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Hey joezdeco, I'm one of Mellow's founders/designers. I'd debate that "the end doesn't matter"; I've eaten a lot of drastically overcooked sous-vide over the

Hey joezdeco, I'm one of Mellow's founders/designers. I'd debate that "the end doesn't matter"; I've eaten a lot of drastically overcooked sous-vide over the past years. But still, overcooking is not the point, peace of mind is the point. Take 10 seconds to put something in a bag and plop it inside Mellow. Act on the notification when you want to, tell Mellow to have it ready whenever's convenient, and you're sure to com back to very well cooked ingredients. It's not prep, it's 10 seconds. It's a shift from the regular way you cook dinner, and it's not ready for middle america yet. But we're getting there. We need the help of guys like you to try it out and call out the bullshit, and help us make it better.

tptacek 13y ago
I'm still not following. It's definitely still prep. You're just doing the prep a day or two earlier. But you can do that with any water bath by prepping, stashing in zips, and sticking them in the fridge. I think I see the value of being able to start a cook at 2PM as opposed to sticking to things that can run all day. Most of the things that work really well in a water bath also hold really well for a day at temperature. I think you're right to feature white meat chicken in your marketing copy, because that's one protein that is iffy at long temps, but I can't think of much besides that (and eggs) that I'd worry about holding at temp a few extra hours.
- zemvpferreira 13y ago
  I wouldn't let a fillet steak (or a hanger, for that matter) in a water bath for 12 hours, either. Or consider chicken thighs: We cook the best thighs in the world by taking them through a temperature curve. When we have the time, we cook them at 57C for 12-18 hours, and finish them at 63C for 1-2 hours. The end result is silky, sublime, but still firm. On prep: It's not prep if you don't to put yourself up to it. It's not a chore, it's 10 seconds while the coffee machine heats up. Our idea is that reducing the need to do things, the friction, you'll end up doing them more often.
  - thenomad 13y ago
    Thanks - I've been looking for a good prep method for chicken thighs. I'll give that one a go.
    - zemvpferreira 13y ago
      Let me know how you like the results - ze@fnvlabs.com . I'd be happy to dig out my notebooks and check the times/temperatures for you, too.
      - dunham 13y ago
        Are you using bone-in thighs or do you bone them out first?

tptacek 13y ago

I'm still not following. It's definitely still prep. You're just doing the prep a day or two earlier. But you can do that with any water bath by prepping, stashing in zips, and sticking them in the fridge. I think I see the value of being able to start a cook at 2PM as opposed to sticking to things that can run all day. Most of the things that work really well in a water bath also hold really well for a day at temperature. I think you're right to feature white meat chicken in your marketing copy, because that's one protein that is iffy at long temps, but I can't think of much besides that (and eggs) that I'd worry about holding at temp a few extra hours.

zemvpferreira 13y ago
I wouldn't let a fillet steak (or a hanger, for that matter) in a water bath for 12 hours, either. Or consider chicken thighs: We cook the best thighs in the world by taking them through a temperature curve. When we have the time, we cook them at 57C for 12-18 hours, and finish them at 63C for 1-2 hours. The end result is silky, sublime, but still firm. On prep: It's not prep if you don't to put yourself up to it. It's not a chore, it's 10 seconds while the coffee machine heats up. Our idea is that reducing the need to do things, the friction, you'll end up doing them more often.
- thenomad 13y ago
  Thanks - I've been looking for a good prep method for chicken thighs. I'll give that one a go.
  - zemvpferreira 13y ago
    Let me know how you like the results - ze@fnvlabs.com . I'd be happy to dig out my notebooks and check the times/temperatures for you, too.
    - dunham 13y ago
      Are you using bone-in thighs or do you bone them out first?