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What is the significance of setting the oven "sous vide" mode (or not)? The Wolf cookbook suggests poaching fish fillet at 185F for 15 minutes, full steam. I am thinking of trying this today. I'm trying to think of veg I can do at the same time . . .

I'm very undecided. I happen to really like ordinary toast–this is not it. However, it might turn out to be interesting in its own right. Mebbe.

Kim, could you tell me about your freezer bags please? What material are they? What size? Do you have many such dedicated bags in the freezer, and what do you keep in them? I have been thinking that I wanted one for stale bread, so that I wouldn't keep running into ends I had stuck in the freezer at some date in the past. Of course, I don't have room for dedicated bags of anything right now, but I am planning to add a standup freezer shortly. I have a terrible time organizing stuff in the freezer. (I know, I know -- adding another freezer is not a good way to solve the problem!)

My DH was making remarks about not remembering the last time we had meatloaf (so he had nothing to compare). I pointed out that prior experience was "dry". This was a "meatloaf mix" which required only water and beef. I added some ground mushrooms. Cooked with probe to 165°F, 80% steam; took about 40 minutes (?). Then turned on broiler, but only for 5 minutes. Then rested. Very moist and tasty. A bit salty (from the mix). Also had steamed red potatoes alongside. With previously made pickled red cabbage. If dinner had looked better I would have included a photo. Pretty good though.

Is it customary to preheat the Anova? I'm going to make meatloaf, so I shall be using the probe. Which might be more difficult if it's hot.

A recipe, please?

My regular oven has a self-clean option. In the Anova, steam doesn't seem to do much. The Anova strikes me as quite troublesome to clean. P.S. I admit I don't know much about this oven.

Hello @HélèneJ. There are many fine folk here at eGullet – incredibly full of information you had no idea you wanted to know! Welcome.

Eel tastes great, but I couldn't imagine skinning one! 😨

You found a recipe for Kerry's Basque Burnt Cheesecake? Do tell.

As a reply to @TicTac and others who like their guests to go shoeless, and I always wear shoes at home, I had the misfortune, in stocking feet, to slip on a stair. In the first place, I slipped because I was in socks. In the second place, my foot slipped over the top of the stair, slid, and I landed on my toes (bent) one stair down. Very, very painful. I was furious! This would never have happened in my home (because I would have been wearing shoes). So, FWIW, every shoeless household should advertise they are a shoeless household, so that those who aren't can know to pack an extra pair of shoes. Grump 😡

@suzilightning was named Susan Simovich from northwest New Jersey. She was a retired library Director.

Oh, rats! Last year Suzi sent me a pile of cookbooks, and as padding for the box, she used many copies of food magazines. That means that, somewhere, I have her real name. I liked her so much. I will miss her.

That means I have to know the answer to a question before I ask it . . . ? 😜

Sorry this is not a good photo. I can't remember putting the Anova on the counter but you can see that there isn't much space below the appliance and there don't appear to be any feet. You're looking at the right side of the applicance (water tank) with the overflow tray directly on top of the counter.

Why lower, @jsibley2?

Yes. Very interesting! Thanks.

Welcome @knownboy4u2. Lots of truly fascinating folk here. Looking forward to learning more about you. What kind of food do you like to eat?

Hello Frances Marie. My best friend in elementary school (12 years old) was named Marie France! Many great people here. Welcome to eGullet.

@palo says some astute things about the APO over on the CSO thread. I can say for sure that I don't understand the steam function. And I don't know how to defrost and reheat. So far, making lunch needs to begin right after breakfast!

In my house, spices are filed alphabetically. Before DH and I lived together, his were filed the same way, but unlabelled! 🤣

Today I was watching the oven venting huge streams of steam and wondering if inadequate ventilation around the oven would have disasterous results. This would be interesting to know if true in this case.

Also found this info sheet for WOLF Click

I'm mostly working manually with the Anova Precision Oven because I'm trying to understand what it does. Things I have learned Press START button to STOP oven Preheat oven as you would manually heat your range oven Take food out of oven between stages (phase), e.g. going from defrost to broil. Different phases of the cook can be programmed separately. Things I don't know Can you just set an oven temp without indicating any time duration? Do I like APO toast? And here's my query about steam ovens on Cusinart Steam Oven thread.

With no experience with steam ovens, I've been directed to the CSO manual and @Okanagancook's excellent Excel spreadsheets (which are a compilation of recipes folks have posted to the CSO threads here). Because I'm new owner of an APO. I'd like to understand the underlying rules for steam ovens in general and the CSO in particular. In the Excel spreadsheet for CSO recipes, eG cooks chose both Bake Steam function and Broil Steam function to prepare Salmon. Why would you choose one function over the other? What rules govern your selection? Bake Steam defaults to 30 minutes @ 350F (180C), can be set between 225F to 450F (62C - 230C) Broil Steam defaults to 10 minutes @ 500F (260C), can be set between 300F to 500F (62C - 230C) Can one also increase or decrease cooking time in a function? Do different parts of the oven come on in different function? Are the cooking modes sequential or simultaneous? I.e. is there one long cooking mode using some amount of steam and the set temperature, or is there a "steam" phase and then a "dry" phase? In other words, is the difference between Bake Steam and Broil Steam merely a "starting position" and, therefore, a Marketing button? Are you aware of material (ebooks, blog posts, interviews) which discusses what the engineers were thinking about as this oven was designed? I'm looking for a description of the ACTUAL programming for the device. Update of my status on APO thread.