Anna N

Yep. We pride ourselves on doing things the hard way and being contrary as often as we possibly can. It is what keeps us separate from the rational world. 😂

Beef with broccoli – – another interpretation.

My fault.

Thanks for that explanation. I have actually seen the Control Freak in action but I’ve never noticed any issues such as are being discussed. And the temperature probe of the Paragon will definitely tip a pan if the pan is not heavy enough and/or deep enough.

I am not sure what you mean by protrude. This shows the set up of both the mat and the probe. They are used independently.

But it does! There are two ways of controlling the Paragon the mat or the probe and they are two separate items.

Here and here.

This looks so good. Care to share the recipe? I have one single can of clams but then there’s only me. I’m OK with short division.

But aren’t they talking about using the temperature probe?

You owe me two hours. Just saying.

I think this is very important to understand. Poached eggs and soft boiled eggs are just not the same. Poached eggs are the product of a technique we call poaching and I don’t think you can get them any other way. It’s like oven fried chicken. It can be very good but it’s not the same as fried chicken.

Oh yes that is the issue with sous vide. I can see it makes sense if you are poaching a whole bunch of eggs and can re-heat them when ready to serve but I can’t see me waiting 90 minutes for a poached egg in the morning.

Nothing that you can count on. It has been hit or miss for me with some successes but a lot more failures.

This might strike many of you as a “just because you can doesn’t mean you should” moment. But not so fast, me hearties. I was asked this morning about time and temperature for a hard-boiled egg sous vide. I had never heard of it and it struck me as an odd question. But I decided to do some research. I found recommendations for temperatures and times all over the place. I also ran across comments that said eggs cooked this way were completely unsuitable for devilled eggs because the white would not set properly and the yolk would be too creamy. Undaunted, I went with the recommendations of the Chef Steps site: 90°C for 20 minutes then ice bath. Peeled after a short while in the ice bath. Firm but not rubbery white, no green/grey lines and a fully cooked but still creamy yolk. This would make a perfectly fine devilled egg but I just put a little salt on it and ate it the way it was and I must say it was fantastic. I cooked only one egg but there’s no reason that you couldn’t cook as many as your vessel will hold. It is always good to have another tool to turn to when perhaps you are limited with other options such as when all the burners on your range are in use or this method just happens to suit your time schedule better than others.

Fatoot samneh. Duck egg, half a pita and ghee. Still one of my favourite easy breakfasts.

Needed a better photographer than me to do justice to last night’s dinner. Artichoke and spinach gratin. Jarred artichoke hearts, baby spinach, gruyere cheese and buttered Panko.

Try this

Lamb shanks. Don’t know what is going wrong but the post is on the previous page to this one.

Does for me.

Omelette overstuffed with (jarred) artichoke hearts and mushrooms.

I always do that. Does not alleviate the sticking problem though.

I am inspired. I had the same problem with the Paragon. So whether you spend $69 or $1800 your poached eggs will still stick to the bottom of the pan. Before this precision cooker I never had any problem with my poached eggs sticking to the bottom of the pan! Such is progress.

Polish sausage, mushroom and cabbage soup.

Such heathens, those Italians. Here in Ontario we know that booze with breakfast is the devil’s playground.

Today’s attempt at snacks for my son-in-law’s sales meeting seemed doomed to failure. My plan had been to make peanut butter chocolate chip cookie bars. That’s a mouthful before you even take a bite. But when I checked recipes they all cautioned against using natural peanut butter. No worries, I thought. I don’t play natural peanut butter. But when I grab the two jars of peanut butter that I had just purchased, one creamy and one crunchy, I discovered both of them were “natural”. Since I ordered my groceries online I obviously did not pay enough attention to the text accompanying the photograph. Left alone in a store I would never have made such a mistake. First of all the natural is always shelves somewhat apart from the regular! At the point that I discovered my era at least I had only weighed out the chocolate! Now what? It’s still needed to be a bar as I knew I did not have the reserves of energy to stand in my kitchen feeding 1/4 sheet size tray after tray of cookies into my Breville Smart Oven. So I googled recipes for simple chocolate chip cookie bars. There was no lack of offers out there none the past the two tests I was using – – a trusted site and a recipe that didn’t call for ingredients that could only be gathered from the Elysian Fields. In the end I turned to the King Arthur flour site but even thatwas a poor decision, I think, was a poor decision. I think the proportion of chocolate to the other ingredients is completely off. or perhaps it’s because I use real chocolate and not chocolate chips. I am sure chocolate lovers will not complain. I have two questions for the bakers who are reading this: What would 1 teaspoon of cornstarch do to a recipe for chocolate chip peanut butter cookie bars? is there anyway I can use natural peanut butter for baking?