TdeV

What is the difference between adding a "rub" and/or adding a teaspoon/tablespoon of mixed spicce to a dish? (I'm looking for a description of what defines a rub). Thanks.

@rotuts, I have some Rogan Josh from Spice Trekkers . . .

Amendment to my earlier post: This is a 20 QT Rubbermaid container with a Joule sous vide lid. There is 10-13 lbs of FROZEN lamb shank in 5 separate vacuum seal bags. The bags were dipped into boiling water for about 1 minute 20 seconds each. I added hot water from the kitchen sink up to about 10 quart mark, then added boiling water from the pot on stove. Eventually I added about 4 quarts cool sink water. Then more boiling water. When I was done, the Joule measured the water at 140ºF. (There is a metal thing with black rubber feet (turned upside down) making sure the shanks stay under the water). Edited to add: thanks for the suggestions about water temp. I am cooking the shanks for 72 hours at 141ºF. Do you think I could have put the shanks into the Anova Precision Oven to sous vide in the bag with less fuss? None of these bags has any spicing in them at all. I still have 3 shanks left. Does anyone spice their lamb shank in the sous vide bag? And spice with what? Suggestions welcome.

I have an 18 Quart Rubbermaid Food Storage Container. It fits 5 approximately 2 - 2.5 lb lamb shanks. The device is a Joule sous vide. Can I sous vide all 5 lamb shanks together? Edited to add: Sorry to have been so unclear. Another post below.

Hi Nancy, This is a great place with very friendly folk. The way to attract someone's attention, like Jo Norvelle Walker's is to use @ at the start of the name e.g. @JoNorvelleWalker. You will see when the "system" has found the name. This has the advantage of telling Jo that she has been mentioned and she can click to this message directly from anywhere on the eGullet site. Probably you've noticed with @nancyotr1. Please keep us up to date with your pound cake. Photos always welcome. Welcome to you, Nancy!

Is this not a definition of an eGulleter?

I've been buying more cookbooks!

I have quite a stockpile though. 😄

Okay! I'll try it soon. 😄

Previously I had downloaded a manual for the Cuisinart Griddler. Not the same model as mine, and from Canada, but I thought it should work. Curiously there are no instructions for putting bread in the griddle. I would say that most of the pictures I've seen of eGullleters' usage of panini presses involves bread. Recently, my friend went to San Francisco and brought me back a sourdough boule with garlic and Asiago. Soon, nothing was left but the two round ends. Today I buttered up those boule-ends with mayo and tried to put a slice ham in between. They were almost impossible to hold onto, and the griddle had little interest in holding them steady. Nevertheless, I persisted. I tried medium heat for 7 minutes. The heat squished the bread flat! Too ugly for a photograph, but tasty.

My friend came to dinner last night bringing a Cuisinart Griddler Model GR-4NTK. 120V AC 60Hz 1500W Non stick coating looks in good shape; my friend thinks it's essentially new. $9 I found a Cuisinart user manual for CGR-4NWC. No cleaning tools that I've been able to find. What do you use to clean the griddle?

@JoNorvelleWalker, thanks for the laugh. Such a predictable world!

@AlaMoi, those muffins look tremendous! Do you have a recipe for them?

Deleted. Edited to add: I missed the second page of responses, and I see the problem has already been solved by @liuzhou.

@haresfur, Anova hasn't asked me for more money and I'm on my third APO. I did pay them to replace the cooking probe which I broke. I use the app on my phone to cook "Toast" in the Anova only; for everything else I use the front panel of the oven. I also use the app to run the Descale procedure a second time (with water only, to rinse it). On occasion I have written to support@anovaculinary.com about issues with Oven. I visit https://oven.anovaculinary.com/?query=reheat leftovers&page=1 to look up recipes. That's it. @FlashJack and @haresfur, can it be something you're doing that triggers Anova wanting you to pay? My blexxed opinion only: If Anova wanted me to pay for a subscription for access to the "Toast" recipe, I would spend $100 on a manual toaster.

I wrote to Anova to ask them how to clean the inside window of the oven. They sent me back their standard blurb from the manual. I wrote back and said that I was specifically asking about the inside window, and "I know how to clean the rest of the oven, so you don't have to tell me again." Their new reply: "To answer your question, you can use a dishwasher tablet to rub on the stain and then wipe it off with a damp cloth. Alternatively, if it's easier for you, you can apply warm water to the area, rub the tablet, and then wipe it with a damp cloth." Since I don't use dishwasher tablets, could someone explain what she's probably saying?

So, @Rickbern, seems like NO self clean! 😒

@dtremit, please say v 2.0 has a self clean!

Kerry, This looks like a good way to keep Anna N around. Do you keep self-raising flour around? I don't, should I? Do you have a "quick" rule for using AP flour in place of self-raising flour?

@pastrygirl, I have a quasi-professional Weston vacuum sealer which uses textured vacuum seal bags. When the machine is engaged to vacuum seal a bag, the air in the bag is vacuumed out. Anything soft might get crushed during that vacuuming. There is a Manual button which is supposed to stop the vacuum from sucking any more air out of the bag. It is, however, somewhat unreliable. For a long time I've been looking for an inexpensive non-chamber vacuum sealer which seals when the user wants it to.

How much flour to how much fat? Did you brown the flour? Thanks.

Yes, @rotuts, it seems all those long cook cheap meats are gone forever now. The university in my town has courses for farmers, breeders and butchers, so it's possible (but rare) to find good oxtail.

I have notes in my Sous Vide diary (copied from egullet @nickrey said 162ºF for 48 hours and @FeChef 160ºF for 24-30 hours). I started at noon on Saturday and was done by Sunday at 5 pm - 29 hours. But that cook was more than one year ago. I think I would move the oxtail to the Anova oven (APO). Perhaps this as a guide? Jamaican Style Sous Vide Oxtail Personally I am very annoyed by oxtail in the general grocery stores, the oxtail is sold now with an extra inch of fat around every piece. Which is a lot of money to toss out. Grrr!

@MaryIsobel, I recently made a Mushroom Olive Caper Tapenade which recipe came from Cooking with Mushrooms by Andrea Gentl. It was outstanding. Andrea Gentl is a famous food photographer (probably has done the photography of lots of your favourite cookbooks). I'm sending the recipe by PM. No anchovies though. P.S. Andrea Gentl says tapenade will keep in refrigerator for up to 2 weeks.

And how exactly do you cut them, @dcarch ?