Cooking For Engineers

[precise.cook]

Yay or nay?

The company purports to be able to achieve sous vide level precision without plastic or water. Seems interesting to me because I'm always slightly weirded out by cooking in plastic, but I do it anyways because it works so well.

Has anyone used the "Cinder"?

[Dilbert]

apparently only a limited number of units were produced - more on the way...

initial reviews are not especially favorable.
the canned app is very limited in scope and function
cooking plates must be hand washed
plates have difficult corners/spots to clean
grease does not drain into the (intended) tray
time to cook predictions are wildly inaccurate
all the pix show beautiful seared meats - that's an unadvertised "part II" of the process
very large, very heavy, very awkward to store/retrieve
very expensive

reminds me of the magic oven where you scan the item bar code and it knows how to cook it....except of course 99.3% of the bar codes are 'not available'

[precise.cook]

Is this from your experience or stuff you've read? I've read varying reviews.

Most people say it works quite well but is too expensive. But it seems the price has been reduced recently, which makes it a bit more attractive to me.

[Dilbert]

just what I've seen reported on various cooking forums.

their dishonesty in how they achieve the sears is enough to put me off any consideration of the device.

[Dilbert]

[[note: reply to post later edited to spam and deleted.]]

Hi RB -

not sure "a lot of training" is quite 'needed' -
I have no formal training - I have learned by seat-of-the-pants experience.

do it, how did it turn out? what has/needs to be improved?
and that is a two part question.
first - the ingredients and seasonings
second - the technique to cook it 'right'

if one had the finest cook in the world helping you, it is still essential that one pay attention to the details and intentionally try to improve.

internet videos of reputable chef/cooks can help enormously.
if you want to learn how to make crepes, go to a Jacques Pepin video . . . the recipe is simple, a 'perfect' technique is a more difficult thing to learn without some help/demonstration/instruction.

[ShankarS]

Plastic has a way of getting into our food, specially if we cook or heat food in it. I think you should try it out. We have been using a grill that has performed so well. I will share the link if anyone is interested.