Abstract:
A system and apparatus for translating cooking time and temperatures from arrays of pictures of foods cooked to different degrees of doneness or other type of result. The system enables users to select a desired doneness from pictures of food and optionally add additional modifiers it based on the size, weight, shape, and fat content of the meat with additional pictures indexed to different modification parameters. The system enables users to adjust a setting if the user has modified the food he or she intends to cook, such as by cutting in half, or if the food was frozen, allowing additional cook time and parameter modifications. A program of instructions pertaining to the system can be located on a sous vide cooking device or on a device external to the a sous vide device, such as on a personal computing device.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
       [0001]    This application is a continuation of U.S. application Ser. No. 14/491,961, filed on Sep. 19, 2014; this application claims priority to U.S. provisional application No. 62/005,875, filed on May 30, 2014; the contents of said applications are entirely incorporated by reference herein. 
     
    
     FIELD OF TECHNOLOGY 
       [0002]    The present disclosure relates generally to food cooking devices, and more specifically, to precision temperature control water bath heaters and water pumping heating circulator appliance for cooking food in water. 
       BACKGROUND 
       [0003]    Sous-vide is 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, typically around 55° C. (131° F.) to 60° C. (140° F.) for meats and higher for vegetables. Current sous-vide equipment are built with singular sous vide functionality such as a thermal circulator or a temperature controlled water bath and cannot be used for conventional cooking. 
         [0004]    However sous vide cooking results vary by the temperature, time and fat/protein contents of foods. It is highly difficult for user to know what the proper temperature to cook dishes. Additionally foods purchased from the grocery store have a wide variety of quality and fat content on top of the fact that there are a numerous temperature recipes for sous vide that are unverified online leading incorrect cook times and temperatures resulting in less than optimal results. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0005]    In order to describe a manner in which features of the disclosure can be obtained, reference is made to specific embodiments that are illustrated in the appended drawings. Based on an understanding that these drawings depict only example embodiments of the disclosure and are not intended to be limiting of scope, the principles herein are described and explained with additional specificity and detail through the use of the accompanying drawings in which: 
           [0006]      FIG. 1  illustrates a fluidic temperature control device in accordance with an example embodiment; 
           [0007]      FIG. 2  illustrates a fluidic temperature control device in accordance with an example embodiment; 
           [0008]      FIG. 3  illustrates a fluidic temperature control device in accordance with an example embodiment; 
           [0009]      FIG. 4  is a cross-sectional view of a fluidic temperature control device in accordance with an example embodiment; 
           [0010]      FIGS. 5-6  illustrates a clamping mechanism for a fluidic temperature control device in accordance with an example embodiment; 
           [0011]      FIG. 7  is a cross-sectional view of a fluidic temperature control device in accordance with an example embodiment; 
           [0012]      FIG. 8  is a flowchart of an example method for selecting a cook time and temperature, in accordance with an example embodiment; and 
           [0013]      FIG. 9  is a flowchart of another example method for selecting a cook time and temperature, in accordance with an example embodiment 
       
    
    
     DETAILED DESCRIPTION 
       [0014]    Broadly speaking, this disclosure relates to sous-vide circulator cookers for home sous-vide cooking. The disclosed devices are particularly suited for use in home kitchens, however, the devices are not limited to home kitchens and can be used in commercial environments. 
         [0015]    Various embodiments of the disclosure are discussed in detail below. While specific implementations are discussed, it should be understood that this is done for illustration purposes only. A person skilled in the relevant art will recognize that other components and configurations may be used without departing from the scope of the disclosure. Several definitions that apply throughout this document will now be presented. “Circulating” means agitating, blending or mixing of one or more fluids. Hence a “circulator” is a device which can be configured to agitate, blend or mix a fluid. Fluids will be understood to comprise liquids. “Coupled” is defined as connected, whether directly or indirectly through intervening components and is not necessarily limited to physical connections. Coupled devices are devices which are in signal communication with one another. “Connected” means directly connected or indirectly connected. “Sealed” can mean hermetically sealed, mechanically sealed or to make imperious to air and fluid. 
         [0016]    The terms sous-vide, circulator cooker, circulator cooker, fluidic temperature control device, and cooker are used interchangeably throughout this specification and each refers to a device configured to cook food in temperature controlled water bath. 
         [0017]    In at least one embodiment, a sous-vide circulator cooker can have one or more turn-able or rotatable information displays. The display can be located on the top the cooker and can be configured to keep electronics housed therein away from steam, water and heat and to enable easy viewing from a plurality of different angles. 
         [0018]    In at least one embodiment, a sous-vide circulator cooker can include a detachable skirt which enables cleaning of the skirt and cleaning of a heater and water pump covered by the skirt. In at least one embodiment, the removable skirt can also expose the water pump impellers enabling a user to clean out food and debris. In at least one embodiment the skirt can be removed without tools. In at least one embodiment the skirt can be stainless steel, aluminum and/or plastic. 
         [0019]    In at least one embodiment a sous-vide circulator cooker can have a water proof submersible pump in which the motor can be located under water, at the water line, or above water, with inflow and outflow lines. In at least one embodiment, the submersible pump can also be opened and/or accessed without tools for cleaning. In at least one embodiment, the cooker can be configured such that one or more motors of the cooker can be easily removed for cleaning or replacement. 
         [0020]    In another embodiment, the entire circulator system can be sealed and can be submersed into water whether purposely or by accident, without damaging any components of the circulator system. 
         [0021]    In at least one embodiment, a fluidic temperature control device can include a housing that defines the shape or form of the device. The housing can internally enclose and support various electrical components (for example, motors, fans, and/or electronics). In at least one embodiment, the housing can be cylindrical. In another embodiment, the housing can be a shape other than cylindrical, for example, rectangular, circular, square, oval. 
         [0022]    In at least one embodiment, a fluidic temperature control device for sous-vide cooking can include an upper portion including a controller, a display device and an input device coupled to the controller; a middle portion connected to the upper portion, the middle portion housing a motor coupled to the controller; a lower portion connected to the middle portion, the lower portion housing a fluid agitation device coupled to the motor, a heating element coupled to the controller, and the lower portion configured for at least partial immersion in a fluid. 
         [0023]    In at least one embodiment, a fluidic temperature control device can include a clamp that enables an operator to secure the fluidic temperature control device to a container. In at least one embodiment, the clamp or other securement device can be configured to enable the height of the cooker to be adjusted with respect to the water bath or the chamber containing the bath, (for example, a cooking pot). In at least one embodiment, the sous-vide cooker can have a ring clamp that enables an operator to turn the entire system to vector the pump output or to turn the system for better display viewing angle. 
         [0024]    In at least one embodiment, components of a fluidic temperature control device can be controlled by a remote device, for example, a phone, a server, a tablet, a Personal Computer (PC) or other electronic device. The remote device can be wirelessly and communicatively coupled to the cooker, for example, by Wi-fi, Bluetooth, Near Field Communication (NFC), short-range wireless or other similar system capable of sending and receiving data. In at least one embodiment, the fluidic temperature control device or the remote device controlling the fluidic temperature control device can be configured to wirelessly transmit information about cooking operations, such as a warning that additional water is required in the chamber cooking the food, or an alert indicating that cooking has been completed. In at least one embodiment, a fluidic temperature control device can receive recipe specifications from the remote device. The specifications can then direct the cook time, water pump speed, and cook temperature of the device. 
         [0025]    In at least one embodiment, the fluidic temperature control device can include a memory storage unit. The memory storage unit can be used to store information such as favorite recipes and cooking parameters for certain foods. In at least one embodiment, a fluidic temperature control device can store a plurality of recipe specifications and user generated data files. Users of the device can recall recipe specifications from an internal recipe book. In at least one embodiment, the sous-vide circulator cooker can categorize stored recipe specifications and generated data files which can be searchable. 
         [0026]    In at least one embodiment, a fluidic temperature control device can be configured to communicate with a wireless thermometer which can be placed in a bag or other suitable container containing food being cooked by the cooker, proximate the food. A thermometer located proximate the food can enable the cooker to have extremely accurate information about the temperature of the food being cooked. Accurate information regarding food temperature can enhance the quality of the cooked food and can aid in ensuring the food is properly and thoroughly cooked (thereby ensuring food safety). In at least one embodiment, the wireless thermometer can be inductively rechargeable. 
         [0027]    In at least one embodiment, fluidic temperature control device can be constructed to protect electronic components of the device from environmental factors associated with cooking, for example, high temperatures, water, and steam. In at least one embodiment, one or more portions of the fluidic temperature control device can dynamically change color depending on operational state of the device. In at least one embodiment, the portions of the sealed housing are configured to change color and to provide information regarding an operational state of the device. 
         [0028]    In at least one embodiment, the upper portion of the fluidic temperature control device can be configured to protect the controller, display device and input device from steam during use. In at least one embodiment, the agitation device can be an impeller or a rotatable blade. 
         [0029]    In at least one embodiment, the lower portion of the fluidic temperature control device or housing can be composed of at least stainless steel, aluminum or plastic, and is removable without tools. In at least one embodiment, the lower portion can contain slits or openings running along at least a portion of a length of the lower portion. In at least one embodiment, the lower portion can be removable from the middle portion and removal of the middle portion exposes the agitation device. In at least one embodiment, the upper portion of the fluidic temperature control device can be rotatable with respect to the middle portion. 
         [0030]    In at least one embodiment, the heating element can be proximate the agitation device. Additionally, the heating element can be housed substantially within the agitation device. In at least one embodiment, the controller can be configurable to control the temperature of the heating element. In at least one embodiment, the controller can be configurable to receive data inputted via the input device, the data comprising control commands to control the temperature of the heating element. At least one embodiment of a fluidic temperature control device for sous-vide cooking can include an upper portion including a turn-able display and an input device coupled to the microprocessor controller; a middle portion connected to the upper portion, the middle portion housing a temperature controller controlled by the microprocessor; and a lower portion connected to the middle portion. The lower portion can house or encase a submersible fluid agitation device including impellers and motor, and a heating element coupled to the temperature controller, the lower portion configured for at least partial immersion in a fluid. 
         [0031]    In at least one embodiment, the upper portion and middle portion can be sealed, thereby preventing water entry, thereby protecting electronics, the display and other electrical devices within the fluidic temperature control device. In at least one embodiment, the agitation device can be wholly or partially submersible. The agitation device can include a pump system having a motor and an impeller. The agitation device can also comprise a rotatable impeller blade. 
         [0032]    In at least one embodiment, the lower portion can be configured to be removable from the middle portion such that removal of the lower portion exposes the agitation device and heaters. In at least one embodiment, the middle portion can have two adjustable electrodes that can sense the water level. In at least one embodiment, the lengths of the electrodes can be adjustable to enable detection of different water levels. In at least one embodiment, the electrodes can be configurable with attachments that enable adjustment of a length of the electrodes. 
         [0033]    In at least one embodiment, the controller can be configurable to receive data inputted via the input device, the data comprising control commands to control the temperature of the heating element. In at least one embodiment, the temperature controller is configurable to control the temperature of the heating element. In at least one embodiment, the heating element is located proximate the agitation device. 
         [0034]    At least one embodiment of a fluidic temperature control device can comprise a controller located in a sealed housing; a submersible pump connected to the sealed controller; adjustable electrodes to detect water level; and a ring clamp enabling the device to be turned. 
         [0035]    In at least one embodiment, the entire device can be submersed in water without negatively impacting the operation of the system. In at least one embodiment, the submersible pump can be opened without tools to expose the impeller blades. In at least one embodiment, the submersible pump can include a barb located on the pump outlet containing a tube receiver. 
         [0036]    At least one embodiment within this disclosure is a method which includes receiving, at a fluidic temperature control device, a pre-cooked food, wherein the pre-cooked food is from a plurality of pictures of pre-cooked foods with corresponding cook times and temperatures; receiving, at the fluidic temperature control device, one or more food attributes, wherein the one or more food attributes is from a plurality of pictures of food attributes with corresponding supplemental cook times and supplemental temperatures; and modifying, at the fluidic temperature control device, the selected pre-cooked food cook time and temperature with the supplemental cook time and supplemental temperature. 
         [0037]    In at least one embodiment, a method can also include receiving, at the fluidic temperature control device, a doneness level, wherein the doneness level is from a plurality of pictures of doneness levels with a corresponding second supplemental cook time and a second supplemental temperature; modifying, at the fluidic temperature control device, the modified cook time and modified temperatures with the second supplemental cook time and the second supplemental temperature. The method further comprising configuring the fluidic temperature control device to the second modified cook time and the second modified temperature. The method of claim  3 , further comprising rendering, at a display of the fluidic temperature control, a notification of an unsafe time and temperature when the second modified cook time and the second modified temperatures are outsides a threshold safety value. 
         [0038]    In at least one embodiment, a method can also include configuring the fluidic temperature control device to the modified cook time and modified temperature. The method further comprising rendering, at a display of the fluidic temperature control device, a notification of an unsafe time and temperature when the modified cook time and the modified temperatures are outsides a threshold safety value. The method further comprising receiving, at the fluidic temperature control device, a manual input of a temperature. 
         [0039]    At least one embodiment within this disclosure is a system comprising a fluidic temperature control device including a processor, a non-transitory computer readable memory, a display, a heating element, and an agitator; the memory coupled with the processor, wherein the memory is configured to provide the processor with instructions which when executed cause the processor to render on the display one or more selectable pre-cooked food items; determine a cook time, a temperature, and a speed in response to a selection of the pre-cooked food item; render on the display one or more selectable food attributes; update the cook time, the temperature, and the speed in response to a selection of the food attribute. 
         [0040]    In at least one embodiment of a system, the memory can store instructions to cause the processor to render on the display one or more doneness levels; calculate the updated cook time, the temperature, and the speed in response to a selection of the doneness level. The memory can also include instructions to set the calculated cook time, actuate the heating element to the calculated temperature, and actuate the agitator to the calculated speed. The non-transitory computer readable memory can also include instructions to render on the display a notification of an unsafe cook time and temperature when the calculated cook time and the calculated temperatures are outside a threshold safety value. 
         [0041]    In at least one embodiment of a system, a memory can store instructions to set the updated cook time, actuate the heating element to the updated temperature, and actuate the agitator to the updated speed. A memory can also include instructions to render at the display, a notification of an unsafe time and temperature, when the updated cook time and the updated temperatures are outsides a threshold safety value. The memory can also include instructions to control the display to receive a manual input of a temperature. 
         [0042]    At least one embodiment within this disclosure is a non-transitory computer readable medium storing instructions to cause a processor to render on a display one or more selectable pre-cooked food items; cause a processor to determine a cook time, a temperature, and a speed in response to a selection of the pre-cooked food item; cause a processor to render on the display one or more selectable food attributes; cause a processor to update the cook time, the temperature, and the speed in response to a selection of the food attribute. 
         [0043]    In at least one embodiment, a non-transitory computer readable medium can also include instructions to cause a processor to render on the display one or more doneness levels; cause a processor to calculate the updated cook time, the temperature, and the speed in response to a selection of the doneness level. A non-transitory computer readable medium can also include instructions to cause a processor to set the calculated cook time, actuate the heating element to the calculated temperature, and actuate the agitator to the calculated speed. 
         [0044]    In at least one embodiment, a non-transitory computer readable medium can store instructions to cause a processor to render on the display a notification of an unsafe cook time and temperature when the calculated cook time and the calculated temperatures are outside a threshold safety value. A non-transitory computer readable medium can also store instructions to cause a processor to set the updated cook time, actuate the heating element to the updated temperature, and actuate the agitator to the updated speed. A non-transitory computer readable medium can also store instructions to cause a processor to render at the display a notification of an unsafe time and temperature when the updated cook time and the updated temperatures are outsides a threshold safety value. 
         [0045]      FIGS. 1 and 2  illustrate an example embodiment of a fluidic temperature control device  105 . The temperature control device  105  comprises an upper portion  130 , a middle portion  120  and a lower portion  110 . In at least one embodiment, a fluidic temperature control device can include two portions: an upper and a lower. In at least embodiment, a fluidic temperature control device can include one portion. In at least one embodiment, a fluidic temperature control device can include one or more portions. The upper portion  130  can include a display device  132  which can display information, for example, the temperature of the fluid in which the lower portion  110  is at least partially immersed, the throughput at which intake and ejection ports are operating, or the speed at which an impeller housed within the lower portion is spinning. The upper portion  130  can also include an input device (not shown), for example, one or more buttons or controls which can enable a user to select a temperature for the water in which the lower portion is at least partially immersed. In at least one embodiment, the input device can include physical buttons and/or virtual buttons rendered on display device  132 . The buttons or input controls can include capacitive sensor pads. The middle portion  120  can comprise a ring clamp  112  enabling attachment of control device  105  to a container, or the like. Middle portion  120  can include housing  124  for motor and heater base (not shown). Lower portion  110  can be configured with a cap  100  configured with one or more openings  102 . Lower portion  110  can enclose submersible pump  109  with one or more liquid intake ports  107  and ejection ports  108 . Alternatively, ports  108  can be fluid ejection ports and ports  107  can be fluid intake ports. The lower portion  110  can be configured with liquid intake (flow-in) openings  118  through which the heated water can be drawn by submersible pump  109 , an impeller or other agitation device located within the lower portion  110  and ejected out of lower portion  110  through liquid ejection (flow-out) openings  102 . Alternatively, openings  118  can be liquid output (flow-out) openings and openings  102  can be liquid intake (flow-in) openings. The lower portion  110  can included a thermometer device for taking the temperature of the fluid in which it is immersed. In another embodiment the thermometer can be separate device  105  and in wireless communication with device  105 . 
         [0046]      FIG. 3  illustrates components of at least one embodiment of a fluidic temperature control device  105 . The device can include a lower portion  110 . The lower portion  110  can be a removable, tool-less screw or clamp-on circulator pump other agitation device housing. Lower portion  110  can include heaters  125 , drive shaft  101  and impeller  104 . The lower portion  110  can be composed of stainless steel or other suitable materials. In one embodiment, the lower portion  110  can be a removable clamp-on on skirt. The lower portion  110  can be configured with one or more liquid intake (flow-in) openings  118 . Alternatively, openings  118  can be liquid output (flow-out) openings. The device  105  can also include a liquid ejection (flow-out) cap  100  with one or more openings  102  on the side or bottom at the through which fluid can pass (as liquid intake (flow-in) or liquid output (flow-out)). Middle portion  120  can enclose motor and heater base  123  connected to electric heaters  125 . Middle portion  120  can also comprise a fan (not shown) to blow out any steam that may be present. Middle portion  120  can include collar  124  including one or more openings to provide ventilation to motor and heater base  123 . Device  105  can include an upper portion  130 . The upper portion  130  can include a LCD display  132  with touch controls. Device  105  can be sealed against water/air and can be fully submersed for periods of time in the cooking vessel containing the fluid being heated by the device. 
         [0047]      FIG. 4  is a cross-sectional view illustrating an example embodiment of fluidic temperature control device  105  having a clamp  112 . The clamp  112  can be configured to releasably secure the fluidic temperature control device  105  to a pot, or any container holding a fluid. The clamp  112  can have a collar  117  and an attachment portion  111  at the uppermost portion of the clamp. The collar  117  can circumferentially engage with device  105  by attachment portion  111 . The attachment portion  111  can be spring operated and configured to enable the clamp  112  to attach to the fluidic temperature control device  105 . The clamp  112  can further have a stationary engagement portion  113  configured to engage an inner portion of a pot. The clamp  112  can further have a moveable engagement portion  116  configured to engage an outer portion of the pot thereby securing the fluidic temperature control device  105  to the pot. The collar  117  can be positioned at any point along the fluidic temperature control device  105  to enable adjustment in the length of the lower portion  110  that is immersed in fluid of container  114 . 
         [0048]      FIG. 5  and  FIG. 6  illustrate an exploded view and assembled view of an example clamp  112  respectively. Clamp  112  can include a collar  117  to engage with a temperature control device (not shown). Collar  117  can be engaged by actuating attachment portion  111 . Attachment portion  111  can be spring-loaded. When attachment portion  111  is actuated, collar  117  can be engaged with the temperature control device preventing movement of collar  117 . Clamp  112  can also include a stationary engagement portion  113 . Stationary engagement portion  113  can be configured to engage the inside wall of a container. Clamp  112  can also include a moveable engagement portion  116 . Moveable engagement portion  116  can be configured to engage the outside wall of a container. Moveable engagement portion  116  can be actuated by a screw mechanism. In another embodiment, moveable engagement portion  116  can be spring-loaded. 
         [0049]      FIG. 7  illustrates an example fluidic temperature control device in communication with a wireless temperature sensor. Device  105  is adjustably attached to container  114  containing fluid  150  (for example water). The temperature of fluid  150  can be regulated by device  105 , as previously described. The wireless temperature sensor  156  can be placed proximate (or within) the food  154  within a sealed container  152  (for example, a plastic bag or plastic envelope) located in fluid  150 . In another embodiment, the temperature sensor can be wired to and located at fluidic temperature control device  105 . 
         [0050]      FIG. 8  is a flowchart of an example method for selecting cooking settings. A method  800  is provided by way of example, as there are a variety of ways to carry out the method. The method  800  described below can be carried out using the configurations illustrated in at least  FIGS. 1 and 7 , for example, and various elements of these figures are referenced in explaining example method  800 . The method of  FIG. 8  is provided by way of example, as there are a variety of ways to carry out the method. Additionally, while the example method  800  is illustrated with a particular order of steps, those of ordinary skill in the art will appreciate that  FIG. 8  and the steps illustrated therein can be executed in any order that accomplishes the technical advantages of the present disclosure and can include fewer or more steps than illustrated. 
         [0051]    Each block shown in  FIG. 8  can represent one or more processes, methods or subroutines, carried out in example method  800 . The steps illustrated in  FIG. 8  can be implemented in the device  105  illustrated in at least  FIGS. 1 and 7 . Additionally, those of ordinary skill in the art will appreciate that the steps illustrated in  FIG. 8  can include instructions of processes stored in a non-transitory computer readable medium communicatively coupled to at least device  105 . For purposes of illustration,  FIG. 8  will be described from the perspective of the device  105 . 
         [0052]    Method  800  can begin at block  802 . At block  802 , a fluidic temperature control device, for example, a portable sous-vide cooker, can receive a pre-cooked food. In at least one embodiment, a selection of pre-cooked food is received by a selection on a display of the device  105 . In at least one embodiment, the selection can be made from a remote device, for example, a mobile phone, personal computer, tablet, or other device configured to connect wirelessly with device  105 . The pre-cooked food can have corresponding cook times and temperatures. The fluidic temperature control device  105  can store a plurality of pictures of precooked meats with corresponding cook times and temperatures. The corresponding cook times and temperatures can be based on the type of food in the picture. In at least one embodiment, the selection can be made from a remote device, for example, a mobile phone, personal computer, tablet, or other device configured to connect wirelessly with device  105 . For example, the food can be chicken, and the corresponding cook time can be 3 hours and the corresponding temperature can be 150 F. In another example, the food type can also be ribeye and the corresponding cook time can be 1 hour and the corresponding temperature can be 130 F. In another example, the food type can also be vegetables and the corresponding cook time can be 30 minutes and the corresponding temperature can be 180 F. When a selection of a pre-cooked food to received at block  802 , the method can proceed to block  804 . 
         [0053]    At block  804 , the fluidic temperature control device can receive one or more food attributes. In at least one embodiment, the food attributes is received by a selection on a display of the device  105 . In at least one embodiment, the selection can be made from a remote device, for example, a mobile phone, personal computer, tablet, or other device configured to connect wirelessly with device  105 . The food attributes can be can have supplemental cook times and temperatures. The food attributes can be a thickness, a fat content, a size, a weight, or a shape of food. The fluidic temperature control device  105  can store a plurality of pictures of the food attributes and corresponding supplemental cook time and temperatures. In at least one embodiment one or more food attributes can be selected. In at least one embodiment no food attribute is selected. The corresponding supplement cook times and temperatures for the selected food attributes can be combined with the selection of the pre-cooked food in block  802  to determine the total cook time and total temperature for cooking. For example, with a pre-cooked food of ribeye, the food attributes can be a thickness of 2 inches and a weight of 2 lbs., and the corresponding supplemental temperature and cook time can be 0 degrees and 2 hours, respectively. The total temperature and cook time can be 130 F and 3 hours, respectively. When a food attribute is received at block  804 , the method can move to block  806 . 
         [0054]    At block  806 , the fluidic temperature control device can receive a doneness level. The doneness level can have supplemental cook times and temperatures. In at least one embodiment, the doneness lever is received by a selection on a display of the device  105 . In at least one embodiment, the selection can be made from a remote device, for example, a mobile phone, personal computer, tablet, or other device configured to connect wirelessly with device  105 . The doneness levels can be well done, medium well, medium, medium rare, rare, blue, al dente, tender, soft, or firm. The fluidic temperature control device  105  can store a plurality of pictures of the doneness levels and corresponding supplemental cook time and temperatures. The corresponding supplement cook times and temperatures for the selected doneness level can be combined with the selection of the pre-cooked food in block  802  and/or the selection of the food attribute in block  804  to determine the total cook time and total temperature for cooking. For example, with a pre-cooked food of ribeye, and a food attributes of thickness of 2 inches and a weight of 2 lbs., and a doneness level of medium the supplemental temperature and cook times can be 0 degrees and −1 hour, respectively. The total temperature and cook time would be 130 F and 2 hours, respectively. In another example, if the doneness level is well done the supplemental temperature and cook times can be 50 degrees and 0 hours, respectively. The total temperature and cook time can be 180 F and 3 hours, respectively. When a doneness level is received at block  806 , the method can move to block  808 . 
         [0055]    At block  808 , the fluidic temperature control device can be configured to a temperature and cook time. In at least one embodiment, fluidic temperature control device  105  can actuate the heating element to a specific degree Fahrenheit (or Celsius) and set a cook time in hours, minutes, and seconds. In at least one embodiment and agitator of device  105  can be configured to a corresponding speed to circulate the fluid to the specific temperature. In at least one embodiment the speed of the agitator is determined by the selections of at least one of a pre-cooked food, food attributes, or doneness level. For example, with a pre-cooked food of ribeye, and a food attributes of thickness of 2 inches and a weight of 2 lbs, and a doneness level of medium the heating element can be actuated to 130 F and the cook time can be set to 2 hours. When the fluidic temperature control device has been configured at block  808 , the method  800  can end. 
         [0056]    In at least one embodiment, the plurality of pictures and another plurality of pictures can be displayed individually, or in relation to text descriptions. 
         [0057]    In at least one embodiment, device  105  can display a notification on a display of the device of an unsafe time and temperature if cook time and temperatures are outside of a threshold of recommended safety zones. 
         [0058]    In at least one embodiment, the sous-vide cooker can allow a user to input a temperature of an item to be cooked to allow further adjustment. 
         [0059]      FIG. 9  illustrates another example method  900 . The method  900  begins at step  902 . The method proceeds to step  904 . At step  904 , a program executed by a processor associated with a cooker causes a display to display an array of cooked food images that correspond to cook specifications. Images arrays correspond to different variations of food cooked with different times and temperatures. For example, “steak” can have different results, such as cooking temperatures differing by four degrees Fahrenheit, which can require a large array of options for the user to choose from. Once the cooking attributes are received, the method can proceed to step  906 . At step  906 , a user can select an image depicting a desired cook result (for example, “medium”/“well done) to start a cook specification or add in additional food attributes to further modify cook specifications. If the user does so, the method proceeds to step  908 . If the user instead simply elects to begin cooking, the method proceeds to step  914 , which is discussed below. At step  908 , additional food attributes are input. One of the primary additional modifiers is weight of the food. If a user elects to add additional food attributes the method can accommodate additional modifiers to change cook attributes. Once additional attributes are input, the method proceeds to step  910 . At step  910  additional food attributes/modifiers are received. Additional modifiers can further tune the cook specifications. The method can thus take into account supplemental information regarding the food, including, but not limited to, size, and state (frozen, cold, warm) and can also include non-food information like circulator power, and environment stability that all impact cook specifications. Once step  910  is complete, the method proceeds to step  912 , wherein a user can make further manual adjustments according to the user&#39;s individual preferences, such as the user&#39;s flavor preferences. For instance cooking at 140 degrees Fahrenheit for one hour can result in a medium steak with a raw meat taste profile but cooking at 140 Fahrenheit for six hours can result in a medium steak with a stewed taste profile. Once step  912  (or step  906 ) is complete, the method proceeds to step  914 . At step  914 , safety checks are performed, run specifications modified (such as time, temperature and other such parameters) based on cook attributes. Appropriate cook specifications are thus calculated and executed by a cooker. The method then proceeds to step  914  where it ends. 
         [0060]    Various embodiments within this disclosure can be implemented in a wide variety of operating environments, which in some cases can include one or more user computers, computing devices, or processing devices which can be used to operate any of a number of applications. User or client devices can include any of a number of general purpose personal computers, such as desktop or laptop computers running a standard operating system, as well as cellular, wireless, and handheld devices running mobile software and capable of supporting a number of networking and messaging protocols. Such a system also can include a number of workstations running any of a variety of commercially-available operating systems and other known applications for purposes such as development and database management. These devices also can include other electronic devices, such as dummy terminals, thin-clients, gaming systems, and other devices capable of communicating via a network. 
         [0061]    Various embodiments also can be implemented as part of at least one service or Web service, such as can be part of a service-oriented architecture. Services such as Web services can communicate using any appropriate type of messaging, such as by using messages in extensible markup language (XML) format and exchanged using an appropriate protocol such as SOAP (derived from the “Simple Object Access Protocol”). Processes provided or executed by such services can be written in any appropriate language, such as the Web Services Description Language (WSDL). Using a language such as WSDL allows for functionality such as the automated generation of client-side code in various SOAP frameworks. 
         [0062]    Various embodiments can utilize at least one network that would be familiar to those skilled in the art for supporting communications using any of a variety of commercially-available protocols, such as TCP/IP, OSI, FTP, UPnP, NFS, CIFS, and AppleTalk™. The network can be, for example, a local area network, a wide-area network, a virtual private network, the Internet, an intranet, an extranet, a public switched telephone network, an infrared network, a wireless network, and any suitable combination thereof. 
         [0063]    In embodiments utilizing a Web server, the Web server can run any of a variety of server or mid-tier applications, including HTTP servers, FTP servers, CGI servers, data servers, Java servers, and business application servers. The server(s) also can be capable of executing programs or scripts in response requests from user devices, such as by executing one or more Web applications that can be implemented as one or more scripts or programs written in any programming language, such as Java®, C, C# or C++, or any scripting language, such as Perl, Python, or TCL, as well as combinations thereof. The server(s) can also include database servers, including without limitation those commercially available from Oracle®, Microsoft®, Sybase®, and IBM®. 
         [0064]    The environment can include a variety of data stores and other memory and storage media as discussed above. These can reside in a variety of locations, such as on a storage medium local to (and/or resident in) one or more of the computers or remote from any or all of the computers across the network. In a particular set of embodiments, the information can reside in a storage-area network (“SAN”) familiar to those skilled in the art. Similarly, any necessary files for performing the functions attributed to the computers, servers, or other network devices can be stored locally and/or remotely, as appropriate. Where a system includes computerized devices, each such device can include hardware elements that can be electrically coupled via a bus, the elements including, for example, at least one central processing unit (CPU), at least one input device (e.g., a mouse, keyboard, controller, touch screen, or keypad), and at least one output device (e.g., a display device, printer, or speaker). Such a system can also include one or more storage devices, such as disk drives, optical storage devices, and solid-state storage devices such as random access memory (“RAM”) or read-only memory (“ROM”), as well as removable media devices, memory cards, flash cards, et 
         [0065]    Such devices also can include a computer-readable storage media reader, a communications device (e.g., a modem, a network card (wireless or wired), an infrared communication device, etc.), and working memory as described above. The computer-readable storage media reader can be connected with, or configured to receive, a computer-readable storage medium, representing remote, local, fixed, and/or removable storage devices as well as storage media for temporarily and/or more permanently containing, storing, transmitting, and retrieving computer-readable information. The system and various devices also typically will include a number of software applications, modules, services, or other elements located within at least one working memory device, including an operating system and application programs, such as a client application or Web browser. It should be appreciated that alternate embodiments can have numerous variations from that described above. For example, customized hardware might also be used and/or particular elements might be implemented in hardware, software (including portable software, such as applets), or both. Further, connection to other computing devices such as network input/output devices can be employed. 
         [0066]    Storage media and computer readable media for containing code, or portions of code, can include any appropriate media known or used in the art, including storage media and communication media, such as but not limited to volatile and non-volatile, removable and non-removable media implemented in any method or technology for storage and/or transmission of information such as computer readable instructions, data structures, program modules, or other data, including RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM, digital versatile disk (DVD) or other optical storage, magnetic cassettes, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other medium which can be used to store the desired information and which can be accessed by a system device. 
         [0067]    Embodiments of the present disclosure can be provided as a computer program product including a nontransitory machine-readable storage medium having stored thereon instructions (in compressed or uncompressed form) that can be used to program a computer (or other electronic device) to perform processes or methods described herein. The machine-readable storage medium can include, but is not limited to, hard drives, floppy diskettes, optical disks, CD-ROMs, DVDs, read-only memories (ROMs), random access memories (RAMs), EPROMs, EEPROMs, flash memory, magnetic or optical cards, solid-state memory devices, or other types of media/machine-readable medium suitable for storing electronic instructions. Further, embodiments can also be provided as a computer program product including a transitory machine-readable signal (in compressed or uncompressed form). Examples of machine-readable signals, whether modulated using a carrier or not, include, but are not limited to, signals that a computer system or machine hosting or running a computer program can be configured to access, including signals downloaded through the Internet or other networks. For example, distribution of software can be via Internet download. 
         [0068]    Based on the disclosure and teachings provided herein, it will be understood that other ways and methods of implementing the various embodiments described above are possible. The specification and drawings are illustrative and are not to be construed as limiting the scope of the following claims.