TdeV

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.

We upgraded our internet service so WiFi went to 5GHz which, believe it or not, neither the Joule nor Anova Precision Oven could handle. DH then set up a new 2.5GHz WiFi which both Joule and Anova can handle.

I'm really having a lot of fun imagining this. With Pink Panther music.

I enjoyed myself very much. Thanks for taking me along, @liamsaunt.

I have used @Alex's concentration of bleach and submerged the breadbox in a tall stock pot for half hour or so. We'll have to see if this increases the time before mould starts. I find that just hanging out in the kitchen, the open end of fresh bread develops a hard surface, whereas in the breadbox, the bread stays soft. Until day 3 or 4 which is time for the toaster anyway.

I have a plastic bread box for bread. Now the bread gets full mouldy within a couple of days, whether I made the bread or it's store bought. It used to be that my bread got mold spots in 5 or 6 days. I've rinsed out the container, and washed it with ordinary dish soap; neither making much impact on mould growth. What can I wash it with now?

I thought I read/saw something about Heston Blumenthal using a bathtub for a pig in the early sous vide days . . .

I just saw an intriguing Spicy Pork and Butternut Squash Ragu . . . which turned to want to start with cooked butternut squash going in the crockpot to start. Darn confusing trying to interpret these recipes!

@MaryIsobel, some queries: - I'm very nervous about raw garlic and raw onion in that food bag. Does it skew the taste of the meal? - What do you think about adding dried onion or dried garlic to the food bag? - Why do you want to start with raw ingredients? - Is the meal added frozen to the crock pot, or does one defrost it first? TIA

Also, the store plastic packaging is not intended for heat, and might behave poorly. Possibly also imparting undesirable chemicals.

@MaryIsobel, these meals look brilliant! And I would love a friend like you. 🥰 Could you post a bit more description about this cooking method or a couple of links you've discovered? I think this could be an interesting avenue for some regular dinners.

What's a fugu, @rotuts?

I was wondering what to do with the beans. How does one prepare them? Eat them?

My reading of the internet interprets that these lupin beans have been treated already. Do you imagine otherwise? P.S. If the beans have been treated, the liquid in the jar should be salty brine. Edited to add: the title on the jar is "Lupins in brine". The internet has provided recipes to remove the neurotoxin which results in the "cured" beans being stored in brine. I was thinking this indicates that the processing of the bean has already been done. Do you think this is an unsafe bet?

Bella Contadina. Lupins in brine. Made in Italy. What do I do with them?

I just did pork shoulder in Anova oven on sous vide setting 100% steam at 150ºF for 2 days (@gfweb's idea) then raised temp to 350ºF regular oven 0% steam for 30 minutes. Roast had a dry rub wrapped with plastic overnight, then put into a deep dish which went into the oven for the start of the sous vide. Before the 350ºF bake, there was some "wet mop" then a bit more dry rub. The "jus" included some sous vide steam; it was reduced on stovetop with a bit of cornstarch to make a very tasty gravy. It was divine! (Until now, I had no idea what pull-apart texture was. But, in this case, I sliced it. My plan is to serve it again in a few days on crackers with some blackcurrant jam)

Looks interesting @weinoo. Where did you get your Közmatik?

Could you please explain why this is funny? TIA.

Thanks for your thoughts, @rotuts. My desire, too, is to use the lowest possible temperature. I don't much care about pull apart meat*. My "usual" temp for pork shoulder is 133ºF for 3 days (using the Joule); recipe originally came from you, I believe. FWIW, I have not yet seen any official Anova oven recipes that are multi-day. I am interested in trying out the dry rub (which looks like [maybe] rub can be kept dry-ish using the steam oven in sous vide mode with steam. At least, drier than inside a sous vide bag). Followed by using the oven to brown the outsides of the roast. Do you think 24 hours is too long to sous vide at 145ºF? * I did read article recently about pull-apart meat which wasn't dry, because it had been sous-vided. Sorry, I can't remember what temp.