gfweb

Perhaps starts with frozen mac and cheese...wrap it ...thaw and bake?

And arugula. Perfect

Light salting before it gets bagged doesn't get hammy for me. But I know what you mean.

A critical thing. I lightly salt everything pre SV, esp thick cuts.

Lasagna...or veal piccata...or mushroom ragu...scampi...risotto with fish. ...

I like 134, but a day seems short for a 5 lb chunk, unless it’s thin. I might go for 24 hrs and test it. If not tender enough ...back in the bath.

Lasagna

my Dutch Oven does it well too. I do have to pay attention to it. So there’s that.

Not many places like that left. Quirky roadside stuff was all along the Lincoln Highway and Rt 66

Cavatappi rigati is another good one. A brawny macaroni that seems just right to me for all kinds of uses.

Beautiful. Casarecce is my new favorite pasta. Holds a sauce...good bite to it.

there's a paywall on WaPo.

Pork is cooked separately in the SV machine (139 F x 3 hours) with a few sprigs of thyme. The apples and onion were braised in apple juice that then was strained and put in the sauce. Sauce is apple juice and chicken stock in equal parts....tsp or more dijon depending on volume...sauteed garlic....reduced about 50% till I like the taste...whisked in 2 tsp butter...salt and pepper and serve. I apologize for the imprecision, but its one of those ones I've done for so long I just go by feel.

Maple Salted caramel can overcome almost anything!

They are saying that the heat is both dry and wet. Can’t be both. I believe the combi refers to the ability to pick which type of heat you want. Yes maintaining moisture was their point.

A quote from the Webrestaurantstore.com link... Combi ovens are perfect for cooking meats since the dry heat introduced into the chamber will do most of the cooking, while the moisture from available steam helps to prevent meats from drying out and shrinking. Combi cooking can, therefore, result in higher-quality meat dishes that offer more servings than those cooked with only dry heat. I'd say that they don't quite understand how it works. The dry heat cooks and the steam moistens???

SV (139 F 3 hrs) pork loin with apple/mustard sauce, maple salted caramel sprouts, Mashed potatoes

In spite of the 1970's yellow/brown motif, I have just amazoned this thing. Thank goodness it isn't avocado. Much rather it was red or black. I'm certain it would work even better in those colors.

pretty much what I said, no?

My interest is speed and convenience. Saving energy is an afterthought. If I already have a range, and who doesn’t, what would this add?

Hmmm. It would be great in a dorm or a boat or tiny house. Not sure it solves a problem that many have. I use the heck out of the BSO but still need a real range. I think the success of a unit like this would require a rethinking of how a kitchen works and is designed.

There are various dictionary definition of the word, all centering around the preparation, study and enjoyment of food. The definitions vary a lot, suggesting that gastronomy is an imprecise term that in one way or another is food-related. Gastronomy is, after all, astronomy with a G. Astronomy derives ultimately from Greek and means “star law” , so I guess at least in its derivation, gastronomy involves the rules and principles of cooking. Maybe not.

Breville Smart Oven or Cuisineart Steam Oven and a hot plate. Way cheaper than the control freak. If you need an oven the CF won’t do.

I agree with @TicTac ,my gravlax is not so opaque. I start with the back end of a filet typically, after I've portioned out dinner-sized filets. Coat it with salt and sugar until it can hold no more...some dill...then into a ziploc and compress with another plate and a big can of Cento San Marzano tomatoes. Must be Cento. Two or three days later its gravlax. Looks like the nova you get at the deli.

"The outhouse - and worse, the pot under the bed" The thunder Mug always seemed to me to be a better choice (in theory) than the outhouse on a cold night. - @chromedome