Naked Goodness
2019
Central Saint Martins
Unit 7.2
brief: design an innovative ‘ready to cook’ meal experience and
its packaging that takes into account changing
consumer attitudes toward meat consumption, food
preparation and disposable packaging.
Client: ABP Beef Processors
hey heston, I can do the same with a kettle
![](https://freight.cargo.site/t/original/i/f3b39db159e29002105b8af983fdbcf134124d782428635611364af9bd92d4c5/Sketch.jpg)
How much time and effort do you want to put into your lunch when you only have one hour in total?
- Right, not more than 15 min.
The microwave, discredited as the unhealthy, unnutritious heat up device of the '90s leaves us with the kettle. Let’s create a healthy tasteful meal within 10 min using hot water.
getting it right - prototyping in the kitchen
I swapped the jigsaw, router and lathe with a kettle, vacuum sealer and frying pan. To explore how a high level of taste can be achieved using mainly a kettle. One of the main challenges was getting different cooking temperatures and times together and create a meal within 10 min.
![](https://freight.cargo.site/t/original/i/9a15093c705228e835946b2f97ccadeb714c44edda07e384583bb4135958b701/Untitled-2.png)
Depending on the food, creating a gourmet meal experience is as simple as boiling a kettle, letting the water settle for a minute, submerging the goodness in the hot water and letting it sous vide for 10 minutes. Open the bag and serve.
To sear and serve; heat up a frying pan, open the bag, sear the meat for 30 sec each side and serve.
![](https://freight.cargo.site/t/original/i/ca281c06da6c0c9b0e84a1dbc3ee12a4011132e7c2fb2c09f8f6b5031618b46f/Gif.gif)