| 摘要 |
A system and apparatus for translating cooking time and temperatures from arrays of pictures of foods cooked to different degrees of doneness or other type of result. The system enables users to select a desired doneness from pictures of food and optionally add additional modifiers it based on the size, weight, shape, and fat content of the meat with additional pictures indexed to different modification parameters. The system enables users to adjust a setting if the user has modified the food he or she intends to cook, such as by cutting in half, or if the food was frozen, allowing additional cook time and parameter modifications. A program of instructions pertaining to the system can be located on a sous vide cooking device or on a device external to the a sous vide device, such as on a personal computing device. |
| 主权项 |
1. A method comprising:
receiving, at a fluidic temperature control device, a pre-cooked food, wherein the pre-cooked food corresponds to at least one picture from amongst a plurality of pictures of pre-cooked foods, each of which has at least one cook time and at least one cook temperature associated therewith; receiving, at the fluidic temperature control device, a selection of a first picture from amongst the plurality of pictures, and the cook time and temperature associated therewith; receiving, at the fluidic temperature control device, a selection of a second picture from amongst a second plurality of pictures, each of which displays one or more food attributes and has at one supplemental cook time and at least one supplemental temperature associated therewith; and modifying, at the fluidic temperature control device, the cook time and temperature corresponding to the selected first picture, with the supplemental cook time and supplemental temperature corresponding to the selected second picture. |
