The Science of Precision Temperature Cooking

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Cooking food is an art and a science within itself.

Art: The plating, the colors, or even a pillow filled with aromas (see Chef’s Table, Volume 2, Episode 1 – Grant Achatz from Alinea) aid to the experience of the food.

Science: How long should I let my bread rise? What’s the secret to a perfectly runny egg? Can I really pickle this? But really the big question is, what temperature? You hear of so many chefs nowadays attempting to have a perfectly seared steak or fillet of perfect salmon that is equally flakey as it is juicy. Reading this, you probably think you can only find that in a typical run of the mill Michelin Star restaurant, but nope! It’s easy to achieve at home, thanks to precision temperature cooking (and Cinder Grill).

Precision Temperature

To be specific, precision temperature cooking is the process of heating food to an exact temperature, for a constant rate of time. So no fluctuations. On the other hand, ovens produce a huge range of temperatures because the heat is turned on and off during cooking. Precision cooking means you can be much more exact about the temperature the food is cooking at (i.e. the ambient temperature of your oven) and the temperature the food reaches and holds at when it is cooking.

Precision cooking is ideal for cooking meat, fish and other proteins. The process also works well with meat because the texture of the meat can be preserved. While the muscle parts that provide the taste are kept, the chewy collagens are broken down. This leaves a beautiful (and never overcooked) meal.

Never Overcooked

With precision temperature cooking, food can never be overcooked. It’s always predictable! Which makes replication easy, so to impress the in-laws, you can make their favorite dish perfectly every time they come visit.

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Skirt Steak Cooked on Cinder Grill

You’ve Heard It Before, Sous Vide.

A common form of precision cooking would be the sous vide method; A vacuum sealed bag that’s cooked for hours in a water bath. It literally means ‘under vacuum’ in French. All you have to do is seal your food of choice in a bag, put it in the temperature controlled water and voila, you’re a cooking master. There are people who say the end result is like any other (thank precision cooking). The state of ‘doneness’ is achieved by the vacuum sealed bag, so the food will stay moist and tasty.

 

The Indoor Grill

The Cinder indoor countertop grill uses precision temperature cooking in the same way the sous vide method does, but in a third of the time. A cleaner method, less materials, and even remote use from your phone. So, no bags, no water, just precision grilling. When your food is cooked you can even sear on Cinder. This is how searing a steak should be, with better, more convenient results. Simple, easy, fast.