TdeV

Will fade though.

Ooh @Smithy, you enabler you! I am the proud possessor of a 5.5 Quart Dutch oven, as well as @dtremit's (and @ElsieD's) oven gloves. 🙄

I think I welcomed you elsewhere @Ratatata. But there can never be too many welcomes. Welcome!

Thanks for everyone's advice. It doesn't help that I have no memory of Thomas Keller's pea shoots and carrots dish. Which in turn my boyfriend's mother made for me in my teen years. A rabbit hole. 🙄

I had had the pea shoots raw in a sandwich that afternoon. I did not find they had a noticeable taste. I put them in the Anova oven at 200°F 100% steam for about 5 minutes. Also no noticeable taste. Not very satisfactory.

Romertopf duck with not very successful pea shoots.

In spite of all the helpful advice, I did not have success last night. Will amend this post with a photo. Back to the drawing board.

Also using the rear element (convection) diminishes the browning effect of broiling.

I only recall having them once, at Thomas Keller's French Laundry. In was a new and fresh take on peas and carrots. Just divine. But I don't remember how they were done. I ate a few this afternoon in a ham sandwich. They tasted a bit like watercress but not as bright. Raw, they didn't taste of peas.

Does one cook pea shoots? And, if so, how?

Good luck on your surgery, @billyhill. Great that you'll have good food waiting for all your helpers and visitors!

@FeChef, looking forward to hearing reports of your discoveries!

Thought I'd post a sample. This is derived from Combi Steam Almond Crumbed Fish with Sweet Potato Chips

@JoNorvelleWalker, what's the name of that dish? (Looks tasty, I'd like to try it).

Dear Elsie, I don't use the APO app (except to cook toast). Everything else I do from the front of the machine; that's because I wanted to understand how the machine works. I keep notes of my cooks in a Diary (thanks @rotuts) https://forums.egullet.org/topic/162176-cooking-diary-anova-precision-oven/ There is even a printable form in here which you can print out and keep notes for each type of dish you try. Print out various guides to convection steam ovens (Cuisinart, Wolf) as well as CSO info from eGullet compiled by @Okanagancook. Read these when making something new. PM me if you want these pdf files. Keep electronic notes of good ideas and good recipes. I use Evernote. I have quite a few recipes, so you could just ask for what you're curious about . . . 😀 We could start a Greatest Hits collection! Someone recently posted they did vegetables at 100% steam. I reheat bread at 10% steam. You're going to get tired of this, but "you'll start to work it out". I'm still learning (lots). Since my oven was replaced, it's now more efficient, so I use lower steam. Start 2nd rack from the top, except when you specifically want browning. The idea of adjusting downwards is an attempt to make a convection oven more translatable to a regular oven. The convection steam oven is totally different, so forget adjusting downwards, start a new scale just for this tool. I mostly use the Rear convection, or Rear convection and Upper broiler. If you actually want browning, sometimes you need to turn the Rear convection off. No idea. @JoNorvelleWalker might know. Some useful links for the app: For general browsing for things to cook in the oven, https://oven.anovaculinary.com/

So I bought some stuff from Zingermans which included a ZZang Candy Bar. I don't usually like dark chocolate but I ate it anyway. The whole bar (it was small). Yum, yum, yum. And I would eat one everyday like an Advent Calendar, if only I had been smart enough to buy more than one bar.

Hello @akbarjan. We're a friendly group -- hope you have fun with us. Welcome.

Hello @afs. From your intro, it seems that you don't need this very devoted community to aid and abet your "compulsion" to purchase kitchen toys. But, in case you need encouragement, we are great enablers! 😀 😀 Welcome.

Hi @Safira. The folk here are pretty friendly, so you'll soon make lots of new friends. Welcome!

Thank you, @Duvel, Mrs Duvel, and Junior Duvel, for all the delightful entertainment.

@ElsieD, does it use cream? I have always read that cream doesn't freeze well.

Hello @Styler001. Welcome to eGullet.

@MaryIsobel, it's awful for sure, but funny because it's so totally bad. Hope you have a good celebration.

Thanks, Smithy. That's the boiling point of water for me, then? If so, what is a gently simmer?

Thanks. @ElsieD, I have a thermometer to program, so I am looking for the actual temperature. We're at 760' elevation, but I'm not sure how to translate how that changes boiling temp.