years, sadly.

My current favorite place to get recipes/cooking knowledge - but requires basic cooking skills in the first place - is anything from Kenji from Serious Eats. Usually all my questions and thoughts will be addressed in some of the super-in-depth guides, like the sous vide steak one and the chocolate chip cookie one. http://www.seriouseats.com/the-food-lab

Re: June Intelligent Oven

#132

Post by silencio »

pcl wrote: post #130
bootload wrote: post #128

Does it recognise all my food? "Food ID uses the camera and sensors to recognize commonly cooked foods. The camera communicates with the NVIDIA K1 Quad-Core ARM Cortex and the NVIDIA Kepler GPU with 192 CUDA cores." ~ http://support.juneoven.com/article/69-how-does-food-id-work... How about an oven that: - cleans easier? - use less energy? - stop me getting burnt while extracting trays? - have simple ergonomic contro…

- warms up faster? The website claims a pretty fast pre-heat time of just under 5 minutes, which is probably mostly attributable to the compact size -- a smaller volume can be heated faster. I didn't notice anything about how the heating element works ongoing, though, so it's unclear whether that's just the time to heat the volume of air, or if the walls and ceiling are kicking off enough radiation to sustain cooking…

In comparison to a toaster oven though, a lot of the non-smart functionality is moot. Even a middling toaster oven should offer a lot of the same savings/convenience, and a top-of-the-line one is a tenth of the MSRP (e.g. http://www.brevilleusa.com/the-smart-oven-pro.html).

Re: June Intelligent Oven

#133

Post by bootload »

pcl wrote: post #130
bootload wrote: post #128

Does it recognise all my food? "Food ID uses the camera and sensors to recognize commonly cooked foods. The camera communicates with the NVIDIA K1 Quad-Core ARM Cortex and the NVIDIA Kepler GPU with 192 CUDA cores." ~ http://support.juneoven.com/article/69-how-does-food-id-work... How about an oven that: - cleans easier? - use less energy? - stop me getting burnt while extracting trays? - have simple ergonomic contro…

- warms up faster? The website claims a pretty fast pre-heat time of just under 5 minutes, which is probably mostly attributable to the compact size -- a smaller volume can be heated faster. I didn't notice anything about how the heating element works ongoing, though, so it's unclear whether that's just the time to heat the volume of air, or if the walls and ceiling are kicking off enough radiation to sustain cooking…

"They claim that it'll recognize the food when you put it in, and prepare it to your requested style based on their computer vision and machine learning algorithms."

Speed & energy, maybe. Simple, no. Computer + Oven = Computer. [0] The potential for cognitive friction is high for Homo Sapiens.

[0] A play on the Alan Cooper question: "Q. What do you get when you cross a computer with a (Foo)? A. Computer" -- Inmates running the Asylum, pp 3-14.

Re: June Intelligent Oven

#134

Post by wumbernang »

Another stupid product which exists for the sake of technology.

$3000 for a fucking oven. Seriously. For that you can get a professional kitchen oven with decent warm up time, is easy to clean and serviceable for a couple of decades without too much effort.

Also how does it see through the tinfoil over my chicken? Does it know the difference between a sirloin and a rib eye?

Dear hardware startups: Stop taking random things and adding technology and $2000 to shaft some cash off people with loose credit habits. Build stuff that is fundamentally game changing. Now I know that's hard, and that's the point.

Re: June Intelligent Oven

#135

Post by roel_v »

smackfu wrote: post #33
bryanlarsen wrote: post #32

Earlier quoted context omitted.

The camera also appears to be used to help determine when the food is done, to allow the oven to do things like turn itself up for the last 15 minutes to crisp the exterior. And that's the important part. Nobody's going to pay $1500 for something that makes cooking easier. They'll appreciate it, but they won't pay for it. Lot's of people will pay $1500 for a gadget that makes cooking better.

$1500 is still a lot of money in the kitchen space. Most people could buy a whole new set of appliances for that price.

What? No. An upper-midrange oven alone costs that much. $1500 only gets you a set of the cheapest Chinese Walmart appliances with a temperature precision of say +/- 10C.

(whelp - after checking, it even seems that the Miele oven I had in mind as a reference point is over $5000 in the US)

Re: June Intelligent Oven

#136

Post by teekert »

rtfeldman wrote: post #82
lambdaelite wrote: post #63

Earlier quoted context omitted.

With the exception of the immersion circulator, I don't understand these devices. Can you help me understand? I'm an experienced cook, so (again, with the exception of the immersion circulator) I'm not in the target market for these devices. I'm having trouble understanding the target market though. I was thinking that it was for inexperienced people who want to cook at home. When I play that scenario through my head…

I'm exactly the target market for this. I never learned how to cook meat growing up (I got by with sandwiches and salads and the like), but now as an adult I find myself in situations like the following: Last week my significant other and I decided to cook dinner together (for a change; usually we don't). We were both interested in salmon, but neither of us knew how to cook it, so we ended up doing something else. My…

Heat up a pan with, put oil/butter (or combi) in it. You want to test the right temperature? A breadcrumb should sizzle/produce little bubbles when thrown into the oil/butter. Butter should just start to be become brown and not bubble anymore. Put the Salmon into the hot pan, bake 2-3 minutes on each side, turn the heat down a little. It is easy to just cut one of the salmon pieces to check if the inside is done, it should seem like it is just not raw anymore. I often take the Salmon out of the pan after the short baking and eithr put it the oven (160degC for 5-10 min) or wrap it in aluminum foil and leave in on the hot induction plate where the pan was first for 5-10 min.

Now that I'm writing this, I have to laugh, one has to keep more in mind than I thought at first :) Most of it is intuitive to me now I realize.

I have to say that I only truly got comfortable with cooking (that is, doing it fast and having everything ready at the same time) after being unemployed for 8 months and doing all the cooking (the comfortableness took less than those 8 months). Having a nice kitchen with the desk at the proper height (and a dishwasher to prevent frustrations afterwards ;)) also helps tremendously.

So, as I set out to answer how simple it is... maybe it is not. But only practice will help and experimentation is fun. Why can't you just laugh and learn from a messed up meal? I started out cooking the way I did analytical chemistry (I have a degree in biochemistry), this prevents errors in the beginning but later on you will drop the precision in favor of your own preferences.

By now I can cook up nice meals in 15-30 minutes using mostly fresh things. And I like doing it. It especially feels good if your kids eat your meals. Perhaps having kids was the biggest motivation to try to vary as much as possible with fresh foods. And skipping a meal is less bad than it sounds ;)

Re: June Intelligent Oven

#137

Post by roel_v »

While the camera is useful if the image recognition works well, I don't see this things being as good as one of my Miele ovens. They heat up faster, have many automatic programs including with temperature probe, and with the steam oven I can cook vegetables and other things as well.

That said, there is a lot of room on the software side to improve. I have 100 ideas that are 'easy' to implement that could life the Miele range to another level, but in my contacts with them, it seems like they are typical in that they're very hardware focused.

Re: June Intelligent Oven

#138

Post by abcd_f »

rtfeldman wrote: post #82
lambdaelite wrote: post #63

Earlier quoted context omitted.

With the exception of the immersion circulator, I don't understand these devices. Can you help me understand? I'm an experienced cook, so (again, with the exception of the immersion circulator) I'm not in the target market for these devices. I'm having trouble understanding the target market though. I was thinking that it was for inexperienced people who want to cook at home. When I play that scenario through my head…

I'm exactly the target market for this. I never learned how to cook meat growing up (I got by with sandwiches and salads and the like), but now as an adult I find myself in situations like the following: Last week my significant other and I decided to cook dinner together (for a change; usually we don't). We were both interested in salmon, but neither of us knew how to cook it, so we ended up doing something else. My…

> My status quo options are

(4) look things up on the Internet. From Youtube to various cooking TV series and blogs, you'd be hard pressed NOT to find a decent salmon cooking tutorial.

It all really depends on whether you want to learn how to cook salmon or if you just want it come out tasty on the first try. Smart-pan is as much of an educational tool as RockBand is a guitar playing tutorial.

Re: June Intelligent Oven

#139

Post by lifeformed »

athenot wrote: post #52
danbruc wrote: post #9

Earlier quoted context omitted.

To be able to identify the food you put into it using machine vision. Now, any idea why an oven needs to identify the food you put into it?

Image recognition with visible spectrum is pretty limited. I can put a egg-based or sugar-based glaze on something and it will turn brown faster, without making the meat cook any faster. What might be more interesting is a gas-phase chromatography which analyses the vapors and deduces the various reactions going on. But that's going to be severely over-kill (and incredibly priced).

Seems like it would be way easier to just have a microphone and simply just tell it what you're making.
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