Raamo

The Chef is made in USA, the Creative is made in China... I think that explains the $300 right there. I can't find anything on the web about PolyScience bullying a smaller maker. Doesn't mean it didn't happen, but there's the SousVide Supreme which they don't make and uses SousVide right in the title.

I recently "read" MC@H, but it's more a cook book then a book... Thanks to jumping on the MC bandwagan I picked up On Food and Cooking: The Science and Lore of the Kitchen for my nook and figure it'll take me a while to read all ~1236 pages. Not exactly a new book, but so far it's excellent and I've learned a few things and I'm only in the milk chapter.

Has anyone looked at or used the Polyscience Sous Vide Professional Creative Series? It might be too new, I'm having trouble finding reviews of it that aren't very much marketing. On the William Sonoma site there are a few very positive reviews and it's not shown up at Amazon yet. It's not cheap, but this company comes reccomended by MC and I like the fact it's a single unit I can use with existing food service containers I got some time ago to brine in from Amazon.

I've now made 5 things from MC@H, my wife gave me the book for xmas. Alas I've not taken pictures of any of the creations, but after reading this thread I might try to change that. The 1st was the Green Romaine Salad, I'll agree with other posters that it's good but not great. 2nd I made the Apple-Parsnip soup that others have talked about, I forgot the baking soda and had to open the pot after 10 mins to add it, the puree turned out darker then others have posted but otherwise excellent. Considering the large amount of butter I don't think I'll make this too often, but it was the first pureed soup I've actually liked. My wife commented after seeing how it was made she's going to cut down on the pureed fruit soups she has on cruise ships 3rd I made Vegtable Stock, I did a double batch in the 3.5L pressure cooker and only was able to fit it all in by cutting down the amount of onions. It turned out very strong, I will likely dilute it in the future if I'm not looking for a strong vegtable taste. But if you want a good veg taste in your stock - this one is a winner. 4th I made Polenta which is why I did the stock (since corn on the cob is out of season), I thought it taked too much like the vegtables but my wife and guests really enjoyed it. Next time I'll dilute the stock or make it with corn stock. 5th I made the chicken meatballs since it was the one option from the chicken skwers page that didn't require sous vide. I made it with Honey-Ginger Teriyaki sauce since I couldn't get dried fish flakes (I'll find a asian store and try the other sauce later) it was very good! Likely a new favorite. Also it's amazing how easy it is to grind meat in the food processor (the book didn't say how I should grind the meat, and I don't have a meat grinder ) I'm planning on ordering a Sous Vide set up this week, I tred both stove stop (for the egg for #1) and in the oven (as reccomended by #1 for a beet) and will never attempt that again! Some point later this year I want MC but that's a spend set of books so I'll work on gear 1st. All this started when I saw the Nova episode last year which had a segmant on MC.