TdeV

@gulfporter, I recently had an escapade with oxtail. At the end of cooking, there's quite a bit of fat which hasn't rendered. Do you keep the fat with the meat or throw it away? Thanks.

Paywall.

Hope this is the right place to ask: I've just left the heat on under the carbon steel pan which cooked my eggs. So the eggs were fine, but I didn't notice the gas was still on under the pan. After rinse/wash/steel wool, the pan still looks gross. What now? Barkeeper's Friend? Cleaned how well? Reseason how? TIA

@Smithy, you had me at Poached Pears and Proscuitto Salad, the first food item on the list. But, I agree, that Florentine Eggs Benedict was absolutely tops . . . and that's without even tasting it!

@Dejah, your photos look so good. Could you please point me to a good recipe for wonton filling? And also, instructions for folding the wonton. Do you use fresh or canned water chestnuts? Thanks.

Oh, @Pete Fred, that tarte fine aux pommes is gorgeous! Could you please send us a recipe to follow? 😋

Does anyone know if it's possible to put cleaned sweet chile peppers upright in the feed tube and then have the slicer slice thin rings? (I have the machine out and dirty already).

Taking a tip from @ElsieD here, I just diced up 6 cups of onion on my way to making @ElainaA's slow roasted tomatoes.

Nope. Me too.

Can I be your neighbour, @Steve Irby ?

Yes, @Smithy, I warm viands in a sous vide bath set at 5ºF or so below original cooking temperature.

If you cook the chickent thighs sous vide, all the prep work will be done! See Serious Eats for possible cooking temperatures. My personal experience is that spicing (mustard, lemon) can wear out over a long cook, so you may want to refresh your spices, or, cover raw chicken with s + p, cook it sous vide, chill it in ice and then refrigerate. (Serious Eats says you can hold the cooked chicken for up to 4 days.) On the day of serving, make the spice/sauce In a very, very, very hot pan add a few drops of high heat oil (Grapeseed), wipe out with paper towel. Brown the skin for only 30-90 seconds (the chicken is already cooked) @rotuts ? @weinoo ?

Thanks, @blue_dolphin.

New question, though I've probably asked it before. When one starts cooking dried beans (r.g. Ranco Gordo) is it necessary to bring the soaked beans to a hard boil* ? RG Green Baby Limas have been soaked for 6 hours. *(except for Kidney beans which must boil for 10 minutes) @blue_dolphin ?

@ElsieD, the baguette pan from King Arthur fits in the Anova steam oven. I have some copper sheets which go under the pan which behave like a baking pan. I've made baguettes twice, not very successfully. I'm looking to Norm to help me figure out how to do this right 🙃