TdeV

I cooked 3 pairs duck legs sous vide at @Duvel's temp of 155ºF for 30 hours and marked the bag as @rotuts suggested. Today I built a cassoulet using a 3.5 lb can of Moulard Duck Leg confit (4 legs) from Rougié (a US company but prepared by Aurpal Inc in Marieville, Québec), one of the pairs of sous vide duck legs, 2 kinds of sausages from d'Artagnan, prosciutto (because no ventrèche), duck fat, and Rancho Gordo Ayocote Blanco Beans. It cooked in the Anova oven for a few hours. The cassoulet will be eaten tomorrow but the liquids in the Dutch oven are about 1" from the top, so very dangerous to carry. However, I could put the lid on the Dutch oven and still get the pot into the Anova oven. Is there any temperature I could set the Anova wherein I could leave the pot in the oven all night?

Love your MacGyvered cooling system, @rotuts !

Clearly I don't actually fully read when I read . . . 🙄

Thanks for the vicarious thrills !

Why painful?

Liuzhou, could you tell me your current method for making congee? (I also have no room in my freezers). Thanks.

Why frozen rice, @lindag?

Martians!

Found them: https://mertenandstorck.com

Any idea how to locate Merten & Storck? They might have a recommendation for a Hot Handle holder.

The handle is long and the stupid pot holder only slides down a short way. Which is a long way from a stable hold on the handle. ☹️

Thanks for this suggestion Katie. These pans are very non-stick. Nice long handles. What do you use as a hot handle holder, @Katie Meadow? I bought a Lodge Silicone Hot Handle Holder from Amazon which is NOT 9" as advertised, just a mere 5 1/4". This provides a very sloppy hold of a hot pan.

Sigh. Lovely.

Yes, @DesertTinker, the beans survived. I'm wondering about the Instant Pot though. Black water has been leaking from the bottom of it. Does anyone know how long I should leave the IP alone so it can thoroughly dry? Surely this is something @JoNorvelleWalker knows, ya? 😅 Didn't @Kim Shook or @Shelby disassemble their CSO to fix something? Does @Tropicalsenior tinker with her appliances? Ideas welcome.

So. I was pressure cooking soaked Rancho Gordo Midnight Black Beans for one minute. Seemed to be taking a long time to heat up. I could smell the beans but the pot had not come up to pressure. Then I looked around behind the pot and there was black water everywhere! Seems I had put the pressure lid into the dishwasher, separating the sealing ring. Because it was wet when unpacked from the dishwasher, I did not immediately replace the sealing ring. Naughty, naughty, naughty! The counter is now cleaner though.

Gorgeous! Do you have some cream or some paste under the plums?

@rotuts, so glad to hear you have a new red notebook!

@lindag, me, me, me!

Maynards Bassetts Wine Gums.

Ooh . . . lovely! How did you make the tenderloin? Sauce?

@Margaret Pilgrim, I hope you tell us what's in the order. And what it tastes like!

@Honkman, that dish looks very interesting to me. Did you cook fresh cabbage, your own preserved sauerkraut, or bottled sauerkraut?

Defrosting a 4.2lb whole chicken in the fridge at the moment. I'm interested in cooking the whole chicken sous vide in the Anova oven, unbagged. All recipes online* mention preparations for bagging before immersion. And none* mention whole chickens. So not a lot of help to be found. Anyone have time/temp recommendations? Now that I think about it, I roast (Romertopf) whole duck but first remove the breast (which is sous vided at a lower temperature later). Maybe I should listen. 🙃 * from my several hour perusal of google, eGullet, Anova recipes, Judy Rogers, Heston Blumenthal at home, etc. Edited to add: I found this https://anovaculinary.com/pages/sous-vide-chicken-guide

@OlyveOyl, I'm really delighted with the shape of that cheescake. So I think you could consider retaining/duplicating its wonky bits!

Chris, I was an early adopter of Anova steam oven (Dec 2020). The baking tray and water tank were replaced. I have a note from early 2022 which mentions "first replacement". At the moment, I can't find another note about another replacement, but I have the impression I'm on my third APO. I have more baking trays and oven racks than I should because I kept forgetting to pack up something or the other. I have not had a critical malfunction in well over a year (maybe two). The oven makes a squeaky noise when it first starts up which disappears after 5 or 10 minutes. I'm presently testing if the probe temp alert is working properly). I really, really, really resent that there is no self-clean function. I told Anova this is the reason I'm a bad prospect for version 2.0. I use the Anova for mostly everything, except pizza which I still do in the gas oven. I still use my Joule sous vide for individually wrapped meats in big batches, i.e. 10 lamb shanks or 12 duck legs. Here's a teaser for you: I have a recipe for Steam Oven Sous Vide Pork Roast which is thickly covered with a dry rub, then cooked with APO sous vide setting at 100% steam at 150ºF for two days. The roast needs to go on a rack in a deep pot because the condensation will collect. Before turning up the heat to brown the roast, the liquid is reduced. This is then mopped on top of the sous vided pork roast which goes into a hot Anova oven to brown. This tastes totally, utterly outstanding! One can even put thinly sliced pork roast on a charcuterie board. (There are more steps in the recipe but I will give them to you later). The point is there is more that you can do with sous vide which you aren't presently doing. And no futzing with plastic. As @blue_dolphin says, the steam oven with high heat does a great job of reheating leftovers. Lots more to say, of course.