JoNorvelleWalker

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.

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.