JoNorvelleWalker

Indeed, after a chicken your CSO won't be a virgin. My preferred method is to get a Cornish game hen and cut in half, steam bake at 450F -- but a whole chicken works as long as the chicken is not too big. If you like thighs, try 300F steam bake for an hour...makes less mess of the oven!

I forget if you're a bread baker? How about chicken 450F steam bake. That would be my suggestion.

Maybe it's just me but I don't care for SV chicken breast.

Steak, purchase anova, vacuum sealer, and a pot. Sear when dinner guest arrives. Bath temperature depends on cut and preference. Pork sous vide has not been my friend. Poultry, purchase CSO, wine glass, and a fork. Steam bake whole chicken or parts 450F 12-15 minutes per pound. (Though thighs for an hour at 300F are actually my favorite.) Camel, stuff with sheep and burry in a pit of coals. Best started early in the day.

If it helps, here open bottles are legal in the trunk. The thought being it's safer in the trunk than in the driver.

Sell the berries, buy the condominium.

I'd cut the bone out and bag the muscles separately. They really do appreciate different temperatures.

But if you proof bread in a banneton do you, in your kitchen, turn the dough directly out onto your peel or do you flip it so the seam is down. I'm not asking hypotheticals.

I do this too. I used both methods last night.

There are how many bakers here on eGullet and no one knows whether they bake seam up or seam down? @Edward Dekker see the picture on page 3-338.

As often as I warm my plates in the CSO...they are still old.

iPad for me.

I went with Eat.

I stand corrected, though I still have all my toes.

We shall see. Needless to say tonight I didn't water.

I think the idea is that you are holding the meat in the danger zone for more than 4 hours...maybe that does not apply north of the border.

No, this is proofing right side up (seam down) but loading on the peel upside down. If that is clear. Edit: the reference is 3-338, "How To Transfer from a Proofing Container"

I too have been able to resist Modernist Cuisine. So far I've purchased a copy of Tasting Georgia with the $5 off any one book promotion. I may get a GIR silicone spatula. I was hoping I could find an iRobot mop on sale or a good induction hot plate.

To answer my own question, it doesn't seem to make much difference.

Well, if I so chose I could place two 10 inch baking steels side by side in the big oven. But try as I might I couldn't fit half a 20 inch steel in the CSO -- at least with the metal working tools at my disposal.* *Though with my carbide bits I could sure poke a lot of holes in it!

I didn't want to cook today either but I've just finished firing up two ovens to bake a baguette and a boule. My lunch at work today will thank me.

Though the smaller steel would fit into either oven!

Something I just noticed... When moving a boule to the banneton I place the seam side down. When transferring the boule to the peel I flip the dough to have the seam side still down. However from the pictures and description in MB, it appears that when the boule is dumped from the banneton the seam side is now up. What do people do?

Wow, I pay $53 a pound for Parmigiano Reggiano on sale.

The idea of higher hydration was not my own. I saw it in Modernist Bread: "We bake our Neapolitan pizza at a lower temperatures than some pizza makers. When you change a product's baking temperature, though, you also have to adjust your hydration. Why? Because water is a very good conductor of heat, so if you have too much of it in a very hot oven, your pizza is probably going to burn. The hydration should be low if the oven is going to be really hot. Decrease the oven temperature, and the pizza dough requires more water." My main oven can be set up to 550F and there is a broiler in the main compartment, but I have not measured at this setting. For baking baguettes I use a temperature of 470F. And, yes thanks, chewy and puffy is what I'm after. I confess I don't make pizza dough, I just use leftover bread dough. (Though I am not above trying.) I bake bread at least once a week, as I am doing at the moment.