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Sous Vide
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Any thoughts on the Supreme? $429 on Amazon right now...Lynnwood WA
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double said:Any thoughts on the Supreme? $429 on Amazon right now...
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double said:Any thoughts on the Supreme? $429 on Amazon right now...
I have it and I love it. It's simple but it works perfectlyKeepin' It Weird in The ATX FBTX -
Had a good few sales months another house closed yesterday so it's looking good.Lynnwood WA
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double said:Had a good few sales months another house closed yesterday so it's looking good.
Congrats! I love my SV and use it all the time. It works great with the egg (or just a pan). It's so easy it's almost unfair.Keepin' It Weird in The ATX FBTX -
Thanks I have been spending a lot on things that go bang recently so the egg side needs some love!Lynnwood WA
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double said:Thanks I have been spending a lot on things that go bang recently so the egg side needs some love!
Things that go bang are cool too.Keepin' It Weird in The ATX FBTX -
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I just pulled the trigger on the PolyScience Sous Vide Professional. Can't wait to get it.
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nolaegghead said:I just pulled the trigger on the PolyScience Sous Vide Professional. Can't wait to get it.
Two XL BGEs - So Happy!!!!
Waunakee, WI
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I haven't seen a sale before, but eBay and Amazon carry used or "new, unused, no packaging" (whatever that means). I bought mine from Amazon - it was listed as Used - mint, used once. $150 off new price.
The Supreme is $370 less. They dropped the price on it. Cen-Tex has one and loves it. The only main difference is the circulation pump is about half the size and pump rate. I think they have the same heater wattage.
The professional used to be $1000, the price dropped to $800.
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dlk7 said:nolaegghead said:I just pulled the trigger on the PolyScience Sous Vide Professional. Can't wait to get it.Keepin' It Weird in The ATX FBTX
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dlk7 said:Do they ever go on sale? How many times per month do you think you will use it? I'm trying to justify the cost - need to convince SWMBO that it is a fiscally sound purchase.
I've yet to get organized enough to use my base level kit to its fullest, i.e. cook sous vide, finished food into an ice bath, and then re-heat briefly via SV when needed.
But, like the Egg, a few samples of the product can do wonders. Last week, I repeated (again) my first SV cook. Beef short ribs for 72 hr., then a quick Egg sear. Wife's comment "Exquisite.."
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I justify this way - SWMBO and I can drop that kind of bank eating two or three meals at a local 5-star restaurant, which is probably using sous vide to cook, depending on what we order, our entre or side.
From what I've seen, the PolyScience units are completely serviceable and if you end up not using it, you can sell it on eBay and get most of your money back. They hold their value.
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"you can sell it on eBay and get most of your money back. They hold their value."Same logic I used when I bought my egg..............Many years agoKeepin' It Weird in The ATX FBTX
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nolaegghead said:I justify this way - SWMBO and I can drop that kind of bank eating two or three meals at a local 5-star restaurant, which is probably using sous vide to cook, depending on what we order, our entre or side.
From what I've seen, the PolyScience units are completely serviceable and if you end up not using it, you can sell it on eBay and get most of your money back. They hold their value.
Two XL BGEs - So Happy!!!!
Waunakee, WI
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nolaegghead said:I just pulled the trigger on the PolyScience Sous Vide Professional. Can't wait to get it.____________________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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paqman said:nolaegghead said:I just pulled the trigger on the PolyScience Sous Vide Professional. Can't wait to get it.
http://www.abt.com/product/49599/PolyScience-SVCAC1B.html?utm_source=scfroogle&utm_medium=sc&utm_campaign=SVCAC1B&adtype=pla
Also doubles as a red-neck hot tube heater.
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I don't use my sous vide supreme as much as I thought I would. I don't like to use it for most red meat ie. Steaks or tri tip. It is great for doing flank or skirt steaks over a couple days. Boneless skinless chicken breast are amazing. I did scrambled eggs and they were the best eggs I have ever had. I use it for hot tubs on steaks and tri tips but I don't do 132 I keep it at like 110 for an hour and a half then sear and smoke indirect. Its a fun toy to have.
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Lit said:I don't use my sous vide supreme as much as I thought I would. I don't like to use it for most red meat ie. Steaks or tri tip. It is great for doing flank or skirt steaks over a couple days. Boneless skinless chicken breast are amazing. I did scrambled eggs and they were the best eggs I have ever had. I use it for hot tubs on steaks and tri tips but I don't do 132 I keep it at like 110 for an hour and a half then sear and smoke indirect. Its a fun toy to have.How did you cook the eggs? Did you season them?____________________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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Lit said:I don't use my sous vide supreme as much as I thought I would. I don't like to use it for most red meat ie. Steaks or tri tip. It is great for doing flank or skirt steaks over a couple days. Boneless skinless chicken breast are amazing. I did scrambled eggs and they were the best eggs I have ever had. I use it for hot tubs on steaks and tri tips but I don't do 132 I keep it at like 110 for an hour and a half then sear and smoke indirect. Its a fun toy to have.
eggs are amazing. Do a poached egg to medium and it's like a custard. You just cut off the top of the shell and shake it out. It stays whole but it's still kinda runny. really good. My kids love themKeepin' It Weird in The ATX FBTX -
You should try 125 for an hour or more then sear 45-60 seconds per side directly on the coals. 110 is not a safe temperature, especially if you are holding the temperature for a long time...paqman said:Lit said:I don't use my sous vide supreme as much as I thought I would. I don't like to use it for most red meat ie. Steaks or tri tip. It is great for doing flank or skirt steaks over a couple days. Boneless skinless chicken breast are amazing. I did scrambled eggs and they were the best eggs I have ever had. I use it for hot tubs on steaks and tri tips but I don't do 132 I keep it at like 110 for an hour and a half then sear and smoke indirect. Its a fun toy to have.How did you cook the eggs? Did you season them?
i have done steaks and tri tip at 128-132 for a couple hours and then seared but I prefer to sous vide at a lower temp a shorter time to keep it safe then sear then smoke indirect. I will have to find the sous vide scrambled egg recipe I will post it tomorrow but they were really good. A friend of mine did eggs benedict in his sous vide when we were over there a couple weeks ago and they were really good. -
I'm watching NOVA and Nathan Myhrvold (the guy who wrote Modernist Cuisine) is on. Great episode if you can find it. But anyway, he uses the poly science Sous Vide contoller in an open bath. He puts enough ping pong balls in the bath to cover the surface of the the water to hold the heat in. Pretty cool trickKeepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:I'm watching NOVA and Nathan Myhrvold (the guy who wrote Modernist Cuisine) is on. Great episode if you can find it. But anyway, he uses the poly science Sous Vide contoller in an open bath. He puts enough ping pong balls in the bath to cover the surface of the the water to hold the heat in. Pretty cool trick
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nolaegghead said:The Cen-Tex Smoker said:I'm watching NOVA and Nathan Myhrvold (the guy who wrote Modernist Cuisine) is on. Great episode if you can find it. But anyway, he uses the poly science Sous Vide contoller in an open bath. He puts enough ping pong balls in the bath to cover the surface of the the water to hold the heat in. Pretty cool trick
that may have been what they were. looked like ping pong balls to me. it was s great episode. they did turkey in Americas test kitchen, then did 15 minutes with Nathan. It was cool (brine your turkey)Keepin' It Weird in The ATX FBTX -
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travisstrick said:I hate all of you.Keepin' It Weird in The ATX FBTX
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I hate you the most.Be careful, man! I've got a beverage here.
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youz guyz....
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