JoNorvelleWalker

On the bright side, good color choice for the aprons.

I've looked into ice machines but so far nothing has appealed to me. What's wrong with ice cube trays? I seldom use more than one or two trays a day, and wet ice does not appeal to me any more than water puddles on the kitchen floor.

Batch 23 was otherwise OK but more viscous than I would have liked, which made pouring and measuring difficult. Back to the drawing board... Batch 24: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 30ml Wray & Nephew Overproof 30ml orange flower water What was new this time is that I skimmed off the foam layer* after homogenizing. So far so good. *and no, fear not, the foam did not go to waste.

The A4 box is a good induction cooker. I believe the additional pans are only available as a set (you could write them and ask). While I can only say good things about the A4 Box, I must admit I hardly ever use mine. But I like knowing that I have it.

Is the orange cup for spitting?

I have no desire to create waste. However for sanitary reasons I don't prepare protein on any of my wooden cutting boards. The thought alone causes me shudder. I used to pound chicken parts on one of my NFS plastic boards till I got tired of chicken bits on my glasses and in my hair. With a sous vide bag I don't have to wash a cutting board, my pounder, or my hair. Plus, I figure I have a lifetime supply of sous vide bags, particularly the larger size. And whatever I pound on, the bags and I will be in the landfill soon enough.

I'd worry about the mess of cleaning the Silpat. My method is to put the protein to be pounded into a sous vide bag.

Breville offers a rotisserie, so that leaves Anova.

The exudate collects in the hotel pan (which currently is soaking in the sink). Or on the bottom of the oven, depending.

I finally cooked the pork loin... Three hours (I was aiming for two and a half hours, but you know how mai tais are) in the APO at 59C. Then seared ten minutes at 250C.

No, no need. Edit: Think of the interior of the oven as a big sous vide bag.

No, just as shown in the picture.

Thanks. I had forgotten the blade had a reverse thread. This afternoon I couldn't get the gearbox back on (possibly due to overnight-hardened mashed potatoes). What worked were round nose pliers. All seems good. And there are leftover mashed potatoes.

https://forums.egullet.org/topic/153870-anova-precision-oven/?do=findComment&comment=2366764

Pork loin, mashed potatoes, and peas. Applesauce with mace.

Help! I employed the Breville tonight for mashed potatoes. Potatoes were fine. Problem is I cannot disassemble the mashing leg. The instruction book was not much use.

59C. Next time I might even go a little lower.

Not much to see. I use a Vollrath hotel pan with a rack insert. The pan and roast are now out of the oven and I am preheating the oven to 250C to sear, while the rest of dinner cooks.

Can't get the video to work?

Never hurts to have a spare.

I shall never again be astonished at finding an insect in my freezer. It was frozen as solid as the racoon I passed on my way to work.

Any opinions on the quality of the different brands?

https://support.anovaculinary.com/hc/en-us/articles/360050323752-The-Anova-Precision-Oven-Frequently-Asked-Questions 58 pounds.

A lot.