A bain-marie, also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking.
Convection is single or multiphase fluid flow that occurs spontaneously due to the combined effects of material property heterogeneity and body forces on a fluid, most commonly density and gravity. When the cause of the convection is unspecified, convection due to the effects of thermal expansion and buoyancy can be assumed. Convection may also take place in soft solids or mixtures where particles can flow.
Boiling is the rapid phase transition from liquid to gas or vapor; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, when the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Boiling and evaporation are the two main forms of liquid vapourization.
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature. This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food.
Solar thermal energy (STE) is a form of energy and a technology for harnessing solar energy to generate thermal energy for use in industry, and in the residential and commercial sectors.
Sous vide, also known as low-temperature, long-time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.
Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition, properties and transformations of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures.
Electric heating is a process in which electrical energy is converted directly to heat energy. Common applications include space heating, cooking, water heating and industrial processes. An electric heater is an electrical device that converts an electric current into heat. The heating element inside every electric heater is an electrical resistor, and works on the principle of Joule heating: an electric current passing through a resistor will convert that electrical energy into heat energy. Most modern electric heating devices use nichrome wire as the active element; the heating element, depicted on the right, uses nichrome wire supported by ceramic insulators.
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef but are also applicable to other types of meat.
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control. The traditional cooking pit also cooks food at low temperature.
A thermal cooker, or a vacuum flask cooker, is a cooking device that uses thermal insulation to retain heat and cook food without the continuous use of fuel or other heat source. It is a modern implementation of a haybox, which uses hay or straw to insulate a cooking pot.
A water bath is laboratory equipment made from a container filled with heated water. It is used to incubate samples in water at a constant temperature over a long period of time. Most water baths have a digital or an analogue interface to allow users to set a desired temperature, but some water baths have their temperature controlled by a current passing through a reader. Utilisations include warming of reagents, melting of substrates or incubation of cell cultures. It is also used to enable certain chemical reactions to occur at high temperature. Water baths are preferred heat sources for heating flammable chemicals, as their lack of open flame prevents ignition. Different types of water baths are used depending on application. For all water baths, it can be used up to 99.9 °C. When temperature is above 100 °C, alternative methods such as oil bath, silicone bath or sand bath may be used.
Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.
Nomiku was a company making sous vide immersion circulators designed for the home cook based in San Francisco. The company first started as a Kickstarter project in 2012. Nomiku was intended to provide access to sous-vide cooking. In 2017 the company started to offer home delivery of prepared meals that are prepared with the sous-vide method, but stopped operating in December 2019.
Immersion cooling, also known as "direct liquid cooling", is a technique used for computer cooling, battery cooling, and motor cooling in which electrical and electronic components, including complete servers and storage devices, are mostly or fully submerged in a thermally conductive but electrically insulating liquid coolant. Heat is removed from a system by putting the coolant in direct contact with hot components, and circulating the heated liquid through heat exchangers. This practice is highly effective because liquid coolants can absorb more heat from the system, and are more easily circulated through the system, than air.
Anova Culinary, officially known as Anova Applied Electronics, Inc., is a company headquartered in San Francisco that specializes in smart kitchen appliances designed for home cooking. Their product range includes devices such as sous-vide cookers, combination ovens, and vacuum sealers. In 2014, Anova introduced the Anova Precision Cooker, the first sous-vide cooking device with Bluetooth connectivity, followed by a Wi-Fi-enabled version in 2015.
Centre de Recherche et d'Études pour l'Alimentation is a culinary academy and food science think tank that provides training and consultation services for food industry professionals in the sous-vide cooking method, as well as other food-forward techniques. CREA was established in Paris in 1991 by Bruno Goussault and is the service arm of its parent company, Cuisine Solutions.
