Anna N

But in one of their videos on YouTube they did spatchcock the chicken which makes me suspicious of the height of the oven.

Australian for teatime, I think.

True but our ovens still arrive using the Fahrenheit scale and all our recipes still use the Fahrenheit scale so we are only pseudo metric!

While other people are asking how large of a pan can you put on this hob, I am impressed that it deals easily with this tiny pan. None of the other induction hobs that I have owned nor even my induction range have worked well with this pan. The Paragon didn’t even blink.

Click for video on steam oven There are a number of YouTube videos on the oven

just brownies to start off the new year.

Like you I am a .ca prime member but not a .com prime member so I see what you see.

I am not arguing at all but I still haven’t figured out how to do that!

That explains it. I went directly to Amazon. I did not realize there was a link!

Certainly Bamix is available on Amazon so I’m not sure why you are getting these pages.

Labour intensive. Wise but hardly economical.

Mine, too. Although it would have to be out of my cold dead hand, not yours.

Yup.

Then my chances of getting a replacement sensor don’t seem very good. They certainly have not answered an email sent many days ago. Damn.

The unit gets a fail on documentation. My son and I must’ve spent over an hour trying to get it to recognize my iPhone. It wasn’t enough to just turn on the Bluetooth in the settings. We had to scroll down in settings to the app and turn on Bluetooth there as well but there was nothing to tell us that anywhere. I certainly found nowhere that instructed me to charge the sensor before attempting to use it or to just simply plug it in and use it that way. The app is sad. Very sad. It doesn’t appear that anyone is making any attempt to improve it. I wonder if the whole instrument has been abandoned by the manufacturers.

We solved it.

So my son is visiting and no matter what he does he can’t seem to connect it to the iPhone although he can connect it to the iPad. Anybody any comments on this?

Yes.

For scrambled eggs like these I might be willing to forgive the Paragon many of its foibles. 95°C/~200°F 2-3 minutes.

From Bon Appétit: “The blues show surprisingly well at TJ’s. Cave Aged Blue, made from raw milk, is one of my favorite cheeses available at the store, with fruity concord grape and fresh fig notes, and a dense, creamy paste.” I didn’t have anywhere near enough onions to caramelize more than a couple! They reheat just fine any which way.

OK we Canadians have solved the problem of both storing and using milk in plastic bags: Taken from the Amazon.ca site. . How is rice vinegar in plastic bags handled?

Not me. The bowl may be. But I searched a lot of berry bowls and the number of holes was all over the place. I’m still waiting for a better function for it unless the holes are purely decorative which is not unheard of either.

Seriously loaded or perhaps over loaded baked potato— Butter, stilton cheese and caramelized onions.

I am stubbornly sticking with berry bowl. Click.

Thank you, @patris. Your observations are very helpful. I did caramelize some onions this morning and eventually found that a temperature of 115°C/240°F worked for me using a Darto pan. It was slow enough to allow me to walk away for extended periods of time and, yes, I’m guessing it took around two hours total. I then used these onions to build a sandwich of caramelized onions, Trader Joe’s cave-aged blue cheese and a smear of fig marmalade. I then grilled this in the same pan. Initially I started out at the same temperature, that is 115°C, but it was fairly obvious this was just going to dry the bread out rather than toast it so I upped the temperature to 175°C/350°F. That is very dark deli rye bread not burned white bread! i’m just not sure the both of these things could not have been done just as easily on my induction range. The one thing I am seeing that I cannot do otherwise is deep frying with precision. But then I don’t do very much deep frying. But I was thinking of some deep-fried shrimp that I think are the best in the world and that I haven’t had in years. I might be persuaded to try these. The other thing that I thought about was that the probe can probably be used to maintain the proper temperature to make cheese. That was the one thing that the Sous Vide Supreme could do that none of the independent circulators can do unless you want to figure out how to get cheese out of them! But again I don’t make cheese any more.