gfweb

That'd be my vote. Easy and wonderful.

Italian sausage and peppers (and onion and tomato) served with penne. Garlic shrimp Mushroomy flat iron steak with broccolini sauteed in garlic butter and potatoes

Any aluminum in that pan? The color looks wrong for carbon steel in that top photo

This has lasted years and is still accurate https://www.amazon.com/CDN-DTQ450X-Thin-Tip-Thermometer/dp/B0021AEAG2/ref=sr_1_74?crid=B2YXCAOO912V&keywords=digital+thermometer&qid=1548185541&s=Home+%26+Kitchen&sprefix=digital+ther%2Caps%2C541&sr=1-74

I’d want to see the specs on the home test, I suspect a lack of precision. How much better can you do than what’s been cited above using good labs? At best you’ll be in the neighborhood of Kerry’s reference.

Organoleptic analysis. n-1 = 0

I saw that too. They give a reasonable curve based on several studies. I believe I’d use their numbers. Unless you are a pro and set up to do TLC or HPLC this isn’t easy stuff to assay. Equipment and expertise aren’t cheap. In another life I did a lot of this sort of thing. It isn’t a home project. Unless there’s a quick and quantitative assay I don’t know about.

Knots. A critical skill that’s mostly forgotten and really worth preserving. I don’t know too many...square, half hitch, bowline, clinch, surgeons is about it, but I use each many times a year. Whatever young people you have in mind will be improved by the book!

How will you assay the THC? That would be a bigger hurdle than the heating

How about the Instant POT 😀 ? That gets around 240F, no?

Or you could just boil water which will be a steady 212F and take a little longer

All of this has a lot of similarity to Middle -of-Pennsylvania cooking. Reminds me of stuff my grandfather would cook up. Fun reading.

The Home Run Inn fz pizza isn't as good as a pizza parlor's but at midnight its pretty good. Thin crisp crust. You need to experiment with time and temp to get just right.

I had a first generation oven that lasted 3 yrs. with 3 times a day use. It just died. Wasn’t the fuse. my second Breville seems better built and sturdier. Love the thing.

Breville has gotten tighter since I did my test on the old 1st gen unit.

PID is a great idea. The Breville/polyscience Control Freak ought to be able to heat oil to that temp and keep it stable. There are those on eG who have them and could perhaps test it

I have checked my Breville Smart Oven in the past . The 300F setting gets you swings from 275 to 325. The heating element doesn't have variable settings. Its either on or off. The set temp is reached by "on" cycles followed by "off "cycles. If you want a set stable temp, an immersion circulator would be the thing.

Nope food tastes best in F. C is for fevers.

Miso salmon and mushroom risotto

Great pan for BSO indeed You'll love it

You need a better name. "Base Cake" says nothing to me. Army base? Shaped like first base?

5.5 hrs ought to have to have pasteurized it. Baldwin says 130 f for 2hrs will pasteurize a 2 inch thick steak

Mini meatball sandwiches pulled pork and slaw mini reuben stuffed mushrooms e g sausage and cream cheese fish cake sandwich w aioli italian sausage with tomatoes peppers and onions sandwich kung pao shrimp

Mine holds it ok, not great. That is an imperfection, you are right. I guess I didn't expect better

Mine is fine. What's wrong with yours?