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These are all the strawberries after ~7 hours. They're dry on the outside but still fairly squishy. Went back into the APO this morning. Following the Gangloff book, the rhubarb was dipped in boiling water for 75 seconds. This rhubarb is mostly green. It's okay to eat, yes? And, there's still room, so I threw in these tired bananas. I put a heaping tablespoon of citric acid into a bowl, then dipped in the bananas. These photos are not mounting the same way I see them, but I don't know why.

This afternoon I have been reading The Ultimate Dehydrator Cookbook by Tammy Gangloff (eG-friendly Amazon.com link). I've now got a list of more than a dozen items which I *should* have dehydrated by now!

Yes, @blue_dolphin, it would. Ack . . . I'm resisting!

I really, really, really want that Ooni. Grrr.

@Annie_H, please say more about your baby grain pot.

This is half of today's capture of fresh strawberries from the farmers' market. I also got rhubarb (which I will also dehydrate) and broccoli raab (which I will not). 126°F (52°C) for 6-8 hours. If the berries are not dry tonight, I'll plan to freeze them semi-dry on the morrow.

I weigh water for the bread machine.

Oh yum! Do you have a recipe for that, Shai?

Thank you for your excellent photos. Did you see on tonight's menu there is a Belgian beer called Duvel, @Duvel?

Has anyone used the Instant Pot to make rice pudding? Do you have a recipe?

I'll be interested in the answers!

Mine has not yet. And then I'll be nominating @palo to sort it out for us. 😂 😂

Aah. Thanks.

Thank you, @AlaMoi. Clear as mud from that photo. 😂

@AlaMoi, what do those thumb notches look like?

Is this what you're looking for? https://shop.kingarthurbaking.com/items/refillable-aluminum-foil-and-dispenser Edited to add: Plastic wrap https://shop.kingarthurbaking.com/items/refillable-plastic-wrap-and-dispenser (which I use)

@Kim Shook, have you posted a recipe somewhere for your lucious-looking Dream Cookies?

@kayb Write to support@anovaculinary.com

@andrewk512, I was looking to replicate a top shelf broil, much hotter than 140°F. However, I don't know anything about broiling meat and I know that opening the oven door causes big changes, so I used the thermometer. I'm going to try @dtremit's suggestion next time.

Hello @ErinKeegan. There are lots of friendly folk here, you are sure to make many friends. Welcome! Do you have a favourite style of cooking? Please tell us about it. 😀

Original issue reported here. One additional item I mentioned to Anova Support was: Anova has replied. They think one shouldn't try to use the probe + pan on the top rack. Grrrr! 😡 😡 So, what do you think?

I thought maybe a pot was put in the dishwasher not noticing it was full . . .

I have found that @Ann_T's Summer Cake works better when the peaches have been dehydrated a tad. Also, the Silpat is good for anything which you want to put on a rack which you don't want to fall through, e.g. bread, vegetables, etc. There are tiny holes in the non-stick Silpat mat, so perfect for steaming veggies. The Silpat withstands temperatures from -40°F to 500°F (-40°C to 260°C).

Hello Ricardo. I went to investigate this dish and found some photos quite different from your dish - perhaps you could tell us more? The folks here are quite friendly. Welcome!

Oops! I'll edit original post.