Kerry Beal

Yup - texture excellent.

Interesting idea.

Removed from package, blotted dry, sprinkled about half the packet of spice on the fatty side. Resealed in chamber vac. Sous vide for 16 hours at 79.5º C.

Before Christmas I purchased a nice big square banneton - it arrived smashed to bits after a very long wait, and was finally replaced after another long wait. Then I realized that the loaf it was going to make was too large to fit in the cast iron dutch oven I have. Anna N and I have been watching thrift stores for an appropriate vessel to act as a cloche for larger loaves and the other day I found one that I judged suitable. It needed to be the right size and height and lie flat against the baking stone. I had hoped I would find something with suitable handles - but the perfect one was a chafing dish cover that had plastic handles. I had to drop in to the machine shop I frequent and happened to have it in the car - John took one look and said he would make me some metal handles to replace the plastic. I picked it up a couple of days back and today I put together a 1 kg loaf of Pain Rustique to try both the banneton and cloche.

And push them together very firmly while wet.

With the double molds I've found it most successful if you fill with something like gianduja that will hold itself together if the chocolate fails. A thin layer of very warm chocolate on the back of one or both of the sides before slapping them together holds the two sides together.

Let me see if I can get my hands on some thin boiling starch when I'm at the PMCA in April. I know I have some in the house somewhere but it's sometimes a challenge to get my hands on things. Can you PM me the recipe you have by Nina Wanot?

What will you use it for?

Mine's in the living room!

Anna - what recipe have you been using for turkish delight so far? Wondering if we could do a comparison of recipes with thin boiling starch vs regular cornstarch.

Have you tried adding a crap load of salt?

Took the Jewish Corn Rye and a corned brisket from Wegmans that had been sous ved for 16 hours at 79.5º C. Sandwiches for all.

Not my best photo - smoke alarm set off by the second two schnitzel cooking - child started to howl - had to abandon picture taking for responsible mothering. And worse - my schnitzel were a bit browner than I like!

We have to bring an enrober to attach to their Selmi - they don't have one! That's the piece I'm dreading most cause it's Toronto to NOTL and back.

Not completely - they have mixers (think they still have some kitchen aids or maybe a hobart or two). A pan could be brought - cooling will be required. Just thinking of (and dreading) all the stuff that will require lugging in both directions.

These two loaves were very tasty - not too sour at all for a rye.

I usually add concentrated (boiled down) puree, some freeze dried fruit if I have it, maybe some fruit flavored compound.

"Pull my ears"!

Phase 3 of easter - the filled stuff! Hazelnut gianduja fornicatin' bunnies. Selling well! Cream fondant eggs.

Couple of loaves of Jewish Corn Rye. I was too lazy to feed the rye starter that had been in the fridge untouched for weeks - so I just used it as is and gave it a couple of extra hours of bulk ferment. I've got corn beef brisket sous viding for 16 hours - will take it all to work tomorrow so we can have some corned beef on rye for lunch.

Dropped into the grocery store before work on Saturday - found some half price veal. This evening giving it the treatment. Seasoned flour, eggs whipped with immersion blender and panko. I have two 3/4 sheet pans with cutlets in the fridge drying now - will transfer to the freezer shortly and vacuum seal once frozen. I'll stick a few in the fridge for Tuesday's dinner. Not a bad haul for around $8.

More about the potatoes please?

It's going to be 8 for me I think. I love the idea of a textured outside for grip. It doesn't even have to be as complex as the two above. I'll send you a PM with the surface of one of your bowls I have at home to see if it is an easy or complex option as I know very little about the process.

The Cuisinart steam oven turns itself off at the end of the baking time. For the second loaf I baked yesterday - it was about an hour later before I got back to it. Ditto the second cake I baked. Sous vide is really forgiving too. And the Instant Pot has the keep warm. Yesterday was a miserable day in the ER - I went pretty much steady from 8 am to 6 pm with just enough time to run down the room and put the dough together, another trip to knead it, another to shape etc.

Pain Brié de Calvados Sous vide rib steak - with some sautéed mushrooms. Vanilla cake (made with hot water) and topped with the almonds that someone here on eG suggested on another topic.