Looks interesting, and no plastic to worry about. However they are taking orders now for Sept. 2016MachineGhost wrote: I found a new contender, a smart grill. It cooks food precisely how you want it and texts you when its done.
https://cindercooks.com/
The Permanent All-In-One Cooking Device
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Re: The Permanent All-In-One Cooking Device
It was good being the party of Robin Hood. Until they morphed into the Sheriff of Nottingham
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Re: The Permanent All-In-One Cooking Device
There are others like this, such as http://anovaculinary.com/dualstow wrote: Learned about sous vide in this thread.
This looks pretty cool: http://amzn.com/B00KSFAB74
Still not ready for the pig in a hot tub.
- WildAboutHarry
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Re: The Permanent All-In-One Cooking Device
I've been living with the "All-In-One Cooking Device" for a few months.
Mini review: Does what it says it does. Seems sturdy. Perfect rice. Stainless steel pot better than teflon-coated stuff.
Sous vide is ok, but there is something off-putting about pulling a perfectly cooked 135F medium rare ribeye out of its plastic cocoon, blotting off the blood and gore, then blowtorching the thing to a perfect surface crust. Sous vide is good for salmon, though.
Mini review: Does what it says it does. Seems sturdy. Perfect rice. Stainless steel pot better than teflon-coated stuff.
Sous vide is ok, but there is something off-putting about pulling a perfectly cooked 135F medium rare ribeye out of its plastic cocoon, blotting off the blood and gore, then blowtorching the thing to a perfect surface crust. Sous vide is good for salmon, though.
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Re: The Permanent All-In-One Cooking Device
The Sansaire unit I just got ("immersion circulator") makes the most amazing poached eggs in the shell. I just set it to 150�F -- still playing with different temps -- and wait. No plastic required.WildAboutHarry wrote: Sous vide is ok, but there is something off-putting about pulling a perfectly cooked 135F medium rare ribeye out of its plastic cocoon, blotting off the blood and gore, then blowtorching the thing to a perfect surface crust. Sous vide is good for salmon, though.
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