TdeV

@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.

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.