JoNorvelleWalker

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.

Unfortunately amazon tells me I already have it.

I did say APO.

Sorry, my term, not @nathanm's. Don't get me started on the deep fried American hamburger I was served in Stornoway in the 1960's.

Is this really the same as boiled? I like the idea of bagels but my dentation does not allow for chewing them.

According to @nathanm Samuel Bath Thomas was an English baker who emigrated to the colonies and in 1880 opened a bakery in New York City selling griddle cooked bread of the sort sold by itinerant muffin men in his benighted home country.

Tritto.

At 22 hours my apples were crisp. The slices were delicious, everything I wanted. The tiny yield was soul crushing.

Deep Run Roots is $3.99 at the moment.

The real question is does the 12 inch version fit in the APO.

Here's mine. Dozens of pictures of the L8SKL earlier in this thread.

I've been dehydrating some apples in my APO and I have a couple questions. How long should one leave apple slices in the acid bath? How do folks feel about freeze pasteurization? Teresa Marrone in The Beginner's Guide to Making and Using Dried Foods suggests freeze pasteurizing dried foods, though I've not seen the technique in other books.