rotuts

@Barrytm many thanks for your contribution. after looking into this a bit more these ovens have a minimum temp of 175 F as far as I can tell Id be very much interested in an oven of this size that had features for Proofing Bread , at a temp of my choice and humidity of my choice and steam injection for bread at the beginning and lower temps for SV. Im asking for a lot and I can't understand why something like this isn't made for the Home Kitchen Miele has a 30 " induction top / electric oven which you can plumb in for steam for baking but its not a full Combi-oven which seems a software issue etc. its expensive but the appliance mart that sells it has stuff that's way more expensive and very old school.

Cr[a]P Id like to borrow , permanently , that ceramic insert for the CSB !

Of course , I immediately went down to BB&B w my coupon , of course as they and a cuisinart bunt pan 9 in for 13.XX of course , they didn't have any in stock. and its a special order

@Kerry Beal nice and where did you get that baking stone ? thanks

since I don't have a bunt pan , can the Rx be made in a 10 " round pan ? that wi9ll fir in the CSO

does anyone know of a decent quality BuntPan that would fit in the CSO ? @Kim Shook made a nightly fine looking Pineapple UD cake here : https://forums.egullet.org/topic/155077-your-daily-sweets-what-are-you-making-and-baking-2017-–/?page=26&tab=comments#comment-2136124 thanks !

@Kim Shook wow ! would you point us again to the Rx ? of course now I need a Bunt Pan that will fit in the CSB !

Hanger steak is impossible to come by in my area. and I know there is only 1/ beast . Ive always found Knife-Work in the kitchen is time well spend. why ruin an outstanding piece of meat by not removing all the Tough-Bits first ? so Kudos your way @Steve Irby A long time ago I used to grill thick filet . I sued to carefully trim off all the silverskin and the tough membrane that wound into the meat. its hard to find a good image on the internet but you can see some of that on the above image. then Id tie it back together

@Dave the Cook Id like to hear what you think of the tenderness w 24 x 135. I like 'RB' for sandwiches as rare as possible., that's why Ive chosen 130.1 mine will no doubly have a lot of flavor added from the RedBoat40 and the garlic powder Id like to know what the flavor of this cut --- just as beef --- would be I know it has to be better than Round which is what most ordinary deli beef is I think. Ill start mine this AM about 9 and go for 36 : IE take it out Sat night. their is still a lot of snow outside to help w the rapid cool down !

I tred some Avocado Oil from TraderJoes. it had no avocado flavor what so ever I took it back perhaps your AC is much better ? so much more flavor-full? so I congratulate you ! I just use TJ's Rice Bran Oil for High Temps and I keep it in a very cold refrigerator the price differential is decent

thanks. I can't say ' nice ' but Ill say its very well written and I enjoyed it.

@Anna N "" nothing would do but calamari. " right !

@Shelby send your report to Field and Stream if it still exists. consider a FastaPasta : https://fastapasta.com I have the original , and it works great. it does foam over and I use a plate under it in the Micro. the liquid on the plate I use to add back to the cooked pasta . its very thick . " Save some Pasta Water ' etc they have a taller version now , which Id recommend : no foam over Id guess . https://fastapasta.com/product/fasta-pasta-family-size-microwave-cooker/ Fasta Pasta, Family Size, on Amazon these work very well.

I stumbled on to CADCO ovens from the Unox thread I started. I called them. they have two small ovens 1/2 sheet pan , x 3 one is digital ; XAFT - 115 and one mania : XAF-113 http://cadco-ltd.com/products/types/convection-ovens/ the digital requires 220V for some reason , but the manual 120 v. of note they both do steam the digital is set in 20 % increments , and the manual as far as I can tell from talking to the rep by eyeball but you can get 100 % humidity. there is an external pump that you place in a water container and it pulls the water out of that and into the oven. you can use a bucket or whatever you like. you use de-calcified water , which a Brita filter system will provide for you. I asked about a drain for the condensed water if you have used a Cuisinard Steam oven , you know all about that. these do not have drains , but a fan that sends the moisture out into the kitchen at least thats what I take from talking to them. I have no idea on craftsmanship , or reliablilty 2 K fior the manual , 2.5 K for the digital. shame the digital is not 120 v. hope the Anova Team get back from Bora-Bora in my lifetime.

@Anna N correct

P.S: I keen on hearing from anyone who has done a Chick Tender SV viz the final flavor of the meat. granted im enhancing it , and SV will take care of tenderness. i know its never going to taste like Blade Roast , its neighbor on the 7-Blade roast. here is a 7-blade roast : note the muscle on the L that has a thin tendon running through it : that's the Blade , which can be trimmed out as a roast very tasty , look for it as a roast then moving NE there is a bone off the flat part of the scapula. the meat NE of the blade is the Chuck Tender also of note ; on the far upper R is the Chuck Eye , a continuation of the Rib Eye Muscle , as its the same musle , but towards the shoulder of the Beast ;

here are a few more pics of the above project. I decided to cut up the Roast into three pieces , as they would be easier to deal with when SV'd and Fz : the whole trimmed roast , sans silver skin i cut this into 3 : the thinner end ( far R ) 1/3 , and the 2/3'd thicker end cut in 1/2 ( L ) it does take quite a Leap of Faith to work w RedBoat40 in its initial liquid form ! of course I fully understand the Chuck Tender is not initially tender at all. hoping SV will fix that , and RB40 / garlic powder / toasted Onion powder ( should i find it in time ) might provide interesting flavors. I chose not to use my favs Penzey's Chicago Steak and Sauer's Roast Prime Rib because of their salt content and this will be a long SV

@gfweb thanks corrected to 130.1

I finally found a Chuck Tender roast a one of my supermarkets. this cut does not seem to be marketed often around here. it was of course on Sale so i thought id experiment with it. there was a little bit of silverskin , which i removed. i gave each side a few drops of RedBoat4o and some granulated garlic from Penzey's and place it on a plate very loosely wrapped in the refrig and Ill go for 3 days , then bag it. I hope to find my granulated toasted onion from Penzies by then and as some to the meat before i vacuum bag and SV at 130.1 i think at least 24 hours , maybe 36 H the goal is then to freeze and use thinly cut for steak sandwiches in the future. have you SV'd this cut ? what were your times and temps and final plan for the meat ? thanks

there is no reason to presume that the correlation between the thermapen and the TOT -probe is liniar at higher temps i.e. above boiling water they may diverge or may not. there is no question the thermal mass of cast iron between the TT-surface and the TT-probed container contents probably provides temperature swings even it the TT items are reliable and calibrated. in the same manner that SV'ding in a Crock-Pot w a feedback loop is not the way to go for SV. still , the TT might be help[ful for deep frying once you get the hang of it. remember , even deep- frying on a stove top gas or electric itsnt the easiest thing to do if you want to keep your oil at the correct temp.

tongue , sliced very thin , makes a fantastic sandwich. it has to be very thin and that probably means a slicer. did you peel after the iPot Rx ? I wonder what that muscle is at the very base of the tongue. congratulations. well worth it Id say.

nice Im on to this tomorrow. which ones did you get ?

if you are in the UK why not ask them ? they must have a recommended way to get the tandoor fired up ? the only issue I can see if the heat from the charcoal chimney gets too hot so the gizmo itself does not have enough time to expand as it heats up if the Chimney fits in the bottom and you start everything cold Im guessing you will be fine do you have the Gizmo or are you thinking about it firwst call them ask them h0owever for such erudition and fine advice you will bee required to Post your work w the tandoor !

@ProfessionalHobbit very nice I grew up in the Bay Area and back then Im betting there were no Clams c bellies plenty here if I go up to Ipswich but a nice dinner i love the Iceberg w BC nice and still good after all those Years 1

@Anna N correct as Usual. I keep the Leeks in a quart container near he window as i do with scallions I used the tops as I use the tops of scallions for garnish w the IP next year or many years after that i can see these leeks in the fall from the Commons either cleaned and Fz w the VacChamber and used for iPot soup in the winter w of course a few rasher of Bentons Bacon!