ElsieD

It's here! Thanks to our power outage, I have a dozen eggs we can't eat and I will use them to practice poached eggs. @CanadianHomeChef what temperature and time did you use? The chart you linked to has a range of 145 to 178. What doesn't make sense to me is that 145 is for a tight white while 178 is for a loose white. I would have thought it should be the other way around. I like a set white, none of that loose yucky stuff but a runny yolk. For a change, I will read the booklets that came with it before I do anything.

I use this as well. It comes in different strengths from mild to extra hot, but the extra hot is not all that spicy. We like it a lot.

I have read this as well. Looks like a Thermomix knock-off at a very inexpensive price. It will be interesting to read the reviews.

This is what dinner looks like when you are into your 51st hour without power, with no end in sight. We can't complain too loudly, as my heart goes out to those affected by the two tornados that blew through. At least we have a home.

Come on over to the dark side. You know you want to.😁

Hopefully I will be picking it up tomorrow. A lot of the city does not yet have power, and that might well still include Purolator. We don't have power yet either but if I can I will pick it up, unwrap it, put it on the counter and at least admire it.

Did you scale the hollandaise recipe down? There are just the two of us and that recipe makes a lot.

If you do a search on Smitten Kitchen's site, she has an excellent hot chocolate mix recipe. I made it one year to give out to family as small Christmas gifts.

It's in my "to make" file. Do you think cutting back on the sugar is a good idea?

Just looked the recipe up. The reviews suggested cutting back on the sugar. Did you? The recipe looks good.

Dumb question, maybe, but I thought those cookies are super crispy? If so, the ice cream would have to be frozen really hard, or else the ice cream would squish out? Or are the cookies thin enough that they "snap"? I've got my eye on making that recipe as well. I am a sucker for all things ginger.

I just printed out the chart and wow! Temperatures for tempering chocolate, dark milk and white. That is one of the things I was hoping to do with it, especially since it will hold the chocolate in temper. Also given are temperatures for making caramel which will simplify making my salted caramel ice cream. Etc. Etc. Etc. Thank you so much!

If you PM me an email address, I will forward them to you. It included poached eggs😁 and hollandaise. What they sent me had just been sent to testek this morning from Breville. It also has troubleshooting tips and the like. The chef there, Yan, is really helpful. He said that if I had trouble with a recipe I could call him and he will help me. He also suggested I use sous vide tables for some applications. Off the top of my head, yogurt comes to mind although making yogurt in the IP is dead easy and works every time. That said, I will likely do a batch just to see how it works out. Once I get it and start using it, I'll check with you on the temperatures. And thank you for the link in your post.

I ordered the Control Freak and it will arrive tomorrow. Yan also forwarded a few recipes which will give me a start at knowing what temperature to cook a few things. I'd like to say I'm taking one for the team but that would be overstating things.😁 I sure am excited.

Yan from Testek called me this morning. They ship the control freak with an adapter. He says the only drawback is that there may be problems using the "fast" mode but says that is not a big deal. He also said a 72 hour short rib that he cooked sous vide on the control freak turned out really well. My husband says to go ahead and get one but I'm still wavering. Poached eggs cooked on the control freak look really nice........

Makes sense. I decided to write to them to ask about the 15 amp one. If I hear anything back, I'll post it here. Meanwhile, hubby and I are having a discussion on the merits of buying one.

I used to have quite a few of their books. Then one day I took a closer look at them and realized that the same recipe will show up in a number of their books. In other words, they peddle the same recipe multiple times. Buyer beware.

As Rob said, Testek is clearing out the 20amp Canadian version. It only uses 1800 watts but requires a 20 amp plugin for some reason - probably Canadian regulations. Canada apparently is getting a 15 amp one.  Did they say when this auspicious event might happen?

@CanadianHomeChef I took a walk up to my favourite kitchen store this afternoon and the owner comes up to me and says " I looked into the control freak for your husband". Me, trying to look and sound casual, but inwardly hopping up and down with glee "I didn't realize he was thinking of buying one". The owner says "Oops." I came home and re-read this thread and watched the videos. I now have a couple of questions Early on, you said that someone was clearing them out. Who is this and what us/was the price? It was also stated that there was some thought that the reason for the clear-out was that a model for a 15 amp plug was becoming available. Anything new to add? And finally, what are the dimensions of this thing? Thanks!

As my late father in law used to say, two visits in one.

@teonzo I have eaten at Atelier and it is an amazing experience. They do not have menus there, instead everyone gets the same food, consisting of a number of courses. I'll be curious to see what the book it about.

Any recommendations? No chickpeas or green peppers, please.

Thank you. I now have Deep Run Roots.

I checked amazon.ca and they have the Sweetzel wafers. It comes in a 2 x 16 oz. package for $69.59!!!!!!!

https://www.eater.com/2018/9/12/17851754/cooking-light-ending-print-magazine I don't know anything about Eating Well magazine but I have subscribed to Cooking Light for many years and have really enjoyed it. Does anyone know anything about Eating Well?