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Sous Vide

24

Comments

  • doubledouble Posts: 1,214
    Any thoughts on the Supreme? $429 on Amazon right now...
    Lynnwood WA
  • doubledouble Posts: 1,214
    Ps thanks for all the feedback!
    Lynnwood WA
  • nolaeggheadnolaegghead Posts: 18,985

    double said:
    Any thoughts on the Supreme? $429 on Amazon right now...
    Never used one, but the reviews look pretty good.  I'm getting the polyscience head because I have negative counter space right now in the kitchen.  The polyscience unit gives you laboratory level temp control and circulation and the versatility to use just about any container/size as the bath.  I think I'd probably save some money and do just as well with any unit.  Just having that capability, and it being convenient is a luxury.
    ______________________________________________
    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 

  • 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 perfectly
    Keeping it Weird in the ATX
  • doubledouble Posts: 1,214
    Had a good few sales months another house closed yesterday so it's looking good.
    Lynnwood WA
  • 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.
    Keeping it Weird in the ATX
  • doubledouble Posts: 1,214
    Thanks I have been spending a lot on things that go bang recently so the egg side needs some love!
    Lynnwood WA
  • 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. :)
    Keeping it Weird in the ATX
  • doubledouble Posts: 1,214
    Yep latest was a 1936 Mosin nagent so much fun.
    Lynnwood WA
  • nolaeggheadnolaegghead Posts: 18,985
    I just pulled the trigger on the PolyScience Sous Vide Professional.  Can't wait to get it.
    ______________________________________________
    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 

  • dlk7dlk7 Posts: 1,034
    I just pulled the trigger on the PolyScience Sous Vide Professional.  Can't wait to get it.
    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.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • nolaeggheadnolaegghead Posts: 18,985
    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. 
    ______________________________________________
    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 

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 13,790
    edited October 2012
    dlk7 said:
    I just pulled the trigger on the PolyScience Sous Vide Professional.  Can't wait to get it.
    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 have the SVS Demi which I think now costs around $350-$400. I use it almost every week. It's not a fiscally sound purchase but it's a great tool to have if you love to cook. I don't know if both you guys work or not, but the amazing thing is, you can drop in some chicken, or a couple of steaks in the am and they will be perfect within an hour but will hold all day at perfect temp. You can throw some veggies in there too and when you come home, finish the meat with a quick sear in a pan or on your egg, or with a torch and you will have the best, juiciest meat you have ever made in under 5 minutes of work and with very little mess. They are really cool, but they are a toy in the end.


    Keeping it Weird in the ATX
  • gdenbygdenby Posts: 4,992
    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.
    PolyScience is sort of a gold standard for sous-vide. There are less expensive options that work pretty well.

    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.."
  • nolaeggheadnolaegghead Posts: 18,985
    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.
    ______________________________________________
    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 

  • "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 ago :)


    Keeping it Weird in the ATX
  • dlk7dlk7 Posts: 1,034
    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.
    I hadn't thought of the "I can always sell it on eBay".  This is one of the reasons I love this forum - great justifications for spending money on toys!!!!!!!

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • paqmanpaqman Posts: 2,103
    I just pulled the trigger on the PolyScience Sous Vide Professional.  Can't wait to get it.
    You won't regret it...  which version did you get?

    ____________________
    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
  • nolaeggheadnolaegghead Posts: 18,985

    paqman said:
    I just pulled the trigger on the PolyScience Sous Vide Professional.  Can't wait to get it.
    You won't regret it...  which version did you get?
    SVC-AC1B 

    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. 
    ______________________________________________
    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 

  • LitLit Posts: 5,461
    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.
  • paqmanpaqman Posts: 2,103
    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.
    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...

    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
  • 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 them
    Keeping it Weird in the ATX
  • LitLit Posts: 5,461
    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.

    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...

    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 trick
    Keeping it Weird in the ATX
  • nolaeggheadnolaegghead Posts: 18,985
    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
    Polyscience sells a "blanket" - bunch of polypropylene balls to insulate the surface of the bath.   Same concept.  We use those in our labs too.  I'd love to see that Nova.  Thanks
    ______________________________________________
    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 

  • 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
    Polyscience sells a "blanket" - bunch of polypropylene balls to insulate the surface of the bath.   Same concept.  We use those in our labs too.  I'd love to see that Nova.  Thanks

    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)
    Keeping it Weird in the ATX
  • I hate all of you.
    Be careful, man! I've got a beverage here.
  • I hate all of you.
    haters gonna hate
    Keeping it Weird in the ATX
  • I hate you the most.
    Be careful, man! I've got a beverage here.
  • nolaeggheadnolaegghead Posts: 18,985
    youz guyz....


    image
    ______________________________________________
    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 

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