dtremit

I don't think you can add recipes yourself -- but the manual modes do include some limited timer functionality. I took a couple of screenshots this morning to illustrate that. The "basic" mode timer is just a standard timer; it starts when you tell it to and dings when it's done. In "Sous vide" mode, the timer starts when the target temperature is reached, and notifies you at the end; it also appears to switch the burner off 30 minutes later. Also including the summary information it shows when you minimize the controls; that's the only place I can find both the probe and surface temperature (though I swear I saw it in the main interface once yesterday). Hopefully they will add the ability to create recipes later -- while there aren't a *huge* number of use cases for that, I would love the ability to, say, create a profile to temper chocolate.

Just got mine today! Super excited about it, though I'm not entirely sure what chance I will have to use it with holiday craziness. Nevertheless got it set up and tested it with the probe and some water in a saucepan. Pairing to the app was easy and quick. There is a spring-loaded temperature sensor in the center of the cooktop, which measures the temperature of the pan. The probe attaches near the power cord with a headphone-style plug and there's a silicone "clip" that holds it on the edge of a pan. If you put the handle of the probe in the clip, it's a little too tall for a saucepan, but it still works decently well with the probe handle sitting on top of the "clip." Anything shorter than a saucepan might be challenging. There is a little bit of a discrepancy between the manual and the app regarding operation modes, but the manual clearly outlines how it works without any app connection. The + and - buttons set it to 10 preset wattages as displayed by the 10 LEDs, from 1 @ 100W to 10 @ 1500W. At least at the moment, the app can only connect to one One Top at a time. The app-based mode lets you set the target temperature. It seems that if you plug in the probe, the temperature setting is controlled by the probe temperature; if the probe is not plugged in, the pan temperature is used. It still reports the pan temperature if the probe is used; when I tested with a probe at 175F, the pan temperature was 204F. NB that there are a couple of safety modes -- using it in standalone mode on high power it will make you press the + button after 30 minutes to continue at full heat; otherwise, it will drop to power level 6 (800W). Likewise, if you cook at a temperature above 214F using the app, you have to confirm operation every 45 minutes. Generally speaking, you have to press a button on the device to confirm any settings made in the app. There is also a "recipe mode" in the app that interests me very little. There's also some mismatch between the manual and the app (the app has "basic" mode and "sous vide" mode, but you can set the temp in "basic"); I'll need to experiment a bit to figure out how it works. Hopefully that info will be helpful for someone!

This one wasn't worthy of being photographed -- but last night I made the stir-fried potato slivers with chile and sichuan peppercorns from Every Grain of Rice. I am pleased to report the leftovers make excellent hash browns.

I should have taken a picture, alas -- but we ended up with a nice breakfast this morning, inspired by the (Thai-style) sweet roti that are a common street food in Thailand. On our recent trip, it was the one thing I really wanted to try, but never did; when we encountered them, we were always either looking for savory food or already stuffed to the gills. Plus I had coconut milk left over. I started with the "light and fluffy" pancakes from How To Cook Everything (with whipped egg whites), and used a 2:1 mixture of coconut milk and buttermilk. I added a bit of sweetened shredded coconut (and omitted the sugar from the recipe to compensate). They were cooked on my Baking Steel griddle with coconut oil. To accompany them, I sliced two bananas lengthwise, sprinkled the cut surface with some sanding sugar (palm sugar might have been better, but I had some leftover sanding sugar to use up). These were griddled rather thoroughly alongside the pancakes. To serve, instead of syrup, I topped them with condensed milk and crushed peanuts. Definitely worked well; I was worried they would be too sweet, but that wasn't the case. I served them with a starfruit and orange salad to provide a bit of tart contrast.

Resurrecting an old thread, but I too was looking for this gadget after seeing it in a YouTube cooking video. It turns out it is a Vietnamese water spinach splitter: http://www.vietworldkitchen.com/blog/2007/06/water-spinach-s.html Available on Amazon for $10ish shipped here: https://www.amazon.com/exec/obidos/ASIN/B01JR0IZRI

The 2nd-gen Anova (BT/WiFi) is rated at 800W; I'm not sure it actually pulls that, but people have complained that it's underpowered compared to the original Anova (1000W). Here's some power benchmarks on a variety of cookers. The one critical question would be whether it actually reduces the heat output of the element after the cooking temp is reached, or whether it just "bursts" it at full blast for very short intervals. In re: the Electrolux acquisition, it's been noted elsewhere that Electrolux actually pulled out of the small appliance market in the US. I wonder if their play is to use the Anova brand to get better traction in that area.

This one is for a 1.5lb loaf. Hope you enjoy it!

This is a late reply, but I have the same breadmaker, and also got terrible results with the included recipes. I have had much better luck with recipes from good bread machine cookbooks -- if I had to get only one, it would probably be Beth Hensperger's The Bread Lover's Bread Machine Cookbook. I've also had good luck with recipes from King Arthur Flour's website. (Note that there are a *lot* of used bread machine books available cheap on Amazon or Alibris or elsewhere.) My SO is fond of a particular commercial whole grain sandwich bread, and I wanted to come up with a recipe -- this is what I have landed on. It's adapted very loosely from a KAF recipe. Healthy, Nutty Bread Ingredients: 300g lukewarm water 25g olive oil or vegetable oil 78g maple syrup 350g White Whole Wheat or Whole Wheat Flour 50g rye flour 25g cornmeal 25g sunflower, sesame or flax seeds, or a combination (I use a TJ's seed blend sometimes) 35g nuts 1.5 tablespoons vital wheat gluten 1 1/2 teaspoons table salt 1 1/2 teaspoons instant yeast Directions: Put all of the ingredients into the bread pan in the order listed. Select whole wheat bread setting, and press Start. Remove the bread from the machine when it's done. Either cool on a rack, or turn the "keep warm" setting off and prop the machine door open to prevent the crust from wrinkling.

We can often find really good prices on bone in pork picnic as well. The last time I made it, I followed the NNP recipe you linked, leaving out the cabbage and garlic. I then pulled out the roast, pulled off the good meat, and then returned everything else to the IP for another hour while we ate dinner. After straining and chilling the results, I got close to two cups of snow white pork fat that I have been using ever since. Next time around I'm going to try to find a use for the broth as well!

So for those that heat and then cool their milk -- do you let it come down to temperature naturally, or help it along with an ice bath or similar?

The WSJ noted that subscriptions to Gourmet have stayed at historical peak levels (of just under a million), but that newsstand sales were down 25% year-on-year. That doesn't sound so bleak to me, but I'm not in publishing. Maybe if they'd invested what they paid McKinsey in keeping the thing alive... Yeah, it really seems to be hard to find a balance. Cooking Light and Bon Appetit have seemed way too pedestrian lately, and to be honest I haven't been able to enjoy Food and Wine since Dana Cowin's navel-gazing, damning-with-faint-praise article on how, gee, Philadelphia might not be a culinary wasteland! I guess that just leaves Saveur? It will be interesting to see what Ruth Reichl does next.