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CanadianHomeChef

New Toy: Breville/Polyscience Control Freak!

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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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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

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I think the $700USD that I paid is about the right value...   don't think I'd ever jump the gun at full retail... but now that I know...

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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. 

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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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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. 

 

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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.  

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@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 !

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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"

...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

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@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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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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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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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)

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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.

 

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


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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4 hours ago, kayb said:

There's a demo model on Ebay for $1,300. Full warrantyit 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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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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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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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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