JoNorvelleWalker

For cream I usually use an iSi. Egg whites work well in the Ankarsrum plastic bowl. Of course kitchenAid is also good with egg whites. I've been known to whip egg whites by hand in a copper pan. I have not tried egg whites in the Ankarsrum metal bowl. True, I don't think there's a way to use cold butter in the Ankarsrum. For cookies I prefer the KitchenAid. However I make cookies very few times a year, whereas I bake bread almost every week.

Tonight was sandwich of sliced chicken breast left over from last night's APO chicken. Quite pleased with the chicken breast. Delightful, in fact. Served with lettuce and mayonnaise on APO toast. Did I mention I love APO toast? Accompanied by coleslaw and eye of the goat beans. Coleslaw was great, beans not so much. They were underdone and salty. The sandwich though was wonderful, although I sustained two minor injuries: first I did not remove my index finger quite in time. Then somewhat later I neglected to remove my tongue from the path of danger.

You should be able to get your amazon packages delivered to Whole Foods.

If I need ice quickly I just use a blast freezer.

My Zojirushi pressure rice cooker has a porridge setting. I have never tried it. I am now considering.

No steam. However after the "sous vide" portion of the cook I noticed there was some water, just a few drops, on the oven floor. Not sure why.

I have never tried a batch that small.

The only work involved was cutting the chicken in half.

As reported in the dinner thread... The Bell & Evans chicken half was air dried 26 hours in the blast chiller, then cooked "sous vide" 5 hours at 63C. Finished 10 minutes at 250C. Perfect skin and flesh. One can only eat so much, thus I have yet to form an opinion of the breast meat. Comments on the anova site for this recipe said the meat was bloody on the bone. I had no such issue.

APO chicken... I followed the anova recipe. I consumed the entire leg quarter at a sitting which is more than I would often eat. Skin and flesh were excellent. Broccolini and wild rice were not half bad either. Cranberry sauce not shown.

This is New Jersey. The elevation is 300 ft.

When I moved here I was at the end of a dead end road, with a mile of trees between me and the river. Forty years later the neighborhood is more built up. Still it brings me joy to look out the window. Thankfully the developers used good taste. The mountain is a lava intrusion that remains mostly wooded. The Princeton side of the mountain is a nature reservation.

This may have been taken from my balcony which is next to my kitchen window...

I love eggplant though I sometimes find it hard to cook.

One thing that saves my sanity is the view of the mountain out of my kitchen window.

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.