ElsieD

I'm glad I live far, far away from that store!

Welcome to this wonderful forum.

Curious - which one did you get?

I did call Anova about this and much to my surprise they called me back about a half hour later. They suggested I pull the plug and leave it unplugged for at least 15 minutes so it could re -set itself. I'm not sure what re-set means but at any rate I unplugged it overnight and tried the proof function again this morning. It was set to 81F, but the temperature went to 92.

I am trying to proof some bread dough. I set the app to proof, 81F and it climbed to 92.5. I then canceled that and set it to proof by using the control panel on the oven door. It did the same thing. Has anyone else had this problem and if so, what happened?

Have you tried it yet? My bottle arrived today.

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.