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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?

If the temperature of the oven is somehow cancelled, when restarted it shows what it thinks is the temperature inside the oven. I find it quite startling – often. Though I have not yet independently verified that the oven is capable of correctly taking a temperature.

Someday (soon I hope) I will own an Anova Precision Oven. I would like to begin reading cookbooks about the process of cooking using steam. The Cuisinart Steam Oven thread has some great pictures and stuff, but doesn't really tell me the whys and wherefores. Have some cookbook recommendations? (I'd rather read than watch videos). TIA.

My main use of a "smaller" spatula is to scrape down the sides of the glass blender jar, and almost everything modern is too large. I have (literally) dozens of scrapers which I have/am testing--most of which are quite annoying. My new favourite is the scraper from Thermoworks which @ElsieD references above. Small enough to fit inside the sides of the glass blender jar and supple enough to work right.

Thanks @scott123, @weinoo, @JoNorvelleWalker, @Katie Meadow and everyone for the replies. I have a 1/2" baking stone which lives in my GE oven. I've noticed that the GE varies wildily: I'm used to starting before pizza at 550F for an hour, but the oven will cycle on and off, and eventually I find that it has lowered to about 470F! So I have very unreliable pizzas. Now that I'm getting an Anova Precision Oven (someday, date keeps slipping), I'm thinking about purchasing a slab of aluminium for the APO.

Hello @taceprit, there are many great cooks here. Welcome to the forum!

I'm confused, @JoNorvelleWalker. I thought the steel was inferior - in general - than the aluminium? Also, isn't the steel heavier; why would it be too heavy for the racks? And didn't you upgrade your racks? Also, there are many aluminium boats on a lake, so why is this an issue?

Oh, my!

Could you recommend where to buy an aluminum plate which would fit in the Anova Precision Oven, please?

@gulfporter, it was Christmas last year when I prepared my very first instant pot meal, which involved filling the pot very full of stew and tomato sauce, and then turning on the slow cooker on Low . . . In the end, I eventually figured out how to bring the pot up to pressure, and then set it on slow cook High. (For those who don't know: an Instant Pot on slow cook cycle set on Low is on warm, an IP on Medium is on Low, and an IP on High is high). Only saving grace, my company drank lots of wine, so were not as alarmed as I. And I didn't have tons of wine until later . . . Edited to clarify: And a full Instant Pot warms food very very slowly.

I did a 2 1/8" (54 mm) pork chop (from frozen) at 137°F for 3.5 hours, then iced it; it's in the back of fridge now. Based on these quoted comments, that wasn't long enough to cook it. Can I continue to cook it, or is it safer to throw it out? How long do I cook it for?

I drink a lot of breakfast smoothies, using only 2 fresh bananas, 12 oz Greek yogurt and fruit. Now that winter is here, I'll use only frozen fruit. No ice and no juice. I find that the less ripe the bananas, the thicker the resultant smoothie will be. I.e. a banana that's nearly black still makes a fine smoothie, but will be very liquid by then.

Hello @Nikolay, you sound a most fascinating cook. This eGullet place is very engaging, and they don't mind absurd stupid questions. I'm looking forward to learning more about you. Welcome.