I've been bouncing this idea around in my head and I think I'm going to build it for myself in the next four months: (note: I realize there are many short-comings to this idea and many things need to be ironed out, would like to get your perspective on these things)
Problem: I would like delicious sous-vide food every night, but I work a lot and I would (ideally) like to do all my cooking-prep for the week in one sitting. Also, I like computers and automating things so I'd like to do the minimal amount of work.
Solution: Have a machine that allows you to dump a bunch of vacuum sealed cuts that have similar cook times. It cooks all the meat based on a timing schedule you set, and then switches from cooking to preservation mode, refrigerating all the cooked meat for long-term storage. When you get home from work, the machine (somehow) reheats a packet for you, you sear on both sides and eat.
I was thinking the first prototype could use a keg fridge, a cooler, a cold-water reservoir, and a microcontroller to control pumps and valves.
The micro-controller would turn on and set the circulator, warming the water in the cooler to a certain temperature. Since the cooler is insulated, the effects of the refrigeration shouldn't be overwhelming.
When the cooking time has ended, the microcontroller swaps the water from the cooler with the water from the cold-water reservoir, cooling the meat for long-term storage.
Problems: You still have to vacuum seal everything
There is currently no way to automatically reheat a single item, you'd have to do that manually
It's expensive and it's really not something that's hard to do manually
I think the idea is just OK right now, but I think with some work it could get us closer to an automatic kitchen that pumps out perfect protein every night! Please let me know if you've got any ideas.
Submitted November 05, 2014 at 05:35AM by Endur http://ift.tt/1x1OeaE sousvide
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