If, after nearly eight years of blogging, I finally put up a PayPal tip jar, would somebody please stick one of these in it?
Yeah, I looked at that, but couldn’t pull the trigger for fiscal responsibility reasons. My guess is that something equivalent will bbe available out of East Asia will be available for <$120 within the next 12 months.
At which point, perfect steaks, scallops, tenderloins, green beans…
Did not know you were that into cooking. Another factoid to store away or perhaps you have some other purpose for this particular piece of culinary hardware.
Melissa and I both take our cooking pretty seriously — she even more than me. And the things we could try with one of those… look out!
Oh my God, yet another area of common, yet uncommon, interest.
I’ve been cooking sous vide for 3 years or so now. IMO, the device you’re lusting over (while most certainly lustworty), is way overkill.
I’ve been using one of these, and a hot plate:
I’ve owned the controller for over 10 years. I bought it for brewing, but I’ve also used it for making things like yogurt, sausage, and beef jerky. And I’ve heard it can control a distillation device…..
It’s got the advantage that it will control cooling devices such as a fridge or a freezer, as well as heaters. Thus, I’ve used it to lager beer and store wine. A very handy tool indeed.
For sous vide, you just stick a pot of water on a hot plate, set the controller to heat to whatever your target temp is, stick the probe into the water, and let her rip. It will turn on the hot plate whenever the temp gets a degree or so below the target, and turn it off when the target is hit.
That said, I have to admit, I’ve been lusting after something like this:
Not only can you set a target temp and let it ride (for say, sous vide or distillation), but you’ve also got the (currently) most coolest cooking tool on the planet!
And BTW,I don’t think I was clear enough, so I’ll add that I DO NOT recommend that particular inductive heater I linked to above for sous vide. I think it’s got a minimum temp of 160 degrees (F), which is too high for most dishes.
I’m still looking for one that goes down to 120 or so. It’s the concept of teperature controlled inductive heating in general that I am big on.
Sounds great, but more hassle than the father of a four-year-old is willing to add to his life. If I were still young and single, however…
I think I saw a recipe somewhere to make “Cheese doo-doo’s” in one of these. Or, was that “Crepe de fromage”?
Oh yes, the kid. Not a factor I need to consider.
And upon further reflection, this little cooker does look sweet. While my method works fine, I could see the wife (and friends) being less concerned eating something that came out of one of these. Because, well, it’s not something I cobbled together.
Uhhh…i looked at that thing and thought…WTF?…and then I saw the NYT had reviewed it and I went back to what i was doing….
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