Foods of the World Forum Homepage
Forum Home Forum Home > Other Food-Related Topics > The Tools of the Trade
  New Posts New Posts RSS Feed - "New" toy, commercial immersion circulator
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

"New" toy, commercial immersion circulator
 Post Reply Post Reply
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
MarkR View Drop Down
Chef
Chef
Avatar

Joined: 03 February 2011
Location: St. Pete FL
Status: Offline
Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Topic: "New" toy, commercial immersion circulator
    Posted: 24 November 2013 at 10:23
I found a "new" (used) Fished Scientific commercial immersion circulatory on Ebay today with the water bath cabinet and a warranty. For $80! Mark has a new toy!ClapClap
I can't wait! I've been looking for a while.
Mark R
Back to Top
Sponsored Links


Back to Top
gracoman View Drop Down
Chef
Chef


Joined: 09 August 2013
Status: Offline
Points: 887 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 24 November 2013 at 11:30
And jealousy rears it's ugly head.....
Back to Top
MarkR View Drop Down
Chef
Chef
Avatar

Joined: 03 February 2011
Location: St. Pete FL
Status: Offline
Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 24 November 2013 at 12:35
I hear ya. I have a auto search still set up for them. I'll holler if I see another. This one was being sold by a lab liquidation co. Just put up this morning, buy it now. I've seen the same unit go for $400+.
Of course I am taking a chance.
I have seen the Anova units, I was thinking about one but I haven't seen any reviews.
Mark R
Back to Top
gracoman View Drop Down
Chef
Chef


Joined: 09 August 2013
Status: Offline
Points: 887 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 24 November 2013 at 13:23
Anova is produced by a company in direct competition with PolyScience.  Both have extremely accurate temp control.  The reviews I have read are good.

Another affordable machine is due to begin shipping next month.  The Sansaire. http://sansaire.com/

I have held off on a sous vide unit because I just don't cook enough meat to justify the expense.  With circulator model price drops to $199.00 I'm sure it will happen sooner or later.  I like new toys as much as the next guy.

$80.00 is a great deal.

Make sure you read up.  Bacteria formation can be an issue if you don't pay attention.  Be sure your unit warns you if there was a power loss and it was shut down for any time.  It may start up again without your knowledge and have had enough down time to grow all sorts of nasty bugs in there
Back to Top
gracoman View Drop Down
Chef
Chef


Joined: 09 August 2013
Status: Offline
Points: 887 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 24 November 2013 at 15:35
Some good info here:
http://www.cookingsousvide.com/
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 24 November 2013 at 15:56
Originally posted by MarkR MarkR wrote:

I found a "new" (used) Fished Scientific commercial immersion circulatory on Ebay today with the water bath cabinet and a warranty. For $80! Mark has a new toy!ClapClap
I can't wait! I've been looking for a while.

Nice, Mark!

  if you could also put me on that notification list I'd appreciate it.  Sweet new toy!
Enjoy The Food!
Back to Top
MarkR View Drop Down
Chef
Chef
Avatar

Joined: 03 February 2011
Location: St. Pete FL
Status: Offline
Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 24 November 2013 at 16:27
You got it!
Mark R
Back to Top
MarkR View Drop Down
Chef
Chef
Avatar

Joined: 03 February 2011
Location: St. Pete FL
Status: Offline
Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 30 November 2013 at 14:15
My circulator arrived today. It look like brand new! I set it up and it's been running at 62°C for 4 hours now. It maintains temp within .2°, awesome. Tomorrow I start playing with it for real.Thumbs Up
Mark R
Back to Top
gracoman View Drop Down
Chef
Chef


Joined: 09 August 2013
Status: Offline
Points: 887 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 30 November 2013 at 17:41
Exciting stuff Mark!  I'd be hopping up and down just trying to figure out what to do with it first.
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 30 November 2013 at 19:54
congrats...very cool!  Perhaps I'll have to send you some stuff to sous-vide for me;)


Enjoy The Food!
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2013 at 19:36
Six days has passed and no word of cooking a perfect egg, sous-vide fish or steak...vegetables done to perfection...NOTHING!

   Mark, have you sealed yourself up in a vacu-seal bag?  Have you taken things to far and have been eating constantly for the past six day.  Mark, STOP!

   You've got to stop and let us know how it's going!

   All joking aside...I'd love to hear what your learning.

   Consequently, I ordered some parts for a DIY Smoking Gun project.  For anyone who doesn't know about the Smoking Gun, by PolyScience it's a device that imparts a very aromatic and flavorful element to the dish.  This is, by no means, a replacement for Bbq smoking...and shouldn't be thought of that way.  But it really adds a unique way to get fresher smoke flavors and aromas to your dishes, drinks, etc.  You can not only use various hardwoods, but some spices too.  

   I've got some parts ordered and plan to do a write up after I've put it together and given it a trial run.  I figure it's better to wait, to be sure everything works fine...before posting the info.

  But, this method would work wonderfully with the sous-vide methods...I really gotta get me one!

   Dan
Enjoy The Food!
Back to Top
MarkR View Drop Down
Chef
Chef
Avatar

Joined: 03 February 2011
Location: St. Pete FL
Status: Offline
Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2013 at 20:40
Sorry Dan I thought I'd posted the "perfect eggs", but did not. I cooked six eggs, two at a time for thirty minutes at 64°C, 66°C and 68°C. They came out perfect over easy or soft boiled, med boiled and almost hard boiled. You cannot overcook them this way.
I also discovered that my Fisher Scientific circulator was actually made by Polyscience. I was able to acquire an operators manual. The unit I have is intended to be the controlling unit for a larger bath, I'm looking in to assembling one, cannot find one. But for small batches it is perfect for me, still keeps within .2°C even when putting the eggs in the bath.
Mark R
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 08 December 2013 at 20:02
   Mark, Have you done any fish, meat, vegetables or anything?

  
Enjoy The Food!
Back to Top
MarkR View Drop Down
Chef
Chef
Avatar

Joined: 03 February 2011
Location: St. Pete FL
Status: Offline
Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2013 at 13:18
No just eggs. I hard boiled a dozen yesterday, perfect. I may try some fish and veggies for dinner tonight.
Mark R
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2013 at 13:32
   I think I'm going to get one sometime into next year.  I'm not one to collect a bunch of kitchen gadgets, especially when I already have something that will do the same job.  I like tools that are simple.  But,  sous-vide cooking seems to offer a unique approach to cooking meats and vegetables that other methods cannot offer.  It also seems to go nicely into some of the cooking I'm moving toward.  

   Right now I'm leaning toward the Sansaire unit over the Anova...but both seem quite nice and well built.  There is a local ad for a used PolyScience unit, complete with carry bag, it's priced about the same as the other units.

  I'll check back for any updates.  Thanks
Enjoy The Food!
Back to Top
MarkR View Drop Down
Chef
Chef
Avatar

Joined: 03 February 2011
Location: St. Pete FL
Status: Offline
Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2013 at 14:15
Mangrove snapper defrosting.
Mark R
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2013 at 14:17
Originally posted by MarkR MarkR wrote:

Mangrove snapper defrosting.

Tongue can't wait!


  Well, I'll have to wait to see how it turns out.  I'm heading out to Three Floyds brewery.  I'll only be having one or two...but they have some top notch beer there and pretty awesome food as well.  Be sure to let us know how it goes...pictures if ya got'em
Enjoy The Food!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.094 seconds.