JoNorvelleWalker

I think this particular pan has not been in the dishwasher. But it and I are old and I really can't say for certain. Someone must make dishwasher safe sheet pans.

Oh, I am so sorry. That sounds terrible! I won't even ask for pictures.

I am fed up with Chicago Metallic getting gray dust on my hands. Can anyone recommend a half sheet pan that does not warp, does not corrode, is good for high heat, and that can safely go in the dishwasher?

I hope it's not a bad burn. Last night I had a heat related incident -- thankfully not quite up to "never again" standards... My main oven (or I should say my big oven, since we all know the CSO is the main oven) had been preheating for three hours. The pizza was on the peel. With the broiler running I opened the oven door and began coaxing the pizza off the peel. Something jogged my brain that the oven was really, really hot. The hand with the peel retracted more rapidly than I had planned and not all the pizza made it on the steel. Mess was not that bad. Pizza was eatable, quite good actually. No burns, but the hand still feels slightly singed.

Perhaps what @rotuts was getting at was water hardness. Hardness matters not so much for ice cubes. (As long as one is not making kombu stock.) Hardness matters rather more for steam appliances.

It is always sad, but this year immensely.

There is a box of tissues.

They look good to me!

I believe still in warranty. I plan to ship it back to Cuisinart when I get the replacement working.

Two more days and nights till I can order a replacement CSO. Life is intolerable.

Last night I carefully anovaed another pork chop to 58C. Then I broiled it for twenty minutes to get the texture to what pork should be.

There are temperature indicating strips one can get to record the peak temperature reached inside the pot. That's what I use. A slightly higher tech solution is a high temperature USB temperature logger that goes inside the pot. Though I fear the cost of those things may make the Control Freak look cheap.

It looks like a scarab...but Spanish fly may be too close to scrapple.

Welcome!

"Heat cannot of itself pass from one body to a hotter body..."

Even the most heat resistant strain of Salmonella is destroyed at 130F given enough time. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1057731/pdf/applmicro00336-0042.pdf

@andiesenji I agree pasteurized eggs are best. We disagree about how to pasteurize.

I bit my tongue for some hours before responding. Other states mock New Jersey for its former egg laws. But if people are dying in the gutter and the citizenry are at the state house gates with pitchforks, it is right to take extreme measures to protect the public health. Otherwise I suggest let science and common sense prevail. I suspect a yolk pasteurized at 138F would make a strange Hollandaise indeed. I call balderdash. What evidence is there that salmonella lives at 55C? Perhaps it is best to avoid lead cooking pots. If I was from California I'd be more concerned about the carcinogenic coffee.

Alas, the battle of Vienna was all for naught.

@dscheidt the confusion may be caused by posts having been moved between topics. The pan in which @lindag made her lasagna fits nicely in the CSO. A 1/2 size hotel pan -- by whatever name or standard -- will not. So until Cuisinart makes a larger steam oven or possibly until the anova engineers return from the south Pacific and have some months to sober up, hotel pans are not relevant to the problem.

I mean why is the poolish so small relative to the other ingredients.

Cook it longer. I actually like scrapple. It's just that I don't like the idea of scrapple. The brand I was partial to was Hatfield: http://www.hatfieldqualitymeats.com/our-products/product-detail/scrapple

Forgive me, math is not my thing. I calculate the bowl of the tilting to be 7.25 liter and the bowl of the micro batch to be 3.16 liter. So a little less than half.

My steam oven has been suffering so until I can replace it* I've not been mixing French Lean Dough. However tonight I plan to start another batch of Neapolitan Pizza Dough (p 5-113). My question as always comes down to what numerical speeds are intended in the stand mixing instructions. In this case it's 4 minutes on "medium" and 4 minutes on "high". For folks who worry about picograms they could be more precise. Last time I didn't dare set the KitchenAid to speed 10. I have the largest KitchenAid and at speed 8 it was dancing about on the countertop -- yet for full gluten development I still needed more mixing time than called for. No complaints about the end result, I was quite pleased with the dough. I just don't want to see my burnt out mixer on the floor. I have a face protection helmet. Maybe I should just jump to ludicrous speed and see what happens. Oh, and another question: any thoughts on why the poolish for this recipe is so small? *next payday.

Thank you, thank you! I think this explains my confusion. I had always been placing the dough in the banneton seam side down and then flipping the dough out of the banneton onto the peel so that the seam side was still down. If the dough is placed in the banneton seam side up then the pictures on page 3-338 make perfect sense!