To use it, you can either select from a preset recipe in the Meld app’s database that allows the Knob+Clip to attenuate temperatures accordingly, or manually control the heat yourself.
For example, the devices will immediately detect that the cold chicken has caused the oil’s temperature to plummet, and will fire up the heat accordingly. Meld takes out much of the messy guesswork. It’s a clever solution that doesn’t just apply to sous vide–you can use it to slow cook a chili as if you were using a crockpot, or deep fry some flour-dredged chicken. Once it’s installed, the pair work in tandem, “talking” to one another to calibrate your stove’s heat on the fly.
MELD KITCHEN BLUETOOTH
(The two met in 2004 when they both worked for Amazon.) At its most basic, the Knob+Clip is a Bluetooth smart thermometer paired with a twisting, smartphone-powered knob that replaces the dial for one of the burners on your stove. The system was developed by Jon Jenkins, who grew the technology team at Pinterest threefold as the head of engineering until he left in December 2013, and Darren Vengroff, an engineer and food scientist who, a few years ago, developed the first app to estimate sous vide cooking times. The Meld Knob+Clip is a new approach to precision cooking.
That’s just now starting to change, as the New York Times recently chronicled, thanks to the computerization of the home kitchen and a new range of simplified sous vide devices in the $200 range. And a clunky sous vide countertop machine can cost hundreds, and sometimes even thousands, of dollars. Stoves are fickle, even if you have a thermometer. Ultra-precise temperature modulation is incredibly difficult to replicate in the home kitchen. With our first prototype we learned, Holy crap! Controlling heat on a stove is hard. Then, for example, when you’re ready to serve a sous vide ribeye that has been left to cook in warm water for an hour or two, you simply take the hunk of grayish-pink flesh out of its bag, quickly sear both sides in a cast-iron skillet (or if you really want to put on a show, with a blowtorch), and voilà: perfectly pink restaurant-quality steak, little to no guesswork necessary. This is often accomplished by way of sous vide, a French cooking technique that uses meticulously fine-tuned temperatures (anywhere from 130 to 200 degrees Fahrenheit) to slowly and evenly distribute heat to meat, vegetables, and even eggs for several hours at a time using a plastic bag and water.
MELD KITCHEN PROFESSIONAL
Meld brings this same concept to the kitchen to produce perfect meals every time," Jenkins said.Ask professional chefs and they’ll say that the secret to delivering consistently delicious food is precise temperature control. "The Nest thermostat was the first widely popular device with control capability. "This is why we waited until we were ready to start mass manufacturing so as to remove as much risk and uncertainty as possible."įrom there, cooking can move into the 21st century and consumers can stop "cooking like our grandparents," according to Jon Jenkins, CEO and co-founder of Meld. "We've backed many Kickstarter projects ourselves, so we know how important it is to deliver a high quality product on time," says Meld. The product still has a few more steps to go before it is delivered to backers in October of this year. While Meld's $50,000 Kickstarter goal was achieved shortly after it was launched, they're still accepting pledges for 30 more days. "We wanted technology to eliminate the guesswork so the cook could focus on the art." "We knew we needed a way to consistently determine the exact temperature along with the ability to quickly make adjustments to the burner," says Meld. Medium-high can vary by up to 100 degrees Fahrenheit on some stoves, Meld says it learned when researching the issue. Meld sets out to take the ambiguity out of cooking, putting an end to confusion over directions that call for medium-high heat and 10 to 15 minutes of cook time. "Think of it as upgrading the cookware and range you already own helping you cook perfect meals - just like a professional chef - without the cost or years of training," says Meld.
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