TdeV

Bye, Anna. Rest in peace.

It does look ugly @AlaMoi !

Yesterday noonish I took a package of 6 vacuum-sealed frozen raw duck legs out of the freezer and put them on a wooden table. The temp in this room is high 60s F. I found them this morning, thoroughly thawed. Internet search doesn't reply to these conditions. I thought to open the packet and smell them -- I'm pretty sensitive to off smells. Is this an adequate test?

@MaryIsobel, did you intend to link a recipe? @Darienne, definitely a day for thanks giving. 😄

MaryIsobel, that pecan pie looks scrumptious! I hope you post a pic of the Ceasar Cherry Tomatoes when prepped. Mr. Google did not help me find a recipe. Best wishes for a grand feast. 😀

@Duvel, what is/are "non-spoiling fat"(s)?

I enjoy your vacations very much. Thanks again, @liamsaunt.

@liamsaunt loves raisin bread too. Clever woman. And thank goodness for @blue_dolphin's memory. 😀

Those yolks look more solidified that I like.

Happy 26th anniversary @liamsaunt + DH !

Just made some s.v. then caramelized apples in the APO (with photos). Very tasty.

To tell you the truth, @rotuts, I'm not sure. I'll investigate.

The apple dish was very delicious. I probably had quite a bit more apple than the recipe, and it ended up not too sweet. At the end, the apples were caramelized for probably 12-13 minutes (but it did have to reheat). 8" x 13" pyrex dish, 3/4 demolished by 4 people, with a little cream. Source of recipe: Baked Cinnamon & Maple Apples (Sous Vide) which calls for sv-ing at 200°F for one hour, followed by raising temp to caramelize apples for ten minutes. (Anova Combi Steam Oven)

I did the hour hold at 150°F 50% steam.

Im in the middle of this recipe for Baked Cinnamon & Maple Apples (Sous Vide) which calls for sv-ing at 200°F for one hour, followed by raising temp to caramelize apples for ten minutes. (Anova Combi Steam Oven) The sous vide has now come to temp (4:40 p.m.) and the apples won't need the caramelization step until about 7 p.m., so I want to "hold" the apples for about an hour. What temp should that be?

@palo, I have a crumb mixture which goes on top of fish (for fish and chips) in the steam oven (APO, in my case) fish and chips method here. The spice mix came from Modernist Cuisine recipe here. I make up a batch then vacuum seal. When I want some, I cut off top of bag; reseal when done. Edited to add: not Shake and Bake though.

I sometimes/often pressure cook beans, but my goal is always for the beans to be quite underdone. That way, the beans can mosey on up to almost-done (my perfect bean texture). So, the other day, I soaked one pound Rancho Gordo beans in an IP inner pot. In another inner pot, I put some ham hocks and veggies which I cooked on Slow Cooker Medium overnight. The next day, into the IP went the inner pot with RG beans which had now soaked 16 hours. Worried that the beans wouldn't be done in time, I went to switch the IP from Slow Cooker Medium to Slow Cooker High. Unknowingly, I switched the IP to 30 minutes High Pressure! Tasty, but mush. So once again I relied on the fine advice of @weinoo and made this.

Hello @Cleobeach. Many fabulous folk here. Welcome to eGullet.

In SF Bay Area, California, I grew basil outdoors in more than half sun. Some internet search says 6-8 hours sun every day, with temp range 70-85°F (about 21-29°C) is ideal. Minimum is 50°F (10°C), and maximum is 90°F (32°C). See also https://hgic.clemson.edu/factsheet/basil/ If you're growing the basil indoors, it needs to be positioned nearly up to the window. There should be no curtains blocking the windows. There are charts for how quickly the intensity of the sun diminishes as one moves inches away from window, but I can't find any at the moment. Footcandles (FC) is the unit of measurement for determining the intensity of natural light. One footcandle is approximately the brightness of one candle, one foot away. Outdoor, direct sunlight has a peak intensity of about 10,000 FC. Light intensity depends upon the distance of the light source from the plant and decreases rapidly with increasing distance. Source: https://extension.umd.edu/resource/lighting-indoor-plants

Another crazy question: As you probably know by now, I hate throwing things away which might have some good left in them. Rooting through the fridge for items to add to stock pot, some old fennel root was discovered. Part of some of the fronds had blackened which were tediously removed. The edges of leaves of the bulb had discoloured, so were sliced off. This removal was quite time consuming. The remainder was bright green and white, and was added to old carrots, with water and ham hocks for an overnight slow cook. I'm wondering if the careful removal of brownish bits was necessary. The liquid in the slow cooker is just shy of 200°F (3 hours in), so I don't think it could have become dangerous. Or could it? Had I left those black/brown bits of fennel attached, would it have add a bad flavour?

Lovely adventure for us reading your posts. Thank you. Again.

Toast from the APO is definitely a drawback, @blue_dolphin! 😂

Anova Precision Oven is 25% off, ending today. My adblocker blocks the link but PM me and I will send it to you.

Many Central and South American peoples do not have trouble with excessive farting. I have always been advised that one just has to eat more beans. 😂