CanadianHomeChef

Welcome. Just north of you in British Columbia here. Was in Washington on the weekend

Maybe my regulator isn't quite at 15PSI? Or I did my calculations wrong (which very well could be the case, as I just quickly google searched the info)

Pressure cooked on the unit for the first time tonight. I calculated at my current elevation the temperature in the pot would be ~249F before the regulator kicked in. I ended up having going to turn it down to 230-235. I think it makes sense that the contents could be hotter than the pot because they are under pressure? Anyways at 230-235, pressure cooling required minimal if any intervention. Just a small hiss coming from the regulator. Less air escaping than I could ever manage to pull off doing it manually. Reprogrammed the pressure cooker custom setting to reflect my findings.

Yeah it would take a lot for me to sell this now that I have it. I think it’s low volume seller by design (mostly high end commercial) but those who get it love it.

I think it’s because I didn’t need to temper the eggs in this recipe? Butterscotch is added to the eggs all at once while it’s boiling. The non-tempering is part of the design of the recipe. I’ll have to read the recipe description again on cooks illustrated.

Here's video of the butterscotch pudding I made today. First attempt at food porn:

I think the $700USD that I paid is about the right value... don't think I'd ever jump the gun at full retail... but now that I know...

Just made some butterscotch pudding, recipe from cooks illustrated. It was flawless! Even got to skip the directions of initially having the heat high and then turning it down. I just set it to 300 degrees from the beginning. Rum and vanilla added at the end. Still have to wait 3 hours as it’s in the fridge. Video soon.

Made Kenji's cherry tomato sauce and spaghetti tonight on the control freak with the new saute pan. Very delicious, and took in the opportunity to program in "sweating" garlic for future use. Kenji:

Just got back from the USA with my D7 3 quart sauté pan. It’s cooking surface is the equivalent of a 12 inch frying pan. Tested its ability to hold and spread heat today and I’m impressed. Cooked up some frozen perogies and you can see the edges of the pan are sizzling. On its own the control freak does a good job at spreading the heat. But if you help it along by off centring the pan a few times, it’s fantastic. The D7 holds the heat in the other parts of the pan that have already heated up so it going off Center for 15 seconds doesn’t effect it that much. And induction gets the edges up to temp really fast.

Heston Blumenthal Triple Cooked Chips:

Off to cross the border in Oroville, Washington tomorrow to pick up a All Clad D7 3qt Saute Pan I got for a deal on Amazon Warehouse Deals. It's got a 10.5" base, but it's known for conducting heat very well -- so we'll see. It'll be the biggest pan I got (as the rest of mine are in Calgary). Went with the saute pan rather than fry pan, because the D7s are very heavy. Won't be flipping any food in them. Also I can shallow fry and braise more easily in the saute pan, and it's got a bigger cooking surface. I just hope it's not too big.

Never mind, I lied. I just finished the final stage of Heston Blumenthal's triple cooked french fries, and paid closer attention. Dropped from 356 to 320 when I added the potatoes. And it never rose above 356 in the 7 minute fry. Pretty impressive.

It mainted it pretty well. If I have it set to "fast" the overshoot will be about 10 degrees but it drops pretty quick. If I set the intensity to medium or slow it's even less. I find that if I keep it at fast at first in order to build up the temperature quickly, and then change it to slow when it's within 20 degrees, it's minimizes overshoot within a degree. For frying I'm not so worried about a 10 degree overshoot for a minute.

Nope I chalk it up as being just as useful as most other portable induction units on the market (but it could be 1800W). I will pull it out to boil water for pasta. Or maybe to poach eggs while my Control Freak holds a hollandaise sauce for Eggs Benedict (now that's an idea).

It made good poached eggs, and could keep the temp in a small pan. The pan control would always overshoot by a few hundred degrees... making it unusable for nonstick. I just found the limitations of the burner size a real draw back, along with the app. I really discovered that I don't like "smart" appliances. I like being able to control it on the device itself.

I still have mine.. but it's obviously been put away in a deep cupboard. When I buy my place next year, I might keep it for outside near the BBQ.

Had fun making a food vlog for this... still learning how to edit videos and my apologies about the annoying repeating generic sound... I'll get better #GrowthMindset

Normally when I do this on portable induction units, the unit will overheat and shut off. Happened this time too... but not with the unit... my iPhone that was filming it! haha

Made the Korean deep fried wings from the Modernist Cuisine at Home cookbook. It's one of my favorites, and the Control Freak did not disappoint. I got some video of me cooking this up. I'll post it to YouTube soon.

Used it to reheat yesterday's Spaghetti Carbonara, and it did a good job. Also kept my French Fries that I shallow fried on the Control Freak warm. I obviously have a lot more to do, but it sure beats the Black and Decker my land lord provided, with mechanical timers I especially like that the racks in the middle of the oven pull out when you open the door. Especially helpful when I have it up high like that.

Breville Smart Oven Air from Airmiles arrived today. For a basement suite kitchenette, it’s not too shabby. I will say my kitchen is 100x more functional than it was last week. I got a sink on the other side, with a bit of counter space on either side. I also have 3 other induction burners (my OneTop, and two belonging to the landlord) that I can place on those extra bits of counter space if I need more burners. Pretty much use the cheaper burners to boil water for pasta and what not (where temperature doesn't matter). Where my scale is located, that's where I do most of my mise en place. Now I just need a smaller Dutch oven as my 7.25 quart one won’t fit in the oven. But I should slow down on my spending 😆

Heston Blumenthal style eggs, sans ban marie.

An idea of what the carrying case is like. Very sturdy walls. Would feel comfortable keeping it safe in this.

Brown butter for my scrambled eggs. Took about 5 minutes. But I think I could actually walk away from this for 30 minutes and it would be just as good. Created a custom program for easy future applications.