JoNorvelleWalker

I'm not sure this counts as absurdly stupidly basic, but it is a cooking question. Tonight's repast was a delicious Berkshire chop cooked on the Philips grill. I've been perusing Nik Sharma's The Flavor Equation. Over dinner I was surprised to learn: "Cooking by heat can also help with oxidation. When pork is roasted at temperatures below 212F [100C], the number of lipid-derived food molecules increases, which give it that characteristic aroma loved by meat eaters." (p326). Does cooking below 100C really qualify as roasting? Did Sharma misspeak or is something going on that I don't understand?

Only if you have the counter space and don't eat 13 inch pizzas.

I saw some new reviews today: https://www.wired.com/review/anova-precision-oven/ https://www.engadget.com/anova-precision-oven-review-133035865.html https://www.sizzleandsear.com/equipment-reviews/anova-precision-oven-review/ All three reviewers liked the APO but pointed out its flaws. Sizzle&Sear said "...it may well be the best countertop oven on the market." They compared the APO against the CSO and a BSOA. The reviewer liked that the APO had significantly more interior height than BSOA. And then there's toast. "Yes, you heard that right, 'steamed toast'. I was very sceptical [sic] of this recipe at first, but I gave it a whirl. This odd sounding recipe resulted in toast that was deliciously crispy on the outside but fluffy and chewy on the inside. It takes several more minutes than a dedicated toaster, but it's worth the wait." The Engadget reviewer missed having a dedicated button for toast: "(There's a 'Toast 101' recipe in the app, which I think is a bit too much; you shouldn't need to follow a recipe to make toast.) Basically, if all you want is a toaster oven the Precision Oven is probably overkill." The Wired reviewer loved the APO -- all testing without Wi-Fi or internet connection. Guess that's why the magazine is not named Wireless.

I checked this again tonight. After pre-heating the fan was off.

Good luck actually getting any.

Mai tai and peanuts.

As I recall Brunner sells a thingy that allows one to make half a mold, with a lip or without. My thought was to make a small hole and inject stuff with an iSi into the cavity, but I confess I have not tried it. This has not been a good year for seeing grandkids.

I am interested but I'm not sure I understand the problem. I have a two piece egg mold but the halves come together almost seamlessly.

I work in a library. I get used books for free.

One of my most oft used books.

In happier years our library would hold an annual gingerbread house contest, with the stipulation the gingerbread house be inspired by a work of literature. My favorite was a little girl who based her gingerbread creation upon Emily Dickinson's Because I Could Not Stop for Death: We paused before a House that seemed A Swelling of the Ground -- The Roof was scarcely visible -- The Cornice -- in the Ground --

For me the $5.92 amazon price is for a used copy.

I too suspect this represents a poor attempt at Pasteurization. I suggest eggs two hours at 55C to be safe and still have essentially uncooked yolks and whites.

I used to like Lydia and was about to click till I read: "This is an Italian recipe, but the ingredients are adapted to include the local ingredient kale, much loved and eaten in the States." Glad I scored Bakewise while I could.

Thankfully here so far so good. That plastic is pretty thick.

But how does my homemade orgeat compare with @feste's? I hear you ask. Comparing orgeats side by side as a public service: My orgeat is thicker, maybe too thick to be practical in drinks. Taste and mouthfeel is richer than @feste's. My orgeat has noticeable marzipan benzaldehyde notes, @feste's does not. But @feste's has a pleasant floral overtone, I assume from orange flower water. Mine does not. Yet I added orange flower water to my orgeat, I really did. @feste's also has a less pleasant chemical aftertaste, I assume from the alcohol added as a preservative. Thankfully my orgeat does not. In the glass my mai tai is opaque and more like cow's milk. Not a bad thing, just different. If I had to choose an orgeat I'd take my own. I believe my orgeat would be lovely on ice cream. On a cost basis @feste's orgeat is about three times as expensive, not accounting for my labor. Lastly, at the moment my orgeat is available. @feste's orgeat is not.

8" 5/8"? Seems very small.

No.

More on English muffins: after the first three minutes of the APO toast recipe I pressed stop and then pressed start again. Simple low tech solution.

Have you ever tried it for ice cream? Or keeping your vaccine cold?

I found an easier method. I just didn't brush the bread with butter. No mess.

I made orgeat from almond milk processed in my Kuvings... Per a Kuvings recipe I used 180g nuts and 250 ml water. For this batch I used half almonds and half apricot kernels. The almonds were relatively easy to skin. The apricots less so. Took about an hour from my life. Putting the nuts through the Kuvings was easy. Yield of milk was 300g. However I still had to strain the milk through my Matfer chinois (which was nice because in two and a half years this was only the second time I'd found a use for it). There was not much residue. To make orgeat I sweetened the milk with 250g sugar and flavored with 10 ml orange flower water. The almond flavor is pronounced. I did not add alcohol.

I didn't cook either: cheese, apple, and crackers.

Very few days of @feste's left. Situation critical. I plan to attempt my first batch of orgeat tomorrow. Another question: how important is the alcohol? I can't quite believe a small concentration of alcohol would preserve much of anything. Shelf life isn't too important as I go through half a liter of orgeat a month.

When lockdown started I bought 5 bags of dehydrated whole milk. Haven't needed to use any.