ElsieD

We stopped at a chip stand today and the the lady who runs it was selling some stuff. Cheap. On another table she had laid out some other stuff marked "free". So I grabbed these books and a cookie tin. The books are likely to be of interest only to Canadians and are somewhat dated. However, you just never know when you'll find a useful recipe. After I go through them I'll donate them to the thrift store.

Where do you store it?😉

Can you tell us which site this is? There isn't a lot of info that came with the unit and every bit helps.

😀😀

They were the best part 😄

I thought intensity simply meant the speed it got to temperature and that once at temperature, it didn't really matter whether it was set at slow, medium or fast. You say for something like eggs and sous vide, you recommend slow. Why do the intensity levels matter once the temperature has been reached? I don't know why Yan suggested I use the oil probe for my eggs. The recipe calls for a regular probe. The probe was submerged, about an inch. You said something started to boil because the probe was sticking out of the sauce. Why would it do that if the temperature setting was below the boiling point? My pots are stainless steel and also some cast iron. I have been using them on induction for years. There is definitely a learning curve to using the Control Freak and I thank you for your help.

I practiced my poached eggs today although I had some problems. I started with the probe, cooked a few, adjusted temperatures and noticed I was on pan heat, for how long, I have no idea. Re-started with the probe and did some more, again adjusting each egg hoping to get it where I wanted it. For some strange reason, the temperature dropped to 176 I think it was from 183 but the water was boiling. A full rolling boil. As I stood there in amazement, the boiling stopped and the temp shot way up before settling down to 183, which is when I turned it off and wrote a bit to testek. Yan advises I should be using 'probe oil' for this activity so I tried again using my last 2 eggs. Temp was set for 183 but the display never got past 181. But, the last two eggs were good, the way I like them. @CanadianHomeChef or anyone else who has one of these, have you experienced these fluctuations? Which probe do you use for what? If it possible I got a faulty unit? It sits on my counter which is granite and perfectly flat. It has the required 8" clearance space. Below is a picture of my eggs. Edited to add: I broke the yolks, they did not come out of the pan that way.

I'd go for the mini pancakes.

The Control Freak is smaller🙂

Congratulations! Hope it's a huge success.

I flip my food when using the Breville air function. And yes, it does get hot. But, I love it.

I love the fact that you take so much trouble to post books you think may be of interest to us. I never thought I would have so many Kindle cookbooks. Now if I only knew if there was a way to navigate through these books other than page by page......

🙂

Thanks for posting this but I don't see a link.

My modest contribution to this topic - green curry shrimp soup. I used Blue Dragon green curry paste.

Interesting. I was on the Moderniste Cuisine site today looking at fish and if I recall correctly, they did their fish at 113 or maybe it was 115. I like mine a bit more cooked than that. I forgot to mention eggs. Doing poached eggs tomorrow.

I am making notes on the recipes themselves such as the pot temp for simmer in this case, and I also plan on making a chart of all temps that I use. (Right now my chart has one lonely entry - this one.😀 ) I want to make some fries and do a test batch of truffles using the video as a guide. I sure liked the look of yours and may try that method. Have you deep fried fish? We both love fish and chips but they are often not very good in restaurants.

Green curry shrimp soup.

Funny you should ask. I was about to post tonight's dinner. This is a green curry shrimp soup. I learned that pot temp of 202F is a perfect simmer when simmering in a covered pot. So I learned something useful.

If that is a sauce on the side, what's in it?

Will do. Thank you.

Looking forward to this.

I paid $1,777.50 Canadian and as of yesterday $1C = $.7731US so $1,374 US. I bought it from Testek.

You've sure been cooking up some interesting meals lately. Looks good.

@Kerry Beal and/or @ChocoMom can you look at the above video on tempering chocolate and tell me what you think? I'd value your opinion before I go out and spend a small fortune on chocolate. The video is not very long.