ElsieD

Has anyone ever tried to "blanch" corn in the CSO using the 210F steam function?

Tonight, for the first time, I used the CSO 210F steam function on my tomatoes as I wanted to take the skins off tomatoes I am using for risotto. That lead me to wondering if that same steam function could be used to "blanch" corn. Any thoughts? (Note: I am posting this same question in the CSO topic.)

I would like to give honourable mention to my bread maker. I still make bread by hand but if I am in a hurry it sure is handy. I also like it if I want fresh bread in the morning as I can set it up the night before and it will be ready when I get up.

They claim the regular price is $169. I didn't pay that much either, I think I also paid around $129

I just got an e-mail from Anova. The current model is on sale for $109.00

Strawberry sherbet.

Reheated the last of the smoked meat today on the CSO. There was 4 ounces and I re-heated it on super steam 400F for 7 minutes. You wouldn't want it any hotter.

Welcome to the forum!

@Smithy Dinner tonight included the tajin on the corn dish. The dish has red onion, red peppers and corn and the tajin livened the whole thing up. We both enjoyed it. Good to know about the corn. I am going to freeze some too and will blanche, cut and vacuum pack and freeze. I probably won't do a whole lot but if we like it I will do more next year. Corn is at or near the top of our favourite vegetable. How long did you blanche it for?

@Smithy Lookit what you made me do!

Whenever I can, I buy eggs from this place. The chickens roam freely and peck away at whatever. I have not noticed any difference in the shell between those and what I buy at the grocery store but I can't say I've paid attention. I'll be getting some in the next couple of weeks so I'll check it out.

The first time it was probably more like 10 oz. I had a mini sandwich, John had his on a bigger bun. There was a bit left the first time and naybe 3 oz. was added to for the second sandwich, also on a bigger bun. There is about 4 ounces left from about 17 ounces of meat. Sorry I can't be more accurate.

I am an edge cracker. I tried cracking them on a flat surface but it takes me more than one whack and I end up with a mess. I never have a problem cracking them on the edge. Very occasionally I may have a bit of shell in the egg but I just fish it out.

I used super steam, 400F for 7 minutes. I made 3 sandwiches. I made 2 the first time and used 350F for 5 minutes. The meat, while warm, could have been warmer so for the 3rd sandwich I used 400F for 5 minutes although I think 7 minutes would be better. This smoked meat was amazing, nice and juicy. The place we bought the meat from is called https://www.seedtosausage.ca and they make everything themselves.

I bought some thinly sliced Montreal smoked meat today and am thinking I should be able to heat it on a steam setting in the CSO. Has anyone tried this?

@Shelby you are an amazing woman.

The things you find out about on eGullet! Thank you.

Actually, I still like Bridgette but I wish Julia could tone down showing off her pearly whites. It makes her seem...insincere..

Where does one buy vinegar powder?

I want to make some strawberry sherbet before strawberry season ends. The recipe I have calls for citric acid or malic acid. I have neither and beyond this recipe have no use for either. Is there something else I can use? I vaguely recall someone saying you could use a vitamin C tablet. Any advice?

@Toliver Thanks for the link, I just finished watching it. Or rather, I skimmed through it as I will watch it with my husband once we have it taped. One question that comes to mind - he used potato chips for extra crunch and leaving aside the fact they are salt and vinegar chips, why not use panko instead of the chips and bread crumbs?

https://www.wuesthof.com/canada/products/Product-details-3/tomato-knife-4105 This serrated little knife might be useful. While called a tomato knife, I have also used it to slice bread and it is a lot smaller than a bread knife.

Thank you. We have it set to record.

They aren't being shown on food network Canada.😕

Good to see you are back home.