JoNorvelleWalker

Chocolate is temperature sensitive, COVID less so.

I'm running out of Falk pieces to collect but that rondeau sure looks pretty. If I'm not mistaken it is the same vessel as their saute pan with different handles. However I note the rondeau/saute pan is rather shallow. Do you really find it deep enough for braising? What Falk (or other) pot or pan would you recommend for risotto? For most single person purposes my battery of Le Creuset are overkill. Last couple braises I've done in my newish 18cm disc bottom Demeyere. Also used successfully for my freshly flocked Ankarsrum oats this morning afternoon.

Past midnight I was hungry again for smash burgers. This time I used the main burner on the stove. Per Kenji's directions I heated the pan to 370C/700F. Instantly the kitchen filled with smoke and the smoke alarm went off. I'm sure my neighbors love me. The resulting burger was a thin, thin patty charred outside and rare to medium rare within. Unquestionably a better burger than last night when the center was well done. The downside is I thought the pan was ruined. Surprisingly it cleaned right up. Demeyere is rising in my estimation.

Steam is your friend.

Still it's interesting the Demeyere cruised along at constant 250C, while the $30 pan caused the Paragon to make scary noises and shut the temperature down to 220C.

On my way to work I noticed a Misfits box out by someone's curb.

Any excuse for ice cream.

Not sure what to denote a meal served at 6:00 pm. I tried Kenji's New York Times potato starch scrambled eggs. I found the texture weird. Served with APO toast and jelly. Got the job done.

What type of pot are you looking for? For what use? I assume you have read https://forums.egullet.org/topic/25717-understanding-stovetop-cookware/?tab=comments#comment-349424 My approach is to figure out a potential application for a pan that is not well met by a pan I have. Then search for a pan that meets the qualifications. Then there are considerations about heat source, rivets or welds (and yes, there is a thread on that), all sorts of things. For example: I bought the Demeyere searing pan because I wanted a pan for smash burgers (seriously). I only have two frying pans that are not non-stick, and they are copper Falk. Most Falk does not work on induction and my glass top stove instructions say not to use copper cookware on high heat. Also the sides of the Falk are too high to work a spatula. The Demeyere searing pan ticked all the boxes, plus it was on sale. The Falk is great for actually frying something. As to brands, I have been most pleased by Falk and Fissler. Mixed feelings about Demeyere and Sitram. My non-stick is Scanpan and Berndes -- both high quality. Less thrilled with AC and Cuisinart. The only time I have had welds fail was Cuisinart. In Cuisinart's defense they are not at the same price point as some of these other brands. I've never had good results from carbon steel or cast iron (except for Le Creuset). Speaking of price, Fissler is a relative bargain.

I did the experiment. The pan quickly heated to above 250C. Then there were some clicking sounds and the temperature dropped to about 220C. This was somewhat disconcerting. I don't recall such clicking sounds when testing the Demeyere last night. I'm glad I have two spare Paragons in the living room.

Last night I tested my new Demeyere searing pan on the Paragon. I was disappointed the Paragon could heat the pan to only 250C, no matter how long I preheated. My first thought was the Paragon is underpowered. Now I'm wondering about the pan. On some frying pans Demeyere uses an alloy that intentionally becomes non-ferric as the pan is heated. This limits the maximum pan temperature on induction to 250C. Methinks this is much of a coincidence. Anyone have any thoughts? I also took readings at the pan edge that were only about 20 degrees cooler than the center. This speaks well of Demeyere considering I was using an inexpensive induction unit with an undoubtedly small coil.

Last night I was perusing Kenji's smash burger prose and was thinking the same thing. Serious Eats usually has direct recipe links if you want just the meat and potatoes.

I had been avoiding shopping in person because of the pandemic, but opportunity presented and I was double masked. Dinner was coleslaw with a Kenji smash burger. Aji Amarillo. I enjoy eating Aji Amarillo almost as much as saying it. The smash burger provided a chance to test out my Demeyere searing pan, as well a a new Lampson heavy duty turner. Both more than lived up to expectations. The problem was getting the Demeyere hot enough. My Paragon induction is underpowered. I saw the temperature briefly spike above 300C. But I couldn't get a stable reading much above 250C. Kenji calls for a non-emissive cooking surface up to 370C/700F. Next time I'll try the Demeyere directly on the stovetop and see if I can get it hotter. Nonetheless the burger was good and cleanup was spectacularly easy. No splatter mess at all.

Had a call from the pharmacy that a prescription was ready, and more importantly I needed a bottle of Soave, so I set off for the shopping center where Shoprite is. A friend drove by and offered a ride home if I wanted to stock up on heavy Shoprite stuff. It had been weeks since I was in Shoprite, and I had no plans to go today. However I was double masked. I took her up on her kind offer. I had been having a weird craving for hamburger, and down to my last jar of peanuts. Now I have dishwasher detergent and sponges as well. (OK, I suppose sponges aren't all that heavy.) I missed the pharmacy because they closed at 3:00, and there was no Soave. The ethanol emporium is under new management and the current owner does not believe in stocking shelves.

Updating the firmware did nothing except an hourglass. Doing a factory reset and the updating seemed to work. I think. Whatever, the oven still gets hot.

I'd keep my Hamilton Beach 932 Commercial Juicer even if I were living in an outhouse. The Hamilton Beach takes no hand strength but it does require at least one working arm.

But why?

I was sitting here next to my iPad and there was a notification in the app that new firmware was available. I doubt that the firmware would have updated automatically.

Either way Easy-Off might damage you.

I use this steel from McMaster-Carr https://www.mcmaster.com/9745K79-9745K19/ For pans I use various sizes of TeamFar, as well as the pan from the CSO. Also 1/2 size hotel pans. Vollrath has some with an extremely heavy rack. Vollrath offers perforated pans, if you are into that.

How about jam and butter?

I haven't heard of anyone's water tank leaking. The cracks though disconcerting are mostly cosmetic, and in no way affect the operation of the oven. Still, I agree, in four years they could have addressed the issue better.

Anova told me they would send a replacement new design water tank when available. Except for the minor issues of the flimsy included pan and the less than polished app I am happy with my purchase.

I am pleased to report my weird, semi-spiraled loaf was excellent.