Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Sous vide technical discussion



  • NewportlocalNewportlocal Posts: 474


    Looking at ordering a machine but the only deal I can find right now is the package with the vac sealer. Canuck prices are ridiculously high on stuff like that. I have a couple of chef's supply places that I frequent and want to see if I can get a commercial unit for less than double the price. I've seen some relatively small ones on cooking video sites and they seem to be just the temp control, heater and circulator in a compact unit. They use a Maitre D'hotel pan from the look of them
    Yes. That's a polyscience professional.

    Actually this was the one I had seen. I like the one you show better and it's cheaper. Thanks

    Polyscience originally made lab equipment only. Chefs had been using them. The one I sent a link to was the first one purpose built by polyscience for food. It is a great unit. I am going to buy that one and its very accurate.Also, prior to the purpose built one you had to buy the cage separately to cover the heating element.

    Video here backing statement.

Sign In or Register to comment.
Click here for Forum Use Guidelines.