rotuts

@payok I take it you cooked your beef SV ? it looks perfect in terms of ' done-ness ' if it ends up dry ' in-the-mouth ' it not a SV issue but the meat itself. no to very little intra-muscular fat ?

this is very sad. Ive always appreciated her wry sense of humor and like the Tractor.

Galia when ripe The Best

@Porthos good tip @ BB&B those pan look almost identical to the IKEA ones , w sl different handles both on the sides and the lid. might be easier to see them @ BB&B

is there an IKEA near you ? https://www.ikea.com/us/en/p/ikea-365-pot-with-lid-stainless-steel-glass-70256752/ top pot in pic 3,2 qt too small ? https://www.ikea.com/us/en/p/ikea-365-pot-with-lid-stainless-steel-glass-10256750/ 5.3 qt still too small ? https://www.ikea.com/us/en/p/ikea-365-stock-pot-with-lid-stainless-steel-glass-50256748/ 10 Qt IKEA has some very decent affordable kitchen items remember : you are more or less boiling water. however would be a good idea to see these first if you can base thickness is what's important , not so much the sides IMHO

Sooooo there is a semi-currant thrad here that discusses pros and cons of various models ? thanks

Ohooooo Ohooooooooooo Ohooooooooooooooo for only the above the AF is back-on my Stuff-to-Get Menu. Just for those Items Ive mentioned. And a True Thanks to @Anna N for pointing the way.

@David Ross do you refrigerate your Finer Oils ? consider this easy experiment : near the ' end of the bottle ( or Can ) ' purchase a new unit , in the same manner you did the first : Internet , local grocery , local specialty shop open both and taste each . double , single, triple blind no matter . if there is a taste difference , which do you prefer ? might be revelational . or not so much but its easy to do.

I think you get an AF for fries / tots that are easy to make. then you move on to PorkBelly .

@heidih Appreciate that. I was going to build a few patio items for my parents way back and it was very difficult to find free pallets in CA I enjoyed those days.

like the ' pallet ' room deviders clever I was into palletoloy a while ago. made lot of items for outdoor drckusr

@Anna N that makes a great deal of sense WayBackWhen there was technique and Rx from Madeleine Kamman Duck two ways. the leg/thigh went into a very hot oven over some water for the same reasons you metionsed smoke from the spatter was significantly decreased

@Anna N do you feel the addition of water to the AF contributes to a humid cooking environment ? have you noticed the amount of water left after your Burger Experiments ? the difference transitioning to steam or simply increasing the humidity of the cooking chamber

indeed. wonderful trip thank your sharing

button is not the issue : does the ASO Steam Clean in any manner Above might suggest ?

@TdeV thanks Id like to re-confirm : AnovaSteamOven does not have a steam-clean AKA the CSO where you do the steam-clean then then you just wipe down the surfaces ?

@TdeV the APO is for sure on my list of items I might at some point enjoy : counter space , and items like that. ' Cooking chicken wings makes a real mess in the oven ' Id like to hear a bit more about this : splatter ? would a parchment paper cover help ? Smoke ? what sort of temps are you using ? have you used ,, ( it if has its ) a steam-clean then wipe down AKA the CSO ? thanks

@SherryCobySam Welcome ! one of many **** wonderful ****** characteristics of eG : it will give you a lot to think about. I looked up the Elfa system. its new too me and put seems mostly to be cantilever. so Ill look into weight issues . if the items you have are working then you can wait but as you will discover here on eG : what fun is waiting ? BTW its always fun to know what region posters are from .

@Kim Shook Woe , Woe , so much Woe to see the cheese Un-Melted. Woe yet .....

Ive got Target more details pease ? pic of the packet ?

Hybrid-Crisp New England style. but most in chutney. different styles and heat. sweet and then tart. hard work appreciated latter.

Thanks everybody for your comments looks to me , this Fall , on the later side Im going to try this. why wait ? to hot and too wet to humid here for such delicacies

is the roe tasty ? do you ear it raw ?

@gfweb that's the more ' classic ' American version ( possibly ) and delicious. I grew up in CA and Italian-ish was not common. so no CkParm growing up try adding a good quarry very thin aged ham after the wash , so the ham sticks to the Ck . then more wash then crumb. serve as you normally do for CkParm and see if you like the dish this way.

@haresfur wonderful posts. was not aware of this thread interesting how you position the Serrano. hope to remember that Ive always put the ham on the chicken , then the crumb mixture I also tend to use very little sauce.