gfweb

I either use the SV supreme for long cooks and Anova+ cambro knock off for shorter.

Pan roasted cherry tomatoes, garlic, white wine, cream, parm.

Looks like they suggest a braise http://buchinger.fr/product.php?id_product=113

It's an old Appalachian earthworm caller. Pound a stake in wet soil and saw this back and forth on the stake. The vibrations make the worms nuts and they flee their burrows.

Woof

It doesn't look like an attractive dish.

Or maybe they had a restaurant model , which will get hot. We had a Vulcan resto model, sides were hot as a mother.

@Shelby I set oven to 350. A half hour later the door and handle were cool to the touch. 71 degrees. The roof of the oven(under the range) was 73 degrees. A screw in the back side of the oven caught my IR thermometer s beam. It was 71 deg. The wall behind the oven was 70 deg.

My oven handle doesn't get hot. This report sounds weird. But I'll fool around tonight and try to find out. The only complaint I have with it is a small one...the simmer setting is a little hot. I keep a diffuser on that burner which solves the problem

I know nothing about this. It would surprise me. Where on the range did they measure the temp?

The broiler on my Bluestar is nuclear powered, I think. It's HOT. And the open burners are almost self-cleaning , besides being quick to heat up a pan. The oven is big enough for a full sheet pan. It's more expensive than a GE, but at the low end of fancyass stoves. I think I paid about 5,000 for their low end model.

Ignoring the cost for purposes of discussion, you can do a lot here with duck breast or confit. Good stuff to teach too. Maybe put the confit over risotto with a nice glaze on the duck. Pan roasting the breast...or SV.

Easter Dinner Deviled eggs ...traditional mustard...smoked trout...candied bacon (which was the winner by concensus) Asparagus Roast pork (SV) in apple mustard jus New Potatoes Cornbread madelaines with and without jalapeno Fruit Tart (made by my wife from an ATK recipe) really good.

@Shelby@Okanagancook I'm thinking that maybe batter and air fryers don't play well together. The batter needs the hot oil to crust-up and the hot air isn't enough of a conductor to do it. Perhaps a modified schnitzel technique would work ...flour/egg wash/seasoned flour ...for onion rings

Air Fryer chicken parm

Varies by market. $5 at hideous Acme...$2.50 at the International Market...$3 at Gigante

Cheap does make sense given the fragility of teflon. But I use carbon steel (Darto, Matfer) for french omelets that slide off the pan. Really all I need it for is scrambled eggs that are cooked slowly. The seasoning on the steel looks all uneven...like it ought to stick...but a spritz of Pam is all I need.

Exactly! I use the Mission Carb balance ones. Pretty good indeed.

I crave well-peppered and ketchuped sausage and cheese sandwiches which may have egg. Im trying to minimize carbs so I'll do a low carb toortilla.

My wife made the carrot cake from the Frog recipe last week. It is as I remember it (wonderful and filling) and is a bit of work. If we do it again it will be a sheet cake like they served at the Commissary, I think.

By coincidence, I just had a copy delivered from Amazon. It is as you say, @rotuts. VG book. That place was ahead of its time. The recipes still look good years later. I'll spend some time with this one.

French omelet

The bathroom perhaps?

Interesting point. What's the rule of thumb? How do you convert a braised recipe to a PC recipe...considering both liquid and time?

Yes, indeed. It feels better built...is bigger..does more...has a light. I'm very happy with it. The airfryer is a learning experience, but I'm sold on it. Schnitzel is a snap.