Come on in, the water is lovely. You wouldn’t have thought there was space for more players in the busy soup that’s the crowded sous-vide market, but Typhur begs to differ, thank you very much. At CES in Las Vegas, the company released an exquisitely designed $99 temperature sensor and announced its flagship product, the Sous Vide Station.
Now, sous-vide (which means ‘under vacuum’) isn’t a new technology. The idea of cooking at lower temperatures for longer, to ensure even heat distribution through the food was first described in 1799. For sous-vide, you vacuum-seal something you want to cook in a bag, and then cook it at a very specific temperature for a specific amount of time. If you have a way of accurately controlling the temperature of the water, and a timer, you’re good to go. A determined hacker with $40 to...
