Neovide Sous Vide Cooker Explained: why we create Neovide and how does it work?
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- Опубликовано: 5 сен 2022
- Being in the industry for decades, we’ve been thinking about how to improve the experience of sous vide cooking.
• Can we make it simpler?
• Can the precise temperature control be more precise?
• Can we do it without water?
• Can we make it more sustainable?
To bring people a better sous vide experience, and a new way of sous vide, we created Neovide, a new form of sous vide cooker!
NOW Available on Kickstarter and Get the Early Bird Discount: kck.st/3D1AR1W 
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0:45 no, the food can never exceed the temperature of the water, hence it is very accurate. you set the temperature of the water to the target temperature you want your food doneness to be. if the water is set at 125F, the steak cannot cook itself over that amount.
We mean, in traditional sous vide, the machine only shows the temperature of the water, not the meat. And it's a kind of guess as to how long it will take for the core of the food to reach the same temperature. Whereas Neovide heats the food directly, it includes a probe for users to read the food temperature in real time.
@@thespacetec " And it's a kind of guess as to how long it will take for the core of the food to reach the same temperature"
a very simple algorithm solves your guessing 😏
When opening the lid, water runs down into the back of the device. I guess it goes into the hinges. Thats as nogo as it can be.
Hello, would you ship this internationally or do you first start in the US market when the kickstarter is over? Greetings from Europe.
Hi Pokeron, what country do you live in? We ship goods to most countries in Europe. ☺
where can i order one and would it be available to purchase with affirm?
Hi, Ziamira. Neovide is now available on Kickstarter: kck.st/3D1AR1W
Is the food cooked under vacuum? If so, why? You never mention that in any of your videos.
Yes, in Sous Vide mode, the food is cooked under vacuum. It cooks foods in their own juices, thus retaining their natural flavors and moisture. By reducing oxygen in the chamber, it protects the food from bacteria and microorganisms while cooking at low temperatures for a long time. Also, the vacuum accelerates the marination, which is another function of Neovide. In Marinate mode, Neovide runs a vacuum-release-vacuum cycle every 5 minutes.
@@thespacetec I'm sorry, that is all scientifically incorrect. There is no reason to expect a vacuum to cause food to retain its "natural flavors and moisture" any more or less than cooking without a vacuum (in fact, for certain things, the vacuum could conceivably promote off-gassing of aromatic compounds). It is also well-established that a vacuum does not enhance marinade penetration in most meats and cycling the vacuum doesn't help either. Although reducing oxygen will prevent growth of some bacteria, it will actually promote the growth of other bacteria (although I suppose it could control the growth of certain temperature-resistant but food safe bacteria that can cause off flavors, but is generally only a problem in very long sous vide cooks >8hr since they grow very slowly at these temps). Bacterial growth should be controlled by using a sufficiently high temperature, >126.1°F. I was hoping you would say that the vacuum creates creates a high water vapor environment using moisture from the food to cook the side of the food not in contact with the heating surface. That would have been interesting, and actually make sense.
@@bostonbesteats364 Thanks for sharing your views! Anyway, it works 😃
@@thespacetec That answer will not make me spending 490€ for it. Really not.