TdeV

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.

How do I turn OFF the oven? Edited to add: Ah, the Start button

Thanks @AlaMoi, but I don't know where on the internet to locate the video files which have shown up on my smartphone Anova Precision Oven app. They don't seem to be here: https://anovaculinary.com/anova-precision-oven/ @JoNorvelleWalker, putting on the drip tray helped the rocking. Possibly putting water in the water tray will weigh that side down more. I'll let you know. Thanks.

I've just spent some time installing Anova Precision Oven app to my smartphone where it suggests there are videos to watch. Is there anyway to load these videos on my Windows computer?

My Anova was discovered by a nice FedEx guy and has been delivered. It rocks diagonally, 2 feet don't match the other 2. Advice? Edited to add: I attached the dripper tray and it seems more stable. 🙄

Hello Michael, that cake looks delicious! Welcome to eGullet.

My APO was delivered to a hub one hour away from me 3 days ago (13th) and is not scheduled for delivery for 2 (whole) more days! 😡

In Windows, I use a product called Agent Ransack from Mythicsoft for fancy searches for files which is a bit smarter than the basic File Explorer. I do think that Evernote has more sophisticated options, but I shall have to think about how better to describe them. Unlike your recipe setup, MokaPot, I use Evernote for very many things, so I am searching it constantly.

MokaPot, your scanner has some kind of OCR in it already (that's what makes it searchable). My scanner does too but I have long had a professional version of Acrobat which has an OCR tool in it. I feed documents into the scanner, then check the pdfs have scanned properly, run Acrobat Text Recognition tool. Then I shred the original documents! There are other (free) OCR tools which I have used for various clients but I can't remember the names of any off the top of my head. Acrobat has some very fancy search abilities (but I don't know if they are accessible in the Acrobat Reader versions of the software. If you happen to be using a storage/software/tool like Evernote, their servers will eventually OCR every note (file). I don't know whether One Note has such a feature. If you're interested, I'd love to hear how you organize your recipe information.

@MokaPot, I capture all kinds of recipes, sometimes articles in "notes" in Evernote. Some from eGullet, some from Washington Post, NY Times, and particularly The Guardian. And, cooking blogs too. At the moment, I have 5700+ notes about food. I agree than screen shots aren't very searchable. Originally I had a lot of pdfs because I scanned paper documents to get them, but now I clip from websites. I use OCR to convert pdf to legible text. Nowadays I find text is much more editable in a "copy and paste" from website than a pdf. I also reduce the size of pictures/images because if I'm going to use the recipe to cook from, I want to be able to print a copy. I usually add my cooking "diary" notes directly onto the original recipe. And, as @Kim Shook wanted, I can provide a link to anyone for a specific recipe. As previously mentioned, the difficulty is trying to browse through recipes on one's hard disk looking for not-previously-indexed combinations of butternut squash WITH goat cheese AND ground lamb AND pasta. Some organization of one's recipes is required.

Elsie, why can't you print recipes? Edited to add: Can you print otherwise on your computer?

Hello Flamirodon. eGullet is a wonderful place. Hope you enjoy yourself here. Welcome!

Kim, One Note is a note taking package, owned by Microsoft, and so, like other Microsoft products, more ubiquitous and less useful (for those with demanding requirements) than other software. Evernote is also a note taking package. The hard part in this discovery process (software selection) is determining what's possible, determining how much effort will be required to get what you think you want, and then selecting what you actually want. Many/most recipe website locations will allow you to print a hard copy of a recipe. Then you can file the paper in a binder with other recipes. If you learn how, you can save the "printed copy" as a simple file (pdf, txt) and store it on your computer. If you learn how, you can add text into a pdf with your notes about cooking that recipe. Both of the aforementioned methods escape the issue of having your data in software that has reached end-of-life. Either printing a recipe to printer or file has the issue of finding the recipe when you want it. It's very hard to browse through physical paper or computer files when you're trying to get an idea about something. With paper recipes, the recipe is physically filed in only one place. In a cookbook, a recipe may be discoverable through a well-constructed index. With a computer file, the recipe may be filed by title - which files may be discoverable by some rudimentary search. No fancy software is required to do any of the aforementioned, just develop some consistent habits. However, this surely shortchanges the power of computers. Many online recipe programs will store your recipes for you (with the caveat about end-of-life software). Most give you the ability to categorize your recipes in some pre-determined fashion. Most give you the ability to look up stuff based on some pre-determined rules. Which may or may not be an insurmountable issue for you; you'd be surprised how limited many products are. For example, I was looking into Eat Your Books and wanted to look up recipes based on the cooking vessel (e.g. Instant Pot). Not possible. This was a deal breaker for me, not because the Instant Pot search was all that important, but because it illustrated how controlled was the available data). Of the more general note-taking products (One Note, Evernote), you have to create your own structure. One feature of these products are keywords (called Tags in Evernote) which can be applied to a single Note. Here are some sample keywords: Where: Africa, America.North, Asia.South, Europe.Central, Europe.Western Meal Course: Appetizer.Tapas, Dessert, Leftover, Lunch, Soup Cookery Method: Bake.Roast, Braise, Brine.Brining, Boil, Grill, Pressure.Cooker, Steam.Oven Pastry Cheese Jam Sauce Tomato Potato etc. Many programs offer a general word search. If you type "pepper" in the search box, you'll end up with recipes including black pepper, jalapeno, and green bell pepper (sorry, @rotuts). This is one of the features of keyword (tag) search, you'll only end up with notes which you have determined belong to that categorization. And if you're looking for all European recipes, the search would be " tag:Europe* " (not including quotes). There are lots and lots of other issues. Got questions? P.S. If folks want to start a discussion about developing classification systems for computerized recipe management, I will participate.

Can you say more about this board, @weinoo?