JoNorvelleWalker

Where is home? (Thinking of you and wishing you the best.)

Three or four years ago when the landlord gave me a new GE electric oven I measured the temperature fluctuations. They were not as severe as I would have thought. However I cannot find the graph of temperature I made then, nor the thread in which these results were documented. If your oven is that far off there may be something wrong with it. In any event the thermal mass of the baking steel/aluminum will act as a flywheel to even out the oven's temperature fluctuations. As far as pizza is concerned, the idea is to preheat the steel/aluminum as hot as humanly possible, then turn off the smoke detector, and switch the oven over to maximum broiler mode for a couple minutes before loading in the pie. I don't see the APO as ideal technology for pizza.

There's a reason it's called Dawn.

The board I received yesterday is an Epicurean. I have four in my collection now. However I try to avoid using a good knife on them except when slicing bread and cutting cheeses.

Sorry, I should have clarified, Amazon Prime Now, delivering from Whole Foods. I also purchase mayonnaise from amazon.com but this is the Hellmann's thread.

Was not on offer.

Recently I have come into possession of a Blendtec frothing jar, as well as a Blendtec 800 blender. Steve's Mexican chocolate is impervious to the frothing jar, however the Blendtec WildSide jar eventually beats Steve's chocolate into submission. No other known kitchen tool will touch it. Two or three run throughs of the soup cycle result in the most delicious, smooth hot chocolate. Now that I know how to prepare Steve's chocolate it is out of stock.

Even in the pandemic I have no problem sourcing golden beets from amazon and Shoprite.

As recently as yesterday I have been buying Hellman's organic. It is more expensive than Hellmann's from Shoprite but amazon will deliver it.

The anova engineers have returned from the south Pacific and my dinner is currently roasting in an 1/2 size hotel pan.

To answer the question, no, but today I got a new cutting board.

That works out to $0.0027638888888889 per page! Oh, wait, there's tax.

Apples and oranges. I have some teflon sheets obtained last century from King Arthur Flour Baking that I have cut to size. Nothing wrong with them. But they are not the same as Silapats. Your mileage may vary.

I was going to pass till I realized my credit was expiring in three days.

Since it was just last night... https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2280993 Seville oranges.

I'd like to see the stalk it came from.

Yes, light can get to the reservoir to let algae grow. But so far nothing has. Unlike the CSO. Possibly distilled water is less conducive to proliferation of flora and fauna.

Anova recommends distilled.

I've no idea whatsoever. Having the light come on does not seem to affect operation.

To be clear, I meant the photograph of the duck breast in the cookbook is a picture of a duck leg. (Granted, easier to see than in my photograph.)

http://amzn.com/B0059VSNOA Valencia would ordinarily be my choice but amazon had Seville in stock so I decided to try them, since the recipe did not specify. Seville are the seediest oranges I have ever seen.

And I had a blood orange in the refrigerator too.

Tonight: Duck a l'orange, from Acid Trip. Attributed to Bertrand Grebaut, Paris. The recipe specifies duck breasts; however the photograph of the finished dish clearly depicts a leg. People really ought to test their recipes. My only complaint is I wish the sauce had been somewhat sweeter. The recipe does not specify what orange variety, and I used Seville oranges for mine. More honey might have helped. Not a difficult procedure other than the orange peels. Plus I got to use my big Falk frypan.

The steel plate I use in the APO is only 1/4 inch thick and is lighter than either my aluminum plate or the 1/2 inch steel plate I used to use in the CSO. No, I did not upgrade the racks in my APO. The anova supplied racks seem perfectly adequate for the application. However, like any racks, they bend if you place a heavy enough piece of metal in the center. The heavier plate worked in the CSO because the CSO racks are narrower. I may be overreacting in my concern about aluminum and steam. Compared to pandemic, insurrection, and paying rent. But if the oxide coating scratched and there was a spark things could go south quickly. But for pizza why not use your regular kitchen oven?