SMART COOKER : HEALTHY FOOD TO COOK : WHOLESALE COOKIE CUTTERS.
Smart Cooker
- a utensil for cooking
- A kitchen stove, cooking stove, cookstove or cooker is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking.
- The Cooker is an album by jazz trumpeter Lee Morgan released on the Blue Note label in 1957. It was recorded on September 29, 1957 and features performances by Morgan, Pepper Adams, Bobby Timmons, Paul Chambers and Philly Joe Jones.
- An appliance used for cooking food
- Intelligence; acumen
- Mental pain or suffering
- ache: be the source of pain
- showing mental alertness and calculation and resourcefulness
- Sharp stinging pain
- a kind of pain such as that caused by a wound or a burn or a sore
Sous-vide Cell Cooker
Country: Hungary
Designer: Adam Miklosi
School: University of West Hungary – Institute of Applied Arts
The Sous-vide Cell Cooker is inspired by the professional trend of slow food cooking. The Sous-vide helps you cook delicious healthy food at pre-indicated times. Personalised internet and smart-phone software helps you plan your food menu a week ahead (saving time) and aids you in buying the necessary ingredients. Ingredients are sealed in airtight plastic bags and held within a water bath (72 hours is not unusual as a cooking time)—at an accurately determined temperature and much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking.
Sous-vide Cell Cooker
Country: Hungary
Designer: Adam Miklosi
School: University of West Hungary – Institute of Applied Arts
The Sous-vide Cell Cooker is inspired by the professional trend of slow food cooking. The Sous-vide helps you cook delicious healthy food at pre-indicated times. Personalised internet and smart-phone software helps you plan your food menu a week ahead (saving time) and aids you in buying the necessary ingredients. Ingredients are sealed in airtight plastic bags and held within a water bath (72 hours is not unusual as a cooking time)—at an accurately determined temperature and much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking.
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