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This seems to imply that you have (sometime previously) actually opened the jar, then? 😀

You'll be happy to know, @Shelby, that I have put a jar in my cart!

I want a Thumbs Up emoji.

Hello @Kim. Welcome to eGullet. Good luck with your search!

I'd love to visit Bulrush. But, sadly, I'm still abstaining from indoor gatherings. I don't know how I'll feel by May. (We can hope).

Tough decision, Jo, for sure. You could donate beans you don't want to eat to a food pantry.

Thanks, Anna. I have my mother's Mrs. Beeton (somewhere) and, had I known, I could have looked it up!

@Anna N, could you post a recipe please?

Oh my gosh, Rob. Congratters! A field trip maybe?

Paging @Kerry Beal. Hello @Sin, hope you find friends quickly here.

In a no/low salt world, I believe there is plenty of tasty food, no?

Brilliant, @AlaMoi !

My scale does ounces to only one decimal place, so I always convert to grams. I built a spreadsheet which converts cups of various flours from King Arthur, but that, of course, assumes that 1 cup = 120 grams. I paste this spreadsheet into the front of most American cookbooks. LOL.

Yes, @Anna N, but I don't define pizazz as "salt" 😅

They were done with the probe to 160ºF, using the middle rack and rear convection oven. How would you have finished them?

Cooking with Mushrooms: A Fungi Lover's Guide, by Andrea Gentl, named a Best Cookbook of 2022 by Bon Appetit.

Steam baked meatballs including 1.4 lb of ground pork, 1 lb ground beef, 1 cup matzo meal soaked in 1 cup milk, 1+ cup Parmigiano-Reggiano, 1/2+ cup ground dried mushrooms, 1 egg, 2 tablespoons dried garlic, and 1 tablespoons each of basil and parsley. Used a 1.75" scoop to make 27 meatballs, then stored in fridge until ready. Oven set to 350ºF, rear convection. Used the probe set to 160ºF, took slightly longer than 10 minutes (wasn't checking, less than 20, I think). Anova says that these meatballs can be held indefinitely in Sous Vide Mode at 140ºF/50% steam. I did not add additional salt (Andrea Gentl says ground mushroom can take place of salt) but these meatballs lacked pizazz. Tomato sauce made in Instant Pot with the usual ingredients plus plenty of Zinfandel.

I seared this less than a minute, @rotuts. I'll try a longer sear for the next one. Edited to add: Oh! I need to cook it longer. An hour?

This is from a couple of days ago. Sous vide thick pork loin. Not well enough done for me, see post in sous vide thread. Endive and mushroom.

I did the 2+" thick pork chops for 3.5 hours at 132ºF. DH thought it was fine. For me, it was too rare. There are two remaining vacuum-sealed chops. What do I do with them? Sous vide for another 3.5 hours at 134ºF? That would mean the meat would have cooked for 6.5 hours – too long surely. Edited to add link to Dinner thread post.

I've been searching on eG for a while now, without much luck. Got a special on thick boneless pork chops. About 2 1/4" thick, fat on one side. I'm thinking 135ºF For how long? Edited to add: I'm unclear how much thickness of the meat affects time (length of cook). Help?

@billyhill, this gumbo base is what I've been using.

@AlaMoi, FWIW, King Arthur Flour measures one cup of all purpose at 120.49 grams (4.25 oz). 🤣 Although I should add that when making @Ann_T's summer cake, I now use 130 grams (because I always use too much fruit). 🤣 🤣 Edited to add: that I'm only nitpicking. I found your peach cobble outline/details excellent!

Anova now has a perforated pan.

I'm curious how many people actually manually track procedures for using the APO and the results. Or do you rely exclusively on the Anova App? How many people rely on prodigious memories? (e.g. I don't know if professional chefs remember the details of how they cook everything).