Anna N

You can’t stop the grammar train. I’ve tried and have the bruises to show for it.

Hmmm. Unless you bought a utility grade duck that is missing one leg you could do both. I think I’m going to add some chicken legs to my next grocery order because they make a flipping marvelous confit also.

No worries. I have never thought that everything is right for everybody or that SV is going to be everyone’s cup of tea so to speak. I do find it offers me an alternative way to accomplish something and on occasion provides me with results that I could not get any other way. I think short ribs cooked sous vide to steak pinkness and tenderness is revolutionary. I found the 90° eggs to have a degree of doneness that I thoroughly enjoyed with a firm white and creamy yolk which I doubt is achievable using any other method. But I still cook many things conventionally and try to fit them into my life according to various contingencies. I hope for your sake you won’t give up completely on SV but will try to see it as something that could work for you for certain things and on certain occasions. But life is far too short to get hung up on it if it’s just not your style.

One of my favorite cook’s treats.

That is the way I like to buy it too but it’s sometimes hard to find that high initial outlay!

Here is a photograph of it tonight just short of 12 hours since it was fed. Its temperature is at 68.5. It is obviously alive but has barely grown much beyond its original height.

Even my bread flour contains ascorbic acid! There are a few paragraphs devoted to ascorbic acid. Serves as both reducing agent and an oxidizing agent. Early in the cycle it strengthens the dough to help fermentation. It helps strengthen the flour. Prevents dough from becoming gray when left in the refrigerator. In professional scenarios where mixing is done in an enclosure and less oxygen is available, ascorbic acid breaks down the gluten and makes the dough more extensible. It is also described as a good bet for increasing volume. Does that help any?

Presidents Choice thin and crispy pizza with mushrooms garlic and cheese. Once in a very blue moon I buy a frozen pizza. Tonight must be a very blue Moon night. As long as you did not fall for the idea that this was actually pizza it made a fine bite. But why is Canada importing pizza from Germany? The mind boggles.

Looks as if the competition is heating up. I am so excited. here Like @JoNorvelleWalkerI just want to get food. I’d like the politics etc. to take care of themselves.

Day 7? Started it on Thursday. Have a reminder set to feed it at 8 AM each morning and usually keep to that schedule.

100 g levain/200g flour/200g water. So discarding 75% that is 300 g each day feeding 200 and 200.

Duh. I meant fridge. See if you can find the information on Chef Steps. I have to go now but if I have time when I get back I will find a link for you.

No I did not and I seem to remember reading something about not recommending cold ferments for bread using only yeast but I don’t have time to check on that at the moment and I may have missed read it anyway. Without a copy of MB I would’ve had no compunction about throwing it into the refrigerator for a few hours when it was ready for a bulk ferment. But I’m not recommending anything. It’s not my Thanksgiving dinner.

Chris, How often are you feeding yours at 70°F? That is basically where I am at and I’m not being very successful. I am currently feeding every 24 hours. I am not seeing any hints that it needs more frequent feedings but I’ve never had any luck with these kinds of things. Thanks.

Thanks. I thoroughly enjoyed it. The two ingredients we were after, the barley malt syrup and the diastatic malt powder. Your local brew store is your friend!

Sweet potatoes and eggs cooked sous vide. For more details slide on over here.

Breakfast— sous vide sweet potato and 90°C egg. Both were cooked at 90°C. The sweet potatoes for 30 minutes and the eggs for 8 minutes. The eggs came directly from the freezer are supermarket large. Once the sweet potatoes were ready, I remove them and then later about water from the pan as the recommendation for these eggs is to use the small pan of water so that it recovers quickly when you introduce the fridge-cold eggs. Eggs cooked this way might appeal much more to people who are squeamish about runny whites. I think member @boilsover was one of the people not happy with sous vide eggs for many reasons. The downside for me was that they were a beast to peel. Further information is available from Chef Steps as to using them for service immediately, allowing them to firm up even more at room temperature or chilling them in icewater and storing them in the refrigerator. While I was very pleased with the eggs (despite the difficulty of peeling them), the sweet potatoes were a huge disappointment. I liked the texture which was neither hard nor too mushy but despite being packaged with some salt, oil, and garlic they had zero flavour. Whether this is the fault of the potatoes or the cooking method I will never know. I should have reserved one to cook another way and then compare.

So I know you all enjoy following Chocdoc as she jets around the world. I, on the other hand, am much happier when her feet on the ground in Burlington and I get to go out for lunch once week Today we returned to Lemongrass, a favourite eating place that we haven’t been to for quite some time. (We were on a mission to find Modernist Bread ingredients.) We shared an appetizer platter of fresh and deep fried rolls. Then we shared crispy duck with peanut sauce rice. Kerry enjoyed a ginger tea and I had a Singha beer.

Pooch? Sorry I just can’t help myself I’m laughing so hard.

@Chris Hennes What baking method did you use? Combi-cooker? Steam oven? Or? Thanks.

Thought I would revive this thread since there seems to be some further interest in this oven s evidenced in the Air Fryer Topic here It’s expensive seems to be getting some extremely good reviews especially on the Amazon.ca site. Here’s a link to the instruction manual. Edited to add Now if only it had steam function.

The loin of which beastie?

Not cooking but re-heating. This was a rotisserie chicken thigh which I threw into the freezer week or so ago. Today I reheated it in the water bath at 55°C for 30 minutes and it came out beautifully moist. The skin of course was flabby and I decided not to do anything about it today as I just wanted something to eat without making a big deal of it. Next time I might try reheating in the CSO (Cuisinart steam oven).

Perhaps someone remembers the kerfuffle when Modernist Cuisine was released and employees at Amazon were unpacking the boxes and people were receiving incomplete sets. Guessing they are trying to avoid that problem this time.

I am curious if you used any oil or grease on the pan. I never do and I’ve had no problems but I see other people do spray them. I find whatever I spray on them simply drips off.