JoNorvelleWalker

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".

I've told this story before but it may be worth repeating: when I was at Princeton I knew only two persons from India. My father was Indian but that had more to do with Columbus and besides Cherokee did not often prepare biriyani. Maybe they do now. Anyhow, I asked the first person from India and I was told biriyani could not be made with meat. The second person from India told me biriyani could not be made without meat. I make biriyani as a layered rice dish with grilled lamb served on the side.

I would not do steaming in sous vide mode.

Turns out I don't have a Vitavit premium, it is a Vitavit edition design. Anyhow here is the Vitaquick... And the Vitavit edition design... They are not really all that dissimilar but they are different sizes so I can't do the test.

Leftovers. I heated a chicken breast, mashed potatoes, gravy and beans at 74C, 80% relative humidity. Don't ask how long, I didn't measure. Excellent. Cranberry sauce and wild rice on the side didn't hurt.

In my opinion (I don't have the technology to measure airflow) the APO fan is more aggressive than that of the CSO. Indeed the APO airflow can be more than I would like. The APO offers three fan speeds but if the rear heating element or steam is involved in a recipe, the fan speed is locked on "hi". It appears there is no way to use steam on low fan speed. I would love to be proved wrong. What would be considered a test of an air fryer? And why would one want to air fry something anyhow?

I have a hold on it at the library, but the status is still "on order".

From the Cook's Illustrated review, the old model that they preferred is BOV800XL. The new model is BOV845BSSUSC.

I am not an owner of the BSO but with some amusement I read in Cook's Illustrated that the BSO is being replaced by a new model, the BSO Pro. CI reports the Pro is similar to the BSO, with the exception that the new model does not do toast.

Isn't an air fryer just a convection oven with a big fan?

This boule strains credulity as well as the dimensions of my Boos block. Two hour final proof. It was a test of what I could bake in the APO. Final weight after cooling 1.313 kg. Maybe I could make a miche. But I call close enough. No complaints about the taste.

The bottoms I believe are different. Not interchangeable.

I had not seen they advertised it as being OK in enclosed space. I have seen steam (or at least hot water vapor) coming out.

Has anyone gotten the hang of multistage recipes? For most of my working life life I've been involved in programming of one sort or another but I can't quite get it. If anova has a programming tutorial some place I missed it. Things happen but not always when I expect, what I expect, or what I want. Programming is a powerful feature if you can control it. Tonight I was baking bread. I turned off the steam stage of my bake and the app screen went white. I punched the panel of the oven (not wearing silicone gloves, of course) -- then I used the panel controls to continue the bake without steam. No harm was done but the experience was frustrating. Have faith, summer is coming to Bora Bora, we are almost there.

Personally I would not put the oven in an enclosed space.