JoNorvelleWalker

Oh, and I forgot to mention, I sent them home with many pounds of Rancho Gordo beans!

A nice touch... when the oven is set to Celsius, the app recipes display temperature in Celsius. It appears the recipes were developed in Celsius and translated to Fahrenheit.

Better if you have someone like Kenji to help you.

I'm currently steaming two chicken breasts at 70C. The plan is to brown one for dinner. I had wanted mashed potatoes but my back is out* and the prospect of mashed potatoes is more than I can face. Baked potato is the best that I can do. Anova suffers from name recognition. I was telling my daughter in law about the APO. She had not heard of the company. I explained the oven was new but they were better known for their circulators. Later I was showing her the oven in my kitchen. That time my son informed her "We have an anova, it's the thing we use for sous vide." *possibly having to do with lifting a certain oven.

My family came down today. First time I had seen them since last winter. First time I had tasted restaurant food since last winter. First time since last winter that I was further from my doorstep than I can walk. Chocolate ice cream was had by all.

Again I have not done the experiment, but why would you expect a different texture?

I passed a chokeberry this afternoon in a local arboretum.

You didn't share?

You'd think they might ship to California customers from California. Mine would have arrived a lot quicker from Pennsylvania.

The CSO's are resting in the living room, thank you, next to two of the Paragons.

Don't feel bad. Mine was shipped from California to New Jersey.

My internet was down last night. Without internet a smart oven is much less smart. And don't get me started about Alexa.

CSO is easier to set but the APO gives more control. I am in the minority that felt the CSO never gave good toast.

During the last century's New Jersey salmonella scare (it was more than a scare) we took two customers from Switzerland to breakfast at the Nassau Inn, a local hotel in business since 1769. Fried eggs were illegal. However the waitress informed that all the hotel's eggs were basted, and so were permitted to be served.

Bare copper pan or copper with a non-reactive lining? For rice I use my Zojirushi and I cannot imagine better. But I have a battery of Falk, lined and unlined, and I am not too old to learn something. Though it seems the highest end Zojirushi employ an iron pot.

Anova has a recipe for nice looking hard boiled eggs but feel free to set whatever temperature for your eggs you like. (Although for pasteurization at 55C I still might use a circulator and water bath rather than the oven.) https://oven.anovaculinary.com/recipe/u4G0Y5wlIHADRVZObziu

Are you suffering draught in Virginia? I'd be inclined to cook the eggs in the shell and then remove the yolk. Might work, might not. I tie my whole eggs in sandwich bags so that if an eventuality occurs I don't have to degunk the anova. Of course these days I'd forget about trying to bag the eggs and cook just them in the APO.

No new information but I must put in another mention of Rose's chocolate. Three batches so far. With a couple of my tweaks to the recipe, it remains the finest ice cream I have eaten. I've also made her blueberry, good but too much fat on the palate; and coconut, OK but not really worth repeating.

I received my new 1/4 inch baking steel. No energy to clean it up right now or try it. Hopefully it's weight will not overwhelm the oven racks. Sorry, no picture. I regret I've been photonically challenged the past few weeks. Can't wait to assay bread in the APO.

By coincidence I brought Season home from the library and was reading it last night. When I saw the sale I took the link to amazon. Amazon informed me that I own a copy.

My fever thermometer is also set to Celsius. That way if I'm sick I'll have a lower temperature.

More in Celsius these days. And all my culinary thermometers are set to Celsius. Room temperature though I can only think in Fahrenheit.

I used to sharpen my knives on stones. One occasion my younger son brought home a friend from college. Her family was in the restaurant business. She was happy to help cook. She admired my knife collection and expressed she was sure that they were sharp. After a few moments she said: "Well, maybe not." I have never been more humiliated. I now use a 1520.

My first cook was a sweet potato, 135C for three hours. Perfect as I would expect. What alarmed me was during preheat smoke poured out of the bottom of the oven. Before first use one is supposed to burn off the protective coating on the elements. I thought I had done this. Apparently I had missed the bottom element. My current thinking is it is much easier to set the the oven with the app than with the front panel display.

I do not understand. Edit: the racks that came with my oven have parallel wires.