Google Chromebook Pixel - beautiful design (I've gotten compliments on it at conferences), and a blazingly fast laptop without any bloat that lets me use it for the 3-4 things that comprise 80-90% of my laptop usage (browsing, email, and writing). Makes working on anything but a top-of-the-line MacBook or PC feel frustratingly laggy.
The ANOVA precision cooker. Besides being a brand named after a statistical test, this thing feels like having a cheat code for cooking. From a tech perspective: all the settings are available on the actual device, so you can run it without downloading an app. Optionally, you can download the app, which is actually good and allows you to control the device over Bluetooth and look at recipes. In an age of absolutely awful, non-optional "apps" for "smart" devices, the execution here is refreshing.
Oh wow, this is amazing. Would buy based on ANOVA alone. So is it basically like a tea kettle (i.e. it knows the exact temperature needed to "boil", but for food?)
It makes cooking easier and food tastier. Outside of texture/flavor preferences, we cook meat to remove bacteria. Take a steak for example: If you cook it at a higher temperature, you have to cook it for a shorter amount of time. But now that you've cooked it at a higher temperature, you've either overdone the inside OR not cooked it long enough to let the heat permeate the inside of the steak to kill the bacteria.
So a precision cooker (or sous vide, french for "under vaccum") is basically a hot water bath for your food that evenly distributes heat, at a specific temp, throughout the meat. The end result is that all that bacteria is totally dead after an hour of cooking, and it's evenly cooked throughout, and you haven't cooked it any warmer than it needs to be. Then you finish it off with a pan fry for some textural contrast (it definitely looks like it was "cooked in a lab" when you take it out of the sous vide bath), or, if you're a badass you use a blowtorch.
Practically: It's awesome to just have your meat "cook" for an hour while you can prepare all the sides. Then, once the sides are done and 60 minutes later, take the meat out, fry it for a few minutes, and you've got an amazing and easy meal.
Google Chromebook Pixel - beautiful design (I've gotten compliments on it at conferences), and a blazingly fast laptop without any bloat that lets me use it for the 3-4 things that comprise 80-90% of my laptop usage (browsing, email, and writing). Makes working on anything but a top-of-the-line MacBook or PC feel frustratingly laggy.
As a person who somehow manages to be Terrible At Headphones, Airpods have been a great user experience so far.
The ANOVA precision cooker. Besides being a brand named after a statistical test, this thing feels like having a cheat code for cooking. From a tech perspective: all the settings are available on the actual device, so you can run it without downloading an app. Optionally, you can download the app, which is actually good and allows you to control the device over Bluetooth and look at recipes. In an age of absolutely awful, non-optional "apps" for "smart" devices, the execution here is refreshing.
Oh wow, this is amazing. Would buy based on ANOVA alone. So is it basically like a tea kettle (i.e. it knows the exact temperature needed to "boil", but for food?)
Yeah. But less "it knows" and more "you tell it."
It makes cooking easier and food tastier. Outside of texture/flavor preferences, we cook meat to remove bacteria. Take a steak for example: If you cook it at a higher temperature, you have to cook it for a shorter amount of time. But now that you've cooked it at a higher temperature, you've either overdone the inside OR not cooked it long enough to let the heat permeate the inside of the steak to kill the bacteria.
So a precision cooker (or sous vide, french for "under vaccum") is basically a hot water bath for your food that evenly distributes heat, at a specific temp, throughout the meat. The end result is that all that bacteria is totally dead after an hour of cooking, and it's evenly cooked throughout, and you haven't cooked it any warmer than it needs to be. Then you finish it off with a pan fry for some textural contrast (it definitely looks like it was "cooked in a lab" when you take it out of the sous vide bath), or, if you're a badass you use a blowtorch.
Practically: It's awesome to just have your meat "cook" for an hour while you can prepare all the sides. Then, once the sides are done and 60 minutes later, take the meat out, fry it for a few minutes, and you've got an amazing and easy meal.
* Chart on chicken cooking times for reference: https://www.seriouseats.com/images/2015/06/20150610-sous-vide-chicken-guide-pasteurization-chart.jpg