MX2 Infuser

Hi!
Does anyone else own an MX2?

I own the original Polyscience 300 vacuum sealer and it's great...but it's loud and my wife doesn't like it sitting out.

So I bought an MX2 when it was released thinking it would have all these great recipes and that there would be a strong community of people who use it...but so far there seems to be ZERO about it online.

The software feels like it needs and update, one of my inserts broke...and when I called Breville Support the girl who answered was like "I have no idea, I wasn't trained on this and no one seems to know what it is...I'll try to have someone call you back."

If there's anyone else on here who owns one, I'd sure be interested to hear your take on it and what issues you've dealt with/solved.

For anyone else, lemme know if you'd like a quick review of the product...I'm happy to answer any questions about it as well.

Thanks!

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krsnaday

I have one and I've used it mainly for quick pickling: cucumbers (not with raisins),

raisins and fennel (for a pizza topping) but haven't yet experimented with infusions. Any tips on that would be very welcome.

Ive used it a lot for sealing food of course for sous vide or for freezing but it feels like I am missing out on a whole range of things it can do.

And agreed on the lack of online information on it. If you have any offline sources aka book recommendations on using the mx2, that would also be very welcome.

Brandon_Byrd_40557

If ya'll aren't vacuum infusing liquor into fruit, you're missing out. Be sure to peel it first. This was some tequila watermelon I did for a party a couple days ago.

I must say, as someone with a really basic chamber vacuum, I'm not sure how much I'd appreciate the menu system and bells/whistles that seem to come with the MX2 -- apart from things like the detection of vacuum level for different foods, which could be helpful. But for things like infusions and compression, I seldom need to use more than one vacuum cycle to get things done. And if I do, it's not a big deal to just run another cycle. Vacuum marination (where you pull multiple cycles on marinating meat) doesn't seem to be especially beneficial over and above just sealing things together in the bag.

With all that said, it looks like a really nice unit -- just above my price range. I'll be curious to hear feedback from you both as you continue to experiment and maybe find more resources on it.