Cookaholics Bulletin Board

I looked at that, but frankly the Polyscience immersion circulator just seems to make a lot more sense for me (and it's not that much more expensive). You clip it onto any vessel, and you can store it easily. The Sous Vide Supreme has a large footprint. Since I'm likely to invest in a vacuum chamber sealer over the next couple of years, the footprint issue was important to me.

Also, I have experience with the Polyscience, and it's fantastic.

Amy

Sous Vide Supreme also makes a vacuum sealer. It appears to be just a prettier FoodSaver (and the reviews I read would bear that out) but, you can switch off the vacuum and still use the sealer. That might make it easier to work with liquids until you can afford the spendy thing. BTW, I think the chamber is totally worth it. When you're not sealing up delicious food parcels, you can use it to drive out space demons -- like in Star Trek.

The three greatest words in the English language (today at least)..."Out for delivery."

Seems W-S shipped my unit overnight, not second day air.

Now, what shall I make for dinner...?

Amy

Do you ever notice how some presents can beget spending you really shouldn't be doing?

Well, such is my life with my new circulator...

As my Food Saver imploded, I debated with myself for about two weeks (and, trust me, that's a looooong time in Amy's world) and finally decided to buy this. It's a smaller version of the same unit we use at work.

I really can't afford it, but the payback period is only about 5 years.

Amy

Oh, wow. I soooo want one of those, not just for sous-vide, but for the compressed fruit, etc. Besides the money (and since when is that a "besides"?), there is a storage issue, and it kinda needs to be live in one place and not moved as they seem to be generally >100lbs. Nonetheless, I intend to have one someday. Wife says I can look at buying one when I renegotiate my contract, which will be this year... hmmm ... now I will need that new kitchen sooner.

My VacMaster arrives today! Unfortunately, I will not be able to play with it until next week, as we have an unscheduled trip to Chicago.

Amy

Compressed fruit? What is that and why do you need to make it? (is it a preservation thing or just a good way to prepare fruit, ???)

Lynn,

It's literally what it sounds like, and it's something you can only do with a vacuum chamber. It completely changes the texture of the fruit, and in very interesting ways. It's just one more tool in the arsenal when cooking.

Amy

Thanks. I'll have to look up some utubes on the sous vide thing, I really don't have a good understanding of it. If I find any good ones I'll post.

WAIT, I think Ms. Lee is in the house! A little bump and grind please...

"Let me entertain you"...


"Let me make you smile"...(who knew?)


"Let me do a few tricks, some old and then some new tricks"...


"And if you're real good, I'll make you feel good, I want your spirit to climb"...


"So let me entertain you, we'll have a real good time, Yes sir! We'll have... A real good time!"


Hello lovah'!