JoNorvelleWalker

I do not have any such sticky residue problem with my anova. I suggest you reach out to their tech support.

"Out of whack" is not the best expression. More like "very close but not quite right." The Thermoworks is rated accurate to plus or minus 0.05C. If so the 55.0C bath is most likely between 55.10C and 55.20C. The supplied certificate of calibration says plus or minus 0.06F, plus instrument resolution. At the 104.00F calibration point the Thermoworks is off 0.03F. At the 158.00F calibration point it is off 0.04F. For fun I also tried the Thermapen MK4 while anovaing my eggs. It read the bath as 55.1C. While my new Thermoworks waterproof with penetration probe read the bath as 54.9-55.0.

I do a lot of cooking at 55C which is, I would say, a rather critical area. Since I'm pasteurizing some eggs at the moment I took the opportunity and measured the bath against my new Thermoworks. The anova reads 55C and the water measures 55.15C. Better, I guess, a little high than a little low. I wonder though if it's worth trying to adjust the anova so it matches the thermometer?

Indeed. I have one. But it registers only to 300C.

When my landlord got me a new oven I bought a probe with grate clip: https://www.thermoworks.com/TW-113-442-GC This worked wonderfully (notice how I avoided saying "great") for profiling the oven. Indeed, I found a problem with an oven firmware setting. (Though if your oven hasn't a thermostat it may not have much firmware.) I do not leave the probe in the oven all the time. If the stove belonged to me I would find or make a hole and bring the probe cable out the back so I could monitor temperature all the time. As it is, the cable coming out the side of the oven door is inconvenient. But for me the probe did it's job. I have a WiFi readout so I was able to graph the oven on my iPad. For your application various Thermoworks mounting methods are magnetic. You could stick the readout right on the outside of the stove. The grate clip is not hard to mount. There are also clip on oven probes.

No, I have never had a non contact thermometer. Like @rotuts I wonder how this unit would compensate for black cast iron surfaces and bright stainless steel surfaces. Though I must say the price is cheap enough.

And other than thermometers they sell stuff from other manufacturers, for example pH meters. Still Theromoworks are probably the best choice out there for culinary use.

My most recent Thermoworks order arrived tonight. I must have looked most pathetic wandering around the apartment with two cases of thermometers, looking for a surface upon which to set them down.* I now have six thermometers from Thermoworks, not a few probes -- and my old standby from Hewlett-Packard...or whatever that company is called these days. I really love how firmly the magnetic boot of the Therma Waterproof sticks itself to the dashboard of my stove. That is beautiful engineering! It would have been most useful two nights ago when I was following a Kenji recipe to heat a pan to between 600 and 700 deg F. *they are currently on top of the guitar case along with the extra griddles for my DeLonghi grill. The door is barricaded in the event anyone was thinking of an intervention.

I fell for The Cottage Kitchen.

@Anna N did the old people facility at least pay for your meal?

Tonight was an anti-Kenji smashed burger. I formed a patty about an inch and a half thick. I was diligent with the Thermapen. I got it crusty on the outside with a trace of pink at the center. And now I am done with hamburger for another lifetime.

These are alpine strawberries. As best I remember: https://www.burpee.com/fruit/strawberry-plants/strawberry-alpine-fragola-di-bosco-prod002415.html

My first strawberry is red.

I realize Parma is not in Virginia but I am minded ParmaShop has some lovely looking Parma hams on sale.

I didn't know Dave's Booker and Dax had closed. I thought it just recently opened?

By real buttermilk I mean what's sometimes called traditional butter milk. The "buttermilk" in the stores here is made by adding microbial cultures to skim milk. I believe this product used to be known as imitation buttermilk. Anyhow, I haven't tasted it yet but my crème fraiche came out nice and thick.

The local market has family pack ground beef on sale this week. I am a family of one, at least at this location. So I decided to revisit Kenji's smashburgers. Other than being far more meat than I would eat, they were pretty good. Kenji calls for a pan temperature of between 600 and 700 deg F. My surface thermapen goes up only to 572 deg F. What is one to do? I let the thermapen go to overrange and waited another minute or so. Not very scientific. This is with my big Falk pan. The air was like an opium den. Not that I have visited an opium den but I have read Sherlock Holmes. Thanks to the recent Thermoworks sale my heavy duty surface probe, good to 1000C, should arrive tomorrow. But this is today. Kenji recommends stainless over cast iron because cast iron is a good black body radiator, and for burgers one wants heating by conduction: http://www.keatingofchicago.com/miraclean_griddle.html

I use Lightroom only for moving raw files from my iPad into Photoshop on the computer, but for the purpose it works really well. I doubt there is much of a difference among processing raw files in Lightroom, Photoshop, or Bridge.

How do you get your tortillas to hold that shape? Never mind, I think I see. Cheater. Where can I buy those?

Which culture do you use? I thought a salient feature of crème fraiche was that it was not too tangy? (I knew I'd eventually find a need for a centrifuge.)

Thanks! For better or worse I shall probably be a Prime member till I die or starve, whichever comes first.

I found some lovely figs so I'm trying my hand for the first time at crème fraiche. I saw the recommendation for New England Cheese Making Supply up thread but their culture is on "Final Sale, while supplies last." Real buttermilk is not available in these parts either, so I am using the same culture I use for yogurt: https://www.yogurtathome.com/product-page/yogurt-starter-for-bio-yogurt I know the bacteria are probably not the same and that crème fraiche is properly cultured at room temperature. I've worked out a very satisfactory method for yogurt that involves cooking the milk and cream at 70C for half an hour, cooling to 45C or so and inoculating. Then after homogenization* holding the mix at 45C for two hours then slowly cooling to 30C overnight. This is how my crème fraiche is cooking at the moment. It may end up more like sour cream but such is life, I like sour cream as well. I'd be interested in any information on how crème fraiche cultures differ from yogurt cultures, beyond just the names of the bacteria. *in this case my cream is neither ultra pasteurized nor homogenized, which means a knife to pry it from the bottle.

Sorry, I get tired of typing out Precise Heat Mixing Bowl.

How does Fiddyment compare to fresh ground? (And did anyone ever ascertain what the PHMB was for?)

I picked this up with PrimeReading for free. Can anyone explain to me how PrimeReading works? Do the books expire?