JoNorvelleWalker

Kid's ovens are a lot more advanced since mine at that age.

"Burnt sponge" was @CanadianHomeChef's term, not mine! Though someday I might actually try that roast cauliflower recipe. And while I have not tasted every Brassica I haven't met one I didn't like (except for cauliflower, of course, and, shudder, kale). To wit tonight's vegetable is broccolini. That, along with Brussels' sprouts and cabbage, are perhaps my three favorite vegetables. Bok Choi is up there too. I do not include potato or tomato as a favorite vegetable because, as we all know, tomato is not a vegetable (except in the US), and a potato is, well, a potato.

It is frustrating that the anova videos clearly show pans being used that exactly fit the rack slots.

I was wrong. The maximum temperature using the bottom element is 180C.

For egg whites I prefer the Ankarsrum. For cookie dough I like the KitchenAid. The main reason I purchased the Ankarsrum is my KitchenAid will not handle a kilogram batch of bread dough and the Ankarsrum will. If you are mixing 2 kg of bread dough at a time either one should be OK. If heating while mixing is important, consider a Thermomix: https://forums.egullet.org/topic/158145-watch-out-instantpot-blender-fp-fair-warning-frypan/?tab=comments#comment-2193237 But as I said I have no experience with Kenwood.

Bugialli's fettunta... Accompanied by campari tomatoes. APO toast rubbed with raw garlic. Warmed olive oil poured on. I am becoming enamored of APO toast.

Yup. https://forums.egullet.org/topic/153479-blast-chillers/?do=findComment&comment=2242627 Though that link may not answer the whole question. I'd say "a few minutes".

Jakob, thank you for your link. I enjoyed learning a bit about Ulmer Spatz. If you want to make bread buy an Ankarsrum. Ankarsrum mixers should be readily available in Europe since they are made in Sweden. Ankarsrum mixers make both small batches of dough and large batches of dough. I have no experience with Kenwood but I have two KitchenAid mixers. I love KitchenAid but not for bread. (And I've read KitchenAid mixers use Ankarsrum motors.) I have the KitchenAid Precise Heat Mixing Bowl mentioned above. I use it for chocolate work (something I have not done in a while). Considering all my other kitchen toys I'd use the Precise Heat Mixing Bowl just for chocolate. I used to use the Precise Heat Mixing Bowl for yogurt, however next time I make yogurt I'd use the APO. Seems like it would be easier. As far as bread is concerned with an Ankarsrum mixer and an Anova Precision Oven you should be good to go. Get a baking steel while you are at it. P.S. unless I were above the artic circle I'd let my bread proof at room temperature.

Yes. The recipe calls for dehydrating in the refrigerator. But, hey, I have a blast chiller.

Yes, if it was purchased within the last three years. However Cuisinart cannot replace the CSO but they will (or at least would for me) credit your purchase price toward another Cuisinart product of your choosing.

I had the same problem with my first CSO. Your fan is going. I got a replacement under warranty.

What temperature did you use for your chicken? The anova recipe calls for a "wet bulb target of 63C" but to my taste 63C is somewhere between raw and frozen. Amazon had Bell & Evans on sale at $1.79 per pound so I succumbed. I split the bird and have half dehydrating in the blast chiller as we speak. I have a few hours yet to decide on what temperature to use. I note for the anova chicken leg recipe they specify 167F/75C.

Oh you did that too!

With the hurricane and all it's been too wet to get to Shoprite but I needed Hellmann's. Whole Foods offered Hellman's organic which was kind of pricey. But this is a pandemic. I was glad they had it.

I don't have the book, but I am more a fan of beet greens than I am of the roots.

I believe the 101C temperature is a trick to make the steam generator run full blast. At or below 100C the numerical value of the steam setting is the target relative humidity. The manual says pretty much nothing about anything. Steam can be superheated beyond 100C. I agree with your last sentence.

I noticed the steamed pasta recipe steams at 101C. Next time I steam something I think I'll try that. If I understand things (which I may not), going above 100C should result in a lot more steam, since the steam generator should be running full blast.

Because I just want the food to steam.

"burnt sponge" -- apotheosis of cauliflower.

The 10/16/2020 toast recipe on the app, with steam refresh at 250C. (At least on my app.)

I like your plate. As well as the pork chop and sweet potato, one of my favorite pairings.

I put the toast recipe to the test. APO toast is one button press. No more difficult than pushing down the handle on my Krups. Devotes of dark toast may look elsewhere. That or write their own toast recipe. The result was much to my taste. I had never been a fan of CSO toast (as much as I love the CSO). CSO toast would often cut my mouth. And after an eternity looking for the wretched CSO toast plate. Besides, this slice was nine and a half inches wide and would not fit in the Krups.

What you see is water vapor. Possibly could have to do with the conditions in the room.

Anova gives an explanation of their steam modes here... https://anovaculinary.com/what-is-a-combi-oven/why-steam/ At 212F and below the percent steam is the relative humidity.

At a given pressure the boiling point of water is more or less a constant. So far I've steamed only a couple times but I'm pretty sure (not positive) I had sous vide off. As a sanity check, I looked at a couple steaming recipes on the anova site and they steam with sous vide mode turned off. Edit: mea culpa, @tikidoc asked about bagels. The anova bagel recipe does indeed call for steaming bagels with sous vide mode on. Why steaming bagels with sous vide mode on while steaming bao with sous vide mode off remains a mystery. I still would leave sous vide mode off. P.S. Anova has to come up with a better term than "sous vide mode".