TdeV

Thank you for your excellent photos. Did you see on tonight's menu there is a Belgian beer called Duvel, @Duvel?

Has anyone used the Instant Pot to make rice pudding? Do you have a recipe?

I'll be interested in the answers!

Mine has not yet. And then I'll be nominating @palo to sort it out for us. 😂 😂

Aah. Thanks.

Thank you, @AlaMoi. Clear as mud from that photo. 😂

@AlaMoi, what do those thumb notches look like?

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)

@Kim Shook, have you posted a recipe somewhere for your lucious-looking Dream Cookies?

@kayb Write to support@anovaculinary.com

@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.

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. 😀

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?

I thought maybe a pot was put in the dishwasher not noticing it was full . . .

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).

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!

Oops! I'll edit original post.

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!

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?

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.

I set the probe to 128°F but it didn't work out so well. I found out that it is not possible to do these two things at once: put the pan on the top shelf, and use the probe*. The oven was pretty darn hot (>425°F), so what I did was move the pan down one notch. When the pork was up to temperature, I removed the probe and put the pan on the top rack. Turned out that was another 4 or 6 minutes. Too long and I should have reheated the oven first. The result was a bit too chewy. The charred fat was tasty though. * I've tested this with the oven cold and it truly can't be done. Perhaps this is an accidental byproduct of Anova's improvement to the cooking pan. As you can see, there is no way that probe is fitting in there.

@SherryCobySam said "Are these preferred over the anova perforated pans?" I didn't know Anova had perforated pans! Where?

@SherryCobySam, if the food in the APO is inside a sealed bag, I would expect the APO steam function to make no difference to the bag contents. I understand that with the APO one can cook sous vide without plastic, but I've only cooked fish a few times that way, so not much to report. After a period of time, the APO will warn that it wants you to run a descale cycle. This has occurred twice or thrice for me, once it launched automatically (unfortunately) when I was in the middle of cooking something. Someone convinced me about using distilled water, by saying "Do you really want to replace the whole oven because you didn't use distilled water?" @EatingBen asks about our satisfaction with the Anova Precision Oven. I have no other experience with a steam oven, but I'm enjoying what I've learned with this machine. I've closely followed the discussions about Cuisinart Steam Oven for years. I knew that many folks thought the CSO too small. Recently I heated up a 7 quart enamelled cast iron oval brasing pot in the APO at 220°F. Fit fine.

Book arrived this morning = 6 days. Very enticing Introduction. I shall report . . .

I've just unearthed a couple packets of short ribs from the freezer. The seal has failed and the ribs look a little freezer-burnt. Would you cook them or throw them out? I was thinking of braising them. Foolish?