CanadianHomeChef

Pasteurizing some eggs for some pisco sours tonight

Found the thread being referenced: https://www.google.ca/amp/s/www.chowhound.com/post/induction-budget-1071078/amp

Let me know how it goes. My olive oil poached salmon at 128 had a really nice lucious texture

Keeping it simple for the inaugural cook.

Just got home. Tested the new unit on probe control - 180. Confirmed with thermapen. Brought it up to 186 using pan control. Water eventually reached 186 and stabilized. Looks like it's a good one. This weekend planning on making eggs benedict a hollandaise sauce in one. Hold a hollandaise. Use the other for initially poaching eggs (which will then be brought to a cold bath, and then reheated in the warm bath when needed. Bacon and toasted bread the traditional way still. Still thinking of other good uses of two...

The USB and probe port have rubber flaps that push in when a USB or probe is plugged in, so they are always blocked. The power butter seens seems enclosed but I’ve noticed it getting a little sticky on my first one (takes a while for it to spring back into place). Thinking it might b a result of an oil boil over I had (too small pan - my bad ). Hoping that it’s just a nuisance and doesn’t turn into a problem. Applied some rubbing alcohol to it and it helped a lot. the knobs are all dishwasher safe

Yes. Maybe 1 degree if that... but nothing big enough for me to notice. If i want no overshoot and want to walk away, I set it to slow. Second one just arrived! Temp differences is because it was outside in the near zero weather. Gotta run back to school but will test it out tonight.

Intensity can cause some overshoot. But yes. Once the temperature settles down to the target temp it should stay there (unless you add something that drops the temperature significantly - it may overshoot again on high intensity and then settle down again). Hope that makes sense? If the probe probe is not submerged, it could cause the liquid to boil because it’s reading a lower air temp. The liquid could be at the boiling point but the machine is registering a temperature well below the boiling point (the temp of the air above the liquid) so it keeps heating up trying to reach the target.

I’m assuming the probe was fully submerged? I started boiling something that wasn’t meant to be boiled because the probe was sticking out of the sauce. Therefore getting a lower reading. Sounds like the probe wasn’t sending back a reading until after it started boiling

Vitamix is good enough for me. I barely make soup in it though.

I’d use a low intensity for poaching and Sous Vide. Maybe fast to get started but then slow. On fast you will get a bit of overshoot but if you wait it should stabilize. What kind of pots do you use? I use oil probe only for oil. When I use pan control, it’s not unusual for it to be a couple degrees under target. Probe control is better if you want preciseness.

Second one is in Winnipeg now. Getting closer

$56.42 refurbished: https://www.amazon.com/dp/B0080JIC6M/ref=psdc_289915_t1_B004VS31LC

Here: https://www.amazon.com/Cuisinart-SBC-1000-Blend-Cook-Maker/dp/B004VS31LC I think it was $100-$200 if I recall correctly.

I think cuisinart had a heat blender. I remember seeing it on Airmiles a few year back. Not sure if that had an element or not.

Vitamix can heat up a soup to a piping hot temperature. But that’s solely from the friction. Does this have a heating element?

Saw this posted last month in the Control Freak thread. Looks interesting. I already have a pizza steel though, so I’ll need a lot or convincing.

Looks like my second unit cleared customs and left Mississauga yesterday. Should arrive by the weekend I think another round of Eggs Benedict is in order, but I’d like to try something a little more challenging if I can catch a break from marking papers. Not too sure what right now though....

Sounds like one might not be truly stainless.

Could be aluminum. Or the cleaner... (bar keepers friend will leave a residue when used, but it goes away once it’s all wiped up. )

Should clarify that I ended cooking mine at 128F. I'm curious what 100 would be like, but I want to do more research before food poisioning myself

Haven't tried deep fried fish yet, but funny enough I made olive oil poached salmon last night! I started with the recipe from Serious Eats which called for 100F oil. I found that a little low and looked up other recipes. Most sous vide sites were 125F or 128F. It was delicious and had a great texture, but the white spots that Kenji warned about formed (I think it's just oil from the fish). I want to do a bit more research about the parasites found in salmon, and make sure they're all killed at 100F. Mind you, if the salmon is previously frozen, it should be okay, as the freezing is supposed to kill parasites for sushi preparation.

Looks delicious! I found that the simmering temperature depends on viscosity of the liquid (e.g. straight up water will be simmer at a different temp than tomato sauce). Good thing is you can make fine adjustments and learn as you go

I used that video as a reference for melting chocolate for brownies, and also hot chocolate. Didn't use the probe, but melted at 75C using pan control. Happy with the results.

So you cook anything on it yet, @ElsieD?