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This is a non sequitur. You can't have complete evenness because of the Second Law. It is true that food in a pan Affects the pan's evenness, but (for homogenous contents), in predictable ways. For viscous and solid foods, and overall, measuring evenness of empty Pan A on Hob B is quite useful.

You're saying a better algorithm would adaptively adjust the PID parameters to decrease overshoot in the center? It's not obvious that this is always the desired behavior. Can you do this without making it slower? And will it adjust quickly enough when you add food and the thermal characteristics of the pan/food system change? The extra complexity could make it harder to use the system.

Because temperature isn't a scalar it's a field. Right now it can overshoot at the center too, nevermind everything else. A better algorithm would certainly fix that, and minimize oscillations. Ultimately you can't ever have complete evenness because what's in the pan is effecting it as much as the coils and the pan itself.

Actually that's incorrect. In order for it to automatically adjust power based on how the pan is reacting it needs to know how the pan is reacting. It does not know this. I have just done a bunch of temperature testing (which you can see in the thread about induction friendly cookware) and have seen that the pan temperature can be 70 F higher at a point away from the center compared to the temperature reported at the CF probe. You only know how much overshoot is occurring at the center point, but heating is away from the center, so the temperatures can be significantly different, and the overshoot can be much larger than you might think. I cooked in cast iron this morning and butter was threatening to burn in a 6" ring while the pan reported 350 F and outside that ring the butter hadn't even started to brown. It would appear that heating this pan evenly (if even possible) requires a slower speed than "low" but there's no way the CF can tell because at the center it was measuring 350 F.

100% whole wheat with walnut oil and hot honey - just out of the oven. This is the first time I’ve ever attempted a 100% whole wheat loaf. The dough more than doubled in 6.5 hrs at 65F with only 50g of starter. Anxious to taste this one! Will post crumb shot later. Recipe: - 500g whole wheat flour - 375g water (likely could have used as much as 400g with this flour) - 10g salt - 50g starter - 25g hot honey - 25g walnut oil - Rolled oats for topping PS - does anyone know why some images display as completely black when uploaded? I’ve tried several times to upload them but am getting the same thing. Weird? I’ve been doing this from my phone. Will try uploading from my computer later to see if that makes a difference. EDIT: Uploading from my computer worked. I'll follow up on that with the forum admins.

Nice collection of some of the grossest dish presentations I've ever seen. I could say some of them are just a really bad idea, or really ugly, other, I guess, they were simply non edible... BTW, I've seen a few times slate properly used, but others awfully, like when using as vessel or a fatty/liquid'ish food.

My first Sangiovese from Mexico. It was excellent!

This can all be done is software, but is frankly unnecessary for users to control. It should automatically adjust the power output based on how the pan is reacting. It would prevent overshoot under low temp/load load situations automatically without the user having to adjust power level at all. Significantly harder than fixed PID/PI control which is seems to have now, but totally doable.

Quick breakfast: leftover khichiri with smoked oysters and Truff hot sauce

That's the beauty of doing them in the instant pot. I have never had one of them crack.

I guess they would be handy if you like eating in bed.

Unfortunately, that doesn't seem to be for sale.

Made chicken stew and dumplings for dinner last night. Moe's plate with carrots.

I like the mug.

Astonishingly often, I come across strange food themed oddities, mostly on Taobao, China's largest online shopping portal (part of the Alibaba group). I'd like to share some of the most amusing or bizarre. Kicking off with a pistachio. Well, a pistachio pin / badge. These come at a whopping ¥8.39 / $1.16 USD a nut. Real pistachios are around ¥20 / $2.76 for 100 grams. Made here in China. Next, also Chinese, are salad (or whatever) bowls resembling pillows. I often rest meats; never salads. Maybe that's what I've been doing wrong. Bedding down your salad will cost you ¥100.78 / $13.93 a bowl. Finally for now, this time from Japan is the strangest (in my estimation). A half eaten hamburger. When I first saw this image, I thought it was a giant burger cushion but no. It's hamburger sized. Ths nonsense costs a whole ¥500.77 / $69.21. For that I could buy 15 real burgers from McD's. More to come as I spot them.

Cheesecakes are delightful treats, but they can be a bit finicky when it comes to cracking.

That's because it doesn't make sense. What they're probably referring to is that Demeyere uses a proprietary layup called TriplInduc that optimizes efficiency on induction hobs. The claim a 10% boost in efficiency, and the claim is consistent with my experience. This effect isn't that great in cooking, but it's probably enough to goof some sensors and feedback. We can't have a lack of control with a Control Freak, now can we?

I got a message back from Chefsteps support claiming that Demeyere cookware is not compatible with the Control Freak because it draws too much current and the Control Freak therefore thinks the pan is not compatible. This doesn't really make sense to me, as I've never gotten the "no pan" message when using the two Demeyere pans I have. Has anybody had issues using Demeyere with the Control Freak? Or, can anybody report that they use Demeyere without obvious problems (and if so, is it the Atlantis or proline with their special induction layer, or one of the lower lines without it)? I'm trying to decide what followup questions to ask them about this.

Pork tenderloin cubes marinated in EVOO, lemon juice, garlic, chilli and crushed (roasted) coriander seeds. Stir-fried in the marinade. Served with a simple white onion, tomato and coriander leaf salad and rice.

Yum!! That meatloaf looks great!

Have you checked Chocolate by Ramon Morató? He's basically the source of the modern way to work and balance ganaches. The book contains a formula used by many many people. Wybauw obviously is a great source, but I don't remember him having developed a formula for this.

The ganache spreadsheet to which I referred in the post you mention is available on my website: https://www.santiagochocolates.com/ganache.html But I need to add that I have not found that spreadsheet all that useful. I actually developed my own using dBase software. There is other software discussed by Kerry Beal on eGullet, but I don't have have a link to that; a Google search on balancing ganache will lead you to other software options. Chocolate Academy has a (free) video on the subject. Another option is to sign up for Kalle Jungstedt's course that includes his method of balancing ganaches. The issue with all such methods is that they depend on the particular ingredients you use. For instance, the compositions of 60% and 72% dark chocolate are substantially different (especially the amount of cocoa butter each contains). Another way of dealing with being fairly sure your ganache will be balanced, have a decent shelf life, and also taste good is to use recipes from reputable sources (such as Peter Greweling, Ewald Notter, Jean-Pierre Wybauw, Melissa Coppel, and the aforementioned Kalle Jungstedt).

Chocolates and Confections I believe talks about the percentage of either white, milk or dark to use with liquefiers depending on whether you are making a piped vs a cut piece. Adjustments generally will have to be made on the fly to allow for some chocolates that have different fat percentages - but I'd start by reading there and get the basic numbers.

I finally got around to making the hasseltots described by @blue_dolphin awhile back. With eggs scrambled with red Thai chilis, green onion tops and cilantro and sausage. The potatoes were tasty and I would do them again (I think they would be a fun addition to a breakfast for young children).