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"The" new hot tub arrived today.....

The polyscience sous vide arrive 34 days early.  I didn't get real excited when I saw the package because I thought it was my order from Amazon a day early (new shoes and toasted marshmellow syrup for campfire martinis).  MDSH asked what was soooo heavy and WOW.  There it was.  Then I had to tell him what I bought.  Let the fun begin.

Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !

Comments

  • paqmanpaqman Posts: 2,347
    Congrats!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • henapplehenapple Posts: 15,577
    Schweet
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 20,105
    koooool (aid)!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • billyraybillyray Posts: 1,140
    Go Granny Go!!!!
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • Little StevenLittle Steven Posts: 28,133
    GrannyX4 said:

    The polyscience sous vide arrive 34 days early.  I didn't get real excited when I saw the package because I thought it was my order from Amazon a day early (new shoes and toasted marshmellow syrup for campfire martinis).  MDSH asked what was soooo heavy and WOW.  There it was.  Then I had to tell him what I bought.  Let the fun begin.

    What did you get darlin?

    Steve 

    Caledon, ON

     

  • GrannyX4GrannyX4 Posts: 1,474
    I got the polyscience creative series sous vide kit.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • SkiddymarkerSkiddymarker Posts: 7,645
    Another convert to the dark side, look forward to your comments. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Congrats!!!  I'm currently working on trying to get one with Marriott points.  I can get Williams-Sonoma gift cards with points and they sell the Polyscience  unit.  I've requested the card, now I wait.  Now I need suggestions on vacuum sealers.  My old Food Saver is on its last leg.  Is it worth popping for a heavier duty sealer???
    Brighton, IL (North East of St. Louis, MO)
  • "Is it worth popping for a heavier duty sealer???"

    Not for SV purposes. You can do it in a ziplock bag so there is no benefit to a "heavier duty"'sealer to cook SV.
    Keeping it Weird in the ATX
  • I'm interested in the poly sci creative.  I still want to be able to finish (sear) with the egg instead of torch or skillet.  Can I still do that or is torch/skillet essentially replacing the egg sear?
  • nolaeggheadnolaegghead Posts: 20,105
    You just want enough air out of the bag so it isn't a witch, I mean, doesn't float. 

    @burr_baby33 - I use the egg for most of my searing after SV.  I've only used the torch a couple of times.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • billyraybillyray Posts: 1,140
    I'm starting to keep a log book of time and temp., as there are so many variables. Two days ago I did boneless, skinless chicken breasts. I used my jaccard, then brined with Oakridge's brine mix for 1-1/2 hours. Sous Vide @ 147 for 2 hours, then seared. Super moist and tender, this is my magic number for breast from now on. I'm may keep experimenting with different temps., but I don't think I could get it any better.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • EggcelsiorEggcelsior Posts: 12,619
    billyray said:
    I'm starting to keep a log book of time and temp., as there are so many variables. Two days ago I did boneless, skinless chicken breasts. I used my jaccard, then brined with Oakridge's brine mix for 1-1/2 hours. Sous Vide @ 147 for 2 hours, then seared. Super moist and tender, this is my magic number for breast from now on. I'm may keep experimenting with different temps., but I don't think I could get it any better.
    Do you like that brine? I have a 2-lb bag but I haven't used it yet. I usually go to my old standby of salt-sugar-water and right when I start to combine, I remember "dammit, I have this in the cabinet". 
  • billyraybillyray Posts: 1,140
    I like it alot. Just add water and some ice to chill quickly (1 cup of mix to 1/2 gallon of water). I've added some different herbs and aromatics for other meats when I remember to do it.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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