Wall Street Journal

The author uses SousVideMagic to cook all her sous vide dishes. A very comprehensive article on sous vide cooking at the home front. It also touches on our eiPOT (Eco-Intelligent Pot) which is scheduled for late November, 2008 release.eiPOT is designed to make sous vide cooking easier and safer.

A Practical Guide to Sous Vide Cooking

This is a very useful and comprehensive guide for sous vide cooking and SousVideMagic is mentioned as a practical way to cook sous vide dishes.

Time Magazine

This article examines future megatrends and in the Kitchen Innovations area it endorses our way of sous vide cooking using precision temperature control over a Crock-Pot cooker.

This article reports that using a PID temperature controller  (SousVideMagic is using the same Auber engine) and an off-the-shelf rice cooker, any one can now cook sous vide with good results.

We are very excited about our third generation sous-vide cooking product, SousVideMagic WS-1500C, which revolutionizes sous-vide cooking using inexpensive, off-the-shelf cookers like rice and slow cookers. This type of application is simple and easy to use. Above all, it costs only $139.50 and once you've got one you'll be ready to start cooking sous-vide like a pro with the rice or slow cooker of your choice.

The original SousVideMagic model 1400A was launched January 15, 2008 and its subsequent model 1500A have now been discontinued.

1500C model has many many features:

• The power handling capability is 15A.. It matches the maximum current limit of the household 120V AC socket (NEMA 5-15). Now you can have a cooker with 1800W/120V or 3300W/220V heater hooked up to SousVideMagic for precision temperature control.
• A high quality aluminum extrusion chassis gives better ergonomics and more efficient bottom heat sinking, the controller can run at maximum current for longer period (90 minutes). That means you can have larger water bath up to 10 gallon (38L)
• Auto-tuning (also called self-tuning) function is available for sous-vide cooks who do not want to learn PID parameters when pairing with different cookers.
• An output power limit function is added so that larger pot up to 38L can be used without having controller overheating. The control temperature range is increased to 140 °C (284 °F) for higher temperature cooking.
• Timer alarm buzzer is available for a better audible response.
• Best of all,  the sensor now can control temperature up to 150C with better accuracy (=<1%) and its contruction is more rugged and durable.

SousVideMagic WS-1500C units are in stock and ship world wide. Flat rates shipping are available.

Perfect Steak Every Time!

The most complaints a busy steak house get are often related to the steaks not done to the customers' liking. The problem is that most grill cooks have no sure way to cook steaks to the exact doneness required by demanding customers.

Here is how to do it?

Assuming your steak house's "done-ness" standards are:

and that you only use US Choice and Select (Canada AAA/AA) steaks.

This is how you would set up the cooking line.

After analyzing the statistics, you decided to do something to control doneness for

Medium Rare, Medium, and Well Done which represent 89% of your total steak volume.

You will use the following equipments to control "doneness standard:

Total Can $1,029

For around one thousand dollars, you can solve the problem.

FreedomCookery Principle states that

"If you cook at core temperature, your food can never overcook from a temperature perspective, but make safer and tenderer to eat"

Basically, the idea is to pre-conditioned the steaks to required doneness and hold them at required core temperature waiting for ordering by customers.

The scenario is like this.

When a party of three orders three steak dinners Sirloin (Medium), Rib-Eye(Medium Rare) and Striploin (Well done). The grill cook will perform the following procedures:

1. Get steaks from the appropriate cookers: Sirloin from Pot 1, Rib-Eye from Pot 2 and Striploin from Pot 3.
2. Grill the steaks on a hot grill and only have to concentrate on the their external appearances. Forget about "doneness".
3. When the steaks look nicely charred, take them out and serve.

This way your establishment will make perfect steak every time according to customers' specifications and your staff will be happier too especially the grill cooks.

Sous-vide cooking technology allows you to cook inside first. The inside-out approach will enhance traditional cooking.

Warning: Your customers may still complain about their steaks don't look the same as before. Because using this technology, for example, "medium' means "medium throughout the steak not just in the middle of the steak. Traditional style cooking can never produce a perfect medium-done steak, because the meat area from the core is done to various degree of doneness.  So we need to educate the customers a bit on your new way to grill steaks.