Collecting & using cooking profiles on foods like coffee roasters do
With precise devices like sous vide, which have sensors like thermometers that you can download readings from, I am curious if people have started collecting 'cooking profiles' much like coffee roasters do when they measure temperature, moisture, etc while roasting beans?
An example profile, showing environment and bean temperature versus time:
see also: some forum discussion of profiles, and a video of someone using one
These are used in coffee roasting to help produce the best roast you can. Different beans usually have different profiles and even different roasting equipment. The profiles can be used to experiment with different settings like temperature and air flow. They can even be used to control those settings.
I'm curious if people are experimenting in this way with other foods? For example I could imagine eggs being very interesting with their three different layers.
Best Answer
I found this question particularly challenging to provide a complete and concrete answer to your question. Although through strenuous research I was finally able to locate a text book that describes all sorts of new-age food processes and systems used in measuring such methods such as 'roasting profiles' which is also included in this text book, although most methods appear to be utilized in a scientific setting with expensive equipment.
The text book is also rather expensive, although looks very interesting, its called: Emerging Technologies for Food Processing the website provided allows you to purchase individual chapters of the book in PDF form.
The text book is edited by: Da-Wen Sun. who is the Professor of Food and Bio-systems Engineering (Personal Chair), at the National University of Ireland - Dublin (University College Dublin) also the Director, Food Refrigeration & Computerised Food Technology (FRCFT), National University of Ireland - Dublin
I hope this is helpful
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Answer 2
On eggs, in particular, that kind of research has been done relatively recently, which ChefSteps converted into a calculator.
I'm sure this type of research has been done in service of frozen food production and other processed food as well, though perhaps not with the kind of output that's necessarily useful to a home cook.
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