rotuts

@ProfessionalHobbit I completely agree on baking MB's your look delicious

I haven't converted cups to diameter I have noted that some are advertised by cups and some by diameter 9 1/2 " = ? cups

@Chris Hennes a 2002 issue of Cook's Illustrated can you be more specific on the issue ? Id like to look that Rx up. thanks P.S.: May/June pp 15 knew there was a reason I saved so many old CI's back then there was a lot less churn and some decent stuff.

I hope to. not so sure on the cherries though. I have to source the ingredients soon. I used to make Pineapple UDC all the time from scratch in a square pan and it was fantastic.

I ended up getting this one from amazon : https://www.amazon.com/Cuisinart-AMB-95FCP-Classic-Nonstick-Bakeware/dp/B0000D8CAM/ref=lp_3736951_1_1?s=kitchen&ie=UTF8&qid=1515965307&sr=1-1 and a book : https://www.amazon.com/Bakers-Appendix-Deliciously-Dependable-Infinitely/dp/0451495748

@Barrytm interesting stuff thanks for that link .

Call Cuisinart and check on the warranty the Serial Number is on the back.

@Dave the Cook thanks for your report ! Id say that 130.1 F which I use for Rare but Pasteurized Id say its Rare +++ Im not quite sure where your gristle came from but no matter If you can deal with RedBoat40 de novo try that for your salt the next time as foul as it smells out of the bottle that goes away when its thermalized Id still consider 130.1 for the time it takes to get the meat tender I think the moisture you've lost is related to the temp you've cooked at and not salt so much 130.1 is not as rare as Id like various meats but Id like a safety factor a bit. Too bad Pasteur didn't find 120 as the Point of Goodness ! Ok Ok 125 F, just saying

@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