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Precision induction: Tasty Onetop

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51 minutes ago, rotuts said:

@Anna N

 

in thinking about your Darto failure 

 

did you hit the ' start ' after selecting the number of blue dots you selected ?

 I am continuing a number of tests and I did retry the Darto pan and I do believe my original result was operator error!   It seems they’re almost always two more steps than there ought to be to do almost everything or is that just my bias showing?  I really really wanted this device to fill a gap. For instance if it was trustworthy I could maintain a temperature one could heat the milk and make cheese. That is something I was able to do with the Sous Vide supreme.  Not that I plan on getting back in the cheesemaking but nevertheless it was one of the things that crossed my mind when I first heard of this unit.  It does not seem able to maintain a temperature particularly well. By that I mean not as well as the ANOVA or the Joule.  I was hoping to monitor with a probe the moment are forgetting that they don’t work all that well in the presence of magnetic energy!   However I did cook my steak sous vide and we’ll see what we get later this evening. There should be no surprises. The temperature varied only a degree or two and it was a very short time cook. So even though it was close to the danger zone of 53°C, it’s not likely to have time enough to grow any botulism nasties. 

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I tried some poached eggs w the fixed temp buttons ;

 

I used a 10 " T-Fal pan :

 

PE-TT1.thumb.jpg.8ab3ac95658dfb9e24edba52b432cda2.jpg

 

it would have been easier in a deeper pan , but I don't really have one that InductionReady

 

the eggs are refrigerator eggs and did not have tight albumin :

 

PE-TT2.thumb.jpg.297faab5ff3e88144a8c632ff24d1874.jpg

 

PE-TT3.thumb.jpg.e99bbe6ac9eed8977bf649148aa0cdd3.jpg

 

the fixed temps for this larger pan , vs the 8 " I tested out yest.  are very different.  

 

I ended up w 5 blue lights that gave me a water temp of 165 or so

 

about 5 minus later :

 

PE-TT4.thumb.jpg.4e0328b380172676a05646f839e33cf7.jpg

 

and since Science has it won rules , a rare MoneyShot :

 

PE-TT5.thumb.jpg.7ff367f17393092d0a9bb1ef559ebec2.jpg

 

they were of course delicious  , and I need to make them more often.  but Im quite lazy some times.

 

the one thing I like about water-poached eggs is the skin, when poached at a higher temp

 

has a brief firm feel in the mouth.  

 

I realized I have a large  induction-ready  saucier from Demeyere

 

Ill try that next time.

 

and yes , I know how to water poach eggs ' in a traditional manner '

 

 

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7 minutes ago, rotuts said:

the eggs are refrigerator eggs and did not have tight albumin :

 It is worth the minute it takes with older eggs to just drain off some of that albumen in a small strainer.  It has now become second nature to me. I put the small strainer over a long handled measuring cup, break the egg into it and let the albumen drain off, dump the liquid  that drains off and pop the egg from the strainer into the measuring cup which is a handy device for transferring it into the hot water. 

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Posted (edited)

Ive done that when I remember I forgot this time

 

Ive also put the egg in-the-shell in the hot water for a minute or so,

 

the cracked it very carefully in a med. pyrex clear bowl

 

which also works.  the ' weak ' albumin firms up nicely


Edited by rotuts (log)

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13 minutes ago, rotuts said:

Ive done that when I remember I forgot this time

 

Ive also put the egg in-the-shell in the hot water for a minute or so,

 

the cracked it very carefully in a med. pyrex clear bowl

 

which also works.  the ' weak ' albumin firms up nicely

 

 I shall try that next time. 

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I installed the iPhone app on my iPad and it works just fine.

 

 

1305F882-6402-4888-B4CC-473C73ABACF7.jpeg.eb539c70c55377c8cce1cedf0c9e0aec.jpeg

 

 

 

 

 

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I sent mine back today via  UPS in Ogdensburg.  

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Posted (edited)

 I did a few more tests and after I fixed my operator errors I think it worked more or less as advertised. It certainly is not as accurate at maintaining a temperature as the Joule or the Anova.

 

Nonetheless I found it frustrating. It seems that every adjustment made on the iPhone must be followed by pressing the power button on the unit itself.  If you don’t remember to do this then any adjustment you have made doesn’t have any effect. 

 

My only reason for even considering one would be if I were going to make cheese in it and I don’t think it would do well maintaining temperature precisely enough. 

 

Other than that my purpose-built sous vide units and my induction range seem less annoying to use. 

 

 

 

 


Edited by Anna N (log)
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I have received my refund and thanks to the exchange rate, made 8 bucks on the deal.  Kudos to the TT people though - they have always been unfailingly polite and helpful and processed my refund immediately upon receiving my return.  Excellent customer service.  Too bad it didn't work out.

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@ElsieD

 

Im sorry it didn't help you out.

 

I got mine to 

 

1) replace the Burton induction top , that seems to be on its last legs .  it sometimes makes a lot of noise , and a good smack changes that.

 

2) i like an easy way to set a T-Fal pan on it at a low temp w scrambled eggs on it that give me time to fiddle around and wake up in the AM

 

3)  once I get the App on a Pod or a Pad , Id like to take some commercial ham , on sale of course  which is now

 

    some shoulder perhaps ?   break it down into smaller segments, then  cook it in a lot of water at a low temp   ? 140 until very tender

 

   and thus remove a lot of the salt.   vac-freeze for sandwiches , macaroni & cheese & ham     etc

 

Ive found that if you can remove some of the commercial salt on these No-Name hams  they taste much better

 

as long as you've removed the demand of your Tongue for massive amounts of Commercial Salt.  I think you get more taste information

 

via your tongue if you can decrease the amount of Commercial Salt  you assault your Taste Buds w from time to time

 

or every day.

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@rotuts  I  bought the TT mainly for deep frying stuff outside as I loathe the smell of doing it indoors.  A secondary benefit was cooking small items sous vide.  My cook top is induction so I didn't need it for that.  One day someone will come out with one that is accurate and easy to use, which for me, the TT had it's drawbacks.

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