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Sous vide technical discussion

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Comments

  • NewportlocalNewportlocal Posts: 474

    CT,

    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.
    http://www.cuisinetechnology.com/sousvide.php


    Actually this was the one I had seen. I like the one you show better and it's cheaper. Thankshttp://www.cuisinetechnology.com/sousvide-thermal-circulator.php



    Polyscience originally made lab equipment only.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.

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