JoNorvelleWalker

I'm thinking to dehydrate some apples in the APO. What varieties are best for dehydration?

I put a hold on Flavor some while ago but there are still five people ahead of me. Not sure how many copies we are getting.

APO 8 hour short ribs. Apotheosis of beef. My only wish is that eventually (though not too soon) I may give such pleasure to the mountain lion or the worm. Won't share my chocolate ice cream though.

Not sure it will help, however I order Le Creuset pieces from amazon sites in Europe that are not available to me domestically.

Herrick's French Soups book was only $1.99 so I bought that too.

Tried more settings, still no flickering. Sorry, I can't reproduce it. Meanwhile I am cooking short ribs. I rubbed with Penzeys Ozark seasoning and a few drops of liquid smoke. Pre-seared at 250C, top and rear elements, no steam, 4 minutes. Nice sear. This thing gets hot. When it cools down I'll do 73C* for some hours. Depends when I get hungry. *163.4F suggested by anova.

I am using distilled water in my APO. In the CSO I used filtered water that measured as low as 2 mg/L of hardness: https://forums.egullet.org/topic/136349-do-brita-type-filters-work/?do=findComment&comment=2162319 With the filtered water I had little trouble with scaling but in two different CSO's I had flora and/or fauna in the tank (algae and unknown white flocculant matter, but not both at the same time) that gummed up the works. As to flickering: that was one of my initial observations. Oddly now that I am looking for it I cannot reproduce the flickering. Possibly the flickering happens only in some modes. Possibly the flickering went away with the firmware update.

You can't turn the oven off if you're wearing silicone gloves. I don't think they thought this through. I suppose you could always pull the plug.

I'd agree if it weren't for the cauliflower. Does anyone else find it odd that APO recipes are disappearing? First I noticed was the toast. Then the rolled oats. Could it be that someone is testing and some of the recipes don't work? I, for one, found the bean recipe a dud.

None of the deals I saw appealed. However I purchased a USA Pan bread/meatloaf pan (now that I have an APO) to use my $10 Whole Foods Prime Day credit. In looking at my invoice it does not appear the credit was applied. Not a happy camper.

No.

Seared with APO or stovetop?

I doubt those temperatures will pasteurize your steak.

So far I have not seen a need to remove the drip tray.

Ah, I remember when the interior of mine looked new.

Better bread than CSO.* I wish only that I could eat more. *not that CSO bread is bad.

More noise.

Indeed. Tonight's loaf was a kilogram boule but the actual measured finished weight was 881.3 g. I'm wondering now if I could even bake a miche! I suspect I could! Googling around I see Zingerman's bakery charges $28 for their four pound miche.* *plus $43.99 for overnight delivery.

First bread in the APO. I used Modernist Bread temperature and timings for a combi oven. Again I am puzzled that the water level in the tank does not noticeably go down. I must say the loaf is noisier than from the CSO.

@Luke another difference from Rose's method is I stir the egg yolks with the dry ingredients before adding the milk and cream. A comment my son made, that I observed also, is the ice cream from this recipe doesn't taste cold. Although of course it is. My daughter in law added it doesn't coat your mouth like their most recent ice cream.

I cook all the mix except for the chocolate, and I use real cream, not ultra pasteurized. I don't add expresso powder (though I might add some if I had it). Importantly I homogenize the mix before blast chilling. I'd love to see what you come up with for hazelnut.

Plus 1 for reheating. I had noodles and pork left over from lunch yesterday. I tried 90C, 100% steam, sorry I did not note the time. Perfectly reheated.

I don't think the oven sucks steam inside. However it is remarkably conservative of water. Steaming chicken breasts for over two hours did not visibly reduce the water level. Steaming that long in the CSO probably would have drained the tank.

After anovaing the chicken breasts at 70C I Dysonized them. Thus tripping the circuit breaker. I hate my kitchen.

It appears @Shelby is a year younger than my little boy.