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How long does the recipe specify standing around and watching? Simmering but not boiling is a fine line and the exact temp will depend on the composition of the material (boiling point elevation and all that) Similar sounding recipes I’ve made have required occasional stirring and usually have an endpoint like thickening and both of those things require access so would be even more tedious if I had to open an oven over and over but best of luck!

Indeed along with the dimensions of the various pans that come with it ? and slide in and out. ?

Stopped by the Union Square Greenmarket today, and picked up a few goodies. BLT, on Balthazar whole grain bread (lightly toasted). Assorted tomatoes (Beefsteak on the sandwich) and corn from Jersey. Duke's mayo.

Curious re inside dimensions

I've posted a question on the Absurdly Stupid Questions thread about how to convert a stovetop recipe to an Anova oven (v 1) recipe where the sauce absolutely must not boil. Advice sought, please.

I'm looking to convert a stovetop medium low recipe to the Anova steam combi oven (v 1). The instructions are to stand around and watch it simmer for a while (tedious) and absolutely not allow the sauce to boil. It's a chicken/salmon recipe which uses yogurt and lemon. How do I approach this issue? Set the Anova to sous vide mode and temp to 200ºF? Put the probe into the sauce set to wail at 205ºF? P.S. I've placed this request here because this topic gets lots of traffic.

@ElsieD Wow ! its real !

It's here!

Dendê marinated prawns with burnt lime from Mezcla by Ixta Belfrage. I served the shrimp over polenta and seared some snap peas in the same pan to go alongside The flavors of the marinade (red palm oil, ghee, garlic, ginger, lime juice, chiles - I used habanero and Fresno plus chipotle flakes - onion, tomato paste and a pinch of sugar) plus the burnt lime are stellar together.

Grilled blackened salmon. Pasta salad with cuke, green onion, tomato. Dressing was store-bought Cilantro-Avocado (in refrigerated section). Was a tad cloying, so I added juice of half of a robust lime and cracked black pepper.

@Duvel. Lovely! Could you tell/show us more about the Okonomiyaki dish please. Edited to add: and the yakitori is chicken?

Okonomiyaki, edamame, pickled daikon and yakitori …

Leftovers from last night's dinner: Bulgogi and Mexican green rice with sorrel and epazote. A friend contributed a Greek salad, to complete the multinational meal. Russian neighbors gave Mrs. C some sorrel plants, and she has been growing them in a pot. Neighbors use sorrel in their green borscht, but we both enjoyed the nice sour tang that sorrel gave to green rice. Will make again. I made the bulgogi in the wok with shabu-shabu steak. I would not do that again, flavor was good but the cut was just too thin.

Monday we had a pretty relaxing day. The weather was raining off and on, so we decided not to snorkel. We visited Hawksnest Bay This mongoose wanted to know if we had any snacks it could steal. They are clever little dudes and will get into your zipped beach bags looking for food. We did not have any, so it left disappointed Panorama of the beach We skipped eating out in favor of pool time at the villa. Nephew made watermelon margaritas for those who wanted one And then grilled sausages, peppers, onions, chicken thighs and garlic bread for dinner. We brought the meats from home. Yesterday we went back to Caneel Bay to do some snorkeling. This lobster was hiding French angelfish, adult phase French angelfish, intermediate phase grouper Stoplight parrotfish We went to town for dinner at Morgan’s Mango. Drinks We shared a couple of appetizers. Tuna tartare and snapper seveche Three of us had the catch of the day, which was corvina Niece opted for coconut crusted grouper Amd husband had a lobster. He had them take it out of the shell in the kitchen because of my nephew’s allergy. I think he missed gnawing on the shell a bit but didn’t say anything. We shared a massive piece of key lime pie for dessert It’s extremely hot today, so we are relaxing at the villa this morning before boating over to a floating taco bar for an early dinner later on.

Rice, corn, and chicken thighs

@Rajala Have you tried the soft peanut brittle recipe linked here? It is relatively easy and is so good! I’ve decided for now it will satisfy. Might be good enough to put off attempting that very difficult leaf croquant recipe for a long time.

Not only to enjoy in a healthy state, but you can't dive if you have a head cold - snorkel only. So since the whole point of going to Bunaken was to dive, we wanted to make sure we'd be able to do it once we got there... hence quarantining as best we could for like 4 weeks before we left, to masks all the time prior to getting there. The mangosteen were great. The hotel in Bunaken didn't offer too much more - they had a lot of rambutan and SE Asian bananas and we saw a lot of salak (snake fruit) which I'm not a huge fan of.

I am using glass. I have not tried those options. When you mention spraying, I assume you mean with something like Pam. One "technique" I didn't mention is that, to be sure the area where the sides meet the bottom of the crust, I really press the dough to thin it out at that spot and, at the same time, push the dough up the sides to make a rim. I have a lot of trouble getting the dough the same thickness all over.

One of the joys of eG is watching how to use a new thing get figured out. (more photos would improve my experience 😀)

Makes sense. Especially with your history of trips and viruses - the desire to be able to ENJOY the entire time in a healthy state would be a priority of mine as well. You mentioned a lot of awesome pineapple and dragon fruit - was there other (any unique) tropical fruits on offer? The Mangosteen looked great...I know we both share a fondness for those white nuggets!

Looks like a really good time! All the talk about the butterfinger on this page makes me want to learn how to make that leaf croquant style bar, found in Greweling's book. But it's sooooo hard. I've tried a few times but always get a mess 😅

I repeated last night's spare rib. But this time I set the temperature to 102C for an hour, then lowered the temperature to 82C for another hour and a half. The results were as lovely as last night's were not. Final temperature was about 80C. The meat was easily sliced and for the most part cut with a fork. Delicious. I could chew it. I saved the fat and bone, possibly as an addition to Rancho Gordo beans. So much to learn.

what kind of pie plate are you using (glass or metal)? have you ever tried spraying the pie plate first (very lightly) before fitting the dough in? Or even use a little crisco instead of butter on the pie plate?

Thanks for the idea. The crust was chilled, but I will try freezing it next time.

if the crust itself has plenty of fat, the culprit may be the fat melting/being too soft when the pan meets the heat. the fat oozes out a bit, and glues the crust to the pie pan.... try freezing the crust after you lay it into the pie pan. 2-3 hours minimum. that keeps the fat 'intact' during the initial 'heat shock' in the oven. I have found that 'idea' especially successful when using the common grocery store aluminum stamped out pans - they have 'crinkles' from the stamping all along the sides that seem to attract "I'm here, stick to me!" seems the old fashion smooth pans are less susceptible to the "glue me here" issue.