TdeV

Teaspoon, Tablespoon, 1/2 cup?

@DiggingDogFarm, your recipe for buerre monté doesn't reference the amount of water to be mixed with butter.

Both of these can be used one handed: a soap dispenser and also refillable bottles of foaming soap (4 cups water + 1 cup of dish detergent whizzed up in the blender) which a fist will dispense.

This is my current setup for stock straining. I'm sooo glad that I no longer have that 4" opening at the top of the bag! The stainless steel clothes pegs also go straight into the dishwasher. The container is 15 cup (3.6 L) Rubbermaid container.

These are the best cut resistant gloves from Lee Valley that I've found. Trouble is they are quite narrow in the knuckle (which doesn't help with arthritis) and long in the finger. But I find if I squish them onto the finger tip, they stay there. I'm able to hold a few pieces of bell pepper to cut into small dice (without slicing off the finger tip). Also I use them to hold the food which I pass over the mandoline. So, I wish they were designed better for my hands. The only other difficulty I've had is that the sizes are wildly divergent (XXL is smaller than L). The gloves are manufactured in China and come from multiple runs or companies (i.e. the labels are dissimilar). But Lee Valley is very good about postage-paid returns.

Jo, that's the same as original image. I can't see what holds up the vertical standing piece. Laboratory equipment I'm guessing?

Jo would you mind showing photos of your setup? I've had those 100 micron Super Bags and I can't find anyway to support them. I find them very awkward.

Also, @Wisp, eGulleteers are often very funny. Hope you find fast friends. Welcome.

Thanks so much for this @btbyrd. What is the length of your fork?

Hello there. Welcome to eGullet, lots of great people here.

And what does the fizz do?

Why?

Not either of those two, https://twitter.com/seafoodalaska or https://wildforkfoods.com/, that I could see. Other suggestions?

Er––don't you mean crêpes? 🤣

3 dots on top right of post produces a dropdown, Edit is one of the choices. I'm really curious about these mushrooms! 😄

Hi @jimbo, I'm not a bonbon maker but I do make smoothies. Could you mention the name of the powder?

Hello @tobast. Welcome to eGullet. You'll find many great folk here. Sorry that I know nothing about mushroom foam, but will follow the discussion with interest.

Backcountry Eats by Kevin Ride ©2021 (eG-friendly Amazon.com link) follows a guy (and some friends) who do a lot of hiking, backpacking, canoeing and camping who was/were desirous of better food than can usually be purchased ready-made. All the recipes are first made at home and then dehydrated so they are light and non-perishable. Most of the recipes are accomplished by covering the food with water, bringing to boil, and then resting for 10-15 minutes. While it's opposite what most folk on this thread might use dehydrators for (Mr. Ride dehydrates frozen vegetables, cooked rice and beans), there's a lot of generally useful information about dehydrating and rehydrating food. And I read every single one of the 100+ recipes!

Does anyone have experience dehydrating cranberries? Here's my experience (so far) with the Anova Precision Oven.

4-12 oz packets of fresh cranberries (from Wisconsin) were processed according to Spruceeats' advice (boiling water, then tossing and soaking with 1 cup sugar syrup) (link). The process of pouring boiling water on them, leaving to soak, then stirring now and again, meant that the berries were very unevenly "cooked." Many of the berries did not collapse. This necessitated my poking every darn one with a knife. Does anyone have a shortcut for this? Photo above is the dividing line between already- and not-yet-poked. Cranberries were placed on a purée sheet (with a lip) because they were rolling everywhere. Spruceeats said to keep 1/2" space surrounding each cranberry. Ha ha ha ha! I'm thinking they might collapse by tomorrow, then I can transfer them to Silpat sheet. Here they are as they went in the APO at noon today (Thanksgiving). Does anyone have experience dehydrating cranberries? How have you handled the uneven cooking? Did you find it was worth the trouble?

Sandwiches and a thermos of hot coffee?

Hello @Smellsworth. Welcome to eGullet.

@rotuts, I have just turned my APO on from the front panel. After it came up to temperature, the light stayed on. Which I like. (Maybe it didn't use to before the firmware updates?)

@rotuts, rest easy. So far, I have only used the app for toast (and we did break down and buy a toaster, so not very often). We've had the machine for about 11 months and used it hundreds of times. It's used manually because I wanted to learn what it was doing, not just follow along some other idi*t's idea. Since it's connected to our WiFi, sometimes it updates (once in the middle of a critical cook! 😡 )

The ECT-100 is gone now too. Thanks to all for your interest.