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"The" new hot tub arrived today.....
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GrannyX4
Posts: 1,491
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 !
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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
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koooool (aid)!
______________________________________________I love lamp.. -
Go Granny Go!!!!Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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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.
Steve
Caledon, ON
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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 !
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Another convert to the dark side, look forward to your comments.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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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.Keepin' It Weird in The ATX FBTX -
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?
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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.
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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, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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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.
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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, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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