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Submitted via IRC for AndyTheAbsurd
The kitchen assistant, known as 'Flippy', was designed by a startup called Miso Robotics which specializes in "technology that assists and empowers chefs to make food consistently and perfectly, at prices everyone can afford."
[...] Flippy uses feedback-loops that reinforce its good behavior so it gets better with each flip of the burger. Unlike an assembly line robot that needs to have everything positioned in an exact ordered pattern, Flippy's machine learning algorithms allow it to pick uncooked burgers from a stack or flip those already on the grill. Hardware like cameras helps Flippy see and navigate its surroundings while sensors inform the robot when a burger is ready or still raw. Meanwhile, an integrated system that sends orders from the counter back to the kitchen informs Flippy just how many raw burgers it should be prepping.
Source: http://www.zmescience.com/science/news-science/burger-robot-flipping-meat-0432432/
(Score: 0) by Anonymous Coward on Friday September 15 2017, @03:35AM
Doesn't matter where you get the steaks from, if you're searing them, you're drying them out. And if you sear before you actually cook them, then you're losing extra moisture.
Most of the moisture in a cut of meat is water and the hotter you get the water the more of it evaporates off. If you've got a particularly moist steak that's been properly cared for before being cooked, then you might not have a problem. But, the fact that you see no problem with this indicates that you probably haven't ever enjoyed a properly prepared steak in your life. The juice, tenderness and general flavor of a steak prepared properly will disabuse you of the notion that what you're talking about is at all OK.
Somebody killed a cow to get that steak, at least learn how to prepared it properly. There is no evidence whatsoever to suggest that searing the meat will lock in the juices and there's no evidence to suggest that cooking at a higher temperature is somehow better. Keeping the heat closer to the desired temperature for longer causes less of the moisture to evaporate out and causes the meat to be cooked more consistently throughout. Searing it afterward, can give that proper browning that is so delicious without causing an excessive loss of moisture as you've preserved more than enough of it by doing things in the correct order.