ElsieD

Today I starting reading this topic starting on page 1. After I finished page 20 I called it a day and will continue tomorrow. I took a lot of notes while I was reading this and will have lots of things to check out when I've finished reading it. After that i will go to Anova Culinary and go through their stuff. I admit I should have done this a while ago.

Are there any generalities regarding when to use bottom, top, rear, or combinations thereof? And while I'm asking, what about rack positions?

I have come across a web site that I feel will be very helpful to me in getting comfortable using the Anova. In case others might be interested, it is this: https://steamandbake.com/

Whereabouts are you?

Thank you so much! I just ordered the book.

Could I ask for someone to post the index from the book or, if that is a no-no, sending it to me via PM?

I too am married to a burger fanatic.

I wanted to know what was in it and this is from their web site: Dehydrated vegetables (garlic, onion, red bell pepper), Himalayan pink salt, sea salt, black pepper, dehydrated lemon zest, parsley, high oleic sunflower oil, garlic oil Fellow Canadians: Amazon.ca sells it and has it in stock.

I'm pretty sure I bought that when I got the lettuce keeper but that was so long ago I could well be mistaken. Edited to add: I must be mistaken. The one they are showing now doesn't look like mine at all, but maybe they updated it?

@lemniscate's comment brought to mind lobster mushrooms. I've had them and they're very good. From Wikipedia: "They are commercially marketed and sometimes found in grocery stores; they have been made available at markets in Oregon.[2] They have a seafood-like flavor and a firm, dense texture."

This one? I now use it for cutting up stuff in non-stick pans, mostly cakes, etc.

I had one of those! Anyone remember the pie-shaped holder with lid of course, that held one piece of pie?

I just finished reading this entire topic and am left with one burning question: I know that only the peel is used but is that just the peel without any of the pith? If so, what is the easiest way to de-pith (is that a word?) the peel? Also, I have 2 jars of commercially made preserved lemons. Is there a shelf life?

https://www.carolinescooking.com/crema-catalana/ This is a link to the recipe I used. I did have to add more cornstarch than the recipe calls for to get it to set. I didn't measure how much, but I did at least double it.

Crema Catalan:

I just measured them. They are 5/8" thick, 4" across and weigh 70 grams each. Edited to add: the brand also makes mini pitas which can also be made into a pocket but they are quite a bit thinner than these. I know I have 2 of those buns in the stand-up freezer but I can't find them to measure them.

Here you go. I bought them at Loblaws. https://ozerybakery.com/ca-en/our-products/deluxe-sandwich-rounds-frena/

Update: those labels work in the fridge, sort of. I was able to remove them with just a gentle tug and some had lifted part-way off what they were taped to. In the freezer they stay put, and i rinse them off or rub them off with a wet cloth.

I ended up serving it with whipped cream.. I was going to add some lemon zest. But my lemons refused to be zested, I think they were too soft.

@Pete Fred OH lordy, that looks good. Too late for today but I'll keep this in mind. I don't suppose by chance you have the recipe for the pear caramel?

Pizza Beans?

I am making a ginger cake tomorrow that is very gingery. Is there a sauce that I could make to accompany it? A lemon sauce maybe?

I did make a Chocolate Dulcs Pudding Cake from her book. I was disappointed in it.

I made something called Chocolate Dulce Puddle Cakes from Smitten Kitchen Keepers. This was definitely more fudgy than the cakes pictured in the book. I made the mistake of dusting the pans in black cocoa so that outside of the cakes were rather bitter. I used 60% cocoa and thought the cakes needed more sugar than the 1 tablespoon it called for. I also thought it could have used more dulce de leche. I won't make this, as written, again.

Thank you. I'll be making them for sure. The sound delicious.