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What happened to RF cooking?
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SeanB:
Hey, did an entire warthog in one of those ovens, it was delicious. When programming the oven we just told it that it was doing a 2kg chicken. that little piggy was delicious, soft, tender and very tasty, nothing was left at all. At least it was easier to handle than that 250kg waterbuck.

https://en.wikipedia.org/wiki/Common_warthog

What the dinner looked like.

https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Female_warthog_with_young.jpg/292px-Female_warthog_with_young.jpg

https://en.wikipedia.org/wiki/Waterbuck
Miyuki:

--- Quote from: BrokenYugo on June 14, 2023, 06:01:57 pm ---
--- Quote from: tom66 on June 14, 2023, 05:41:16 pm ---
--- Quote from: BrokenYugo on June 14, 2023, 03:49:04 pm ---I didn't live through it, but this whole thread reminds me of when home microwave ovens first got popular/affordable and there was (based on literature that survived) a great deal of interest in this new "microwave cooking" until it was realized the only cooking you can easily/practically do well in one is reheating and steaming things. There's a lot of goodness going on in that whole browning/frying process that any RF oven just won't do without more trouble than it's worth.

--- End quote ---

I guess it's a bit like those old ads for microwave ovens, which showed people cooking whole chickens or turkeys inside one;
https://www.ebay.com/itm/185790969368

I don't think I know of anyone who actually does that.  If they do, I hope I'm not invited over for dinner.

--- End quote ---

My parents actually had one of those old timey top of the line "cook everything" models until it got replaced by an inverter. "Quasar" brand, solid floor, came with a temperature probe and 1/4 inch headphone socket for it in the oven wall. The only thing I remember my mom making in it with that feature was meatloaf, and even that came out better in a real oven, the manual had instructions for whole birds and whatnot, even detailed strategic aluminum foil application for reasons I forget.

But yeah, feels very reinventing the wheel trying to improve a microwave oven, advances in driving the cheap magnetron aside they're very mature tech, the market long ago shook out the desired feature set and I don't think much has changed in the meantime.

--- End quote ---
Most of those were/are combined with grill and convection cooking
Marco:
I wonder if a toaster oven sized dielectric heater could succeed where the Dialog fails. No separate functions complicating design, just big enough to put a couple steaks in and get them up to a relatively even temperature, far faster than sous vide or low temperature convection can. Throw your steaks in the dielecric heater for a couple minutes, scorch it with cast iron/carbon steel/torch and done.

Market it as waterless hyperspeed sous vide or some such bullshit. Might do well on Kickstarter.
jmw:
I'd buy one! But as you said the R&D to make it safe is hard, and probably not at a Kickstarter-friendly price.
Bud:
Have you people become that stupid that you can't cook a whole chicken in the oven? Why do you need a zeebeoues technology appliance to do this? All you need is a beer bottle half filled with water and a knife. I cant believe what I am reading.
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