CanadianHomeChef
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Posts posted by CanadianHomeChef
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Woke up and found a link to this on the comment section of my website. Looks like an excellent resource: http://thecontrolfreak.breville.com/ (I think someone from Breville might be reading this thread and saw that there was a demand for this
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8 minutes ago, palo said:
Try something similar:
Available @ homedepot, CDNTire and other stores and possibly cheaper
p
Thanks. But that doesn’t appear to be counter height. Already have a dining table on the deck.
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Took my induction unit outside for the first time. Only had a very low side table, so I used that. Absolutely loved it! Made me wonder why I haven’t been cooking outside more this summer. Only problem was the height.
Anyone know of any good counter height tables that can stay outside all year: rain, shine, and -40 degree weather?
Anything specifically labeled “outdoor kitchen” or “outdoor countertop” seems to be overpriced.
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I own the bimaterial spoon and ladle. First got the spoon based on Kenji's recomendation. I like it for my nonstick and enamel cookware. I've never been a fan of wooden or plastic spoons. The little bit of silicone gives it the flexibility to reach all the corners, but the plastic gives it sturdiness. I use it daily.
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Nice! I just recently put away my second control freak for counter top space. Plan is to only take it out when needed.... bet I'll have them both out by the end of next week
You're kitchen is oddly familiar. I just recently bought one of those giant wire shelves and put a bunch of pans and appliances on it. I also see you have a VacMaster, a Le Creuset bimaterial ladle, and a Breville Smart Grill I'm actually getting rid of my grill. Packed it away when I got the control freak as I find a large frying pan or grill pan works even better on it 
Just haven't sold it yet.
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So for some reason my local Sobey's is clearing out their selection of Ghiradeli chocolate chips
These are my favorite kind of chocolate, and unfortunately I've never been able to locate the baking bars in Canada, so I rely on the chocolate chips. The chips were initially 50% off, and then they marked them down another 50%. So $1.40 a bag! I cleared out what they had on the shelf (just 8 bags). I'll be returning later to see if they restock the shelves. I tried other Sobeys and unfortunately they've only marked them 50% (and not the additional 50%).
Needless to say I'll be doing lots of melting and tempering on the CF
Also utilized my Vaccum chamber I bought a couple months ago. Vaccuum sealed in mason jars and put in the freezer.
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1 hour ago, SantiagoDraco said:
Wow, how'd I miss this forum/thread! Another CF owner here. CanadianHomeChef when I read your posts here I thought I could be reading posts from my doppelganger! I bought my first CF in January 2018 and my second around August. It's a fantastic device and I find that most people can't grasp just how capable it is or how much it can change the way we cook. Many of the examples I see here mirror my experiences so closely, like cooking eggs benedict to making stock. Being about to set a temp and turn and walk away is something you couldn't do with any other device.
I think it's likely I'll remove the stove from my new house and install an oven only, still debating. I haven't used the burners on the range in over a year. I've also found that I'm spending a lot of money on cookware now... this thing has infected me with the kitchen expansion bug. I'll have to post some pictures of my pots and pans collection sometime.
I find that I don't use the probe a whole lot as I haven't ventured into recipes where liquid temperature is critical enough to require it. I find that things like Hollander sauce, soups, stocks even melting chocolate work just fine with the pan sensor since the main issue in those cases is not going over temp rather than having an exact temp. That said if I do venture into more dishes I may find a need but so far I haven't used it much.
I also have a Vollrath Mirage Pro which sits on a shelf as a backup unit since once I bought the first CF the Vollrath hasn't been used. It's temperature control is so far off compared to the CF that I see it more as a hot plate conceptually than as a precision cooking device.Anyway just thought I'd say hello to my fellow CF converts. Cheers!
Hah. I upgraded my pots too after getting the CF. I went with All Clad D7 for stainless and Anolon Copper Nouvelle for nonstick. Would have gone with Demeyere Proline but I got the D7 on the cheap off eBay.
I actually have found pan control more useful than probe control for liquid custards. The reason being is that probe control will allow the pan to get hotter than the target temperature. So unless you are constantly stirring to circulate the ingredients, parts of it will get too hot. I tend to use pan control to start a custard. And then switch over to probe towards the end, minimizing the need to constantly stir
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Made some Bibimbap using cast iron dolsots I bought over a year ago. Worked perfectly on the Control Freak as I could dial into 450 to crisp the rice without worrying about it going over. The dolsots were sizzling at the table 😋
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Dolsot Bibimbap. Made Bibimbap before. First time using a dolsot. It was sizzling at the table. 😋
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I buy all my spices, including a variety of peppercorns, locally from The Silk Road in Inglewood here in Calgary. They also have a store at the farmer’s market on Blackfoot and another store in Edmonton. They ship across Canada and the USA.
https://silkroadspices.ca/pages/all-collections
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175 I think. I’ll have to double check. Used the probe.
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On 7/2/2019 at 4:36 PM, ElsieD said:
@CanadianHomeChef These are great charts, thanks for posting them. If you are looking for inspiration, try a custard based ice cream.
Funny. I just made chocolate ice cream the other day. So silky.
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The guide here also looks promising:
https://www.hestancue.com/blogs/blog-recipes/precision-cooking-temp-chart
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Hestan Cue's blog has published a few "Ultimate Guides" that provide some temperature guidelines. For example:
Can be found here: https://www.hestancue.com/blogs/blog-recipes
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Thanks AngleicLiar,
Go ahead!
Summer has just arrived, and I got some free time from being a teacher. I want to test the limits of this device more, so I'm looking for inspiration
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Smaller pots might overshoot. Happens to my tiny 1 quart. Might happen to thinner pots too.
My 7ply barely overshoot, even on high.
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12 minutes ago, ElsieD said:
Cooked some chicken wings tonight using the control freak. First I cooked the wings sous vide at 165F for an hour. They were then marinated in buttermilk to which a beaten egg had been added. Then they were dredged in a flour mixture consisting of garlic salt, celery salt, salt, pepper and hot paprika. The control freak was set to 350F and when the oil hit that temperature, they were tried just long enough to brown them. Really good wings.
Coincidence. I did the same thing this weekend following Serious Eats recommendations. 160 for 2 hours. 3 minutes in 400 degree oil. No batter. Fall off the bone tenderness.
I added some Kansas City BBQ sauce that I made last month, vacuum sealed in my chamber, and froze.
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I think the only feature that was updated on mine is that it won’t clear existing recipes if I copy recipes from one unit to another via USB. Instead it will just add to whatever was peexisting on the unit
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I do it at 230f. I got that temp for garlic off another chart. Will try 300f next time. See which one to include on the chart here: https://sizzleandsear.com/precisioncooking/
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17 hours ago, PositiveMD said:
Has anyone had any issues with their control freak tripping their circuit? I'm based in the US and I'm noticing that even if it's the only thing plugged in, it tends to trip the circuit when I lift the pan.
No trouble. I run it on a 20 amp circuit though. I only ever had issues when I brought it to a friends house who had aluminum wires. Plugged it into the outlet connected to the stove solved that problem.
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But so far it’s only the gauge that’s causing me worries. Without it, I’d think the machine was working mighty fine.
Here is is a package of bacon I reseated after taking a few pieces.
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Okay. I think I’m good!
Found this: As a general “Rule of Thumb”, for every 1000 feet above sea level, the maximum possible vacuum is reduced by approximately one in-Hg (0.491 psi). By using this rule one can quickly determine the maximum possible vacuum for the area.
According to Vacmaster the maximum vacuum that can be achieved in Los Angeles at sea level is 29.92 in-Hg. Using the rule of thumb, I subtracted 3.5 (round altitude to 3500ft) and got 26.42. Punched that into a google conversion calculator and got 0.089468389 MPa, which is pretty much what my gauge reads.
Now I don’t fully understand everything that I did , so if anyone with a better grasp of the science could confirm (or not confirm) my calculations, that would be great. Just want to make sure I’m getting maximum function out of my
machine.
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Found this:
1. Perfect Vacuum: is the absence of all air. A perfect vacuum, if such thing even exists, is the absence of air, or any molecules. There is nothing, only space.
4. Absolute Pressure: is the pressure referenced to perfect vacuum.
Elevation vs Absolute Pressure
As the altitude increases, the absolute pressure decreases. The fact is that the absolute pressure is always the same given the same altitude regardless where on earth (excluding pressure changes due to Temperature). This is why an absolute pressure gauge can be used to measure altitude.
https://www.sanatron.com/articles/high-altitude-package-testing-utilizing-an-acrylic-vac-chamber.php
I get to just under 0.09 MPa where the gauge seems to max out at 0.1
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Nope. Looked up the replacement part and it is just a straight piece rather than a complete circle. So that little bit seems to make sense. Unless it’s suppose to be tighter?
I’m not really a science person, but maybe it could have something to do with my altitude? I’m in Calgary at 1045 metres /3428 ft (according to Alexa)
Chamber Vacuum Sealers, 2014–
in Kitchen Consumer
Posted
Anyone know if you can vacuum seal yeast? I always seem to buy too much of it, and I hate to see it go to waste. But I could see it killing it off.
Also what about products with yeast in them (e.g. pizza dough)? If anything, I'll just it to nicely seal them in a bag that's not vacuum tight.