JoNorvelleWalker

You could buy a replacement bowl like I did.

Once I learned not to SV steaks very long my results improved.

Sadly to my taste Ben & Jerry's is over sweetened and over flavored. I confess I have not tried Ben & Jerry's in years. Maybe they are due another chance. Particularly since they once bought one of my company's cameras for research back in the last millennium. If I could source good cream locally I'd be making my own ice cream. The Shoprite ultra pasteurized cream I can obtain is stringy and gross. Reminds me of blood clots.

Of course. I wouldn't eat it any other way.

I leave the tank and reservoir full all the time. If you empty out the water you're making an awful lot of work for yourself. Note I do use soft water for the CSO. As for cooking breasts and thighs together...better to ask a normal person. I pretend the bird was just caught eating my blueberries as it meets its crispy end.

If you cook a breast and thighs together I recommend 450F steam bake, not the lower temperature. For crisp skin don't treat the chicken with anything but salt. I like to salt an hour or two ahead. From memory I think the CSO is rated up to a 4 1/2 pound chicken. I really would consider cutting a whole chicken in half and steam baking skin side up.

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.