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Everything posted by TdeV
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
TdeV replied to a topic in Pastry & Baking
Mary Isobel, these look and sound terrific. Can you provide some measurements, please? -
Merveilleux! Any idea where to buy some in the American Midwest?
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Was the meat wrapped in the first stage, Jo?
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I'd be interested in seeing a photo of the setup of each event, if you can manage it sometime, Jo.
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Hello @pideja, I haven't much to add about fishy stock. Glad you've found us a eG. Welcome!
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My usual rule is: from refrigerator, 1 hour at original temp less 5°. If it's frozen, then add another 45 minutes. Edited to add: this is my opinion (after a bit of reading), not science. 😃
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Hi @Sipegaos123. Great people here, you'll soon make friends. Welcome!
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Hello @CookingWithoutLooking, I shall be very interested to learn more about your cooking. There are many great people here on eGullet, you'll soon make friends. Welcome!
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@ElsieD, it turns out that lots of things would fall through the standard Anova racks; I even find that toast does better on the Silpat (doesn't stick). The crosshatch pattern @palo referenced comes from the additional rack, not the original Anova rack (which is like a standard oven rack). The crosshatch rack has 3/8" holes, so blueberries will fall through when partly dried. 5 racks may be too many if you're not planning on doing much dehydrating. From one groove to the next is approximately 1 1/8" to 1 1/4" (the grooves do not have the same shape throughout). Accounting for the thickness of the standard APO rack (3/16" ?), the food has to be cut into 1/2" - 3/4" cubes to fit on 5 racks; though it won't take very long before the food shrinks. The additional rack is thinner. I regularly use 3 racks when cooking: one for the fish, one for the potatoes, and another for slices of eggplant, etc. I find it simpler to rotate trays when there's only one tray on the rack. One thing I've found is that @Ann_T's Summer Torte works better with peaches that have been dried for an hour or two, to cut down the moisture; 'course I probably use too much fruit. But this way, the cake is not gummy in the middle. And it's almost certainly true that because I have the Silpats and extra racks already, then they come in handy. I'm not sure how well I truly understand how steam roast works, but I will use a Silpat on the racks for some vegetable where I want the food surrounded by steamy air. With the pan at the base of the oven, I don't care about drips. Like @palo says, this method takes the place of the perforated pan. I haven't bought a baking steel because I have a pizza stone for my regular oven (and a bread machine) and eGullet already makes me want to spend too much money. 😁 Also, it's not necessary to buy these accessories until you determine that you absolutely need one (or two)!
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@ElsieD, you asked about accessories. Here's what I bought (sorry these are all US links) Multiple racks (I bought 3 of these, which fit in the grooves, recommended by Palo and Jo). https://forums.egullet.org/p2308023 Perforated Silpat (I bought 5 of these, recommended by Jo) One can cook anything on them (heat to 500°F, -40°C to 260°C). Clean with soapy water. They absolutely prevent anything from falling through the spaces on the rack. https://forums.egullet.org/topic/p2307121 Fruit Leather Silicone Dehydrator Sheets, with an edge. Useful for cranberries too. https://www.amazon.com/gp/product/B08NVRVVPF/ Here's the eG topic for Dehydrating Foodstuffs with the APO. You'll see the components mentioned above. https://forums.egullet.org/p2309118 Jo has a baking steel, which I don't have yet https://www.mcmaster.com/9745K79-9745K19/ I am grumpy about no self steam clean though https://forums.egullet.org/p2307288
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@ElsieD, same as @palo. So that gave me one sturdy and one flimsy pan. Then the APO failed and Anova sent me a new machine, with a new pan and two oven racks. Eventually I realized that Anova had no intention of trying to repair or salvage my old machine. So I should have had sense enough to keep all the other removable bits, like the drip tray and water container, as a hedge against a future need for spare parts. But I didn't.
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@ElsieD, it's not like the toast in a pop-up toaster. The bread surface is made dry-ish and develops a very small amount of browning. The APO toast cycle made DH crazy, so I spent $50 and bought him a toaster. I could eat the APO toast, but often choose to use the pop-up toaster. I understand APO will make great grilled cheese but I have not yet understood how that works (so I haven't tried).
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Hello Chef. Folks are fairly friendly here, and you'll find plenty of opinions. I'm interested to see your favourites. Welcome!
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Yes, absolutely. When I first bought it, I thought having a 220 circuit would be better (I'd planned to upgrade if Anova ever released one). I don't think I'd be tempted anymore. The APO oven heats quite quickly. Size: It's large enough to take the place of the regular oven, i.e. if you ever needed 2 ovens. It's large enough that it will hold a 7 quart cast iron Dutch oven; lid, handles and all. I bought extra shelves (APO comes with 2), so it's possible to use all 5 oven racks. Thus I have dehydrated many fruits and veg. Steam roasted vegetables are great. Probe temperature can be set, also the oven temp, so you can roast a chicken (I have cooked by probe, but not a chicken) . I know one can do many sous vide items, but I have mostly done sous vide fish this way. Put a little topping on the fish, then cook for 20 minutes at your chosen doneness (113°F for me). I've got a great recipe for fish and chips (with homemade mayonnaise). I only use the APO app to make toast (multi-stage). Everything else I do from the knobs on the front of the machine. (This is because I want to learn how the APO works). I have had the machine not work at all. Unplugged it for 10 seconds, replugged, the machine's brains reset and it's ready to go. I like the all-roundedness of the APO, steam and broiling. If I had a busted small steam oven, I'd upgrade in a jiffy. Watch the video posted by @gfweb here.
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Oh Norm, this is priceless. How on earth did you respond?
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Sous vide?
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I'm looking for ham without a smoke flavour. Promo mailings from Benton's and Edwards which I've read closely but can't find one in their offerings. I might end up being bored by a really good unsmoked ham, but I'd like to track one down first! Thanks for your help.
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Thanks. What would I search for and where would you suggest?
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Batch cooking: one large batch, many small meals. Share your ideas!
TdeV replied to a topic in Kitchen Consumer
Yes, please, @Marlene. Your recipe for bbq sauce. -
@btbyrd, does this "Country hams are salt cured and then aged" mean that all country hams are smoked? Are all city hams injected with smoke flavouring? Sorry to be such a pest about this topic, but I've developed an aversion to "smoked" flavouring. Which appears to have contaminated many chicken sausages, including my beloved Aidells Chicken Apple. @JoNorvelleWalker, I don't mind porcine humour but I didn't want my question to be forgotten.
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So, @JoNorvelleWalker, it's not possible to get low smoke flavour?
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Batch cooking: one large batch, many small meals. Share your ideas!
TdeV replied to a topic in Kitchen Consumer
Can you give us a recipe, @Marlene? I have a lot of bourbon bought for someone's ex-husband who won't be visiting any more. -
Last year, I had some pricey Turkish delight with pistachios which was delicious. The pieces were about the size of a thumnail, 3/8" thick. I rationed myself to two per day. Afterwards I taste tested the Turkish delight options in my local Middle Eastern store, which, unfortunately, were not even close. Likely, I shall treat us with a batch this year too.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
TdeV replied to a topic in Pastry & Baking
Oh, yum, @Ann_T. A link to the recipe perhaps?