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Can you say more about this board, @weinoo?

If the temperature of the oven is somehow cancelled, when restarted it shows what it thinks is the temperature inside the oven. I find it quite startling – often. Though I have not yet independently verified that the oven is capable of correctly taking a temperature.

Someday (soon I hope) I will own an Anova Precision Oven. I would like to begin reading cookbooks about the process of cooking using steam. The Cuisinart Steam Oven thread has some great pictures and stuff, but doesn't really tell me the whys and wherefores. Have some cookbook recommendations? (I'd rather read than watch videos). TIA.

My main use of a "smaller" spatula is to scrape down the sides of the glass blender jar, and almost everything modern is too large. I have (literally) dozens of scrapers which I have/am testing--most of which are quite annoying. My new favourite is the scraper from Thermoworks which @ElsieD references above. Small enough to fit inside the sides of the glass blender jar and supple enough to work right.

Thanks @scott123, @weinoo, @JoNorvelleWalker, @Katie Meadow and everyone for the replies. I have a 1/2" baking stone which lives in my GE oven. I've noticed that the GE varies wildily: I'm used to starting before pizza at 550F for an hour, but the oven will cycle on and off, and eventually I find that it has lowered to about 470F! So I have very unreliable pizzas. Now that I'm getting an Anova Precision Oven (someday, date keeps slipping), I'm thinking about purchasing a slab of aluminium for the APO.

Hello @taceprit, there are many great cooks here. Welcome to the forum!

I'm confused, @JoNorvelleWalker. I thought the steel was inferior - in general - than the aluminium? Also, isn't the steel heavier; why would it be too heavy for the racks? And didn't you upgrade your racks? Also, there are many aluminium boats on a lake, so why is this an issue?

Oh, my!

Could you recommend where to buy an aluminum plate which would fit in the Anova Precision Oven, please?

@gulfporter, it was Christmas last year when I prepared my very first instant pot meal, which involved filling the pot very full of stew and tomato sauce, and then turning on the slow cooker on Low . . . In the end, I eventually figured out how to bring the pot up to pressure, and then set it on slow cook High. (For those who don't know: an Instant Pot on slow cook cycle set on Low is on warm, an IP on Medium is on Low, and an IP on High is high). Only saving grace, my company drank lots of wine, so were not as alarmed as I. And I didn't have tons of wine until later . . . Edited to clarify: And a full Instant Pot warms food very very slowly.

I did a 2 1/8" (54 mm) pork chop (from frozen) at 137°F for 3.5 hours, then iced it; it's in the back of fridge now. Based on these quoted comments, that wasn't long enough to cook it. Can I continue to cook it, or is it safer to throw it out? How long do I cook it for?

I drink a lot of breakfast smoothies, using only 2 fresh bananas, 12 oz Greek yogurt and fruit. Now that winter is here, I'll use only frozen fruit. No ice and no juice. I find that the less ripe the bananas, the thicker the resultant smoothie will be. I.e. a banana that's nearly black still makes a fine smoothie, but will be very liquid by then.

Hello @Nikolay, you sound a most fascinating cook. This eGullet place is very engaging, and they don't mind absurd stupid questions. I'm looking forward to learning more about you. Welcome.

Hello @mixersanontt. This is a fabulous site! Welcome.

Hello @Jerald Marks. Welcome to eGullet.

I'm rendering duck skin and fat. I usually start by putting enough water in the saucier to cover the duck scraps, then slowly heat. Usually add another half cup of water, then heat for another hour. Now I've got a little pile of flattened duck skin shapes, and very little liquid fat visible. I'm pretty sure that if I added more water and heated, then I could pour off the liquid into a separate container. Or do you just pick up the duck skin one piece at a time, somehow expecting it to drain itself? If so, how do you collect the dripped duck fat?

I forget, @rotuts, do you have an Anova Precision Oven? (I have ordered one). Happy New Year!

Welcome @Objective Foodie. You've found the right place, for sure. Welcome!

Howdy @jamesyu. Looking forward to hearing more about your interests. The folk here are full of knowledge, in case you have questions too. Welcome!

Hello Lieuwe, You will soon discover that you don't own nearly enough appliances. This is a dangerous place for those who like appliances. Welcome to eGullet!

Washington Post missed Washington Post's Joe Yonan's Cool Beans (in which he cheers Rancho Gordo) Review by Daily Beast I got in queue to get the book out of the library, and then couldn't keep the book for as long as I wanted. Since nobody gave me a copy for Christmas, I'll have to buy my own!

Looks totally boring but quite tasty.

2 lbs 11 oz of chuck beef roast turned into 1 lb 11 oz when trimmed of fat and cartilage. I followed Bruce Aidell's Zinfandel stew recipe (mod. boeuf bourguignon) with meat dusted with paprika, thyme and rosemary, then flour, then sides pan fried. Also in pan were diced pork belly, 3/4 bottle Zin (reduced), italian tomatoes. Quite full. It smells great. Looks like a disaster to clean though.

How important is the heavy lid? I'm wondering whether the same cooking would occur if the pot were covered in aluminum foil, or a glass saucepan lid. (This morning I'm reading various cookbooks which touch on the subject of braising. Note: I did buy Molly Stevens' and Ruhlman's books but it will be some time before they arrive. And I've started on @JoNorvelleWalker's thread about braising).