ElsieD

I totally agree.

You bet I did. There was quite a bit so it is in the fridge and I'll add it once the fat has solidified and I've removed it.

Bones are roasted. O

Thank you, @rotuts. As mentioned, I'm browning the bones and will do stage 2 tomorrow unless i get ambitious today. So, split the bones into 4 lots, put 1 lot in IP, add water, PC on high 1 hour, remove big bones, smash meat using potato masher, IP again 30 minutes, use (in my case) food mill to get the rest of the stock out of the meat. In goes lot 2, re-using the liquid. Have i got that right? I have a 6 quart pot and a 3 quart pot.

Right now I'm roasting the bones and will cook them up tomorrow. The cost was $2.18 per kilo, or 99 cents a pound. I got 19 pounds. Maybe I should try using the IP. How much do you do at a time? Do you fill the pot with bones then fill with water to the MAX line?

Just picked up some more.

Well, now, I'm embarrassed. That top layer is indeed fat. I should have had a closer look before I asked my question. When I first started cooking them up, I let it simmer for a few hours, temporarily removed the bones, chilled the broth and took the fat layer off. Then the lot went back in again for further simmering. For some reason I thought that did it for the fat. Wrong. So thank you, @Smithy and @rotuts for your replies. I will be off shortly to pick up more bones and make some more.

I asked my butcher for turkey bones to make turkey stock and roasted them prior to making said stock. I had a lot of them, and browned them after which they hit the pot along with some carrots, celery, onion. Whenever I do this, I reduce it to a firm jelly like consistency and freeze it in ice cube trays. This is the first time it's separated like this. Both parts are equally firm. What caused it to separate? Do I need to rewarm it to blend the two parts back together prior to freezing?

That's happened to me. Oh, the stink!

Do you pressure cook the beans?

@Norm Matthews I was about to mix flour and water together to make starter as per KAF but I like the looks of your method for making starter. 2 questions - what king of flour do you use and why 1.5 cups of flour to 1 cup water vs. 1 cup flour to 1 cup water? And i take it that you use instant yeast?

I have a three loaf baguette pan and I just checked and it too fits in the Anova. Are those copper sheet pans?

Thank you. I've read the recipe and the sourdough starter instructions and will try it.

I have had zero luck maintaining a sourdough starter. I have tried a number of times with the same result. I still make bread, but not with sourdough starter.

Thank you. So far, I have found one combo that meets our needs and that is the Dacor. The microwave has a capacity of 1.9 cubic feet, slightly smaller than the 2.1 cubic feet we currently have, and the oven is slightly larger at 4.8 cubic feet compared to our current 4.1 cubic feet. We are going to look at it tomorrow. But, I personally don't care if we end up with say, a Miele oven and a Panasonic microwave, so we will look at what other possible combinations. I had a cursory look at the article you linked to, I'll give it a better read before we go. I'll also look at a few other review sites.

My microwave died the other day and I need to buy a new one. My husband suggested we also replace our wall oven with a new one at the same time as it too is over 20 years old and apt to fail sooner rather than later. Both are/were GE Profile. I said I'd be in for replacing the wall oven but only if it could be a steam oven. He said okay so we've been looking around. I'm wondering if anyone has experience with either a combo or a wall unit they would recommend? The steam oven would not be plumbed to a water source/drain, it would have a refillable tank inside the oven. Any and all suggestions appreciated.

I'll taste them before I freeze them and let you know. Added: i was going to do them in the microwave and dang, in the middle of the first one my microwave oven died. They are now all on sheet pans in the oven.

Yesterday we went to an local farm gate which we frequent to buy squash. We came home with some that were familiar to us, some we'd never heard of. Today they'll be cooked up and frozen in meal-sized portions.

Thanks's to Amazon's quick delivery service, I have the book!

I just ordered the book.

Strange. I clicked through the book on Amazon and no recipes were shown.

Thank you @blue_dolphin. I have Spotify and it looks like I can watch them there. I'll report back.

I clicked on the link but the intro kept repeating, so I couldn't watch it. Too bad as I'm interested in this.

I will never again put a smoked pork shoulder in the slow cooker in the afternoon intending to have some for dinner, ask John to carve it up come said dinner time, only to find I'd forgotten to plug it in.

Are the waffles crispy?