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@andiesenji I agree. That handle arrangement looks very awkward. I'd probably just use the handles on the lower half and rely on the rim of the lid to keep it in place. It is odd

You might try butterflying the tenderloin, salting it, putting in the filling and rolling and tying it. You get more filling this way and it looks fancy. SVs up nicely

Could easily be a Ronco product from the 70s

Its been ages. Not far away either.

I've been wondering about your eG name for a while...

I'm sure they are very nice.

I just don't like it. Esp in a pot. .

I cannot imagine anything tasty coming out of a blue pot. Not kidding. Brown would be OK. Will it cook in Fahrenheit or is it limited to Celcius?

I'd want it in red or black. Blue is not a food color.

That looks pretty neat

You could use the DW in the steam oven.

Doesn't agar dissolve/melt with heat?

Think I'd not sear unless cosmesis is important. OTOH if you like some chew in your pork then a little sear will provide that. I'd probably put some soy on there pre sear Eh, at 59 C it will have enough bite to it.

Yet you make one almost daily, no?

I just made this one. In 3 hours, because the proofing etc was done at 75 F which sped up the doubling in volume. Success! Thanks, Anna!

Good point. Not much active time at all, really. But when I want a baguette today I don't want to wait till tomorrow.

Thanks. What's BBA?

@Ann_T Beautiful. Got a time and temp for the CSO lobster?

I just made the King Arthur baking book's baguette. A decent thing, but a two day project and not so good that the effort is justified. Is there a simpler recipe that gives a good result?

@Kim Shook Nice spread!

That looks a lot like a turkey frier . Perhaps not rated for indoor use... https://smile.amazon.com/Deluxe-Aluminum-Turkey-Fryer-Steamer/dp/B01GSL64N6/ref=sr_1_14?ie=UTF8&qid=1514732199&sr=8-14&keywords=turkey+fryer

I gifted myself with a Breville Air after my trusty old BSO died on Xmas eve. It's a shade bigger so more dishes will fit, very solidly made...a better feel to the knobs than its predecessor. The air frying is interesting but not fully investigated yet. Does everything but steam ;-(

You are right, caramelization starts to happen after the water is boiled-off and the temp can rise above 100C. @danielle_j You might try doing a large pan placed in a big hotel pan filled with oil. The cooking pan could be elevated a bit off the bottom so oil could circulate and provide more even heating. But temp control might be tough unless you could find a hotel pan that would heat by induction.

There are a good number of Philly people here. Where is your company?