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I think you're selling sous vide short. The Pantelligent can only control heat on the contact surface, the rest of the food is cooked through heat transfer thro
by cwyers 11y ago
I think you're selling sous vide short. The Pantelligent can only control heat on the contact surface, the rest of the food is cooked through heat transfer through the rest of the food or through the air. Sous vide lets you cook a whole piece of meat to a consistent temperature with practically no gradient. The Pantelligent doesn't have that feature.
- compumike 11y agoNot zero gradient, but you may be surprised how much control we have over the interior. Thermodynamics lets you get that by controlling the exterior temp plus time. If you study the heat flow involved with cooking (see some simulation graphics on our site), you'd find that the interior generally cooks with low gradient to start with. The results are really delicious.
- cwyers 11y agoHere's Pantelligent's picture of various steak doneness levels: https://www.pantelligent.com/static/img/many_steaks_board.jpg https://www.pantelligent.com/static/img/many_steaks_board.jp... Here's a picture from J. Kenji Lopez-Alt, of various levels of steak doneness cooked sous vide with a post-bath sear: http://www.seriouseats.com/images/2015/04/Anova-Steak-Guide-Sous-Vide-Photos21-rare-to-well.jpg http://www.seriouseats.com/images/2015/04/Anova-Steak-Guide-... I know there's a lot of variables here besides just the Pantelligent versus sous vide, but there's a pretty stark contrast between the two in the kind of temperature gradient you see throughout the meat. I'm sure you can cook a delicious steak in a Pantelligent -- you can cook a delicious steak a whole lot of ways. But you're not going to be able to produce sous vide results with this thing.