AquaChef Clarity: sous vide cooking made simple (Canceled)
AquaChef Clarity: sous vide cooking made simple (Canceled)
Enjoy the most delicious meals of your life at home! The AquaChef Clarity makes sous vide cooking easy, and affordable.
Enjoy the most delicious meals of your life at home! The AquaChef Clarity makes sous vide cooking easy, and affordable. Read more
Now featured in -
Gourmet Business - "The AquaChef Clarity makes it simple for home cooks of all skill levels to prepare meats, fish, and other items."
Bootcamp Report - AquaChef Clarity Chief Foodie Officer Anna Pacheco was interviewed by Bootcamp Report, the national online site and radio program dedicated to the latest and greatest in technology and gadgets. Check it out!
CNET - "What makes sous-vide cooking so interesting is that when food is blanketed in water at a consistent temperature, something magical happens: food cooks at that exact temperature and can never be overdone."
Wasabi Mountain - "The team at Aquachef has designed a simple and inexpensive product and included all of the necessary pieces so you'll be ready to make those perfect eggs right out of the box."
Goedeker's - "Foodie Invents Appliance to Make Sous Vide Cooking Simple and Easy For All"
What is AquaChef Clarity?
The AquaChef Clarity is the deliciously simple way to cook sous vide at home. By putting food in a vacuum sealed bag and placing it in a temperature controlled water bath you will be able to make perfectly cooked meals every time. Never again will you burn your steak, or undercook your chicken. The vacuum sealed bag locks in the juices of your food and the precise temperature of the water makes it so that your food will never overcook.
Regular cooking (like roasting or grilling) takes precise timing to remove the food from the heat at the correct temperature, before your food becomes dry and overcooked. This leads to inconsistent results which can ruin a great meal.
How it works
Enjoy amazing meals every time.
The AquaChef Clarity removes all the guess work. Because the AquaChef Clarity's cooking bath is set at the target internal temperature, say for example - 135F (medium rare), your food can never get hotter than 135F so it will never overcook - it will stay medium rare for hours and hours! And because the food is completely submerged in water it cooks evenly throughout. Sous vide is the cooking technique being used by professional chefs around the world to create unforgettable meals - perfect and consistent results every time. It’s not talent, it’s technology.
The AquaChef Clarity is part of the growing trend of "slow food" or items cooked over long periods of time at low temperatures. It's perfect for foodies who love to have people over for a great meal or just busy people who can leave their food in all day and come home to a juicy tender piece of meat after a long day at work. Simply prep your food ahead of time and it remains perfectly cooked until you're ready to serve.
Plus, since food is cooked in a vacuum-sealed bag, the natural flavors, nutrients and moisture are locked in for mouth watering healthy dishes free of added fats.
Not only is the AquaChef Clarity great for perfectly cooking beef, poultry, pork, and fish, it makes amazing sides and desserts. Perfectly tender carrots and asparagus. Sweet corn dishes that have been marinated in butter. And for dessert from now on you'll only have smooth custard, velvety cheesecake, and rich moist cakes.
What is Sous Vide?
Sous Vide has been a part of the modern food world since the 1960's and translates from French for "under vacuum." It's a method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times at an accurately regulated temperature much lower than normally used for cooking. At lower temperatures the cell walls of food don't burst, they melt - resulting in more succulent and tender food. The food is cooked evenly throughout in the water, keeping the inside at the same "doneness", making the food juicier and more flavorful.
What we're about
We are a group of friends who love food! We're not top chefs but we believe that everyone should be able to use science to create amazing dishes at home. Because lets face it, not all of us can go to cooking school but we all love to eat great food. And why pay $16 per pound for a strip steak, when you can pay $7 for a hanger steak that will come out of the AquaChef Clarity even more tender and better tasting!
Sous Vide is starting to hit the food market in a big way, but no company has yet to produce a "complete affordable package." We want to be the first! The Clarity sous vide machine, vacuum sealer, bags and the cookbooks: all for less than the price of what other companies are charging just for the sous vide machine. When the Clarity comes to your door you're ready to start cooking right away!
Who doesn't like a meat comparison?
(both steaks cooked to an internal temp of 135F for medium rare) As you can see it's very difficult to know when to pull your steak off the heat. The pan-fried steak is medium rare in the middle but the sous vide steak is medium rare throughout.
Anna Pacheco - CFO (Chief Foodie Officer)- marketing and taste approval! With 9 years marketing experience in the entertainment industry and crazy passion for all things food, Anna brings with her a ton of enthusiasm and excitement to get the AquaChef Clarity out there to the public.
Daniel O'Steen - Genius and Chief Nerd- product design and inventions. As a hobby engineer and mechanic, Daniel has learned to wire anything from a 120VAC to sensitive robotics and sensors through direct experience. With 9 years of experience designing and creating kitchen products he is definitely the brains of this operation.
Jared Coates - "The Suit"- coordinates supplier network and pays the bills. Jared studied Management Science at UCSD, and has 10 years experience budgeting, scheduling, and coordinating with multiple facets of business. His focus on discipline assures that projects get done on time and within budget.
Todd Fowler - Jack of all trades, and web designer. Armed with a BA in Visual Art and Technology, Todd tackles everything from testing equipment, artist plating, welding prototypes - you name it he can do it.
Concept to Creation
When we started out the only thing you could get were expensive, clunky, $5,000 pieces of science equipment. We used these as the basis for modeling the AquaChef Clarity. With multiple revisions on our temperature control unit and basin we came up with what we think is the clear solution to sous vide cooking at home.
We are far along into production but to get the first production run of the AquaChef Clarity we need you Kickstarter. The cost of producing and shipping our first run of the AquaChef Clarity is high and we need your help to get it here (we are anticipating February 2014). We are huge fans of Kickstarter and what it's about, and we want you guys to get to eat great food at home that would cost an arm and a leg at a fancy restaurant.
We already have all the tooling done for the knobs, basin, basket, and 120v electronics. After that we need to pay our factories to get production underway.
November- pay factories for electronics, basket, and basin.
December- submit for UL (safety board) approval.
January - begin assembly and packaging.
February- ship completed units!
Risks and challenges
As with any project there is always risk but we are confident in our ability to bring the Clarity to you guys. The brilliant thing about Kickstarter is that it allows us to bring you the AquaChef Clarity without any middle man or huge corporate sponsor. It started as an idea; we brought it to the lab; and then to our kitchen - and now we can send it to you. Awesome, right?! We love the future.Learn about accountability on Kickstarter
- (30 days)