ElsieD

Famous last words. Note the "probably".

Baked the final 4 from this batch of dough (batter?). Very, very pleased. I'm going to stick to the recipe @JeffGC posted, but stay with Jacques Pepin's recommended oven settings. Since they don't seem to suffer from not coating the molds with butter/bees wax, I'll continue to use the baking spray. No picture as they looked like the previous post. For a lark, though, I may try Jacques Pepin's recipe. Thanks, Jeff, for sharing.

Welcome to the forum, @vyas.

Here is another twosome I baked this evening. These were baked non-convection for 30 minutes at 300 and 40 at 400. The molds were sprayed with baking spray. The outsides were nice and crunchy, the inside custardy. Although there was no "white ass" a few spots could have been a bit darker so I will increase the baking time a little next time, probably tomorrow. Oh yes, I used the same molds that I used this morning, both times sprayed with baking spray. They popped right out.

Well, darn you, @blue_dolphin look at what you made me do! 😀 I'm now the proud owner of Snacking Bakes. I too have her Snacking Cakes and really like it so i look forward to baking from it. My tally today, thanks to the Merry Band of eGullet Enablers is 3 cookbooks.

Well, you know what they say, "One good deed deserves another!".

I can recommend one you shouldn't get and that is a Breville. I'm fond of their other products i have, but not this one. On it's slowest speed, it thinks it's a gazelle.

Gosh, it happens to you too, eh?

Just bought Janet's "All-In-One Dutch Oven Cookbook for Two". Edit: went back and bought her "Dutch Oven Dinners".

I came across a recipe from Jacques Pepin which, as far as baking them goes, completely reversed the oven temperature. So I tried it today, 30 minutes @ 300F, then 30 minutes @400F. The recipe called for 40 minutes @400, but when I checked after 30, they were done, probably because I was using a convection oven. Also, I used a baker's cooking spray in the molds (contains silicone dioxide to prevent sticking) and they released easily. We were very, very pleased with these. I still have batter left so next time I'll do the same thing except bake then using the regular bake setting rather than convection and see what happens.

How do you do this? With a pastry brush? Are the molds at room temperature?

I baked two yesterday, using @JeffGC's instructions. The only change I made was refrigerating the batter overnight and since they weren't quite done they got an extra 2 minutes @ 350. Edited to add: the tops weren't as dark as the rest of the canalés, and the interior of the canalés right underneath the top looks underbaked.

My SIL grows all her vegetables, including heirloom tomatoes which she grows from seed saved from the previous year. I'm going to see if I can snag a plant and try to grow it in our apartment. We face west so lots of light.

You grew a tomato plant in your apartment? What were the tomatoes like?

I have the proofing box also but I never use it. Maybe I should dig it out.

No, I can't use anything like that on our balcony.

Do you use their proofing box?

I'm in a condo. When we had our house, I had smoking gear. Here, I am limited to the Breville smoking gun and I have 2 Cameron stove-top smokers, different sizes.

I asked GE and they said: "The temperature range will be between 150-300 while the Keep Warm temperature can be adjusted between 140 to 170 degrees Fahrenheit." So I guess cold smoking salmon is out.

Love split pea soup.

Those of you who are members of Eat Your Books and CKBK - did you get an offer to join Scoolinary for a 3 month free trial? I signed up and they have an amazing number of courses.

Well, folks, it worked! I'm now the proud owner of the Kindle edition of Milk Street Vegetables.

Quoting this because I wasn't finished. When I used it, I thought, gee, this isn't what it's supposed to feel like. A closer look led me to the bottom of the box. How this ended up being sold in a grocery store, I have no idea. It is quite a fine salt, not far off table salt. I realize you aren't talking about Diamond Crystal but thought you might find it interesting. I see in Mark Bittman's chart, this salt isn't listed. For comparisons sake, here are three salts. On the right is Diamond Crystal, the top is a Mediterranean sea salt and the below it is Maldon Sea Salt Flakes.

Speaking of salt....I needed coarse salt, went to the grocery store and bought this:

Aha! The Enabler has a Canadian assisstant for us Canucks!