sharpknife

@Lord_Pall Please let us know how things go with Polyscience. Two units with the same type of electrical failure is worrying.

Looks like they used a crimp connector and then sealed it with heat shrink tubing. I'm surprised by the amount of rusting on the heater coils and retaining nuts. Why wouldn't they use stainless? You could certainly make a video and post it to YouTube, or start a Polyscience Sucks! page on Facebook.

Going on 8 months of regular use and no issues. I happy with my choice

I also had the same dilemma and ended up buying the creative. I bought it 7 months ago and use it 4-5 days a week. So far no issues and have been very happy with it. I'm sure you'll be happy with the creative.

Could you get a good brick red roux using rice flour or starch? I can get the potato starch to a "blood orange" juice color.

I've had good luck with potato starch to make a light roux to thicken gravies. It's a bit funny when you use butter as it smells like mashed potatoes.

Ooops! Sorry the temp should read 136*! I confused it with the turkey I did for TG.

They were plump and juicy and falling off the bone w/ a great mouth feel at 147*. Notice the pink color that you don't normally see in traditional BBQ.

Sous vide St. Louis ribs, 48 hours at 147, browned and finished with a sweet BBQ sauce under the broiler for 3 minutes to caramelize.