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@David Ross, that pie looks scrumptious! I really want a slice. 😋 Could you provide your basic shortbread dough recipe, please?

There are several "chicken" and "101" recipes on Anova's recipe list, @palo. I'm assuming that you meant the Chicken Leg 101 as the closest choice? Thanks for the reminder. I did something some time ago that required major volumes of Easy Off. P.S. We really need a self-cleaning cycle!

I have some chicken drumsticks marinating in the fridge. I'd like to do them in the APO. My thought was to cook them with high steam with the probe and then to crank up the heat to get some caramelization. My questions: - how much steam in the first phase? (I thought 80%) - probe for internal temperature (first phase) at what temp? (143°F?) - oven temp to finish (I thought 456°F) Thoughts?

Dante, how was this pizza cooked? On the stovetop, in the oven? Why use a frying pan for pizza? TIA.

Could you please give the recipe?

Thank you, @shain, this is delightful!

I've been having some pizza angst lately, and so I asked how long the dough should rest on the counter before baking. Got some great replies, and tried it with my "regular" method for making pizza, using a bread machine to make two dough balls, which then rest for a minimum of 3 days. The balls were cooked on June 4 and June 8 (rested 3 and 7 days) and may be (amongst) the best pizzas I have ever made. Read about the details here Because it was my friend's birthday, I thought dessert was in order. Blueberries in a little milk in greased ramekins. In the Kitchen Aid mixer: 6 T King Arthur custard powder, mixed with 3/4 to 1 cup labneh and some milk, whipped until light. Baked 20 minutes at 325. Into the Cuisinart Food Processor: 1/2 cup instant oats, 1/4 cup flour, 1/4 cup brown sugar. Deposited on top of dish, baked another 15 minutes. One of the nicest things about it was that it wasn't too sweet. Would have been better with a splash of blueberry balsamic vinegar.

My original emergency dough produced this pizza. Then I was reminded of remarks received reacting to my more modern dough balls, which is what led to the questions on this thread. I made a regular batch of dough, then refrigerated it for 3 full days, the first pizza was prepared last Friday (4 June) and the second last night (8 June). June 4 the dough came out of the fridge to a plate on the counter after 2:30 p.m. The dough was very soft and quite willing to be poked and shaped. I painted the shell with olive oil, including the edges, and then dusted that surface with garlic. The pizza was cooked at 6:15 ish for about 6-7 minutes. This gave the pizza very pleasing, crunchy edges. The toppings were poblano pepper, green onion, sliced pea pods, diced garlic scapes and sliced cilantro, with mozzarella, parmesan reggiano, and smoked gouda. This was about as good as my pizzas get (below). June 8 the dough came out of the fridge to a plate on the counter about 1:45 p.m. The dough was much softer than it has been with a shorter rest time (out of the fridge). Again, I painted the shell with olive oil, including the edges, and then dusted that surface with garlic. This gave the pizza very pleasing, crunchy edges. I sprinkled a little parmesan on top of the shell, then laid all over with fresh dill spikes. This was topped with a little grated gruyère. Then toppings were poblano pepper, red bell pepper, green onion, sliced pea pods, diced garlic scapes, fresh goat cheese, and a bit more parmesan. The pizza was cooked at 6:15 ish for about 7-8 minutes. Short of having a few too many vegetables on top, this was about as good as my pizzas get (below). And the scrumptious dessert is over in the Dinner thread

Shouldn't that be NON?

This is my favourite grapefruit knife. Notice that one end is actually two blades here from Lee Valley.

My sister fed me my first Kraft Mac and Cheese. I was about 18. Not sure that I've had any since, either.

Why would this be, Jo?

Hello Umar. Here are some good wishes that you discover many interesting issues at your school. There are many knowledgeable and helpful people on this forum, who will be certain to add to your knowledge. I hope you have fun here. Welcome!

Well, I'm going to try 3.25 hours @ElsieD, maybe 3.5 hours. Let's report back!

Some time ago I had trouble with a pizza and the consensus was that the long-ferment dough should be taken out of the fridge earlier. Sorry I'm so foggy, but that's all I remember. My usual rule has been the dough comes out of the fridge 2 hours before baking. My kitchen is about 70°F. Oven is a GE Electric whose highest setting is 550°F but which does not "keep" the temperature that high. But, this is partly ameliorated by turning on Broil-High an hour before the pizza goes in. Usually the pizza is cooked 7 minutes or so. The "trouble" is the dough is stiff to pull into shape (I don't use a rolling pin) the dough immediately under the topping often seems gummy. Pizza is on the menu for tonight . . .

Hello @Wait. Wot, you sound fascinating. Welcome to a very friendly and individualistic place. You'll fit right in!

A last minute celebration was called for, so dug out my old Emergency (same day) pizza recipe (from pre-baker's percent). My current dough uses 572 grams flour (mix of semolina and bread flour) for TWO dough balls. The old recipe on which it was based used 421 grams flour for ONE dough ball. The dough was soft and pillowy. Brushed with olive oil, granulated garlic, shredded Fontina, sliced/shaved garlic scapes, pineapple (slightly dehydrated in APO), red bell pepper, chopped basil, Mozzarella, Parmesan. Chopped jalapeno on the side. I cooked it longer because the dough wasn't darkening, which made the crusts quite dry. As you see from crumb, the centre didn't get sufficiently cooked. Thought it was going to be great. It wasn't. My friends, however, have called for one of my regular pizzas very soon, so they can compare. 🤣 🤣

I was working on differentiating from previous food bits for Backyard Wine Tasting, so these dishes vary greatly from former times (which I haven't yet shown you). Our neighbour has been regularly dropping in to join us and this time brought over some of his barbecue, salmon and ribeye (sorry no photos) This was made with the Bamix (C) chopping blade: half dozen garlic scapes, handful cilantro, ~12 oz sour cream, 4 oz fresh goat cheese, salt and couple tablespoons lemon juice. Using Eric Ripert's VEGETABLE SIMPLE as inspiration, the next was an olive tapenade made with garlic clove, variety of olives, handful cilantro, generous tablespoon of Kozlik's Sweet & Smokey mustard, zest of large lemon, a tablespoon or so of lemon juice, several drizzles of fine olive oil, pinch salt. Also using Eric Ripert's VEGETABLE SIMPLE as inspiration, the next is hummus made with Rancho Gordo black chickpeas (Desi Chana), tahini, lemon, good olive oil, garlic and paprika. Served with all the crackers remaining in the house! And 5 bottles of wine! 🤣

Not needed

Hi there @jamgirl. This is a wonderful community. I'm looking forward to learning more about you! Welcome.

Hello Henri. You've found a fine and entertaining place! Welcome to eGullet.

Sorry, Mitch, but I haven't found much information about using the aerating blade and was curious to know what other people have been able to do with it.

Jo, try this recipe for https://steamandbake.com/combi-steam-almond-crumbed-fish-sweet-potato-chips/ and then, if you like, you can skip the fish. These chips (fries) are now a regular thing at my house. I find that I prefer the flavour of sweet potato chips with homemade mayonnaise than regular potato chips.

Thanks for the replies, but this was the issue with which I wanted help. I can update the quoted information to add that I found no apparent value in having a stiffer cheese dip. Maybe I didn't make my request clear: How long should I whip a cheese spread to aerate it? (I'm guessing that the generic whipped Boursin-like cheese was whipped with huge industrial machines, right? So I'm not going to be able to get that result). What items have you aerated? TIA.

I discovered that I was using the form incorrectly, perhaps you have too! The form has now been updated so that Rack shows "1" as the highest placement, and "5" a the lowest. Let me know if other adjustments are needed. AnovaSteamOvenDiaryForm_v1e.pdf