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Ok, I posted pictures of the unit when I got it here:
http://www.smoked-meat.com/forum/showthread.php?t=34203
I took on my first couple of small projects this weekend. The unit's controls are simple and intuitive. The instruction book is minimalist, but not really needed anyway. The unit is solidly built. Heavy gauge stainless (I didn't measure the gauge, because for most folks it doesn't mean much anyway). I at first thought that the impeller was too small, but it kicked the water around in my 8 quart stock pot quite briskly. It is almost silent when running and the screen blanks after a bit when running. Just touch it and it lights up again. I didn't set the timer and just let it run until I stopped it. You can set the timer to shut the unit down, or to just sound an alarm. Nice feature. I also like that it uses a standard PC cord, so a replacement is readily available and inexpensive. The only think I wish were different is that when you start up the unit you select Fahrenheit or Celsius. That is the only time you can change it . I wish I could change dynamically, but that is a small thing indeed.
First project was 64° eggs. I just love a properly poached egg. Apparently there is some general agreement that 64° or 63°eggs are the perfectly cooked egg. Well, I can't disagree. The pictures of the 63° eggs looked just a bit loose on the white part, so I went for 64°. Bring the water up to temp, drop in the eggs with a slotted spoon, and let them run for 45 minutes. This was my dinner on Friday night. Cracked them and plopped them down on a piece of buttered toast. Little Kosher salt and cracked black pepper and they were truly delicious. You see, at this temperature, the white and the yolk are exactly the same texture. Wow! I will go for 63° next time.
After the eggs at 10:00 pm, I fired up the unit and brought it to 123°. When it hit that I plopped a frozen, vacuum sealed Tri Tip into the water. I used heavy duty foil to form a lid so the water wouldn't evaporate. Let it run for 22 hours. Sunday evening, I pulled it out. There was quite a lot of liquid in the bag (as in blood). I removed the meat, dried it off and seasoned it with coarse sea salt and black pepper. I placed it over a very hot Vortex for 2 minutes per side. Sliced it and dove in.
Mrs. Snarlingiron and I agree that we think that this is the best steak we have had. The meat was literally like butter. You could cut it with a fork. This Tri Tip was well marbled, but the marbling had all melted into the meat which made it very rich, very beefy and absolutely delicious.
Bottom line, this unit is a winner. Sturdy and solid, easy to use and very quiet. For $199.00, it is hard to beat.
I will post some pictures of the cooks this evening when I get home.
http://www.smoked-meat.com/forum/showthread.php?t=34203
I took on my first couple of small projects this weekend. The unit's controls are simple and intuitive. The instruction book is minimalist, but not really needed anyway. The unit is solidly built. Heavy gauge stainless (I didn't measure the gauge, because for most folks it doesn't mean much anyway). I at first thought that the impeller was too small, but it kicked the water around in my 8 quart stock pot quite briskly. It is almost silent when running and the screen blanks after a bit when running. Just touch it and it lights up again. I didn't set the timer and just let it run until I stopped it. You can set the timer to shut the unit down, or to just sound an alarm. Nice feature. I also like that it uses a standard PC cord, so a replacement is readily available and inexpensive. The only think I wish were different is that when you start up the unit you select Fahrenheit or Celsius. That is the only time you can change it . I wish I could change dynamically, but that is a small thing indeed.
First project was 64° eggs. I just love a properly poached egg. Apparently there is some general agreement that 64° or 63°eggs are the perfectly cooked egg. Well, I can't disagree. The pictures of the 63° eggs looked just a bit loose on the white part, so I went for 64°. Bring the water up to temp, drop in the eggs with a slotted spoon, and let them run for 45 minutes. This was my dinner on Friday night. Cracked them and plopped them down on a piece of buttered toast. Little Kosher salt and cracked black pepper and they were truly delicious. You see, at this temperature, the white and the yolk are exactly the same texture. Wow! I will go for 63° next time.
After the eggs at 10:00 pm, I fired up the unit and brought it to 123°. When it hit that I plopped a frozen, vacuum sealed Tri Tip into the water. I used heavy duty foil to form a lid so the water wouldn't evaporate. Let it run for 22 hours. Sunday evening, I pulled it out. There was quite a lot of liquid in the bag (as in blood). I removed the meat, dried it off and seasoned it with coarse sea salt and black pepper. I placed it over a very hot Vortex for 2 minutes per side. Sliced it and dove in.
Mrs. Snarlingiron and I agree that we think that this is the best steak we have had. The meat was literally like butter. You could cut it with a fork. This Tri Tip was well marbled, but the marbling had all melted into the meat which made it very rich, very beefy and absolutely delicious.
Bottom line, this unit is a winner. Sturdy and solid, easy to use and very quiet. For $199.00, it is hard to beat.
I will post some pictures of the cooks this evening when I get home.
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