fledflew

I stared at the A4 website yesterday for what seemed like several hours trying to decide if I should get one. I watched the QVC video clip and read through every page of the website. Ultimately, I closed that browser tab without making a purchase. I am at capacity in terms of kitchen equipment (I know, I know, just get a larger kitchen, but I already have equipment overflow into the dining area, laundry room, living room, hallway closet, and home office), but I also couldn't figure out what I would actually use the A4 for. I already have everything it does in the form of other existing appliances/equipment. Now, if a company were to bring a reliable, well designed countertop air-fryer, precision steam oven, convection oven, and microwave combo to market for a reasonable price, I would consider that!

@rotuts I found the thread - https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/ I came across are a few mentions in various places citing catalytic converter type technology to abate the smoke and it's effectiveness. I also watched a handful of videos published to youtube by FirstBuild. The results look pretty good for an appliance, but some of the techniques that were used in the demos were not ideal. It doesn't do anything that I can't already do with my Weber kettle, although the Weber can take more attention, adjustment, and familiarity to use. I think its main disadvantage is the capacity. The FirstBuild demo showed the host having to cut a larger rack of sparibs in half to fit inside. I am in Phoenix, Arizona, so no extreme winters to affect bbq season. If I lived in NY or a somewhere that had harsh winters, I'd seriously consider this. I might actually buy it and send it to a friend in NY as a gift. I'll check with him first though to make sure he is open to using something like this.

I saw this and wondered about how effective the filtration is. Only a couple reviews on the costco site and other websites have dozens of reviews varying opinions with questionable accuracy, detail, and objectiveness (most say that it is very good, although some say that smoke escapes out from the unit). I've love to hear something more in-depth about how well it actually works. I have sensitivity/reactions to odors (primarily to chemical fragrances in laundry products, air fresheners, and cheap shampoo), but smoke will sometimes trigger it too. My friend that has a commercial version of this in their kitchen has it located near the range under a 16 foot wide exhaust hood, so I couldn't really judge, but seeing that piece of equipment is what originally led me to the GE Profile home version.

I was afraid of scratching the plastic, so I have been running a bit of water around the sides to soften them up. I was initially hesitant to temper the sides because I thought the frozen block would just spin around once the blade contacted it, but the bottom of the creami containers has indents which the liquid base freezes into, creating "teeth" to hold the frozen block in place (and to keep the canister from spinning in its cartridge/holder). I did thaw one a bit too much last week and the block started spinning when the blade hit it. Still turned out fine because the movement of the frozen block couldn't keep up with the extremely high RPMs of the descending blade.

I did end up buying one and it arrived about a week ago. I unboxed it, washed everything, and then read through the entire 52 page thread here (I had only skimmed it before). Like many, my first attempt was the "can of fruit" sorbet - I went with pineapple. I just spun it this morning for the first run and am very pleased after letting it temper to a slightly warmer serving temperature. My only gripe is the 2-3mm of unprocessed product around the edge of the container that others have warned me of. Ultimately, it's not a huge deal. The pineapple sorbet was very refreshing after coming in from doing several hours of yardwork in the heat this morning. I must confess that I don't have huge sweet tooth and was hoping to use it for more savory applications, but from what I've gleaned from this thread is that frozen soups and stocks may pose a problem if the freezing point isn't lowered enough with the addition of a minimum amount of salt (or sugar). I'll continue to experiment and discover the limits of the machine and will report any notable findings. Although I'm not a huge dessert person, I do enjoy fruit-based treats, so I foresee a lot of sorbets in my future, probably some frozen drinks, and maybe some ice cream now and then for the neighborhood kids.

The Ninja Creami Deluxe is on sale today at Kohls for $158 with free shipping - deal is good for today only (5/27/24). Posted price is $230, then use TAKE10, HOME15, and CATCH15OFF on Kohls.com.

The Ninja Creami Deluxe is on sale today at Kohls for $158 with free shipping - deal is good for today only (5/27/24). Posted price is $230, then use TAKE10, HOME15, and CATCH15OFF on Kohls.com. I'm super close to buying one at this price. I'm going to think about it for a few hours and if it's not sold out when I check back, I'll pull the trigger on one. I will also post this in the "sales., deals, and bargains" thread.

@rotuts I have vacuumed the full strength demi paste once in the past, but it was in a bag after removal from the tub and smushed out into a sheet. I was not able to break off pieces as needed - it was too dense. If I wanted to use some, I'd need to peel away the bag, cut off what I wanted, and then reseal. This causes more wear and tear on bags since it's being handled a lot and is a bit of a hassle. My reason for diluting is really to help dissolve and incorporate the demi faster when cooking. The concentrate takes a bit of time and agitation to dissolve - it doesn't just melt away. If I am making a pan sauce and add the full strength concentrate straight into the simmering pan sauce, I have to chase it around the pan and cook it for several minutes. Often, those minutes spent simmering on the stove waiting for concentrate to dissolve reduced the sauce too much or cooked things longer than I wanted to. Also, I wasn't a fan of spending time at the stove physically stirring the little nub of concentrate and scraping it off my spoon constantly. Dilution to usable strength in batches solves those issues for me.

I haven't done it myself, but I think it would be messy getting the undiluted demi into the trays - it's pretty thick and sticky stuff. You might have to use an icing spatula or something like that to smear in and fill up the ice cube trays. As @dtremit mentioned in the previous comment, flexible silicone trays are the way to go. Another option would be to spread out the undiluted demi on a silpat into a sheet, freezing that, and then cutting it in to cubes for portioning. Side note, is a separate MTG demi and stock base thread appropriate at this time?

I'm not sure that I understand your question, "Does it Vac?" Like can you vacuum pack it? If that's what you are asking, then yes. I do dilute it down to the recommended ratio of of 1:4 first, freeze in cubes (Ice cube tray), and then vacuum pack the frozen cubes in bags so it doesn't freezer burn. I also freeze it in sheets (poured into quart sized freezer ziplocks, squeeze out the air. and lay those flat to freeze). I end up with about 1/4" thick sheet of frozen demi and I can break off small pieces as needed.

I can only comment on the demi glace, as that's the only one I have experience with. They are scoopable, but also very dense and a bit sticky. I usually have to use my finger to push the concentrate off the spoon after scooping it out. If you've used better than bouillon, it's like that but way more dense and gooey - almost gumdrop like.

I buy the demi by the one pound tubs and dilute it to usable strength in batches. Usually 1 cup base to 4 cups water. It takes a while to dissolve and it can be tricky when using small amounts, so the batch process works well for me. A bit of simmering and whisking is involved. Once it is prepped, I cool it off, portion into ice cube trays as well as freeze some flat in a tray so that I can break pieces off as needed.

I only make a handful of amazon orders each year and one or two of the MTG demi-glace 1 pound containers has always been an annual purchase for me. They have been running about $20-25 for the one pound tubs on amazon since I started buying them over a decade ago. I had no idea that they had an online direct store until yesterday. I do hope that they continue to be available through amazon (or some other reseller). I have seen demi concentrate available through a restaurant wholesaler/purveyor that I have a relationship with, but I think it comes in a 10 lb bucket and is a different brand. Not looking to buy (and store) a 5-7 year supply, only to discover that it's too salty or has a different consistency than what I am looking for.

Mine arrived today (thanks @blue_dolphin) and were boxed up with the instruction booklet for a knife as well. I am looking at the Kershaw website now and apparently those prongs at the end of the handles are screwdrivers.

I just came here to post about the 2.0 being developed, but see that it was already mentioned a few hours ago. I am very close to pre-purchase (all credit card info has been entered, but haven't hit submit). I wanted one very badly back during the original release, as I did much more bar-work then but was not properly capitalized for the purchase. Now that I am a salary man and have funds available, my use cases are somewhat reduced since I no longer bartend or run underground events with any frequency. I still may buy one though.