JoNorvelleWalker

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.

They also say wear closed toes shoes. After the Vesta blast freezer it was easy.

I found that by wedging both racks into one slot the combination is sturdy enough to withstand the weight of my 1/2 inch baking steel. Nonetheless that is not ideal and I think I'll order a thinner piece of metal. We are talking bread, not pizza.

Yes but I have no droids to translate.

Unfortunately my half inch baking steel bends the rack. It worked fine in the CSO.

Further observations: the provided pan does not even fit the slots. It is too small. I am confused because some of the anova media shows what looks like a pan fitting in the slots. (Of course they also depict a perforated pan.) Fortunately my Teamfar 16x12x1 sheet pans fit better than the anova supplied pan and unlike the anova pan the Teamfar pans are sturdy. Though the Teamfar pans still require use with a rack. http://amzn.com/B07JQ398MH Also most of my Le Creuset pots are accommodated. The ones that aren't are too heavy to lift anyhow.

Update: my arms are shaking and I'm sitting down to rest. The oven is in position and the latest firmware is installed. Some initial observations... The oven is large. The oven is heavy. The oven is capacious. My kitchen counter was filthy. The provided pan is flimsy, several steps below that of the CSO. One step above tinfoil. The racks on the other hand seem sturdy. There is no clock. While technically not required, I would say the app is necessary. For one thing you cannot update the oven firmware without the app. And as we all learned from the WSJ article, the oven cannot cook artichokes with the initial firmware. I've written product firmware in my time but nothing that involved artichokes. An annoyance with the app is that it is a native iPhone app. I use a tablet. For me the app displays upside down. Even the Paragon induction app is better. Which is not to say the functionality of the anova app is bad. I hear it postpones dementia to read things upside down.

My oven has been sitting downstairs for four hours while I try to summon the energy to do something about it. What is four hours when it's been four years? Meanwhile I hope no one steals it.

Reminds me of a favorite movie: 1, 2, 3.

This current thread might be helpful... https://forums.egullet.org/topic/161513-caramel-made-from-syrup/

You are probably aware Falk offers induction bottom pans. I'm using one at the moment.