JoNorvelleWalker

Anova Precision Oven.

Or do as I do and use the food processor.

https://forums.egullet.org/

I believe that is the piece that Modernist Bread recommends. And, no, I am not getting up to check.

I usually use a non-stick electric griddle. Once I decided to try my big Falk frying pan. Incinerated the tortillas.

Using a machine, making pasta is not hard. Making pasta is not hard even without a machine. I highly recommend the seriouseats recipe: https://www.seriouseats.com/recipes/2015/01/fresh-egg-pasta.html I use Molino 00 organic but a soft all purpose flour should be fine. No need for semolina; however I just got an order of Molino semolina (as well as more 00) from supermarketitaly. They may still have stock. The instructions that came with your machine are probably sufficient. Do be sure the dough is not too moist. It should just come together. The great question is whether you do three folds or two.

Kerry's blimp should be here soon.

My Vesta is sitting at the bottom of my stairs. I have no way to lift it.

As long as the bag was sealed it should be fine. Dave Arnold advocates not pulling a hard vacuum for steaks because he found it was a detriment to flavor. If your bag was leaking beef juice you certainly should smell it. Edit: unless of course you are infected.

I lost hope some while ago.

No place to put soup. Used the Ruhlman method.

I realize the NY Times keeps a tight budget and lays off proofreaders and copy editors...but would it have killed Bittman to buy a scale?

And from personal experience, sake is not non-toxic.

But do you want to be treated by emergency room staff who slur their words?

Eyes fixated on my mai tai straw as we speak. God gave us Wray and Nephew for a reason. Without getting too far into religion I believe God gave us everything for a reason.

By the dip and sweep method Rose says a cup of all purpose flour is 145g.

I add the (warmed, if I remember) water all at once.

The KAF chart that gives the weight of a cup of all purpose flour as 120g does not say how the flour was measured. However in the KAF measurement standards they say to use the spoon and sweep method if you don't have a scale. In contrast Rose Levy Beranbaum gives the weight of a lightly spooned cup of all purpose flour as 121g.

@Hassouni I am no expert but the two things that made a major improvement to my tortillas were the proper hydration and using food wrap on the press rather than thicker plastic bags. I credit @Okanagancook with the hydration. A recipe is 300g masa and 400g water.

The NY Times recipe calls for 3 cups all purpose flour and 1 5/8 cups of water. The KAF ingredient weight chart says a cup of all purpose flour is 120g. Three cups would be 360g. For the water, 1 5/8 cup, according to the Windows calculator, is 384.4559 ml, or approximately 384g. To calculate percent hydration divide the water weight by the flour weight times 100: 384/360 x 100 = 107% hydration. I don't see any weight conversions on Bittman's recipe. However if he gets 345g water out of 1 5/8 cup I would seriously suspect his scale. (But this from the woman who just added half the proper amount of sugar to her batch of cookies, so take it with a grain of salt.)

I shall never again carefully transpose a dry-measure cookie recipe to milligrams and then inadvertently add only half the sugar.

Very pretty. Having refreshed my memory of the NY Times recipe, am I correct with my math that the hydration is over 100%?

I always have cookbooks strewn about.

Lovely crumb.

I am no expert in no-knead baking (having only tried it once when the NY Times first published the technique) but what Modernist bread recommends is a Lodge cast iron combination cooker, which they describe as an upside down Dutch oven. They say the Lodge combination cooker is a good investment as it is suitable for a lot of other uses besides baking bread. Your mileage of course may vary.