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squeaky cheese?

tuckatodd

@Grant - Have been looking forward to you posting this recipe. Any Idea when this will happen? Thanks! And I can't wait to try the fish and chips recipes. Looks Good!!!

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Jack_Mayer_85396

I use it exactly the way you're describing. If I have a long cook going and want a burger or chicken breasts or steak, then I can use the SVS. I also use it cooking at two widely different temps at the same time, say vege vs. proteins.

Brendan_Lee_56950

@jack do you use it often now that you have a polyscience?

I'm basically looking for a secondary unit for doing quick, high temp things like veg so that my primary unit can be used for long cooks. Given that the chefsteps team has demonstrated that you can do a bit extra with the SVS I was intrigued.

Jack_Mayer_85396

@Brendan - I had a SVS for quite a while before getting a PolyScience circulator and was very happy with it. If you start with hot tap water it comes to temp just fine. Also, as you suggest, being a closed system it may be better suited to some applications. HTH

Brendan_Lee_56950

On that same note, I'm looking into a second SV unit and given some of the applications you have shown using a SVS would you recommend that unit as a secondary unit? Does it come up to temp quickly?

prince_of_porcelain

I see the recipe's up....I also see this is made directly in the SVS unit. With a PolyScience unit, would a bath in a bath work? I'm thinking a smaller hotel pan inside the larger cambro water bath.

reub_50398

@Grant Just don't use french cheese. We don't need another squeaky frommage...

Corey_37766

Glorious news

grant

Its going up in the next few days.

tuckatodd

@Grant Thanks for your reply!!

grant

We are closing in on it it now. About to have a chat with Beecher's Cheese techs.