rotuts

I had the cheapest BM available , for years and years . about 60 USD. worked fine . the issues w them are 1 ) the paddles sticking , either in the loaf , or eventually in the pan. a drop of oil in the paddle helped a lot. thus Id recumbent a single paddle unit . but Ive never tried the two paddle versions. a tall loaf tastes the same as a traditional loaf Id guess . 2 ) if you are not careful w that pan , i.e. the non-stick coating , you eventually need a new pan. but the bread that comes out , using flours of your choice , and a combo of flours makes vary tasty bread. Zo has a single paddle unit , that is tall , thus taking up less counter space.

still a bit pricy . maybe the next version will heat more evenly . who wants to rotate hunks of hot meat ?

as ive said , Ive never had mangosteen. after this FD'd sample Id bet Id like MS a lot the above is puffy , and crunchy and w patience melts into you mouth flavors of raspberries and strawberries very nice stuff. not sweet.

@Captain yes indeed meatloaf pays you back in BitCoins the next and several days [F.D.: used to be Spades , now BitCoin }

Well OK here are the three varieties in the above pack. TJ's over many years has chocolate ganache style deliciousness for some time. form varies seasonally/ . , but delicious always I was very pleasantly surprised : I expected the mostly cho9colate etc first : these P4's have the right amount of icing . key a lot. the R was chocolate , and perfect middle was Maple , and was this Sooooooo good . lots pf maple and frosting the L was Lemon. did not have as high hopes for this vs chocolat but was surprised again : lemony , and plenty of frosting. hope there are some left on Friday !

Ive never had mangosteen. hope these are close enough :

when I got interested in SV, I realized this technique would become an important one for me . I purchased good quality items that were available then a SousVide Magic system , and a Weston system . I realized the FoodSaver system wwasnt for me. The Weston did not have a oil pump eventually it needed to get sent bak for repair , and they changed the sealing gaskets for no reason what so ever , and it never sealed easily again . I knew then from experience , that SV was a key way for me to cook . I hesitated a bit on the price , but got the Vacmaster , w the oil pump. love it, and well worth the price , short term , or very long term , in my case. it comes w some oil but as @Shelby states : for home use , you don't have to change it frequently so after you use the extra oil they include , if they still do 1 qt :: 30 USD :: approximately 10 oil changes .

over here : https://forums.egullet.org/topic/102831-petits-fours/#comment-1411765 there is a discussion of P4's . I had to get some . 2 - 3 , w a 4th just in case . TJ's had these : these are clearly not authentic P4's. and we at eG love authentic . authentic would have to have pastel frosting , and some sort of jam in the middle layer. well , these are going to have to do , and are no doubt better.

@flyhigh you can't put the Jus back in the meat . however , traditional braises are said to be better the nest day as some of the Jus might redistribute into the meat , not analyzed as far as I can tell. and BTW: the above PC Rx : browning , approx 11 - 12 minutes , then pressure steamed 3 min + . wonder what internal temp the meat actually get to . as the pics look rare , the 3 min + probably get the meat to 135 or less. thus its not really PC'd , just heated through . and internal fibers probably do not contract that much . thus make sure you get a tender , fatty cut to start out with . and yes , for a very thinly sliced French Dip : might be fine.

@weinoo quite an interesting thread . it does have an appealing look . eye of the round ? a tough , fairly tasteless cut of beef . '''' For Round of Eye Roast: you will want to slice it as thin as you can (deli style roast beef). '' because its going to be tough as shoe leather . at least they were honest there. if one really wants to try this , at least give it a chance w top sirloin roast . looking forward to pics and details , for some-one else to try it w TSR.

@flyhigh Welcome . plenty of experience here w pressure cooking . look into the InstantPot threads . the iPot. your meat is dry because , at PC temps, the proteins , the muscle fibers , contract and all the Jus and fat are squeezed out of the meat . thus the meat itself is dry . makes nice stock. a rich gravy , and the like. you might get more flavor w a fatty cut , as there will be some fat left in the hunks of meat to add flavor and mouth feel when you eat the meat. the long and short sort : PC of meat might not be the best way to go for tender , juicy meat. good luck !

@Shelby or batches Good Luck @ the store Monday its Thanksgiving Week .

@Dr. Teeth Legal Seafood was a revelational eating experience when it first showed up , in my area . I lived on Long Island for several years . a stop sign away was a fish monger , and a butcher of the old school . and a cheese shop in that same place had sour dough bread , Friday and Saturday , and great cheese. a neighbor has a boat and went fishing . out from where we lived via Port Jefferson into the LI sound , he had a trolling rig , and a CB radio to contact other fisher folks about the Blues . so we ' caught ' about 12 large blues I took 4 home . chopped the head off outside , and filleted them My cats at the time , liter mates , Blackie and Weezie ( silver siamese , weezies was ) came to look . Blackie , was very impresses . W not so much ,'he growled and tried to grab a whole fish ( 2 x his body weight , ++ ) but I cooked the verify fresh fillets and they were delicious . light but nice flavor older Blues ? not that tasty

Or , make several Jugs more to shorten the sampling differential you know just in case

and Im sure Anova's business model will have a subscription model involved. subscriptions are the new bank-rupter . WSJ and NYT have articles from time to time suggesting you review your 9.95 // month subscriptions and decide if they are of real value to you or not . its mostly ' not ' and the ideal business model makes it very difficult to ' un-subscribe ' Amazon Prime is a , well , prime example they were in a bit of trouble for this . maybe not so much in the coming days. I have free prime for 30 days . A seems to offer this around BlackFriday to get rid of more junk , and massage their Numbers for the Stock Crowd. if its not straight forward to cancel on-line I call. no way will I pay twice for stuff.

I think , for an oven , its over priced. Anova is trying to market its circulator and now oven as high tech computers . they may have some of those components , but computers they are not. for an oven , not adding an easy ' cleaning cycle ' to an offering , these days ( CSO's did that easily ) is one mighty mistake . Anova's selling points , in their video , are tech features . and that camera ? really ?

if you add milk after its been cooked try adding it for the cooking . a creamier result .

if that's the case , they are going to loose a lot of business . their circulators have become slimmer , w more power , over time.

@chromedome Congratulations . I got my first fuzzy when this book first come out : https://www.amazon.com/Ultimate-Rice-Cooker-Cookbook-Porridges/dp/1558326677/ref=sr_1_1?crid=9CHNHIIB4OA9&dib=eyJ2IjoiMSJ9.-17aMolFPGbCLdrk68syNq8q8EeOffZB4m8Ne2iyBKLzjJq_w6l757d7X-PEEIuFxW0GSFE9CIwNGEyuGyCIzyxPoOCAelFBbfBcDFcPrZLNmWMxNRw56Z4dMaAz5GeruE4cd9ngSfCPsjQfqDsLejjtQFUn8Qg6DWJzLhqeoOC3zrNvq6_3LlrzIU5ycpeznKY_U6hrRO-3eZiHpvAjlJyPcEztZtOWrP6hOOEQVZU.m2XwCNER0kYgLLD0M-Xcgag5WUgZ9IUe8PVPx1VixcE&dib_tag=se&keywords=ultimate+rice+cooker+cookbook&qid=1732292240&sprefix=ultimate+rice%2Caps%2C135&sr=8-1 it was on display at my local library . the first HB came out well before this date. you can cook the SCO w milk ! no scorching . no supevising.

@haresfur I watch Adam Liaw's show from time to time. always a tip or two . Illk try the micro trick.

very interesting points . next time I work on stock 1 hour , HP , initially.

@lemniscate I take it you do 4 hour iPot ( HP ) settings. I do 30 min HP , ( any sort of release , depending what Im otherwise doing ) stir the content up , as this timing seems to release the meat from the bones w no fuss. remove the bones , mash the meat chunks up , then 10 more HP minutes then compress the meat via a colander ( or my ' lost ' potato masher , ie a new one is coming ) do you think a longer HP time give the stock more flavor from the meat ? my iPot times are not carved in stone .

Ive been making instant pot stock for quite some time . not sure if iPots are available ubiquitous in Japan. its an electric digital pressure cooker. IVe made turkey stock from raw and roasted carcass. I re-use that stock several times rather than starting w water each time , as its a way to concentrate the final stock w/o having to reduce the water initially . I use no seasonings with this method , as they might over concentrate especially if using salt. Ive tasted no off tastes from repeatedly doing this . I rapidly cool the stock, then regrigerate , then freeze in vacuum sealed bags. from this experience , and a recent one here : https://forums.egullet.org/topic/167159-stock-instant-potd/#comment-2437466 I see no advantage in doing the feet separately , as long as you are using enough water and time , with the whole combination are you using a traditional stove top PC ? do you have an iPot ? BTW , Ive found seasoning the stock later is more flexible than seasoning initially . and the resulting stock's flavor can vary w your expected use each time. good luck . please consider posting your experiences . \ and pictures are always appreciated , including some of your steps if you have the time. P.S.: if you plan to get the most flavor out of your chicken into the stock chop the chicken into smaller pieces , thus increasing the surface area of chicken :: water. there might be little flavor left in the chicken , but that's because the flavor is now in the stock.

@Neely love to find boxed mushroom stock. 1 ) it probably does not come in low to no salt 2) it probably is not available in the USA.

I imagine you will get a full warranty it seems they have tried to move Tech @ Anova to a subscription model . P.S.: that move might just be the App .