DesertTinker

@Shel_B, @Smithy Here’s a clip where Julia Child uses the “finger in loop”, but it’s on the countertop.

No clue how common it is, I know I’ve seen it done by family, possibly on (now vintage) tv cooking shows, Julia Child in the black and white days? Usually using a larger bowl, as stated before, heavier mixture, or whisking for a prolonged time.

Here’s the full image from 2023, can’t find 2024.

One can also lip a finger or thumb through the ring to get a better grip, handy when mixing stiffer doughs/batters or whisking operations where you’re cradling the bowl in the crook of your arm. Love my vintage set, an amazing yard sale find years ago, think the were $5 for the four piece set. Just saw @Laurentius reply. I wash my hands thoroughly if I’ve got ‘fecal fingers’. 🤣

Also, check the home storage section in your local big box stores. I’ve had luck finding suitable containers that way. Be sure to have your measurements and take something to measure with when you shop, the printed dimensions are frequently misleading due to tapering of the sides, reinforcing ribs, etc.

I used a whisk and a medium sized stainless steel bowl. Ten minutes is a lot of whisking when one doesn’t do it often.🤣

I made a batch a week ago. First taste highly alcohol forward, waited a couple days, second taste dramatically mellowed, but also too thick to pour. I used a clean chopstick to encourage a taste out. Does it thicken and then reliquify?

Bagged individually? As long as there’s room for the water to circulate freely you should be good. It would be a good idea to start with hot-ish water, and cover it with plastic wrap, foil, insulation, anything to help reduce evaporation/heat loss. Here’s some info I had saved from the Chefsteps Joule site. “In a well-insulated, covered container, Joule can heat up to 10 gallons (40 liters) of water. In a covered pot, it can heat about 5 gallons (20 liters). When you're cooking without a cover, we generally recommend limiting water volume to about 2.5 gallons (10 liters).”

Heads up for those who want to make Nina Gluck’s Eggnog, but live in a state that doesn’t allow the high proof Everclear. I stumbled across this company in Maine that distills and distributes 200 proof “culinary solvent”. See here to find out if you’re in a state that they can ship to. They sell both organic and nonorganic in sizes ranging from 2 ounces up to 5 gallon containers. I placed an order last night (Sunday), it’s scheduled to arrive on Friday via FedEx.

I’ve done it before. It’s a bit less messy than the boiling water method, but it is a bit slower. Here’s what the National Center for Food Preservation recommends for method and times. It seems like it would be adaptable to the steam oven.

Silicone spatula for folding here. The GBBS ovens are from Neff (no eG friendly link available), most likely the N90 series, from my limited searching. Since you have the time, here’s a link to a blog post regarding the GBBS ovens.

@pastrygirl Have you considered an impulse sealer (eG-friendly Amazon.com link)? No vacuum, but a better seal than folded and taped.

Food for “air sous vide” does have to be vacuum sealed. From pg. 9 of the Cosori deluxe US model cookbook, and pg. 42 (the only air sous vide recipe in the book) It also takes a lot more time, 3 hours air sous vide for a 10 oz. unspecified thickness of salmon fillet vs. (per the Joule app) 1 hour for a 1 1/2 inch thick salmon fillet.

Chili recipe please? I enjoy seeing chili recipes of others. Beans or no beans, meat or no meat, no matter what it is I won’t tell you “That’s not chili!”. 🤣

Another scraper here. My parents both grew up during the depression, I think my mom was more impacted by the experience, being 14 in 1929, in Oklahoma.

That sounds about right.

125°F for around 10 hours, but we have really low humidity here, I think it was at about 15% that day.

With plum tomatoes it’s really not necessary, but you can if you want, it will make them dry a bit faster. I recently dehydrated 9 lbs of grocery store Romas. I debated the wedge vs. half vs. sliced, ended up going with 7mm (1/4 inch) crosscut slices, there was very little juice loss even with the cross cutting. I ended up with about 9 ounces of dried tomatoes.

This is on the Simply Chocolate website (another part of the 1800flowers.com family of brands. Hmmm… it also links thru the Harry & David page.

This (eG-friendly Amazon.com link) has worked well for us. The actual heated area within the white circle) is 5 1/2” diameter, it’s relatively lightweight, but doesn’t move easily on the counter and the cord is long enough to not be a total nuisance.

Here's what I found after a bit of poking around.

I’m guessing the last part means that you plated them, photographed them, then binned them?

It’s 16.5” wide by 19.5” deep by 12.5” tall. Here’s a view of the inside (found online). The 7” fan pulls air from the back (via holes that aren’t very visible in this pic) over the heating element that sits just behind it, blows it through the trays, warm moist air is exhausted through gaps around the door on the front. Super simple construction, remove 8 screws and the back panel which holds all the “works” comes off. The best part is, replacement parts are readily available and easy to remove/reinstall.

A 9 tray Excalibur Dehydrator. Purchased on eBay to replace the Harvest Maid FD-5000, Solid State w/dryness sensor probe, circa 1985, that I inherited from my mom. At just shy of 40 years of relatively steady use, the Harvest Maid finally pooped out. The Excalibur is not quite as quiet as the HM, but it does dry faster and has a bit more drying space than it’s predecessor.

@liuzhou I know you’ll appreciate this…