JoNorvelleWalker

My Polyscience has a cycle for holding vacuum.

I thought @chanjying meant the bag sealing function.

Turn off the sealing function for doing this.

What is the problem of over tempering? Setting up too soon?

Brings back sad memories but I used to have a property with countless plants. I always wanted to try pie. My understanding was the apples were safe once cooked.

Update: the new roll of Stretch-tite was trivially easy to fit in the dispenser. And for me that's saying something. I love my 7500.

As someone who loves cats, the problem is getting the roll of toilet paper started, not getting the roll of toilet paper finished.

Yours is the stuff made for the 7500! Oddly my Stretch-tite roll ran out last night for the first time since I've had the 7500. One roll has lasted not quite a year and a half. I have a spare roll if I can figure out how to get it in. You see I've not had a lot of practice. Now if I could only learn how to get a roll of toilet paper started. I'm pretty sure toilet paper is related to food.

My Hamilton Beach Commercial makes no noise.

Clogging the iSi is what I am afraid of. I did the experiment of placing a mold of chocolate in my chamber vacuum sealer and I indeed got bubbles. In that case, unintended bubbles.

8 layers of seasoning on mine so far.

I'm considering that recipe. Could you say any more about your experience making it?

@slkinsey might agree... https://forums.egullet.org/topic/27031-updating-the-kitchen-essentials/?do=findComment&comment=458937

I just got two new Cambros today. I use Rubbermaid for ice.

@CanadianHomeChef when you started your seeds, did you use the extension arms or not?

I tried a new tack. Rather than place my order late in the evening for the last delivery, I placed my order before bed for delivery in the morning. Everything was in stock, and nothing I ordered required weighing. The recent issue of the local paper has a letter to the editor decrying the construction of our new Whole Foods because of the adverse effect amazon has on local businesses. The author said she is not calling for a boycott but asks to consider shopping choices. I infer she is probably not someone who hikes in the rain to buy her food.

What is MAAS?

My DARTO pans are in the oven for their fourth layer. Just for fun I glanced over at my Lodge pan and it's rusted. I bought the Lodge for baking bread in the CSO and it was well seasoned until I made a Georgian recipe. The entropy of the universe is not decreasing. I now bake bread in the CSO on a 1/2 inch sheet of 316L stainless steel.

I wouldn't say I use a lot of plastic wrap. And often as not I reuse the pieces. Consider that the 7500 lets me cut a sheet only as large as needed and I can operate it with one hand. The downside is that if I were to use the ice cream freezer I would have to move the 7500.

I've never seen free shipping on the website? And I have a shipment coming as we speak. And yes, King Arthur has a storefront but it is a bit of a hike for most of us.

I could arrange a blanket of CO2 but at this point I don't feel up to it.

High smoke point oil should be smoking before you add the food. I'm guessing about 525-550F.

I returned to my DARTO pan project today. Much Barkeeper's Friend, steel wool, and elbow grease and the pans looked pretty good, if I don't mind saying so myself. After washing I dried them carefully and left them upside to evaporate the last trace of moisture before seasoning. It crossed my mind to take a picture but when I returned to the kitchen the pans were all rusted, and not a little. Thirty minutes. Thirty minutes, that's all it took. Some effort later I had them mostly shined up. The pans looked pretty good again but even so the oil towel came up orange. Am I doing something wrong? I'm beginning to think stainless steel was invented for a reason.

Oh, from looking at the picture I don't think your temperature was high enough. (But I'm no expert.)

I have a wok that I've seasoned but I still love (and use) my WS stainless one...