TdeV

Me too! (But I'm second in line)

Welcome @vonolen. In pursuit of great cheese sauces, also have a look at Melty Cheese Calculator which can be found in the header on every page of eGullet.

@FlashJack, I would check with Anova <support@anovaculinary.com>. I was an early purchaser, so encountered some unusual problems; and Anova replaced the machine twice. Something wrong with the logic board doesn't sound like a user f*up. As it happens I forgot to include all the parts in the return shipments, so I have 3 oven racks and 3 oven pans.

@liamsaunt, your photos are lovely. Can you tell me more about "Salt cod croquettes with golden raisin honey and almonds?" It sounds lovely. Some day I might like to try making that!

@FlashJack, everything (except toast), I do from the front panel. I, too, am looking for a better way to clean the window glass. Maybe this?

Sid, your Amazon link doesn't work for me.

Thanks for the lovely tale!

Actually, @ElsieD, check them at 3 1/2 hours. You might decide they need more time dehydrating. Also, with the peaches I did last year, I did not freeze on trays. I took the peaches off the tray, put them into a vacuum sealer bag, jiggled them a bit to get mostly the same thickness of items in the bag, sealed them, then put them in the freezer.

Yes.

@ElsieD, yes the higher temp speeds dehydration. One day I did some peaches at 145ºF because I needed them in a hurry for something. To be sure, though, a higher temperature will do more cell destruction. I didn't know anything about dehydration when I started this project, so I started with the temp for dehydrating on the then only-recipe-for-dehydrating-fruit on Anova's website. Today, I would start with 105ºF as @Senior Sea Kayaker recommends. Dehydrating at a lower temperature will take longer.

@Senior Sea Kayaker, the reason for leaving the APO door open is to provide moisture a faster exit than with the door closed, IIRC. I would check them earlier, @ElsieD, in case you'd like them in a semi-dehydrated state (which I've come to think is the best method). In my notes, I've taken some peaches out as early as 3.5 hours. This dries the immediate moisture of a cut peach* (makes a cake less soggy) but the peaches will need to be kept in the freezer (since they aren't fully dehydrated). I generally don't reconstitute them at all. * including the acidified water.

Ha ha, for sure! (noon for me)

Hello @LD-NL. This is a great place! Welcome.

I do them in the Anova, Elsie. 213ºF, 100% steam, 37 minutes. Not tiny beetroot, but not humongous either. I peel them after they've steam roasted.

@ElsieD is right! Here's the US link at $1.99 https://www.amazon.com/Williams-Sonoma-Cooking-Home-classic-recipes-ebook/dp/B0149O0Y8K/

No doubt folklore started by your mother. 😜

For only a $50 charge, I would send in for repair, especially to Bamix. (I have gone through many Breville toasters).

https://bamix.us/pages/about-bamix https://bamix.us/pages/contact This is the leading info from my browser, but I didn't see it on the link: "Do not open the unit yourself or you will void the warranty. We have a Certified Repair Service in the United States. The great advantage of the bamix® is of course its sustainability. Our equipment can still be repaired and in most cases for less than $50. Write to our customer service via the contact form so"

No. Pasta drained. Add a little olive oil, then toss pasta. For me, it separates nicely.

@MaryIsobel, I usually use olive oil to separate smaller pasta.

The bleach reset the bread box's ability to keep bread without mould.

I recently succumbed to eG enablers and bought a Vidalia Chop Wizard manual dicing device. And I've just had serious oral surgery. Can I dice up chicken breast finely enough to mix in with some rice, ricotta cheese and bottled sauce? (I think it's possible to peel the breast into thinnish layers [sous-vided]. And then dice it?) Would that work?

Expensive.

Nice video. I want one of those!!!!!!!

Hello John. Do you eat pizza? Do you help cook it? What's your favourite kind? This is a great place, with many friendly folk. Hope you enjoy yourself here. Welcome.