CanadianHomeChef

Nice! I think 145 refers to the temp that the tight white (the one closest to the egg) will set. Where 178 is when the outer white, or loose white, will set. Might want to double check other Sous Vide egg charts to see if that’s right.

Well my regular induction range hasn't seen much use since I bought one of these. Maybe use the surface of that as extra counter space? haha

By the way I’m super excited for you! I know you’ll love this unit, and it’ll be great to have another home cook to swap experiences with

I did use the recipe you gave me! I scaled it in half and there was more than enough for 2 full English muffins (4 halfs). The only thing is I’d use a small sauce pan since it was pretty shallow for the probe. And actually next time I will try pan control to get then contents to the right temperature, as I found the probe got in the way for whisking. Maybe have it on the slow setting to avoid scorching (I use pan control for caramel and tempering chocolate, as it controls the temperature just as well, just have to double check the content temps (never hotter than the pan though)

Eggs Benedict. Hollandaise and poached eggs flawlessly done on the Control Freak. Bread toasted and bacon browned the old fashion way. I’ve made Eggs Benedict 3 times in my life. It’s one of my favourite dishes but every time I make it, I remember how much easier it is to just order it at a restaurant. Not anymore. The hollandaise sauce was so easy to make and could be held at temp. Poached eggs are also cool proof. When I get my second unit next week, it’ll be even easier (third unit crossed my mind while making this dish 😂, but if I really want to make it easy, I’ll take out the tasty one top for poaching or just learn how to do it the old fashion way since I don’t think I need so much precision)

No problem. The sweating garlic temp seems to be spot on at 230. I think one of the temps on that chart I found a little off, but it's a good starting point A bit difficult to read some of the stuff, but overall good. I've tempered chocolate on the control freak for Brownies and found it very good. Caramel sauces and simple syrups were also a snap

Also there's some recipes here: http://www.recipes.polyscienceculinary.com/ The following are specific to the Control Freak: - Lemon Meringue Pie Ice Cream (I'm going to try this once I get my second unit) - Caramel Sauce (tried this... found the times for the medium sauce a bit too long -- but that might be personal preference interpreting what a medium dark sauce looks like) - Hollandaise Sauce - Seafood Paella - Yogurt

Yeah, the few times I emailed TesTek, I found them super helpful. That's great that Breville is doing updates Sending a PM

Awesome! I know you won't be disappointed! Could you send me some of the recipes? I can share with you the temps I found. I also found this card useful on the polyscience website: https://cdn.shopify.com/s/files/1/0561/0929/files/CMC850_Temperature_Chart_original-rev-1.pdf It didn't come with my control freak... but mine was a demo unit so maybe it got lost?

Yes, he told me the same thing. I don’t use medium very often. I either use fast or slow. Slow for things I don’t want any temperature overshoot and fast for an empty pan in preheating for searing (overshoot depends on the pan but it’s never more than 30 or so degrees so I can wait for it to come down). Sometimes I’ll start on fast and then bring it down to slow once it gets closer to the target temp. Medium should be okay, just might take longer to get to temp and recover temp. I once deep fried and had it on slow by accident. It didn’t recover fast enough. I can test out medium a bit more.... I think Rob is using the adapter, so you can ask him about his experience. I think the only reason you can’t use fast is because the adapter draws a little extra power. As far as I understand, the outlets for 20 amp connections can be installed on a 15amp circuit. The change in plug shape just signifies to the user that there’s a different circuit. Since the appliance only draws 1800 watts Max, you should be able to just plug it in a 20amp outlet on a 15 amp circuit and have no problems on high as long as you don’t have faulty breakers or bad wires (and nothing else is plugged into the circuit)

The cord is pretty long and thick on the 15 amp version too. I leave it out regardless. The second one will probably be stored away though. Couldn’t find the tape measure tonight for dimensions. Will look for it again tomorrow.

I’m thinking once they clear out the old ones? I’m guessing if they sell both simultaneously, they’ll have to do a major price drop for the 20amp ones. They are the only Canadian supplier.

As Rob said, Testek is clearing out the 20amp Canadian version. It only uses 1800 watts but requires a 20 amp plugin for some reason - probably Canadian regulations. Canada apparently is getting a 15 amp one. I got both of mine on eBay from HomeButcher, which is the account for Rodriguez Butcher Supply in San Antonio Texas. This is the American 15amp version. They were both listed for $1250 but I made some back and forth offers and got them both for $700 each. Both times they were listed in pairs (2 available) and described as demo units. Not sure why they have so many demo units but maybe they are doing trade shows? (I noticed the one I just ordered was shipped from Detroit and not San Antonio 🤷‍♂️). I hope this is helpful. Knowing what I know now, $1700CAD is worth it for this technology. But if you want to wait for eBay, the guy from Testek told me he figures it’ll take a year to clear the inventory.

Got it off eBay again. $700 after making a couple offers.

Haven't posted much lately as I've been busy with setting up my class for the new school year. Just wanted to say that I still use this daily, and I actually love it for the simple things, like frying an egg in the morning. I find I can multitask a lot better in the kitchen. I actually had many moments where I thought having a second one would be really nice.... so much so, that ordered another one on the weekend! Just got notification that it's shipped. Yes, I'm nuts, I know............

Bought some chickpea flour a year ago to thicken mulligatawny soup. Only need a few tablespoons at a time, so I decided to make veggie pakoras for the first time tonight to use up some of the flour. Very delicious.

Damn you, that was supposed to be my second unit 😂 Let us know how it works for you. Are you Canadian as well?

It should. Temperatures would have to be tested though. You are just given a dial with 1-14 on it. Not very specific.

Only shallow fried in it. Worked well. It's the best electronic wok I've ever used. It gets the heat up the side of the walls nicely. I'm just discovering that my newest toy can replace a lot of my old appliances, so I'm making a mental list of things to sell in my head

Pure copper won't work. Nouvelle copper is claded together with stainless to make it work with induction. It also has more aluminum than copper. But it's a very thick disc base. Works better than my full claded nonsticks.

Ordered some Analon Nouvelle Copper nonstick pans to go with my new induction unit. Was a bit disappointed with the height of the sides of the pan at first, but discovered the that the heat spread pretty evenly up the sides. Thinking I will sell my Breville electric wok now. Made some one pad Thai to test it out. Includes dried shrimp for extra shrimpiness

It’s all about perspective. I think $1300 would be well worth it in my situation (at least another year living in a basement suite with a small kitchenette), plus I’ll have it when my situation changes. That being said, I don’t think I would have initially jumped the gun at that price point. The unknown and lack of recourse if I didn’t like the item would have been tough to get over. At $700 I convinced myself I could sel it as “slightly used” if I didn’t like it, and maybe even turn a profit.

Saw that one. Also a "new" one sold from Canada on eBay this morning for the same price. I'm already thinking of getting a second one.. but I must hold off

Ginger Beef! Made on the Control Freak. This is is a recipe I’m trying to develop. Anyone from western Canada knows this dish well, as it was developed in Calgary. Unhappy with the recipes online, I decided to make my own with a few improvements on the original. Im trying to keep the beef crispy, and the sauce sticky (but not too sweet). To do this I borrowed then marinade and batter technique from Modernist Cuisine’s Korean wings. Vodka to lower the boiling point, wondra (robin hood instant flour), and potato starch. Beef was super crispy after frying but lost its crisp after being added to the sauce. Think I will reduce a bit more next time.

Pawn shop? Wow! Wouldn't expect to see this at any pawn shops around here. I contact Breville USA using the online chat. The guy took a bit of time to find what I was looking for but then sent it to my email address. I can forward it to you... but I know there are slightly different models, and I'm not sure if the firmware is different. I agree, the more I use it, the more I think it's worth it, even at the full price. It's just a lot of faith is needed to jump in at that price point, so I'm glad I got it a lot cheaper to give it a try.