Abstract: A cooking system includes a cooking chamber, a supportive base, a cooling module, a heating module, a temperature sensor, a cooking control module and a flexible vessel. The cooling module is thermally coupled with the cooking chamber to reduce temperature in one or more regions thereof, while the heating module is thermally coupled with the cooking chamber to increase temperature in one or more regions thereof. Moreover, the temperature sensor is thermally coupled with the cooking chamber to measure temperature in one or more regions thereof. The cooking control module is arranged to adjust temperature of the cooking chamber through the cooling module and the heating module. Moreover, the flexible vessel includes an opening, and is sized and dimensioned to fit within the cooking chamber. The flexible vessel is constructed from a material impervious to liquids.

Abstract: A method for “sous-vide” cooking includes receiving food type, food quantity, cook begin time, and cook finish time parameters and looking up a default time-temperature pair in a cooking services database. When the default time-temperature pair is suitable for yielding a cooked food meeting the food type, food quantity, cook begin time, and cook finish time parameters, a cooking control routine is derived from the default time-temperature pair. Subsequently, a cooking process may be performed in accordance with the cooking control routine.

Abstract: A cooking system includes a cooking chamber, a supportive base, a cooling module, a heating module, a temperature sensor, a cooking control module and a flexible vessel. The cooling module is thermally coupled with the cooking chamber to reduce temperature in one or more regions thereof, while the heating module is thermally coupled with the cooking chamber to increase temperature in one or more regions thereof. Moreover, the temperature sensor is thermally coupled with the cooking chamber to measure temperature in one or more regions thereof. The cooking control module is arranged to adjust temperature of the cooking chamber through the cooling module and the heating module. Moreover, the flexible vessel includes an opening, and is sized and dimensioned to fit within the cooking chamber. The flexible vessel is constructed from a material impervious to liquids.

Abstract: A method for “sous-vide” cooking includes receiving food type, food quantity, cook begin time, and cook finish time parameters and looking up a default time-temperature pair in a cooking services database. When the default time-temperature pair is suitable for yielding a cooked food meeting the food type, food quantity, cook begin time, and cook finish time parameters, a cooking control routine is derived from the default time-temperature pair. Subsequently, a cooking process may be performed in accordance with the cooking control routine.

Abstract: A method for “sous-vide” cooking includes receiving food type, food quantity, cook begin time, and cook finish time parameters and looking up a default time-temperature pair in a cooking services database. When the default time-temperature pair is suitable for yielding a cooked food meeting the food type, food quantity, cook begin time, and cook finish time parameters, a cooking control routine is derived from the default time-temperature pair. Subsequently, a cooking process may be performed in accordance with the cooking control routine.