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@JoNorvelleWalker's recipe. Begun by liberally sprinkling salt, pepper + garlic onto the hen, then into the fridge, for about 7 hours. APO set manually, with probe set to 162°F. Still, I got a message on my phone that the APO oven had come to temperature. Then I got a message that the probe had reached 0°F, which I thought was odd, but assumed that meant that the APO was just starting to pay attention to the thermometer. Actually, I now think that was the APO saying it was done. So, too well done (about 180°F). Quite tasty. Could the lack of browning be due to the surface of the meat being very dry?

My neighbour has just gifted me some Cornish game hens (with a lemon, fresh rosemary and garlic). I'm interested in doing these in the steam oven. Can you help @Kim Shook @Shelby @JoNorvelleWalker @Okanagancook @gfweb ????

@Duvel, is the "starch" cornstarch?

Hello @Graycenphil. In many phases of my life I have enjoyed eating out at small, interesting restaurants. I wish you good luck in finding a chef and restaurateur, there are many highly knowledgeable folk here. Welcome to eGullet.

Duvel, can you provide a recipe for this scrumptious looking dish?

Opinion: - Cooking process needs refinement. Results: - Corned beef was okay - Cooking vegetables (carrots) seemed raw after 24 hour cook. Convection oven dried out the surface, cooked more and browned the veg. Tasted fabulous! (Of course the veg was covered in fat) - Eaten with boiled potatoes - Cooking water reduced, honey and cornstarch added. Very tasty. So, okay. Sorry no photos.

Update from yesterday's sous vide. I didn't use the automatic recipe because I'm learning to understand this machine. The recipe calls for inserting the probe into the corned beef (which I thought was wierd) and I set the probe temperature to 155°F 100% steam. Naturally the oven turned itself off last night (fortunately, before I went to bed). Reset the temp to 155°F without the probe, so the total time is about 24 hours. Just removed from the oven because I'm trying to get ready for an outdoor wine/dinner party. There is over 1/4" water (1 cup) at the bottom of the oven. Do you have any special tricks for getting rid of this? (Or, I will wait until it cools down and remove with sponge). Notes: - Definitely more chewy than after 60 hours. Was expecting meat to have more flavour. - The vegetables aren't raw, but they almost look like it. Am broiling in 450°F oven with top and rear elements on. Sous vide is wrapped in tin foil. Ordinary oven won't go that low. Where to keep it? - Cooking juices not reduced. Reducing now on stovetop.

Count me amongst those who have fractures in the water tank. Anova tells me they'll let me know (when they will replace it).

Sorry, @heidih, it was either laugh or cry!

Using the old method (joule), I am just finishing a sous vide of duck legs at 160°F for 28 hours. I was going to finish in the Anova oven but it's busy with dinner for tomorrow. Am I now like @JoNorvelleWalker and and I need TWO Anova ovens? 🤣 🤣 I have just started a cowboy version of an Anova recipe for sous vide corned beef which is 24 hours at 155°F in the Anova oven. This meat is not bagged. I removed a lot of the fat cap before starting. There is 1/4 cup cider vinegar, 1/4 cup boiled apple cider (from King Arthur), a splash of maple syrup, 2 medium onions, 2 carrots, 1 apple, some butcher-supplied spice packet, about a cup of water, and the corned beef. I want to see what this tastes like tomorrow. (My notes for corned beef have 135°F for 60 hours with Joule.)

Hmmm. I still haven't quite figured out that "braise thing" here. I'll be collecting a leg of lamb this afternoon from the butcher, so perhaps I will try this . . . 🙄

So how long do you cook each, @Duvel?

Curious. I've always thought lamb leg/shoulder equivalent. Wrong, am I? 😜

@haresfur, my usual lamb shoulder/leg is done between 138°F and 144°F (whim) for 2 or 3 days. I use the higher temperature when I want less fat in the finished product.

I just posted my NEVER AGAIN story to the Anova Precision Oven here.

This belongs in the I WILL NEVER AGAIN . . . thread but concerns the Anova Precision Oven and so . . . For several years in the 1980s a few friends had barbecue picnics in Golden Gate Park. My friend Jim always barbecued the chicken. He had been a cook with the Navy (Vietnam) and so he was familiar with preparing vast quantities of food. He had no issue with using public grills because got the fires so damn hot. Fast forward to 2001 when Jim and his wife came to my house which had been recently vacated by my ex— and Jim decided to take over my Weber barbecue. In the interceding years I had often barbecued chicken and turkey on the Weber, always by the Indirect Method, started with coals in a coffee can with newspaper packed underneath. The Weber lived on a newly renewed (epoxy) roof deck. You can see where this is going, can't you? Jim sloshed in some accelerant and Woosh! 10+ years of cooking grease went up into a wall of fire, licking at the wooden I-beam holding up the roof deck and throwing sparks all over the epoxy coating. Fortunately that scary fire was soon extinguished. 12+ years ago DH (new) and I were investigating a way of getting barbecue-style searing on vegetables in the oven with GrillGrates (https://www.grillgrate.com/). We decided they didn't work well enough because we couldn't get the oven hot enough. A few days ago, I was searching for pans which might fit inside the Anova Precision Oven which resulted in the discovery that GrillGrates is now marketing themselves directly to APO owners. So, I dug the grill grates out of the garage because I had just completed a 48 hour sous vide (Joule) of beef brisket at 133°F. I planned to pre-heat the grill grate so that I could get sear on both sides of the meat quickly. LESSON 2: Pre-heating a not-entirely-clean pan in a hotter oven (than prior experience) produces lots of smoke. (See story above about circumstances that you didn't know you had gotten yourself into). The APO gets very hot. Mine is sitting on a counter under kitchen cabinets—this looked and smelled very dangerous. LESSON 3: Learn how to turn meat so that less space is required. I.e. the GrillGrates were too low (from the top grill of the oven) because I wasn't sure how much room I needed to turn the meat; therefore, it took too long for the surface to develop a char. Maybe I should have cut the meat into more manageable sizes. The GrillGrates produced good sear marks on the underside of the meat. The oven was hot enough to melt the fat though. LESSON 4: Develop a method for containing the melted fat. It sounds nice that the convection works best when air can get all around the meat being cooked, but there are definite drawbacks to having the grill grates on one rack and the baking pan on a different rack; there's no way to pull those two racks in/out of the oven at the same time. So there was a lot of melted smoking fat in the oven. Worrisome. and, most of all, LESSON 1: Learn how to trim excess fat from meat right after getting home from the butcher, before putting meat into bags for vacuum sealing. Once I thought that the fat produced better flavoured meat, but that's not true, right? I don't know for sure but this experience felt very dangerous. P.S. The Anova Precision Oven needs a self-clean cycle. What a mess!

Spam, @liuzhou?

@weinoo, how long can you keep those jars of pork fat in the fridge? I.e. will you make it into smaller packets and freeze them?

Hello @Snoopy15. When were those photos taken; is that car from the 50s? Hope you enjoy yourself here on eGullet; there are some very fine members. Welcome!

Hello @MaryIsobel. Congratulations on retirement! I have had to postpone a trip with my sister to visit famous gardens in Québec and the Maritimes. Welcome to eGullet.

Hello @43bakes. I know very little about making pies, but I love to look at them and read about them. So, please post about what you learn! Welcome to eGullet.

Hello Chris. I think you'll find the folks here at eGullet very friendly. Looking forward to learning more about you!

https://www.eatthis.com/news-effect-red-wine-study/

Hello Anthony. Welcome to eGullet. I look forward to learning more about you!