JoNorvelleWalker

I wonder how full fat Dutch cocoa would work in that?

As I said, one was 25C and one was 26C. Not much difference but cast iron measured higher than stainless, as predicted.

Now that Amazon has sent me an IR thermometer to test I did a quick experiment: I measured a stainless steel pan and a cast iron pan both at room temperature. At the default emissivity setting of the instrument the stainless steel measured 25C and the cast iron measured 26C.

The Anova interior is 16"x12.5". The Anova has been my primary oven for years.

Liners would not take up much freezer space but the Matfer bannetons have the linen linings permanently affixed to the wicker.

Me too. And I'm first in line! (Being library staff had nothing to do with it.)

I could fit one or two in the freezer, just not eight or nine. Do you have the link to the King Arthur page? Meanwhile I will try to google it, although I didn't see it previously.

I had to laugh. By "coincidence" Amazon is now wanting me to evaluate and review an infrared thermometer.

I prefer wicker with linen liners. I had been storing my bannetons where they received sunlight. What I don't understand is how the liners got wet. Flour, I guess, is hydroscopic, but in the decades that I've been baking I've never had wet bannetons, nor for that matter a mite infestation.

Thankfully not! But I did look at a dead one with a 30x loupe. They may indeed be mites, although mites are supposed to be light colored and these are dark.

I only have three freezers.

Yesterday was traumatic. By chance I noticed my battery of bannetons was crawling with insects and the coating of flour on the banneton linings was damp, one might even say wet. I have not been able to identify the species. The creatures don't seem to be flour mites or weevils. They were/are round, black, about 1.5mm diameter. They don't fly but they move fast. They were not present last time I made bread. Eight bannetons went in the trash. I spared my expensive Matfer. After cleaning it as best I could I heated it in the Anova to hopefully kill any insects that were left. A couple of these intruders had fallen in my marble mortar. I washed the mortar thoroughly, as I did neighboring mixing bowls. My Banneton care routine has always been to shake out any loose flour, then storing the bannetons near the dining room glass doors where they can get some air and sun. I'm guessing part of the problem has to do with this summer's high humidity. I would love to know how other bakers store their bannetons and how they care for them. And if anyone has a guess as to what insect I'm dealing with, that would be helpful too.

This is what I use: (eG-friendly Amazon.com link)

My information comes from Kenji: "After just about 30 seconds, the burgers are ready to scrape. One of the great things about the Miraclean griddle is that it heats almost completely through conduction. That is, you have to come into direct contact with it to feel its heat—you can hold your hand inches away from its surface and not feel a thing. This means that while your crust is developing, the upper portions of the patty don't cook as fast as they would on a standard griddle."

I wouldn't know. I don't have an IR thermometer. Except for the Thermoworks Wand I got at the start of Covid. As to cookware, from what I've read stainless steel has an emissivity coefficient of 0.07, whereas cast iron has an emissivity coefficient of 0.64.

I shall never again start making lobster newberg only to realize the lobster meat was still in the freezer frozen solid. And while I am at it, I shall never again make pastry cream in the Blendtec without putting the jar lid in place.

I have four contact thermocouples, three from Thermoworks. The surface contact Thermapen is convenient but has a limited temperature range. My favorite surface probe rolls on wheels which helps to keep it stable on the surface. The problem with IR surface thermometers is the readings depend on emissivity. At the same temperature a cast iron skillet and a stainless skillet will read much differently. Black cast iron has much higher emissivity. Think of a cast iron Franklin stove. Emissivity is also why smash burgers are cooked on stainless steel. The meat cooks by conduction, not by radiation. IR thermometers are measuring only radiation.

Odd on both issues. I clean my Anova door with a ceramic scraper, maybe with a drop or two of Dawn dish detergent. I'd say try a factory reset, although with no buttons to push that might be a problem. Subscriptions? No word on subscriptions here in North America. I find the app adds a bit of value, but almost everything I want can be controlled directly from the front panel, assuming your front panel has working buttons.

By coincidence last night I evaluated Backpacker's Pantry freeze dried beef Bolognese in a pouch. "Pasta, beef, and vegetables in an Italian inspired ragu." Just add water. Actually it was not half bad.

You are exactly right about the tip "bending away". I don't think either of the sharpeners I tried are for me. However the rolling part is easier than I expected. Not a lot of effort is required.

Couldn't your husband have taken a partially full bottle home?

Thanks, yes, that is the type of sharpener.

Your sharpener seems different from the sharpeners that I have (I'd prefer not to post Amazon links to them). The body of the sharpener is a cylinder and to sharpen one rolls it on a surface.

Has anyone used a rolling knife sharpener? I have a couple of this type of sharpener that I need to evaluate. I expect to try them with a collection of inexpensive knives. I'd love to hear of others' experiences.

Trifle, made with my blender no mess pastry cream.