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Everything posted by TdeV

  1. I really, really, really want that Ooni. Grrr.
  2. @Annie_H, please say more about your baby grain pot.
  3. This is half of today's capture of fresh strawberries from the farmers' market. I also got rhubarb (which I will also dehydrate) and broccoli raab (which I will not). 126°F (52°C) for 6-8 hours. If the berries are not dry tonight, I'll plan to freeze them semi-dry on the morrow.
  4. I weigh water for the bread machine.
  5. Thank you for your excellent photos. Did you see on tonight's menu there is a Belgian beer called Duvel, @Duvel?
  6. Has anyone used the Instant Pot to make rice pudding? Do you have a recipe?
  7. I'll be interested in the answers!
  8. Mine has not yet. And then I'll be nominating @palo to sort it out for us. 😂 😂
  9. Thank you, @AlaMoi. Clear as mud from that photo. 😂
  10. @AlaMoi, what do those thumb notches look like?
  11. Is this what you're looking for? https://shop.kingarthurbaking.com/items/refillable-aluminum-foil-and-dispenser Edited to add: Plastic wrap https://shop.kingarthurbaking.com/items/refillable-plastic-wrap-and-dispenser (which I use)
  12. @Kim Shook, have you posted a recipe somewhere for your lucious-looking Dream Cookies?
  13. @kayb Write to support@anovaculinary.com
  14. @andrewk512, I was looking to replicate a top shelf broil, much hotter than 140°F. However, I don't know anything about broiling meat and I know that opening the oven door causes big changes, so I used the thermometer. I'm going to try @dtremit's suggestion next time.
  15. Hello @ErinKeegan. There are lots of friendly folk here, you are sure to make many friends. Welcome! Do you have a favourite style of cooking? Please tell us about it. 😀
  16. Original issue reported here. One additional item I mentioned to Anova Support was: Anova has replied. They think one shouldn't try to use the probe + pan on the top rack. Grrrr! 😡 😡 So, what do you think?
  17. I thought maybe a pot was put in the dishwasher not noticing it was full . . .
  18. I have found that @Ann_T's Summer Cake works better when the peaches have been dehydrated a tad. Also, the Silpat is good for anything which you want to put on a rack which you don't want to fall through, e.g. bread, vegetables, etc. There are tiny holes in the non-stick Silpat mat, so perfect for steaming veggies. The Silpat withstands temperatures from -40°F to 500°F (-40°C to 260°C).
  19. Hello Ricardo. I went to investigate this dish and found some photos quite different from your dish - perhaps you could tell us more? The folks here are quite friendly. Welcome!
  20. Oops! I'll edit original post.
  21. I have written to Anova to find out what they think/want-to-do about the incompatibility of the probe and the pan on the top rack of the oven. Will let you know. (The perforated pan does not look like it would work any better than the upgraded pan, and, now that I have the items below, I'm unlikely to purchase). Here is my APO set up to dry strawberries. See Dehydrating foodstuffs with the Anova Precision Oven. These items were recommendations from @palo and @JoNorvelleWalker. The rack is from Hamilton Housewares (12" x 17") (eG-friendly Amazon.com link) Silpat Silpain Premium Non-Stick Silicone Baking Mat for Bread, 11-5/8 x 16-1/2 (eG-friendly Amazon.com link). Jo uses this mat to bake bread Nope!
  22. I've been reading Janet Zimmerman's ( @JAZ's) Super-Easy Instant Pot Cookbook wherein she often talks about a tall trivet. Does anyone have a recommendation for one of those?
  23. TdeV

    Dinner 2022

    I'm still back on page 43 of this digest, so please forgive my not having noticed anything since early March. 🤣 Over on the Anova Precision Oven thread I queried about how to broil some pork shoulder steaks, results below. Also I was prepping for company (always flusters me) and I couldn't remember if one is supposed to build a gratin with raw or cooked components, so I hedged my bets. Casserole made of Russet and Yukon Gold potatoes sliced thinly on mandoline, interspersed with small cauliflower florets, lots of thinly sliced leeks, and some Fontina cheese. Since I didn't know if I was boiling or baking I added 3/4 cup each milk and cream. It was dreamily tasty, though perhaps hard on one's arteries. We did not need dessert.
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