ElsieD

Yummy, aren't they?

This is what mine shows. When I clicked on manage subscriptions, the second screen showed up which was for Evernote. Maybe I didn't get the message because I'm grandfathered?

Where on the app did you see this? It's not on my app.

I opened our Goûter chocolate panettone this morning to have with our tea/coffee. I warmed the pieces in a dry frying pan and it was delicious.

Thank you. It would appear that a subscription fee is due on another app and it showed up in the Anova App. I will ask a moderators to remove the post.

I bought some Knorr once. Threw it out, it was that bad.

I have some More Than Gourmet Roast Turkey Demi Glace and it has 110 mg of sodium. One is not a straight comparison to the other but the Better than Boullion Roasted Chicken Base has 350. The Better than Boullion Beef has 770mg per teaspoon.

I agree 100%

Thank you. Interesting about the tray washing. In the videos I've watched, they say they can be washed in the dishwasher. Must be a marketing talking point. I'm looking forward to getting mine, but that is unlikely to happen before late January. Meanwhile, I'm enjoying reading the comments. Nice to get the extra trays, too.

Does it come with a manual?

Poor editing on my part. I had used a butter with 82% butterfat which in Canada, you can only buy ar local dairy places. John had picked some up when he last went to visit his mom. It was 3 times the price of grocery butter, at $24 a pound vs grocery butter which goes for around $8 unless you can find it on sale. I have made shortbread many times using this recipe but since I want to try the mold again, I'd rather experiment with cheaper butter. (Note: I did not know he was buying this. I was, ahem, incredulous.)

The recipe you linked to and the one Smithy posted were the same. I used my husband's family's recipe which is also the same except it calls for fruit sugar. I actually like vanilla in my shortbread so added 1/4 teaspoon ground vanilla. As i was using unsalted butter, I also added some flour de sel. Plus I like a bit of salt crunch in my shortbread. I sprayed the mold with baker's spray, patted the dough into the pan, covered the dough with parchment and pressed the dough down with my mini-roller. 15 minutes into the bake i realized I'd forgotten to prick the dough. Big Oopsie. The dough had risen quite a bit but I poked it anyway. After 30 minutes it looked done. I put a cutting board on top of it and it easily came out of the mold. As you can see from the picture, the design did not form on the cookie. Also, the bake was uneven, maybe both were due to my not pricking the dough? I'll try again tomorrow and I'll let you know how it goes.

Alright, it's in the oven.

Sorry, I forgot to post the picture. Thanks for the video but my questions are really about the pan. I read where you spray the pan, don't spray the pan. Bake in pan, after patting the dough into the pan, turn it out onto a parchment lined baking sheet, score the cookies and bake them that way. Bake for 20 minutes, bake for 45. I'm confused.

I have this shortbread baking pan which was gifted to me years ago but I've never used it. I would like it to bake some shortbread in iit this year. Do I just press the dough into it and bake it? How thick? Do I need to spray it first? At what temperature do you bake in these things? TIA. Edited to add: the dish is stoneware and 1/2" deep.

Thanks for this. I just checked mine and thankfully, they are a different brand.

Yes but correct the spelling. It is gouter not gauter.

Did you warm it or just eat it "as is"?

Did you send it to info@gouter.ca? I've sometimes used .com instead of.ca on the odd occasion. My experience has been that they have been very quick to respond, so maybe they didn't get your email?

Received my chocolate panettone from Goûter yesterday. Can't wait to dig in!

This is a picture of it. It has the breast bone in it, just the wings and legs have been removed.

I have a 5 pound turkey crown I'd like to cook sous vide. What temperature should I cook it at and for how long? Can I cook it from frozen or is it safer to thaw it first?

Thanks, @dtremit. I bought Bouchon Bakery by Thomas Keller.

I am! I am! I am making shortbread and moose farts. I'd also like to make a Christmas Cake small enough for just me (John won't eat anything with 'gumdrops').

I re-read the thread and I th8nk it had to do with the difference between the Sous Chef 16 and the Sous Chef 16 Pro. Sorry I can't be more help. I think one needed the compatability kit the other did not. Maybe @lindag could chime in?