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New Toy: Breville/Polyscience Control Freak!

CanadianHomeChef

By CanadianHomeChef
in Kitchen Consumer

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CanadianHomeChef

CanadianHomeChef

Posted
  • Topic Starter
Posted

Just made some butterscotch pudding, recipe from cooks illustrated. It was flawless! Even got to skip the directions of initially having the heat high and then turning it down. I just set it to 300 degrees from the beginning. Rum and vanilla added at the end. Still have to wait 3 hours as it’s in the fridge. 

 

Video soon. 

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Sizzle and Sear

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kayb

kayb

Posted
Posted

This thing is looking more and more attractive. Not $1,800 worth of attractive yet.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Kerry Beal

Kerry Beal

Posted
Posted
7 hours ago, CanadianHomeChef said:

Here's video of the butterscotch pudding I made today. First attempt at food porn:

 

I'm curious that your recipe didn't have you boil again after adding the cornstarch and egg mixture to fully gelatinize the cornstarch. 

the Chocolate Doctor
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gfweb

gfweb

Posted
Posted
12 hours ago, kayb said:

This thing is looking more and more attractive. Not $1,800 worth of attractive yet.

Exactly.

Its interesting that ebay has nothing used. Either everybody loves the one that they bought, or they didn't sell any.

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CanadianHomeChef

CanadianHomeChef

Posted
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Posted

I think it’s because I didn’t need to temper the eggs in this recipe? Butterscotch is added to the eggs all at once while it’s boiling. The non-tempering is part of the design of the recipe. I’ll have to read the recipe description again on cooks illustrated. 

3 hours ago, Kerry Beal said:

I'm curious that your recipe didn't have you boil again after adding the cornstarch and egg mixture to fully gelatinize the cornstarch. 

 

Sizzle and Sear

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CanadianHomeChef

CanadianHomeChef

Posted
  • Topic Starter
Posted
2 hours ago, gfweb said:

Exactly.

Its interesting that ebay has nothing used. Either everybody loves the one that they bought, or they didn't sell any.

 

Yeah it would take a lot for me to sell this now that I have it. I think it’s low volume seller by design (mostly high end commercial) but those who get it love it.  

Sizzle and Sear

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Anna N

Anna N

Posted
Posted
15 minutes ago, rotuts said:

@CanadianHomeChef

 

I too am enjoying your journey w the B/PCF

 

at its full price point , it has to be geared to fairly high end

 

restaurants.

 

no matter.

 

enjoy !

Actually it’s about the same price as a new Thermomix used to be and it’s quite surprising how many of us (non professionals) own one!   Not that I bought mine — it was a gift but many others did buy theirs.  

 

When we want something badly enough it would seem that cost is not much of an obstacle.😁

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Anna Nielsen aka "Anna N"

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rotuts

rotuts

Posted
Posted (edited)

@Anna N

 

I agree w you completely on this, with a Coda.

 

some time ago , lets say the mid '80;s when i got my

 

semi-free collection of 3.5 mm Copper pans from France

 

and some Baccarat crystal 

 

if was semi-free as the FF was usually 4 / USD

 

it was then 11.5 / USD

 

and I enjoyed using these immensely 

 

 for quite some time.

 

had the TMX been available during those years 

 

and mechanically TopNotch

 

i would have enjoyed that too.

 

now  its a bit differerent

 

not better , nor worse

 

just different  

 

 

Edited by rotuts (log)
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CanadianHomeChef

CanadianHomeChef

Posted
  • Topic Starter
Posted (edited)

Pressure cooked on the unit for the first time tonight. I calculated at my current elevation the temperature in the pot would be ~249F before the regulator kicked in.  I ended up having going to turn it down to 230-235. I think it makes sense that the contents could be hotter than the pot because they are under pressure? 

 

Anyways at 230-235, pressure cooling required minimal if any intervention. Just a small hiss coming from the regulator. Less air escaping than I could ever manage to pull off doing it manually. 

 

Reprogrammed the pressure cooker custom setting to reflect my findings. 

BCB0F3C3-F40E-4CA5-B6EE-2212B517636A.jpeg

Edited by CanadianHomeChef (log)
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Sizzle and Sear

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted (edited)
1 hour ago, CanadianHomeChef said:

Pressure cooked on the unit for the first time tonight. I calculated at my current elevation the temperature in the pot would be ~249F before the regulator kicked in.  I ended up having going to turn it down to 230-235. I think it makes sense that the contents could be hotter than the pot because they are under pressure? 

 

 

 

"Heat cannot of itself pass from one body to a hotter body..."

 

 

Edited by Smithy
Problem report addressed (log)
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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

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

CanadianHomeChef

CanadianHomeChef

Posted
  • Topic Starter
Posted
2 hours ago, JoNorvelleWalker said:

 

 

 

"Heat cannot of itself pass from one body to a hotter body..."

 

 

 

Maybe my regulator isn't quite at 15PSI? Or I did my calculations wrong (which very well could be the case, as I just quickly google searched the info)

Sizzle and Sear

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, CanadianHomeChef said:

Maybe my regulator isn't quite at 15PSI? Or I did my calculations wrong (which very well could be the case, as I just quickly google searched the info)

 

There are temperature indicating strips one can get to record the peak temperature reached inside the pot.  That's what I use.  A slightly higher tech solution is a high temperature USB temperature logger that goes inside the pot.  Though I fear the cost of those things may make the Control Freak look cheap.

 

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

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

flippant

flippant

Posted
Posted (edited)

I just got one of these about a month ago! (pawn shop find; paid about the same as CHC)

 

Despite the price, I think it's well worth it for – among others – the following reasons:

 

  • As opposed to other bits of expensive equipment, this is bound to see much more use (what don't you use a pot or pan for?)
  • Seeing the temperatures and heat transference settings makes you think more about how you cook
  • Perfect rolling boil for that won't overflow
  • Perfect pressure cooker pressure, every time, with no variance
  • Deep frying control
  • Slow cast iron grilled cheese
  • Can take it outside to sear steak, deep fry or do anything else that stinks up the house.

 

@CanadianHomeChef: Who did you contact to get updated firmware? Mine's older than the hills.

Edited by flippant (log)
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CanadianHomeChef

CanadianHomeChef

Posted
  • Topic Starter
Posted
15 hours ago, flippant said:

I just got one of these about a month ago! (pawn shop find; paid about the same as CHC)

 

Despite the price, I think it's well worth it for – among others – the following reasons:

 

  • As opposed to other bits of expensive equipment, this is bound to see much more use (what don't you use a pot or pan for?)
  • Seeing the temperatures and heat transference settings makes you think more about how you cook
  • Perfect rolling boil for that won't overflow
  • Perfect pressure cooker pressure, every time, with no variance
  • Deep frying control
  • Slow cast iron grilled cheese
  • Can take it outside to sear steak, deep fry or do anything else that stinks up the house.

 

@CanadianHomeChef: Who did you contact to get updated firmware? Mine's older than the hills.

 


Pawn shop? Wow! Wouldn't expect to see this at any pawn shops around here.

 

I contact Breville USA using the online chat. The guy took a bit of time to find what I was looking for but then sent it to my email address. I can forward it to you... but I know there are slightly different models, and I'm not sure if the firmware is different.

 

I agree, the more I use it, the more I think it's worth it, even at the full price. It's just a lot of faith is needed to jump in at that price point, so I'm glad I got it a lot cheaper to give it a try.

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Sizzle and Sear

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kayb

kayb

Posted
Posted

There's a demo model on Ebay for $1,300. Full warranty, it sez. Still out of my range.

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

CanadianHomeChef

CanadianHomeChef

Posted
  • Topic Starter
Posted
4 hours ago, kayb said:

There's a demo model on Ebay for $1,300. Full warranty, it sez. Still out of my range.

Saw that one. Also a "new" one sold from Canada on eBay this morning for the same price. I'm already thinking of getting a second one.. but I must hold off :P

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Sizzle and Sear

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gfweb

gfweb

Posted
Posted

You can get a lot of technology for $1300. As much as I lust after this thing, I could get an induction plate, a couple SV machines, an instant pot, a steam oven, a breville air fryer and have money left over.

 

Having said that , I want one.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, gfweb said:

You can get a lot of technology for $1300. As much as I lust after this thing, I could get an induction plate, a couple SV machines, an instant pot, a steam oven, a breville air fryer and have money left over.

 

Having said that , I want one.

 

Or for about twice that much you could buy an Electrolux steam oven.

 

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

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

Okanagancook

Okanagancook

Posted
Posted
23 hours ago, gfweb said:

You can get a lot of technology for $1300. As much as I lust after this thing, I could get an induction plate, a couple SV machines, an instant pot, a steam oven, a breville air fryer and have money left over.

 

Having said that , I want one.

This is a very, very attractive piece of equipment and I want one too.  However, it’s a mute point because luckily I have copper cookware and I am not switching out those pots.  Maybe a higher use of the infrared gun would be in order.

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