TdeV

Hello Kai. Many fascinating folk here. Welcome to eGullet.

Oh, where shall I begin! 🤣

I had only one version of Larousse cookbook (in English) which had an index in French (iirc, or it might have been in English but French alphabetical order). Very unusable. As a child we had French/French and French/English Larousse dictionaries which behaved correctly. I recall not using the cookbook much, especially after repeatedly not finding what I was looking for. I did look at a few pictures then looked up the associated recipes. I don't know if I still have the cookbook. Are you interested in it if I can locate it, Paul?

Thanks @Jacksoup. Did you use an immersion blender or a regular blender? Edited to add: Do you remember the recipe?

Thanks to @blue_dolphin's recommendation I'm planning to make some eggnog. This recipe calls for ~3 cups volume for eggnog for 2. If I want to double the recipe, can I use an immersion blender, or, should I make the drink in 2 separate batches? (My blender is 5 cups)

Hello Barb. Many friendly folk here, but hold onto your wallet (lots of enablers 😄). Welcome to eGullet.

@blue_dolphin, do you have a recipe for that eggnog?

I have the Anova Precision Oven (which has many other features for steam cooking and roasting) but as I am very interested in dehydrating, I have been heavily using this device as a dehydrator this summer and fall. The APO comes with two racks, so I bought 3 other trays and 5 Silpat trays (mesh with small holes) [thanks to @palo and @JoNorvelleWalker ] and 3 Fruit Leather Silicone Dehydrator sheets. The ridges on the side of the oven are a bit less than 1.25" apart. Adding the tray and a silpat, food needs to be cut into pieces no larger than a fat 0.5" in height for the trays to slide without colliding. The open mesh on the Silpat is 14.1875" x 9.5" which totals 141 sqare inches (one sq foot = 144 sq in). All 5 trays could provide drying surface of 706.5 square inches. Dehydration occurs by setting steam at 0%, oven temp using rear convection element at 95-145°F (more for meat), and with a chopstick stuck in the door to speed up the exit of damp air. Most of my dehydrating experiments include an overnight. DH did calculate the electrical energy usage which totalled a few cents. I heard elsewhere on eG that Anova happens to be having a sale at the moment. Also there is a eG topic for cookbooks about dehydrating food here.

Thanks, @Duvel. Should one remove the rind?

Where did you get yours, please?

Sous vide?

Could you say more about Prune?

Those would be cook's treat, no doubt. 🤣

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?