Not JUST a Sous Vide circulator...

[Breadhead]

I just saw this new product for sale on Indiego. This is a big leap forward for cooking gadgets and toys.

https://www.indiegogo.com/projects/paragon-induction-cooktop#/

[MBMorgan]

This is a big leap forward for cooking gadgets and toys.

Maybe ... but there doesn't seem to be any way to keep sous vide water circulating which could set the stage for potentially inconsistent temperatures at various locations within the water bath.

[Breadhead]

Good observation Mb...

I do like the versatility of this thing though. I'm going to ask them on their forum about the lack of a circulator.

[Jon Solberg]

Thats one fancy hot plate for sure.

[freddh]

Not sure if circulating is necessary as the Sous Vide Supreme does not circulate. It heats the water to a specified temp and away you go. It does have a cover and an insulator pad to cover it. Of course the Anova and the new Joule do circulate. Of course I'm no engineer so I don't have an answer to why one does and the other doesn't. I just know they both work.

[MBMorgan]

freddh , Apparently the Sous Vide Supreme is designed for convection circulation. Here's a quote from a FAQ question on their site about how much food it can handle:

"The general requirement is that the food pouch (es) should not completely cover the perforated grill on the bottom of the unit. Convection circulation of water through the grill holes and between pouches is important to maintaining constant temperature throughout the bath."

Perhaps a rack in the the bottom of the pot to keep food pouches from contacting it directly when using the Paragon would work to facilitate circulation?

[MBMorgan]

Guest ... here's an email address for them that I spotted in their forum. Perhaps they'll respond ... or not (I agree with your "Hmmm" ):

paragon(at)firstbuild.com

[freddh]

It doesn't make sense that they would be that incommunicado towards giving out information. Maybe they think the world is full of rubes that will buy anything. Needless to say, we "rubes" research a lot before making purchases.

[freddh]

And we do learn by reading sites such as this. In fact I learned about the circulation technique that Sous Vide Supreme uses after reading the post from MBMorgan. I have one and didn't know that. Thanks!

[Doc Hazard]

You can buy induction heaters with temp control a lot cheaper at Webstaurant site, and probably others. No wireless ap, though, but you probably already have that. I've used a $20 hotplate with a cheap on-off temp controller, no circulation, but a spacer on the bottom of the pot. Seems to work almost as well as my Anovia.

[johnsteen]

How much does it cost?
The Paragon Induction Cooktop will be sold at an estimated retail price of $249. We are offering a discount for our Indiegogo backers who support Paragon early. or you can preorder for $299???

[MBMorgan]

Reminds me of an old joke about something costing 10 cents each OR ... you can get two for a quarter!!!

[mgaretz]

Similar to this: http://www.oliso.com/smarthub/

This is interesting - I like the remote temperature sensor, though the cord seems rather short and the range only goes to 375F (while the cooktop can go to 500F).

Still, one can buy a circulator and an induction cooktop combo for less.

I have the Sous Vide Supreme, and like they said, if you don't block the holes too much (or even if the holes are open, have too much blocking the upward water movement) then it doesn't need to circulate at all. Convection currents take care of it. Plus it's entirely silent.

[cosmo]

I bought the Paragon when the campaign first came out. The temp control isn't the best without a circulator, some spots tend to be warmer than others but only by a few degrees. I don't plan on using it for prime steak sous vide. However, think about keeping oil at 350F for some deep frying in a pot or sous vide brats in beer instead of water. Lots of possibilities.

[ribeyeguy]

Okay, I have a question. My understanding of Sous Vide cooking is that the product being cooked is immersed in water and taken up to a done temperature over a period of time. If it's something that we traditionally grill it's placed on the grates for a few minutes per side to develop a bit of bark and give it a grilled appearance. Do I have that right? Assuming so, where does smoking wood come into play? How do you get that wood smoked flavor when no wood is used?

[Breadhead]

ribeyeguy ...

Your assumption is correct but it's not limited to that method.

For steaks thats exactly what I do. SV to 131/135° and sear them over SnS. I don't like smoke on my beef.

However... For pork butts I've been experimenting some. My last pork butt I SV'ed for 36 hours in 170° water. Then I cooled it in an ice bath and put it in the fridge overnight. The next day. I took it out of the fridge, coated it with beef love & Memphis Dust and put it in my BGE at 225° degrees and put in some hickory chunks. I smoked it to 203° and got nice bark and a smoky flavor... No stall.