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New Toy: Breville/Polyscience Control Freak!

CanadianHomeChef

By CanadianHomeChef
in Kitchen Consumer

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PositiveMD

PositiveMD

Posted
Posted

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.

jbates

jbates

Posted
Posted

Got one a couple of weeks ago ($1499 from JB Prince, via Amazon), but haven't had any spare time to use it yet 😢. So I'm taking it with me to the eGullet Chocolate and Confectionery Workshop this weekend for everyone to play with.

 

 

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CanadianHomeChef

CanadianHomeChef

Posted
  • Topic Starter
Posted
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. 

Sizzle and Sear

Owner/Editor

https://www.sizzleandsear.com/

PositiveMD

PositiveMD

Posted
Posted

I think my circuit is set to trip at 16ish amps so I may be out of luck until I move to another apartment. I'm guessing I should look for places that have 20 amp circuits then?

  • 2 weeks later...
eugenep

eugenep

Posted
Posted

hey - does anyone have the temperature for sweating onions without browning them? And in your experience, what was the length of time required to sweat? e.g., 5 min or 30 min etc.? 

 

I checked out sizzleandsear.com and tried to read this thread but didn't find anything yet

 

thanks 

ElsieD

ElsieD

Posted
Posted
2 hours ago, eugenep said:

hey - does anyone have the temperature for sweating onions without browning them? And in your experience, what was the length of time required to sweat? e.g., 5 min or 30 min etc.? 

 

I checked out sizzleandsear.com and tried to read this thread but didn't find anything yet

 

thanks 

 

There used to be a cooking chart on the sizzleandsear site but it is no longer there.   I wonder what happened to it?  I have a chart that suggests sweating onions ar 300F.

eugenep

eugenep

Posted
Posted
16 minutes ago, ElsieD said:

 

There used to be a cooking chart on the sizzleandsear site but it is no longer there.   I wonder what happened to it?  I have a chart that suggests sweating onions ar 300F.

ok - I'll try that at 300F then. 

 

I remember a long time ago when I sweated onions for an onion tart under Rose Levy Berenbaum's book for Pies and Tarts that took about 20 -30 min or so but it was like 6 onions or something. It stayed white in color and did not carmalize/brown. I hope I get that. I guess we'll see. I've come across 2 dinner recipes I wanted to do that required sweat onions that remain white in color. Hmmm...

ElsieD

ElsieD

Posted
Posted
15 minutes ago, eugenep said:

ok - I'll try that at 300F then. 

 

I remember a long time ago when I sweated onions for an onion tart under Rose Levy Berenbaum's book for Pies and Tarts that took about 20 -30 min or so but it was like 6 onions or something. It stayed white in color and did not carmalize/brown. I hope I get that. I guess we'll see. I've come across 2 dinner recipes I wanted to do that required sweat onions that remain white in color. Hmmm...

 

Hope it works.  Let us know.

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eugenep

eugenep

Posted
Posted
14 minutes ago, CanadianHomeChef said:

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/

yeah - I saw garlic sweat at 230f and carmelize onion at 275F or so but didn't see onion sweat

 

if someone found out eventually and maybe approximate time 5 min or 30 min that would be helpful to chart it 

  • 2 weeks later...
AngelicLiar

AngelicLiar

Posted
Posted

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!

ElsieD

ElsieD

Posted
Posted

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.

20190611_191000.jpg

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CanadianHomeChef

CanadianHomeChef

Posted
  • Topic Starter
Posted
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.

20190611_191000.jpg

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. 

Sizzle and Sear

Owner/Editor

https://www.sizzleandsear.com/

ElsieD

ElsieD

Posted
Posted (edited)
54 minutes ago, CanadianHomeChef said:

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. 

 

I saw that as well.  I chose 165F for an hour as I fear squishy meat.  That's a hangover from my bbq comp judging days.

Edited by ElsieD (log)
AngelicLiar

AngelicLiar

Posted
Posted

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.

ElsieD

ElsieD

Posted
Posted
6 hours ago, AngelicLiar said:

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.

 

I haven't noticed anything.  But then, my stainless steel pans are a set so they would all behave the same way.

Kerry Beal

Kerry Beal

Posted
Posted
1 minute ago, CanadianHomeChef said:

Smaller pots might overshoot. Happens to my tiny 1 quart. Might happen to thinner pots too. 

 

My 7ply barely overshoot, even on high. 

I have one little pot - it's an all clad saucier - half the time it's not recognized - other half it is. 

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
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gfweb

gfweb

Posted
Posted
5 hours ago, Kerry Beal said:

I just head out to a thrift store with a magnet in my purse and find a few pots that will work on induction. Watch for the magnetic ones with bottoms that aren't flat though - won't work.

Avoid calphalon then. Distinct lack of flatness in sauté pans. 

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