The Miele Dialog: cook a fish in ice without melting the ice
reviewed.usatoday.com
reviewed.usatoday.com
It's called RF solid state cooking. It uses radio frequency as a heat source. It allows for much higher precision (compared to traditional speed cooking methods that combine microwave technology and traditional oven elements) due to the RF signals providing a feedback loop. They respond back and help the oven understand and target specific zones within the cooking cavity.
Hence the name: “Dialog”
By regulating the oven’s heat in one place, you can cook the fish while the ice stays frozen. Another such example is making cooked and raw salmon at the same time, by focusing the oven’s action at specific areas of the salmon
* Direct microwaves at different parts of the food differently. That way you can cook some stuff lots while leaving other parts cold.
* Detect which parts of the food are cooked - by watching the absorption of microwaves across a broad range of frequencies, you should be able to detect chemical reactions that happen at certain temperatures - eg. ice turning to water, or raw egg becoming cooked egg.
Combine these two things, and you can cook food far 'better' - and get all of your meat to the perfect temperature while overcooking none.
And as long as you make sure you have feedback, you can realtime adjust the microwave power every few microseconds to do all the same things.
> By regulating the oven’s heat in one place, you can cook the fish while the ice stays frozen. Another such example is making cooked and raw salmon at the same time, by focusing the oven’s action at specific areas of the salmon
The oven knows how to cook the food. It knows this because it knows how much energy has been put in to the oven, and how much energy was not put in to the food. By subtracting how much energy was put in, from how much came out, it obtains the kilojoules of energy the food absorbed, or the Gourmet Unit.
Does Miele also design missiles?
The technology comes form a company called Goji Food Solutions. This is the founder - he has a bunch of other patents, mostly focused in the medical devices, biotech and healthcare spaces: https://en.wikipedia.org/wiki/Shlomo_Ben-Haim
> The missile knows where it is at all times. It knows this because it knows where it isn't. By subtracting where it is from where it isn't, or where it isn't from where it is (whichever is greater), it obtains a difference, or deviation. The guidance subsystem uses deviations to generate corrective commands to drive the missile from a position where it is to a position where it isn't, and arriving at a position where it wasn't, it now is. Consequently, the position where it is, is now the position that it wasn't, and it follows that the position that it was, is now the position that it isn't.
Other cooking tech does this as well. Wrapping in leaves and clay for example.
A microwave do not irradiate your food. Rather, it uses an oscillating magnetic field to induce dipole heating (in mainly water molecules but also other dipoles that may be present in the food).
WTF!? Is this leaking out of some kind of weird electromagnetic health conspiracy theory subculture?
Any trivial web search provides an avalanche of results explaining otherwise--that your microwave oven definitely uses electromagnetic radiation--including the EPA and FDA.
Or is your thesis that everybody else is wrong about wave-particle duality and photons aren't real?
I suspect I could do that 'cook fish in ice' demo in my home microwave after a few practice runs. The trick will be having the whole block of ice at -1C so the ice is solid, but the slightly salty water within the fish's body is not frozen, and therefore absorbs microwaves really well.
Adding a little gelatine to the water will probably make it work even better, because then convection currents won't eat away at the ice so quickly.
It seems to be a directional microwave, where it monitors how much microwave gets reflected back as a proxy for how much is being absorbed by the food in each spot, so it can ramp up/down the power as necessary to deliver the requested amount of energy. Pretty neat.
Also, I didn't want one when I read their marketing page, but now I'm intrigued.
It's actually an OK way to prepare many fish, though. Many fish have a delicate flavor that would be overwhelmed by browning, and also a delicate texture that would fall apart in most applications that would brown them.
Poaching is a common way to gently raise the temperature of such fish until just cooked through, and you can emulate that in a microwave. Put them in a glass pan, add some water and flavorings (herbs, lemon, etc), and nuke until cooked through.
That's applied mostly to smaller, whiter fish, and to salmon. The bigger and redder fish like tuna, shark, etc. are more likely to be cooked the way steak is -- often not just rare, but raw in the center.
Anyway... I dunno if a $10,000 fancy microwave would be worth it as a glorified fish poacher.
Interesting
The first guy to make the jump from heating donor organs to heating your food probably got a couple of weird looks. I wonder if there was any viewing the Silence of the Lambs before the connection was made.
(emphasis mine)
Personally I’d take this paragraph out of the marketing altogether. Making up your own units sounds suspicious, and making up ones that are generic + high concept sounds even more suspicious.
The rest of the marketing tells me they might have a product that’s truly new and interesting. Those (presumably real, and we’ll find out when the public can test it) pictures are excitingly wild.
I'm dubious to say the least. Why not show the clear delineation between cooked and uncooked salmon straight on instead of canted like that?
At least in this case it might be shown off as a party trick.
The important detail is the method of freezing. Just tossing a fish into a regular freezer doesn't work. Flash freezing doesn't create large ice crystals which mess up the tissue.
https://www.odditycentral.com/foods/yin-and-yang-fish-a-cont...
> First, the scales of the live fish were carefully removed without hurting it;
That’s a bold claim
I didn't think the neatest thing I saw on HN today would be an oven!
Thank god no AI
It literaly doesn't tell you how they do it.
But i lost interest at the price tag of 9600
My guess is infrared, but I was hoping someone more knowledgeable could chime in.
Perhaps constructive inyerferences in microwaves so that the power, and thus heating, is precisely focused within a specific volumetric location.
Oven beamforming.
Or another highly directive radiation source, again to target a specific location.
Because it is mostly-enclosed, it can theoretically additionally detect how much energy isn't going back into the closed loop, and thus went into the food.
Disclaimer: I am not a radiologist.
When you have a product you think is cool but you don't yet have a sales pitch. Wait until you figure out your sales pitch to release it. This might be a great oven, but the material just makes it seem like a really random gimmick that no one needs outside of filming TikToks about how random it is.