ElsieD

I'm dreaming of lamb shanks and polenta.

Thanks. I decided to go with 10 hours. They are on sale this week for a good price so I may get another one and try 4 hours.

I initially thought about 4 then the more I looked, the more varied the times, right up to 29 hours which to my mind is waaaaay too long. I don't want to eat mush. I say that from experience. I'd like to use this meat mainly for sandwiches, like Philly Steak .

I have a small sirloin roast I would like to cook sous vide at 133F. It is a AAA grade and measures about 5" in length and about 3" thick and weighs about 2 pounds. Any idea for how long I should cook this sous vide? My instinct suggests about 10 hours. Thanks.

@JoNorvelleWalker What temperature did you set the Paragon to?

That would be nice. It's a wider building so more chocolate!

Our next door neighbour gave us each one. She was recently in Brussels and I suppose she may have gone to France while there.

Sigh. I'm drooling.

I ate the bottom half as it had more chocolate.😁 it was maybe 4 or 5 inches long.

Just weighed 60 ml of water. It weighed 60 grams.

I just ate 1/2 of a chocolate Eiffel Tower.

I was wondering the same thing.

Sorry to be so thick. That would be unbleached AP flour? That and bread flour is what I have. We can't get KAF here. Well, we can, if we want to pay shipping.

Regular yeast or instant? Bread flour? I'll give this a try.

FWIW, I have a note on my Control Freak chart that says 300F for caramelizing onions.

Saveur has on-line classes?

Yes, I do. The metal pot doesn't stick as badly as the non-stick. Go figure.

I tried that and I got a rolling boil.

I made a soup today - nothing special, just a vegetable/ meatball one. I used my non-stick pot as I wanted to brown the meatballs. They stuck like glue. I have tried using the non-stick pot a few other times and find that food sticks to it something terrible. I have never had a non-stick pot perform so poorly. Does anyone else have the same problem? I'm thinking of sending a letter of complaint to them. Another question - does anyone know of a setting the IP has that will allow you to actually simmer something? I tried slow cook, soup, and low saute and none of those worked. I recall seeing a chart once of the temperatures the IP maintained at different settings but I can't remember where I saw it and the instruction book doesn't have it.

Even worse are those who say that the recipe sucked either taste-wise or for some other reason and then list the changes they made. I want to grab them and give them a good shake.

Agree with @Okanagancook. It does a wonderful job on soups and anything else you want liquified. If you don't have an ice crusher, it works well for that.

@Beth Wilson and @Kerry Beal Thanks for inviting me along today. It was nice to see Kerry again and to meet Beth although we had exchanged e-mails a couple of years ago. I need to go back to Chesterfield's Bistro....for lunch. As some of you may have noted, I'm not much of a breakfast person.

I do it with my toutons.

Great looking food, so far.

Don't forget you have to be up early tomorrow.