AngelicLiar

Hi all, I'm a huge fan of frozen yogurt and have tried making it at home in various tools - food processor, Vitamix, immersion blender etc - and none of them get quite the texture I'm familiar with from commercial frozen yogurt machines. I've recently stumbled across a cheap, plastic as-seen-on-TV product called Swirlio, which claims to be a machine for making frozen yogurt, but is also obviously a cheap plasticky as-seen-on-TV product that will likely break sooner rather than later. However, when I looked at a video review of it, I noticed that it seems to operate on a principle similar to a meat grinder - it has an impeller that squeezes the fruit into a small vent, and they are crushed/squeezed rather than chopped. Link to the specific disassembly part of the video - https://youtu.be/JnnYYdBLG98?t=241 I don't have a meat grinder, but this could be a good excuse for me to get a meat grinding attachment for my stand mixer :) Has anyone ever tried making frozen yogurt in a meat grinder? Does it really work better than a blender?

Here's the enhanced version of the Celsius chart from Polyscience! I apologize for my horrid PDF editing skills, but I got too lazy to copy their fancy styling so I just used big red rectangles. The Hestan Cue charts look interesting too! I'll convert them as well at some point

Hi all, I wanted to share my excitement after using my shiny new Control Freak; for the first time in my life, I was able to replicate a Youtube recipe and get the exact same result (this was merely Polyscience's omelette recipe, but it's a start!), and also to get ten pancakes all at the exact same level of doneness! I am super excited. Thank you all for your in-depth discussions here that helped drive me to buy this amazing device! I'd also like to share my own contribution to this thread - I've converted Polyscience's temperature chart linked here a few times (lastly by @ocd in the previous post) to Celsius, for those of us metrically-inclined. I've made a few versions: The same chart, but in Celsius A "clean" chart, with some unnecessary text removed (mostly marketing text eg. "Temp control as low as 86" - we know! We already bought the thing!) I've also made an "enhanced" chart with extra temps (converted to Celsius!) from @CanadianHomeChef's precision cooking site, and with your permission I can post that as well!

Another thing I've been wondering, and am not sure if it's been discussed here - the pans you're using. Are you seeing a difference in either performance or accuracy (of the pan temp sensor) when using different pans? eg. a thinner pan/pot vs a tri-ply pan? I'm asking because I only have 1 induction-ready non-stick pan, and while it works great, I'm wondering if my next purchase should be a quality tri-ply or something less thick.

Hi all, proud new Control Freak owner here. I've been following this thread for months and have finally had a chance to swing by Europe and purchase a unit (they don't sell them in the country where I live, and I needed the 220V model). I'm excited to try it out, assuming the circuits in my home can handle it 🙂 A question to the pros here - do you know what the firmware update status for European units is? Also, what features are actually enabled by the firmware updates (=how hard should I try to get updates for my unit)? Thanks!