Art/ Science of cooking and sustainability.

Hey’all, this is Sunny and I am a new member in the growing family of the SANDS. I am an industrial design student at the Herberger’s and I potentially help in coming up with concepts and aesthetic models for the sustainable solar cooking research project. I assist in designing and finding new ways of using rich solar energy to our advantage and help community find new ways to use this energy for their cooking needs.

The first set of concepts looks into how we could take the french cooking technique “Sous-vide” and figure concepts that could help us in this regard.

So, what is sous-vide? well, Sous-vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables – our friends at Wikipedia.

I started off by sketching different concepts and making a 3D model on SolidWorks and rendered them on KeyShot. From there we moved on to 3D printing the design for testing. The prints and the forms have come out well and it is on to testing and validating.

Stay tuned for the results!

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