Ramathorn
-
Posts
9 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Ramathorn
-
-
Bumping an old thread. I'm about to purchase the Creative as a house warming present. How have they been holding up? Thanks.
Wow, great house warming gift!
I've been very happy with my Creative. That said, I don't use it more than the recommended amount so I can't speak to that issue (not because I'm concerned, just because I still cook conventionally quite often and I'm only cooking at home).
It seems very well constructed, however, and notwithstanding that I haven't compared it to the pro version I'm not all that worried about its build quality.
All in all, would recommend.
-
I definitely will! Thank you for the suggestions.
-
Apologies, you're right. I found that thread here:
http://forums.egullet.org/topic/142898-books-about-vegetables/
Please disregard this thread, the other conversation is much further along.
-
"You cannot run away from weakness; you must some time fight it out or perish; and if that be so, why not now, and where you stand?"
Maybe a bit dramatic, but I've been thinking critically, lately, about my development as a cook. I'll note here an amateur, though enthusiastic, cook. I've come to the conclusion that my weakness now is a lack of creativity with respect to vegetables, both as sides and mains. And sides generally.
I've become so immersed in cooking the perfect, moist, flavourful chicken breast; mastering a med-rare rib eye, or cedar smoking a fillet of salmon so it's flakey but not overcooked; etc.--not to mention my latest experiments with cooking sous vide--that vegetables/sides have become kind of an afterthought. Carelessly steamed or sautéed and tossed on the plate next to the "true prize".
I know there's lots to learn. Any recommendations for books/resources that might help me both with ideas and technique for improving this area?
Thanks!
-
Through a confluence of circumstances I've found myself in possession of a Sipromac 350 vacuum chamber sealer with an MC-40 panel.
I understand it is also sold as the Berkel 350.
I have the manual which isn't much use when it comes to using this thing for sous vide applications.
Does anyone here have any experience with this machine (or one similar)? I basically just need a little help actually operating it, I have no idea right now and so haven't gone further than manipulating the keys a bit.
Thanks for any help!
-
Thanks all. I've also ordered the Creative, will try to remember to check back here after a while with my impressions in case anyone with similar dilemma comes across this.
-
Thanks for all the input everyone. For those that have had a chance to compare both, is there a comparable difference in build quality?
-
Hey all,
I'm about to take the plunge and buy an immersion rig. I've given it a lot of thought and decided it's down to either of Chef or Creative Polyscience units. I want a unit with a pump, a high degree of precision, and to basically be self-contained (not a controller and a rice cooker, for example). It seems like those two fit the bill and are (relatively) reasonably priced.
Based on the discounts, shipping, etc. it's essentially going to be a $217 difference between the two. I can't decide if the Chef series is worth it.
I'm not sure how often I'll use the rig, it could be 5 nights a week with some 24-48 hours cooking times, or maybe I won't use it that much. Anything is in the cards at this point.
I'm most concerned about the durability of the Creative.
Polyscience bills it as for "casual use", which I understand (in their definition of the term) to mean 2-3 times per week.
Does anyone have any experience, positive or negative, that might guide me here?
Thanks for any assistance.
Polyscience Creative vs. Chef Series
in Kitchen Consumer
Posted
I'm referring to my original post which said:
"Polyscience bills it as for "casual use", which I understand (in their definition of the term) to mean 2-3 times per week."