JoNorvelleWalker

Vinifera?

I shall never again stab myself in the cheek* with corn prongs. It hurts. Thankfully I missed my eye. *twice

Something I've noticed about my recent weeks or months of baguettes (or batards, or whatever you should want to call them): the crumb has been fantastic. But the crust has been soft. I don't achieve the marginally deficient crumb with shatteringly crisp crust I was used to. Should I have to have to choose, I suppose I would take crumb over crust, but I'm not sure why I cannot have both. Maybe I just need to bake my baguettes longer. Edit: though it may just have to do with humidity and summer in new Jersey.

Thanks. Somehow My Drunk Kitchen called to me.

Having grown up in Philadelphia I confess a fond memory of pepper pot. I try not to overthink it.

@KennethT for chicken thighs I've gone over to sous vide followed by deep fry. By any chance did you save a picture of your experiment?

I have to question the assertion. A magnetron, as used in a microwave oven, has an efficiency of about 65 percent: https://en.wikipedia.org/wiki/Cavity_magnetron To heat your soup efficiently use a good old fashioned immersion heater.

What did you or he do before the microwave?

@Margaret Pilgrim in thinking about this more, what are you reheating that needs a 10 minute preheat? In general I find the instruction manual suggestion works pretty well: "Bake Steam keeps leftovers moist. When reheating, put leftovers in the middle rack position, uncovered, and set oven to 250F for about 20 minutes." Using a microwave reminds me of one of my Alison Bechdel refrigerator magnets that has the caption: "Cook on high for 9 minutes?! Who has that kind of time?!"

I've never had a microwave oven so I cannot do a comparison with the CSO. However I am confused by the "10 minute pre-heat function and time loss." I don't know what this means. The only time I preheat with the CSO is when I have my half inch steel sheet on the shelf for baking bread. Of course a half inch thick 10x10 inch sheet of steel is going to take a while to get warm. Leftovers generally heat quickly. That is the magic of steam.

Personally I use Julia's technique.

The best spareribs I've enjoyed in quite some months were indeed no fuss, no muss -- but not out of an IP* nor in the CSO. The recipe for Tuscan ribs was from a Cooks Illustrated** issue earlier this summer. Spareribs simply grilled without sauce or rub on my Philips grill. Merely thinking of them makes me twitch. *which I of course don't own. **hangs head in shame.

You mean that is not the intent and purpose of the Society for Culinary Arts & Letters??

Prime fillet. I don't often indulge. Kenji duck fat roast potatoes. Please don't tell my doctor. Coleslaw. The last of my summer flowers are off the balcony. These grace my dining table.

I use a Cuisinart ICE-100. Thirty year old Simac is at my son's house.

The sale was not for the Nano, it was for the old Precision Cooker. But don't bother looking the old Precision Cooker is now sold out. The new Precision Cooker announced today is available for pre-order at $129. Regular list price will be $199. There was a hint of more Anova announcements coming. Maybe the oven is in the buns.

Dry fried green beans. Forgive me for reusing an old picture. Same bowl, same tablecloth.

Beats my lunch.

There are many kitchen toys I'd like in life. But a microwave and blender are not among them. If and when Instant Pot comes out with an induction model I might be tempted.

Thanks, Mrs Beeton piqued my interest.

@Smithy it sounds like you need a Paragon or three -- or perhaps a Control Freak if you remortgage your camping trailer. God did not intend hot air for frying. Perhaps if @Anova Jeff and his drinking buddies make it back from the South Pacific, the long awaited Anova Oven will become a reality. But at this point I wouldn't exactly hold my breath.

The CSO is a competent convection oven, certainly. Maybe not as much air flow as a dedicated air fryer. Or maybe not. I have yet to be tempted by an air fryer or by an Instant Pot. If I want to pressure cook something I posses perfectly capable pressure cookers, and for rice not much beats my Zojiroshi.

https://forums.egullet.org/topic/36454-tapas-the-topic/?tab=comments#comment-396103 I'm fond of Sherry and would love to have more of an excuse.

My rental kitchen doesn't have a fan... But seriously, is two cups of oil enough volume for deep frying?