41–50 of 86 posts
Nice article but I don't think it's greatly relevant to most of us. I use the oven a lot, cook most days, and don't cook above 220C. I don't think our oven goes above 250C. If you're into molecular gastronomy I can imagine you'd want to play around with the stuff mentioned in the article, but outside of that ... m'eh.
Nice article but I don't think it's greatly relevant to most of us. I use the oven a lot, cook most days, and don't cook above 220C. I don't think our oven goes above 250C. If you're into molecular gastronomy I can imagine you'd want to play around with the stuff mentioned in the article, but outside of that ... m'eh.
I beg to differ. A better oven means tastier food at home, which pays dividends every single day of your life.
Better ovens already exist, such as combi-ovens, but they are all designed for commercial use or extremely high end personal use, and so have 5 figure price tags. It would definitely be cool to see that come down to 3 or 4 figures for reasonable consumer versions (e.g. combi-ovens are designed for cooking multiple sheet pans full of food, that's overkill for home use, so there's an opportunity for cost savings). Defi…
The oven design is of course patent pending:) On a serious note, Like him or not his books/treatise on cooking is excellent. [1] I got it for my wife for Christmas about 3 or 4 years ago, can't remember, and all 5 books have been well used. You'll need a big kitchen for all the specialized gear he recommends but it made cooking fun for me and helped my wife go from an amateur enthusiast to someone who can hold their…
Things like this could be a big deal. Part of an unhealthy food culture is some people find it hard to cook, both the difficulty and the time involved. A well price oven that's easier and quicker might have a lot of run on health benefits.
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I have both MC and the much cheaper Modernist At Home and recommend the latter (the smaller cheaper one) over the former.
Ditto on the latter, get the at home version. Its only like $100 (the big set is like $575 or so) I was kind of surprised to start reading the article and immediately start guessing he's aiming at either more sous vide in the home or a combi oven in the home and I had to read about 3/4 of the way thru to find yup its a combi oven story. One little problem with combi ovens is they work really well when sterile-ish but…
The dis-infection problem would be trivially solved (relatively) by adding a very powerful UV light and ensuring it hit all the relevant surfaces. 20 minutes of that and nothing would be left alive.
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This comment has nothing to do with mine. It's just noise. I was talking about CVaps, and you're talking about... patent trolling? Myrvhold didn't invent CVaps.
Oh, you weren't talking about Nathan Mhyrvold and the oven? OK then. FYI, patent trolls usually haven't invented the thing they hold a patent for.
Whoah, this is a really good article. It's not a pitch for a specific better kind of oven Myhrvold came up with (which is what I expected it to be, and the reason I didn't read it until just now), but a survey of all the problems with current oven technologies and what modern tech can do to solve them. If you haven't read the whole thing, do check it out. What's interesting to me is that everybody and their cousins h…
I'd like to say DIY ovens are hard; don't even attempt it :) but if you are interested in really good pizza, pita, bagels, and ciabatta all you need is a conventional oven modded basically like this[0]. Also a baking stone is required. SV takes too long, is it worth it? [0] http://www.instructables.com/id/Hack-a-Toaster-Oven-for-Refl...
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I beg to differ. A better oven means tastier food at home, which pays dividends every single day of your life.
Every single day of your life that you use the oven, as opposed to eating something fresh or cooked stove-top. And strictly, just for those things cooked in the oven that the oven-improvement improves.