"so what if I can't just put stuff in on a tray, I'll just bag it!" I mean yeah, technically, but the nuances aren't that subtle in practice!Īt the current stage of countertop combis, you really have to want one to get one, not just because of the price, but because nobody grew up using these, so it's new & unusual (even tho it's very easy to use!). I tried explaining the difference to him, but he was stuck at too much of an abstract layer of thinking, i.e. It's quite a neat gadget.but it's not a tankless, bagless sous-vide machine. Like, my buddy bought a 12-in-1 oven from QVC that has a water-bath sous-vide feature: I'm glad to see some new features rolling out in new products, but you're right.this is going dilute the public perception of the honest-to-goodness functionality of mini combi ovens. I still truly think every single person on the planet should own an APO, or as I call it, the " Future Oven". "Combi oven" is at least unique enough to warrant a further look (which between that name & Cole's FB postings pre-launch got me hooked enough to look into it). Honestly I don't like the name "steam oven" in general, as your mind immediately goes to "steam cooking, just in an oven", which is not exciting at all. Well, now that the excitement has worn off.haha! I guess we'll find out more at CES next month! Wow, I glossed right over that! So it's a 48-hour Dry Sous Vide timed cook? I wonder what their precision level is.I'm not sure if there's any "official" accuracy requirement worldwide. I hope you and your APO will continue to churn out delicious food in 2021! Yet on the other hand we know that they're responding to consumer demands and should get some credits? Ugh!! Someone's going to say "If I can buy a 30" sous vide real oven for $1k, why would i want to buy a toaster oven for $600? And how is a $5k combi oven different from this? They both do su v!". These companies are tarnishing the real deal. I don't know what I should feel about this. (I thought having a tray of water was bad enough LOL). So unless there's proof that the ovens available today fluctuate wildly between the 100-205 range and LG is claiming they somehow have a way of keeping it more precise, this is yet another new low. The only impressive claim here is "precision low temperature and controlled airflow". The way I read it is just dry convection baking the sous vide bag at sous vide level temperatures. Uses whatever moisture inside the bag that wouldn't escape to begin with. No water = no tank, not even water trays. LG Air Sous Vide can maintain any temperature between 100 to 205 degrees Fahrenheit (38 to 96 degrees Celsius) for up to 48 hours without water to deliver consistent results. The vacuum-sealed foods are able to lock in maximum flavor and aroma to elevate home-cooked dishes right in the oven without the inconvenience of water baths or countertop appliances that take up extra counter space. Using the new Air Sous Vide mode, LG's range cooks food in vacuum-sealed bags perfectly with precise low temperature and controlled airflow – perfect for elevated dishes.
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