ElsieD

I'd forgotten all about wheat germ. I used to put it in muffins.

English toffee? English bangers?

I'm keen to read about how it compares to the air fryer function in the BSOA.

Would've been the death of me. Yikes!

I like it also, it was @Smithy who put me on to it. I don't use it for fresh sandwiches though. I keep it in the freezer and it makes spectacular peanut butter and toast.

@Luke That looks interesting. What is "spiced fruit bread mix"? Is this something you buy or make yourself?

@paulraphael I'm trying to understand this. Are you saying the juice that the sugar that has drawn out of the fruit will be reabsorbed into the fruit? Or is it the sugar that is absorbed into the fruit. What then, do you do with the juice? Sorry if this is a stupid question.

Looking forward to this!

Teaspoons?

They have a pot you can use with induction? Can you buy it separately? One thing I have noticed is the non-stick pot is not very non-sticky. If anyone is thinking of buying it, I would say "don't bother".

If you don't use sauté what do you use? I find sauté uneven as well but I think that's because the pot is raised a bit in the middle.

I do this also.

@Indirect Heat There are several threads on this Forum on Caneles. This is one of them. https://forums.egullet.org/topic/8090-please-help-with-cannele-recipe/page/12/?tab=comments#comment-2225930

I'll be really interested in reading about your results and opinion of it.

I'm finding your experiments very interesting. The last thing I need is another piece of kitchen equipment but.....

@Anna N Are you sharing with Ben?

That could back-fire.

Pray tell, what is a powder monkey?

That's hilarious.

My stainless steel is nothing fancy - made by Lagostina and it all works just fine.

I have an induction cooktop and before that an induction stove. I agree, they are fantastic. All you need do is take a magnet and put it on the bottom of the outside on the pan. If it sticks, you are good to go.

@Toliver Thank you for continuing to post these. I usually have a look at most of them. One thing I have noticed about the previews is that in most cases, "must have" ingredient lists and equipment take up most of the space, which for me, makes the preview useless. I would think most people know you need a pot to boil water and a frying pan to cook an egg and salt and pepper to season what you are cooking. What I would find useful is an index of the recipes and a sampling of the recipes. That will help me to make a decision on whether I want the book ot not. I won't buy a book unless it provides me with at least that, unless I already know I want the book.

Must be a big one!

Fries are the one thing I have wondered about. My sister who has an air fryer likes the way the frozen fries come out. She tried making fresh ones once and said "they took too long". She does not particularly like cooking.

Is there any reason why I can't make half batches of custard based ice cream? We love ice cream but it takes a while to get through a full batch. Plus, I'd like to have two options to choose from rather than one. I have a Breville ice cream maker with a built-in compressor, if that makes any difference.