Musui–Kamado Series: Precision Cooking
Driven by Precision
Precisely what is Precision Cooking?
Precision cooking is a technique that utilizes precise temperature control to slowly cook food at low temperatures to the exact level of doneness desired. Once limited to pros, the Musui–Kamado has taken this modern cooking technique and delivered it to the home kitchen. Its precision cooking capability is perfect for dishes that require delicate temperature control. With just the touch of a button, the Musui–Kamado simplifies complexity without sacrificing quality.
What's more, the Musui–Kamado's precision temperature control coupled with its even heat distribution makes for powerful culinary capabilities, allowing you to sous-vide proteins and vegetables, proof dough, and ferment your own miso and koji. It simply takes the guesswork out of cooking ingredients to precision-perfection every single time.
What makes the Musui–Kamado ideal for Precision Cooking?
Precision Temperature Control
The Kamado's built-in heat sensor monitors and maintains precise temperature throughout cooking. Using WARM mode, cooking temperature can be adjusted in 1ºF increments from 90 to 200⁰F, allowing you to cook food to the exact level of doneness desired.
High-performance induction coils at the base of the Kamado and an aluminum surround heater that hugs the sides of the Musui unite to achieve three-dimensional heating. The result is uniform heat distribution which is the key to precision cooking.
Signature Precision Seal
The Musui's precision seal radically reduces the gap between pot and lid. Combined with cast iron's high heat capacity, the precision seal helps maintain a constant temperature during cooking.
Set a timer for up to 12 hours using WARM mode. You can set it and walk away with confidence knowing that the Musui–Kamado will create an impeccable dish.
Among all the Musui–Kamado's advantages for precision cooking, what makes it shine is its one-pot convenience. With the Musui–Kamado, proteins can be browned first on MED heat (445ºF) to build flavors and cooked slowly at a precise temperature on WARM mode to achieve incomparable, mouthwatering juiciness and texture—all using one pot. You can also make a delectable sauce by utilizing the jus (juices) generated by the ingredients—no need to use multiple pieces of cookware to complete a restaurant-quality dish.
Basic rules of Precision Cooking
1. Choose WARM mode for precision cooking.
WARM mode allows you to set and maintain the exact temperature for cooking large cuts of meat such as roast beef or temperature-sensitive recipes, such as chicken and turkey breast, poached eggs, and egg custards.
2. Set the accurate temperature and cooking time for each recipe.
The default temperature for WARM mode is set at 175°F. However, temperatures can be adjusted by increments of 1°F between 90-200°F and held precisely at that temperature during cooking.
3. Always cover with the lid.
Make sure to always keep the lid on to maintain the temperature within the pot when precision cooking.
Sous-vide means "under vacuum" in French and is one of the most well-known forms of precision cooking. Sous-vide refers to the process of vacuum-sealing food in a bag, then cooking it to a precise temperature in a water bath. To get a taste of it for yourself, try cooking beef tenderloin using this traditional sous-vide method with the Musui–Kamado.
Sous-vide Recipe: Honey-Soy Roast Beef Tenderloin
1 ½ lb beef tenderloin, room temperature
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
½ medium onion, grated
1 clove garlic, grated
3 tablespoons red wine
3 tablespoons soy sauce
2 tablespoons honey
1 bay leaf
1. Season the beef by rubbing salt and pepper on all sides.
2. Vacuum-seal the beef. If you don't have a vacuum sealer, use the immersion method*.
3. Add about 2 quarts of water into the pot, cover and select [WARM 144 °F].
4. After about 5 minutes, it will make a beeping sound indicating that the pot has reached the desired temperature. Submerge the bag in the water and cover the lid. Set the timer for 60 minutes.
5. When sous-vide is finished, pour out the water and preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sear the beef for 1 minute on each side or until golden brown on all sides.
6. Add Sauce Mixture and bring it to a boil. Transfer beef to a carving board and let rest. Thinly slice and drizzle the sauce on top before serving.
Sous-Vide Cooking Tips:
1. Set a higher temperature than the desired internal temperature.
When cooking sous-vide with the Musui–Kamado, we'd recommend setting the Kamado's temperature about 10ºF higher than the desired internal temperature.
2. Cover with the lid.
Make sure to always keep the lid on to maintain the temperature of the water bath.
*The immersion method
If you don't have a vacuum sealer, you can easily create a natural vacuum seal using the immersion method.
1. Place the seasoned beef in the bag and seal it until there is about an inch opening at the top.
2. Submerge the bag in a pot of water until the top of the bag is just above the waterline.
3. Remove air as much as possible and seal the rest of the bag.
Non-Sous-vide cooking: The Musui–Kamado in a league of its own
With the Musui–Kamado, you can also achieve the same results as traditional sous-vide without plastic bags or a water bath. We call this the "non-sous-vide" method. With this method, not only can you cook the beef to perfection, but you can make flavorful sauce at the same time—redefining the standard for sous-vide cooking.
Non-Sous-vide Recipe: Honey-Soy Roast Beef Tenderloin
Same as above
1. Season beef by rubbing salt and pepper on all sides. In a small bowl, combine ingredients for Sauce Mixture; set aside.
2. Preheat the pot on [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sear the beef for 1 minute on each side or until golden brown on all sides.
3. Turn off heat, add Sauce Mixture and roll the beef to dress entirely with sauce. Cover and cook over [WARM 158°F] for 60 minutes.
4. Transfer beef to a carving board and let rest. Thinly slice and drizzle the sauce on top before serving.
- Searing all sides until golden brown in Step 2 helps contain umami and create a deep, savory flavor.
- If you're not adding sauce mixture, add 2 tablespoons of water to lower the pot's temperature before switching to [WARM] mode.
Various Precision Cooking Methods
Utilizing the Musui–Kamado's precision temperature control, you can precision cook in different ways:
Poached protein: Protein such as turkey or chicken breast can be cooked to moist perfection without a water bath. Try our Sous-Vide Turkey Breast recipe here.
Confit: You can confit duck or fish in fat or oil. Low-temperature cooking gives the ingredients a plump and soft texture. Try our Tuna Confit here.
Proofing: The precision temperature control guarantees a consistent environment for proofing, allowing you to achieve a perfectly risen dough every single time. Try our soft, gooey cinnamon rolls recipe here.
Custard: A dessert such as Vanilla Bean Custard can be easily made by gently steaming in the Musui–Kamado, creating a silky, smooth texture. Try our Vanilla Bean Custard recipe here.
See other precision cooking recipes here.