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Recipe for a Better Oven

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Re: Recipe for a Better Oven

#81

Post by HeyLaughingBoy »

rpenm wrote: post #60
0xdeadbeefbabe wrote: post #30

Earlier quoted context omitted.

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...

Try 1/2 inch sheet steel instead of a baking stone. More thermal mass, better conduction and more wear-resistant (won't crack from thermal stress). Cast iron is a cheaper alternative.

Hmmm. Never thought of that. If it's cool enough tonight I'll try an experiment with a cast iron skillet and a small boule.

Re: Recipe for a Better Oven

#82

Post by joezydeco »

hatfieej wrote: post #74
joezydeco wrote: post #33

Earlier quoted context omitted.

Technologically it's not that hard (KFC has been doing it for nearly 50 years, remember). I think it's just a little messier. You're dealing with two independent heating/control circuits and on top of that you need to manage a cavity that's at 100% humidity. Most consumer ovens can't handle that much moisture for long before they start rusting from the inside out. There's a little more CVap discussion here: http://ww…

I was the guy that used to write all the software for the CVap ovens at Winston, so here's my take... The basic idea is the pan of water is your food temperature and the air temperature is your food texture/browning. It really is incredibly simple technology, and it really is quite superior to the old way. I would LOVE to have that feature in a normal home oven. The same oven can be a proofing oven, baking oven, stea…

Awesome! Nice to meet someone in similar work.

Do you recall if any major customers (like chains) were using the CVap for prep/cooking, or like KFC was everyone just using it as a holding cabinet?

Re: Recipe for a Better Oven

#83

Post by hatfieej »

joezydeco wrote: post #82
hatfieej wrote: post #74

Earlier quoted context omitted.

I was the guy that used to write all the software for the CVap ovens at Winston, so here's my take... The basic idea is the pan of water is your food temperature and the air temperature is your food texture/browning. It really is incredibly simple technology, and it really is quite superior to the old way. I would LOVE to have that feature in a normal home oven. The same oven can be a proofing oven, baking oven, stea…

Awesome! Nice to meet someone in similar work. Do you recall if any major customers (like chains) were using the CVap for prep/cooking, or like KFC was everyone just using it as a holding cabinet?

It was a lot of holding cabinet stuff. That's easy to introduce into your workflow and doesn't really change the way you do things. Primarily a money saver by being able to hold things longer. I think Arby's experimented with it since they slow roast at a fairly low temperature. Cookong that way will more quickly get you out of the "unsafe" region where bacteria grows quickly. Restaurants menus have been optimized for the current way of doing things. There's not enough incentive to change that. Especially in franchises where you'd be forcing them to buy expensive new equipment and shake up the menu. (KFC is especially scared after the meas introducing the Chicken Little caused.) It's easier in fine dining and smaller chains where they have the ability to experiment. They also have more incentive to be different.

Re: Recipe for a Better Oven

#84

Post by hatfieej »

tptacek wrote: post #80
hatfieej wrote: post #74

Earlier quoted context omitted.

I was the guy that used to write all the software for the CVap ovens at Winston, so here's my take... The basic idea is the pan of water is your food temperature and the air temperature is your food texture/browning. It really is incredibly simple technology, and it really is quite superior to the old way. I would LOVE to have that feature in a normal home oven. The same oven can be a proofing oven, baking oven, stea…

Whoah, cool. How did that job happen? Why'd you leave? Do you still work in food tech?

Basically, Louisville is a small town when it comes to Engineering. I had some contacts which eventually led to a job there. But the job got stale. Our platform was based on a National Semi COP8 (8-bit micro without even a multiply instruction). That can only be interesting for so long. So I went to GE and started designing 3-phase induction motors. Quite a change of pace.

Re: Recipe for a Better Oven

#85

Post by aeberbach »

tptacek wrote: post #48
aeberbach wrote: post #39

Earlier quoted context omitted.

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.

"The" oven?

As in "the mousetrap". As in "the disingenuous reply". A class rather than an instance, but you knew that.

Re: Recipe for a Better Oven

#86

Post by joezydeco »

hatfieej wrote: post #83
joezydeco wrote: post #82

Earlier quoted context omitted.

Awesome! Nice to meet someone in similar work. Do you recall if any major customers (like chains) were using the CVap for prep/cooking, or like KFC was everyone just using it as a holding cabinet?

It was a lot of holding cabinet stuff. That's easy to introduce into your workflow and doesn't really change the way you do things. Primarily a money saver by being able to hold things longer. I think Arby's experimented with it since they slow roast at a fairly low temperature. Cookong that way will more quickly get you out of the "unsafe" region where bacteria grows quickly. Restaurants menus have been optimized fo…

I've seen that same situation regarding chains that are trying to stay relevant with new items but trying to avoid the constant introduction of new equipment in the kitchens. When it works it works great, like you mentioned it can also go incredibly bad.

My eyes have also been opened to the politics between the corporate parent, the franchisees, and even how the vendors get involved (like Coke or Frito-Lay). It's crazy stuff.

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