JoNorvelleWalker

I found myself surprised how much I love beet juice. I got more beets and carrots yesterday. (And I threw out the almost full bag of carrots from the last time.) For the red beets that amazon sent me by mistake I am thinking about blender beet soup.

Indeed I did really come home to a shrink wrapped case of 20 pounds of peanut butter, thanks to amazon and UPS.

On the bright side it could have been a 2 liter bottle.

You could get some crackers too.

An event that is illegal here.

I had a dear librarian friend who was starting a food history collection at Princeton. Inconveniently she died.

I shall never again operate my new blender without the lid in place.

Do you have amazon prime now in your area?

I scored Humboldt Fog this morning!

Tonight I came home to 20 pounds of peanut butter. Jif Natural Creamy. I could host a super spreader.

I do.

Amazon has no limes.

An hour after I walk in the house from work I haven't even started on my mai tai.

https://forums.egullet.org/topic/143487-steaming-temperature-concept-questions/?do=findComment&comment=2278072

The NY Times reports that the government intends to deregulate French dressing at the request of the Association for Dressings & Sauces: "The standard does not appear necessary to ensure that the product meets consumer expectations, and the F.D.A. has tentatively concluded that it is no longer necessary to promote honesty and fair dealing in the interest of consumers and may limit flexibility for innovation," the agency said. I just hope the pronoun police don't come after ranch.

I suffered only one semester, but my once four year old has/had an autograph from Donald Swann.

With all respect I disagree, My Fisslers are closed cooking spaces. The APO is not a pressure cooker. The APO cooks at near atmospheric pressure. Please source the statement that very expensive professional combi's allow you to set the humidity at whatever temp you are cooking at. I have a bridge perpetual motion machine I'd like to sell. I read through a Rational combi oven manual and learned how to set the IP address but not how to set the relative humidity above 100C.

Why are you surprised your thermometer would read 240F in a steamy oven? Your oven produces superheated steam. As to low relative humidity, I may slowly be coming to an understanding. Relative humidity is the ratio of the partial pressure of water vapor to the equilibrium vapor pressure of water. I'm pretty sure that in an open system in my kitchen (say, inside my APO) the partial pressure of water vapor is never going to exceed atmospheric pressure. But look what happens to the vapor pressure of water above the boiling point... https://en.wikipedia.org/wiki/File:Vapor_Pressure_of_Water.png

Well, Scott Heimendinger, anova's chief marketing officer, formerly worked for Modernist Cuisine. All he says is: "As you get hotter than 212°F / 100°C, the maximum theoretically possible relative humidity plunges from 100% to very small numbers, really fast."

Relative.

Hang on, I still disagree with all of you. OK, except for @kayb. Superheated steam is a dry gas, not wet. https://en.wikipedia.org/wiki/Superheated_steam Remember that first time you steam baked a chicken thigh in your CSO? I thought so. Industrially steam is used to dry things. You can't have a relative humidity of 100% above the boiling point of water. I am still looking for the relevant equations, however I found this article helpful... https://www.macinstruments.com/blog/whats-wrong-with-relative-humidity-above-100-celsius/ "Below 100°C it is possible to achieve 100% relative humidity at any temperature. Above 100°C (in the super heat area) the maximum possible relative humidity plunges rapidly as the temperature increases. Pure steam (100°C dew point) will register only 20% on the relative humidity scale at 150°C. At 175°C the maximum possible RH is only 10%. At 200°C, maximum RH is only 5.9% and at 370°C, maximum RH is a mere .48%."

The only takeout meal I've had this year was noodles from a local Chinese noodle restaurant.

Poached chicken, bread, romaine. Blue cheese dressing I made a couple weeks ago. I noticed too late the dressing had blue mold. Same color as the cheese. Am I in trouble?

An Anova Precision Oven. A tagine lid should not fit tightly.

I believe your third fact is incorrect. I'm not sure what you mean by "steam is not 100%". This is a good discussion, you are not an idiot.