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New Toy: Breville/Polyscience Control Freak!

CanadianHomeChef

By CanadianHomeChef
in Kitchen Consumer

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ElsieD

ElsieD

Posted
Posted
5 hours ago, bpwhistler said:

I cooked some poached eggs this morning. The consistency was PERFECT. 183 degrees F for 4 1/2 minutes. The only problem was they stuck to the bottom of the pan. Any suggestions?

 

What if you sprayed some Pam or other such spray oil onto the bottom of the pan?  I haven't tried it but it might work.

bpwhistler

bpwhistler

Posted
Posted
1 minute ago, ElsieD said:

 

What if you sprayed some Pam or other such spray oil onto the bottom of the pan?  I haven't tried it but it might work.

Before putting the water in? Off the top of my head I'd think it would come up when the water started heating up...but I'll give it a go! Thanks.

ElsieD

ElsieD

Posted
Posted
50 minutes ago, bpwhistler said:

Before putting the water in? Off the top of my head I'd think it would come up when the water started heating up...but I'll give it a go! Thanks.

Um, yes, before you put the water in.

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bpwhistler

bpwhistler

Posted
Posted
14 minutes ago, ElsieD said:

Um, yes, before you put the water in.

LOL...Obviously before.  I was thinking you might have been talking about frying eggs as the idea of non-stick spray AND water had never REMOTELY crossed my mind.  Didn't mean to come of dense! 

ElsieD

ElsieD

Posted
Posted
50 minutes ago, bpwhistler said:

LOL...Obviously before.  I was thinking you might have been talking about frying eggs as the idea of non-stick spray AND water had never REMOTELY crossed my mind.  Didn't mean to come of dense! 

Let me know how/if it works. I have the control freak also so I'm curious.  What were the whites like?

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Anna N

Anna N

Posted
Posted
8 hours ago, bpwhistler said:

I cooked some poached eggs this morning. The consistency was PERFECT. 183 degrees F for 4 1/2 minutes. The only problem was they stuck to the bottom of the pan. Any suggestions?

I am inspired. I had the same problem with the Paragon. So whether you spend $69 or $1800 your poached eggs will still stick to the bottom of the pan. Before this precision cooker I never had any problem with my poached eggs sticking to the bottom of the pan! Such is progress. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

bpwhistler

bpwhistler

Posted
Posted
8 minutes ago, Anna N said:

I am inspired. I had the same problem with the Paragon. So whether you spend $69 or $1800 your poached eggs will still stick to the bottom of the pan. Before this precision cooker I never had any problem with my poached eggs sticking to the bottom of the pan! Such is progress. 

Exactly! Poaching on the non-precision cookers of the past...I RARELY had a problem with sticking.  I can't remember the last time it happened. I'm thinking with the temperature of the water at 183F, it's not boiling, allowing the eggs to drop and sit on the bottom of the pan.  The only option would be to increase to a simmer and decrease time.  I'll give that a try in the morning.

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bpwhistler

bpwhistler

Posted
Posted
40 minutes ago, ElsieD said:

Let me know how/if it works. I have the control freak also so I'm curious.  What were the whites like?

Will do.  I'll give that a try.  I'm also going to try increasing the temperature to a simmer and see if that keeps the egg off the bottom of the pan.  It's too bad it stuck...the whites were perfect.  The egg was probably older as there were lots of 'wispy' parts of the white that came off.  The denser part of the white was cooked completely and still tender.  The yolk was completely runny! Just the way I like it!!

ElsieD

ElsieD

Posted
Posted
29 minutes ago, bpwhistler said:

Will do.  I'll give that a try.  I'm also going to try increasing the temperature to a simmer and see if that keeps the egg off the bottom of the pan.  It's too bad it stuck...the whites were perfect.  The egg was probably older as there were lots of 'wispy' parts of the white that came off.  The denser part of the white was cooked completely and still tender.  The yolk was completely runny! Just the way I like it!!

Try cracking the egg into a strainer and those wispy bits will fall through the strainer and then you won't have those bits.

 

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bpwhistler

bpwhistler

Posted
Posted
56 minutes ago, ElsieD said:

Try cracking the egg into a strainer and those wispy bits will fall through the strainer and then you won't have those bits.

 

Excellent idea! Thanks!!

Anna N

Anna N

Posted
Posted
9 hours ago, bpwhistler said:

Excellent idea! Thanks!!

 I always do that. Does not alleviate the sticking problem though. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

SantiagoDraco

SantiagoDraco

Posted
Posted
On 1/22/2020 at 6:22 PM, bpwhistler said:

Exactly! Poaching on the non-precision cookers of the past...I RARELY had a problem with sticking.  I can't remember the last time it happened. I'm thinking with the temperature of the water at 183F, it's not boiling, allowing the eggs to drop and sit on the bottom of the pan.  The only option would be to increase to a simmer and decrease time.  I'll give that a try in the morning.

Are you using a non-stick pan?  I generally do for poaching.  Not that it's necessary.  As for temps you should probably be closer to a very very low simmer with the Breville.  But I'm not an expert though.  I think the other suggestions are good also.  I use some poaching cups that are non-stick for my poached eggs.   

 

The Breville will make for some wonderfully easy eggs benedict :)

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bpwhistler

bpwhistler

Posted
Posted
On 1/23/2020 at 9:36 PM, SantiagoDraco said:

Are you using a non-stick pan?  I generally do for poaching.  Not that it's necessary.  As for temps you should probably be closer to a very very low simmer with the Breville.  But I'm not an expert though.  I think the other suggestions are good also.  I use some poaching cups that are non-stick for my poached eggs.   

 

The Breville will make for some wonderfully easy eggs benedict :)

Thank you.  I will try these suggestions too.

 

bpwhistler

bpwhistler

Posted
Posted (edited)
On 1/23/2020 at 9:39 PM, SantiagoDraco said:

Sorry for the late reply.  Sorry, no idea :/   

No problem.  I think eBay is going to be the best longterm option.  Just keep my eyes open.

Edited by bpwhistler (log)
bpwhistler

bpwhistler

Posted
Posted (edited)

I used a cast iron pan on my CF yesterday.  Apparently there is rust on the bottom.  Some of this transferred to my CF cooktop glass.  It didn't come off with simple water and dishtowel.  Any suggestions?  I haven't cleaned it with anything other than water and dishtowel at this point, so am hesitant.  Don't want to damage the top of my expensive unit!! 

Edited by bpwhistler (log)
bpwhistler

bpwhistler

Posted
Posted

I have some smaller non-stick egg and omelet pans.  When I put them on the CF, the spring loaded sensor pushes up against them so they don't sit flat against the glass.  Suggestions?

CanadianHomeChef

CanadianHomeChef

Posted
  • Topic Starter
Posted

I use these: https://www.canadiantire.ca/en/pdp/vileda-glass-ceramic-scrunge-4-pk-0427675p.0427675.html?gclid=CjwKCAiA66_xBRBhEiwAhrMuLU0iocUxAjPyAMsQr_K5Nxc_AKXZ7YxAO8O2xhvhxPcKGikSFRfoaxoC_14QAvD_BwE&gclsrc=aw.ds

Some people say that it might be a little harsh on the glass top, but it works on removing everything. After using my pair of control freaks everyday for the last 1.5 years, light scratches have been inevitable. Does not detract from the performance.

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Sizzle and Sear

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bpwhistler

bpwhistler

Posted
Posted
3 hours ago, CanadianHomeChef said:

I use these: https://www.canadiantire.ca/en/pdp/vileda-glass-ceramic-scrunge-4-pk-0427675p.0427675.html?gclid=CjwKCAiA66_xBRBhEiwAhrMuLU0iocUxAjPyAMsQr_K5Nxc_AKXZ7YxAO8O2xhvhxPcKGikSFRfoaxoC_14QAvD_BwE&gclsrc=aw.ds

Some people say that it might be a little harsh on the glass top, but it works on removing everything. After using my pair of control freaks everyday for the last 1.5 years, light scratches have been inevitable. Does not detract from the performance.

Thank you.

 

Any suggestions about my smaller (8" & 10") non-stick egg pans tipping up due to the temperature sensor with just a few eggs in them? They aren't cheapie pans.  They have some weight to them.

SantiagoDraco

SantiagoDraco

Posted
Posted
4 hours ago, bpwhistler said:

Thank you.

 

Any suggestions about my smaller (8" & 10") non-stick egg pans tipping up due to the temperature sensor with just a few eggs in them? They aren't cheapie pans.  They have some weight to them.

To be honest?   You probably need to replace the pans.

 

I use the Anolon Nouvelle Copper Hard Anodized Nonstick skillets.   Super pans for induction (or other).   I also have a pair of All-Clad non stick skillets (8 and 10") and like them both.  The smaller pan is a bit lighter and can tip slightly when empty.


The only real solution to the problem you describe is a different pan.   The Anolon Nouvelle are really great pans for the money.

bpwhistler

bpwhistler

Posted
Posted
14 minutes ago, SantiagoDraco said:

To be honest?   You probably need to replace the pans

LOL!! I literally just got them in the mail today. They are Misen 8, 10, & 12” non-stick. 

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I have to wonder why the Control Freak has this problem and the Paragon mat does not.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Anna N

Anna N

Posted
Posted
6 hours ago, JoNorvelleWalker said:

I have to wonder why the Control Freak has this problem and the Paragon mat does not.

 

 But aren’t they talking about using the temperature probe?

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

CanadianHomeChef

CanadianHomeChef

Posted
  • Topic Starter
Posted (edited)
22 hours ago, bpwhistler said:

I have some smaller non-stick egg and omelet pans.  When I put them on the CF, the spring loaded sensor pushes up against them so they don't sit flat against the glass.  Suggestions?


I’ve only experienced tipping on very small pans. For example, a half quart all clad butter warner, which ended up being returned due to the control freak not always detecting it (it was too small). 
 

I have a 1 quart Calphalon that kind of tips (no where near as pronounced) but it fixes itself as soon as it has contents. 
 

No problem with 10 or 8 inch frying pans, but mine are very heavy. 

Edited by CanadianHomeChef (log)
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Sizzle and Sear

Owner/Editor

https://www.sizzleandsear.com/

CanadianHomeChef

CanadianHomeChef

Posted
  • Topic Starter
Posted
13 hours ago, SantiagoDraco said:

To be honest?   You probably need to replace the pans.

 

I use the Anolon Nouvelle Copper Hard Anodized Nonstick skillets.   Super pans for induction (or other).   I also have a pair of All-Clad non stick skillets (8 and 10") and like them both.  The smaller pan is a bit lighter and can tip slightly when empty.


The only real solution to the problem you describe is a different pan.   The Anolon Nouvelle are really great pans for the money.

I second Anolon Copper Nouvelle for nonstick. Great heat distribution that complements the precision of the Control Freak nicely. 

  • Like 1

Sizzle and Sear

Owner/Editor

https://www.sizzleandsear.com/

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