rotuts

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 .

@mgaretz thank you , Im thinking of using ' country pork ribs ' but I can also get 2 - 3 lbs of butt.

@mgaretz I have never slow cooked anything. but Ive had slow cooked food food @ friends. was the loin meat tender and moist ? a P.S.: what did you not like about the iPot slow cooking ? if I can find my 6 qt iPot glass cover I might giver it a try w those same ingredients . thanks.

thank you. corrected.

and not just that : I just can't see reusing SV bags . the ones I use are about $ 0.04 a bag. I do reseal bags from the freezer , as Ive allowed for that . esp dry items .

I have two miso's : the on on the R is from Tj's , and I refrigerate after opening. the packet says it expires 6 / 25 . the left came from MarketBasket . I have not opened it yet. it does not say anything on the packet about expiring at all . it does have these number on the back : 5512 044. miso has so much salt in it , as the idea was to preserve via salting it might not expire as such for some time. might not kill you , in the distant future but might taste less interesting.

@weinoo Traveling to FR ? the Baguettes ? the Pate ? the Wine ? my Cataracts Ops were completely covered Im pretty happy , now that I discovered ( as this is a Food Forum ) Scrapple , ( Jones ) Air Fried ( from Fz ) w fresh bread ( CSO'd ) from TJ's window green onions maybe a glass of Tj's Plonk ?

@weinoo like getting your cataracts taken care of .

@Neely AVC = ?

the lighter colored one is ' stock ' the darker , in the small jar , is demi-fond from the tray used to CSO the 4 turkey breasts that then got cut in 1/2 and vac's and Fz. for future use.

@Smithy there meat that you see in the colander , above , came from the two turkey backs . its been in the iPot , FP for 30 min , then 10 more ++. as much of the ' jus ' had been wrung out of it as possible . it is dry . it has no flavor what so ever left. even MC had no interest in eating it. its been tossed.

the method above avoided the ' reduction ' part. at room temp , both the lighter colored ' stock ' and the darker colored ' demi ' would hold up a fork .

Buy them. now , Im going to have to buy some also . do bakeries ( near me ) make them ? 2 or 3 is all I need right now.

same sort of Dinner as before : Tj's bagged spinach , just wilted in the micro , but w a drizzle of EVOO ( TJ's du Jour ) \and some lemon-garlic seasoning . just a little TB's recently cooked , in this version : Spice Trekkers Byriani whole spice mix , lightly toasted , ground TJ's brown jasmine rice , and dried cranberries and cherries and lightly toasted ( well before , and saved ) walnuts . diced red and window green onions . a decent amount of these tasty . the ST byriani mix , was , very byriani for me !

very interesting tread . Ive got plenty of Mojo , but also an age related balance issue , and the like I used to wangle 6 - 10 corn beef slabs , from S&Shop on sale before St.P's days . SV . slightly smoked . then have a freezer full of the stuff ( having a chamberVac ) and the same w 22 - 24 turkeys on sale , near USA thanksgiving . now : its Fz turkey breasts , 8 - 9 lbs . on sale of course . ie doesn't happen very often ! here : https://forums.egullet.org/topic/167159-stock-instant-potd/#comment-2437466 I easily made stock from the 2 TBs I just turned into Fz TB's for the future . looks like a lot of work , but it was all timed, and I got to the next step , when I did , as the steps were not time sensitive. Ill do this again , as the TB's vac'd and Fz I early use , for a curry ? or something else now , about : Time Marches On ? well I thought Id get a fresh whole turkey . 89 cents / lbs !! about 12 lbs . do the two TB's as noted the legs/thighs CSO's I vac the thighs , and use the leg meat w the carcass for Stock ! Id carefully trim the wings ( getting rid of the ropes of fat along them ) \ and Air Fry ! its been said , by my mother from time to time : are your eyes bigger than your stomach ? well , updated : a whole turkey , well ... I have until; the Friday after USA thanks giving to decide . plenty of time to Rest Up , and ....