SAN JOSE, Calif. — An emerging Silicon Valley style of cuisine is on the rise. It should come as no surprise that it has a scientific bent and uses sensors, microcontrollers, wireless networks and mobile apps. Consider this your invite to a high-tech cook off in July.
A handful of startups are putting a new spin on the old stereotype of the Internet refrigerator that sends you a text when you need to buy milk. This time around the goals are more diverse, useful and tasty.
“I’m sick of discussions dominated by the Internet refrigerator,” said Jim Reich, a CTO of Palate Home Inc., a San Francisco startup making a connected precision grill for consumers. “Kitchen devices can have higher value than that because this is an area where you can make a big difference in people’s lives,” he said.
For its part, Palate Home is about to ship alpha units of its Palate Smart Grill, a device that aims to bring consumers the sous-vide experience offered in top restaurants. I had to look up sous vide to find out it’s a method of slow cooking food often in sealed bags in relatively low temperature water baths, popularized in the 1960’s.
According to the Palate Home Web site:
Source:
http://www.eetimes.com/author.asp?section_id=36&doc_id=1325527
