JoNorvelleWalker

Tying the probe for the first time. Cooking a prime rib roast at 60C with the probe set to 58C. It may be a long night. One odd thing: the anova recipe calls for cooking at 100 percent steam. This seems counterintuitive to me since the meat will be browned at the end. Anova specifies cooking roast chicken without steam, why should a beef roast be different? Particularly when the prime rib recipe calls for drying the roast in the refrigerator overnight. Possibly steam is necessary to reduce cooking time. More likely the recipe is wrong. I chose not to use steam.

Are you not hardening your mix after churning?

@Duvel why does previously frozen fish not work?

Putting the berries through a food mill is the easy way, or at least the sensical way. I meant run the berries long enough in the blender to pulverize the seeds prior to freezing. I am still sitting here picking seeds from my poor teeth.

It wasn't in the last year, but when the fan failed on my first CSO Cuisinart required that I ship the unit back to them at my expense. They then paid the shipping on the new CSO. (Actually they first sent a coffee maker, but that's a different problem.)

Now that I have a Blendtec I decided to test the assertion that it was possible to make ice cream in a blender. I basically followed the everythingkitchens frozen fruit ice cream recipe: https://www.everythingkitchens.com/how-to-make-ice-cream-blendtec.html I omitted the vanilla and snuck in a bit more cream. And added a drop or two of polysorbate 80 just because. If you didn't know already, condensed milk is a pain to work with. My main complaint is that on the ice cream cycle the machine could not fully pulverize the seeds of the frozen blackberries. That being said, the result was a refreshingly pleasant blackberry ice cream. One that I would make again. (Maybe without condensed milk.) I suspect I would have had better results if I'd pulverized the berries first, and then froze the puree. My teeth have trouble with seeds.

Penzeys' sale is still going on. I just wish I needed something from them. There are things I'm needing from The Spice House and from Spice Trekkers, but nothing at the moment from Penzeys. I like Penzeys but their selection is limited.

I am unfamiliar with olibollen but I have never found a need to pre-proof instant yeast for anything. It is called instant for a reason.

I have a Krampouz. I think I'd made crepes once since getting it, but I just made pancakes on it three days in a row! Excellent temperature stability. Mine is not the commercial model.

I believe you can import your own recipes into Eat Your Books but I have never tried.

I have not been able to keep my orgeat for several months. This batch lasted 23 days. Not that I have anything against alcohol.

Whether in "sous vide" mode or not, the APO will put out steam without using the rear heating element. However with steam the fan speed will be locked on high. I share your concern about fan speed but in practice I have not seen a problem. Anything specific that you are trying to cook? Does anyone have both an FBO and an APO that they could make comparisons?

@Lieuwe what brands are your appliances?

One problem with the Vesta is it does not recover from a power failure. Ask me how I know. At least it makes it easy to decide what's for dinner. Our power last night was only out for about five minutes. The UPS's held up the computers and the network equipment. But a Diesel generator for the blast freezer is impractical in a one bedroom apartment. Anyone use alarms on their freezers? Possibly the most practical solution would be a sticky note on my night table.

Add a bit of beet. Seriously, I have made Nigel Slater's chocolate beet cake, the flavors go well together.

I have a Blendtec Stealth. The sound really isn't bad at all.

I believe whether the oven continues to cook after the timer dings depends upon your program.

No. That sounds too much like work. I did cut off any gnarly looking bits.

My first blender soup! Inspired by a recipe I found on the Vita-mix website: https://www.vitamix.com/us/en_us/recipes/beetroot-tomato-macadamia-nut-soup I used chicken stock instead of water, and I added a red onion and a garlic clove. Having no macadamia nuts I substituted red walnuts. Vita-mix calls for cutting the beets in half but I am lazy and I have a good blender. I simply threw the stuff in whole and pushed the soup button. Possibly the best soup I have made.

But you can do that if you have a blast freezer.

Any friends with a spare vaccine freezer? When I was in grad school we had a -80 freezer but I never thought to put my fish in there. I used lab freezers only for ice cream. So much I didn't know back then. Wonder if they still require asbestos gloves?

Enameled cast iron should clean pretty easily.

Note: Norwegian waffle batter is better repurposed as pancakes.

I shall never again neglect to add orgeat to my mai tai. The orgeatless mai tai didn't taste half bad, but I went back and stirred in a bit of orgeat anyhow.

I wanted to try a new waffle recipe.