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Reduced liquid by same amount or less, @kayb?

How much, Kay?

Sad, Pete. Cake looks so good, too. Actually, all the rhubarb ones do. ☹️

@greymatter, I tend to like tools, and am fond of really good ones; I figure it shortens the learning curve. However, the real kicker is that this model rice cooker has a self-clean cycle.

Also check these, Elsie.

@ElsieD, look at this recipe for a sous-vide whole fish grilled from Anova Culinary. It will give you a good idea of the different effects of different heat sources.

Elsie, I mostly use rear which is convection, unless I want browning, then I use top. Most of Anova's recommendations use rack position 3 (middle).

Thanks for the flurry of attention. I bought a Pressure Induction Heating Rice Cooker & Warmer NW-JEC10 (5.5 cup / 1 litre) this morning.

How many raisins? (Really). Have a recipe, Anna?

I'm not even sure how to phrase an internet or eGullet search. Last year I dehydrated leek sprouts. Ground and sprinkled on top of mashed potatoes, these provided a very subtle, short-lived flavour. Any idea where I could investigate more about ground fruits, vegetables, etc.? When slicing okra for dehydration last year, I didn't discard the top of the pod. Now, in stew, the tops of the pods are chewy, no matter how long the pot cooks. I'm thinking these tops could be ground, but then, what does one do with ground okra?

They made inner balloons of their own accord and the balloons were not evenly distributed across the entire flatbread. I didn't investigate opening up the flatbread, so I don't know how much pocket was actually there. Because I was trying to convert the recipe to bread machine, I didn't use all the flour I should have, and it didn't mix properly. I was concerned that the puffed up flatbread wouldn't cook properly on the second side. That's when Clara (from King Arthur) told me the puffiness was a feature, not a bug. Clara did say that people often use flatbreads as a wrap. Mild tasting bread-like which is wrapped around spicy meat and vegetables. I will try to remember to report back when I know more. Edited to add: There are photos of the flatbread on King Arthur recipe here.

I made my very first flatbreads yesterday (in just over an hour, start to finish). And then today called up King Arthur to find out what I could fix for next time. This is the King Arthur recipe for Quick and Easy Flatbreads which uses a stand mixer and some kneading. Because my hands don't really work, I was advised by King Arthur (long ago) to do all of my bread making in the bread machine. @Darienne, I can send you my revised recipe if you're interested. I especially like the part where Clara told me that the pockets in the dough are a feature, not a bug. 😃

Can one use the juice from lemons which have some mouldy bits? Does it matter if the mouldy bits are on the inside too?

Margaret, do you use the pith as well as the peel?

Here are my notes from the video: Jane Hasell-McCosh from Delmaine, Cumbria, founder of the World's Original Marmalade Awards (Fortnum & Mason, videographer Millard Sylas) Choose fresh, good, vibrant fruit. For Jane's Marmalade, she used: 5 Seville oranges, 2 lemons, 7 grapefruit to make 12 jars of marmalade. Large pot. Halve fruit. Completely cover with water. Put onto simmer for couple hours. Remove each piece of fruit, saving all juice. (Jane uses a plate). Remove all pits. Cut fruit according to how you like your marmalade. (J prefers chunks, husb likes no peel, so she cuts different sizes). Measure fruit in glass pyrex (count pints). Measure same number of pounds of cane sugar as pints fruit. Put weighed sugar into oven to warm, along with jars to sterilize. (TropicalSenior does 15 minutes at 250ºF) Add warmed sugar to cooked fruit and give a really good stir. Place pot back on stove and stir until all sugar is melted. Bring to rolling boil for about 10-15 minutes. Many people then test with a thermometer. Jane uses the wrinkle test. Puts a small amount of marmalade on a plate and puts into the fridge, leave for 3 minutes. Pull finger over top of surface. If it wrinkles, then it's ready to be potted. Use a jug. Dip into pot and fill with marmalade. Put funnel on top of jam jar, tip marmalade in. Fill up to top (remove air), then move funnel to new jam jar. Can be done without any stickiness! When the jars have been filled, do they need any other processing?

I'll take notes now, @Tropicalsenior, and then give them to you.

Thanks! I've been watching this video for about 3 minutes and I'm entranced. Do you have her recipe written down somewhere, or should I take notes? 😀

I have some Meyer lemons with which I'd like to use Paula Wolfert's recipe to make Preserved Lemons. I don't have a canning pot to sterilize the jars. Would it be adequate to just run the canning jars through the dishwasher?

@Fernwood, I don't think I currently have greasy silicone items but I'm sure I have in the past. Like @blue_dolphin, I really liked those iSi slim spatulas, alas. Thermoworks has some high temp spatulas. https://www.thermoworks.com/shop/products/hi-temp-silicone-tools/ I particularly recommend the mini spatula/spoon sets. I have them in many colours and use them for multiple purposes. Once or twice per year Thermoworks has a sale which usually include silicone products; twice I have purchased these mini spatulas on sale.

Darienne, Beth Hensperger's bread machine recipe for 2.0 lb Challah (which I have not made yet) uses 1 cup water 2 large egga + 1 yolk 1.5 T honey .25 cup vegetable oil 4 cups (482g) bread flour 1 T + 1 t gluten 2 t salt 2 t SAF yeast or 2.5 t bread machine yeast I have made Molly's Challah from King Arthur which uses 2 1/4 teaspoons active dry or instant yeast 170g (3/4 cup) warm water 1/2 teaspoon plus 2 tablespoons or 25g sugar 454g to 482g (3 3/4 to 4 cups) All-Purpose Flour, plus more for dusting 1 teaspoon kosher salt 2 large eggs 1/3 cup (67g) vegetable oil 2 tablespoons (43g) additional sweetener (sugar, honey, or molasses) @Tropicalsenior's guess looks favoured. Have you ever made that recipe successfully?

One of your assumptions is not correct, @Darienne. Only difficulty is to figure out which!

From first glance, I question the size of both bread machines (1.0 lb, 1.5 lb, or 2.0 lb). Can you post the recipe, @Darienne?

@OlyveOyl, could you please provide a recipe for that gorgeous pear and blackberry tart?

@JAZ, that's a big backup supply! Do you worry about the ground spices going stale? (When I have old spices, I just use more of it. Not sure if I should, though).

@Tropicalsenior and @OlyveOyl, what size pans are you using? (I gotta say your desserts look out of this world!)