JoNorvelleWalker

This evening amazon had the Cuisinart Steam Oven latest model for $220 with the seller amazon but amazon was out of stock and the amazon listing was not coming up all the time. Price from other sellers was higher. It was weird. My coworker and I were both looking at the CSO listings and sometimes saw $220 and sometimes $299. Now that I am home I am trying to make $220 offering appear without success. For anyone interested in the CSO I advise checking.

Actually I have one in the freezer for an emergency! I'd still like to be able to recreate it though.

Sigh.

How I wish I had a basement.

Well, now I am in possession of a Premier grinder. Nothing wrong with my Waring, mind you, but they are different animals. I still seek the elusive pistachio paste which so far has been unobtanium. Nut butter in the Waring has been passible. But not the stuff of dreams. Furthermore I am now into Georgian cookery which calls for walnut paste with every meal. Indeed walnut paste was envisioned for tonight, but it turns out the Premier grinder requires breaking in to remove stone dust. Who knew? Several cups of peanut oil later and quite a messy clean up, I am now prepared. I think. The Warring jars go in the dishwasher. None of the Premier parts go in the dishwasher. Nothing like washing big heavy oily rocks by hand.

Excuse the shaping, I was rushing it. Usually I do slightly better. This was with 26 minutes final proof. Kitchen temperature was 73 (23 Celsius). Note after I started running the ovens the kitchen got much warmer. If I'd known you were going to ask I would have used my Celsius thermapen. And I'm thrilled you didn't request a picture of the boule as I rather missed with the peel.

And I picked up Deborah Madison, Vegetable Literacy while I was there.

Thanks, Chris. Yeast amount is same. Technique of testing proof (index finger) is the same. Final proof time has been as short as 20 minutes. It used to be more like an hour. The major difference is I used to mix in my Zojirushi bread machine, and now I am mixing with the KitchenAid. Unless I am mistaken the Zojirushi mixing was less aggressive. I have a baguette and a boule in final proof as we speak. But the last baguette, the one on which I employed CPR, was wonderful. When I sliced it lengthwise for the crumb shot (sliced actually for my library lunch sandwich) I was breathtaken. Update: tonight's baguette seemed a bit overproofed at 26 minutes, but we'll see how it turns out.

While cleaning up in the kitchen just now I found my stash of aji amarillo. Truthfully two stashes of aji amarillo. Duh.

May I like it except for the cauliflower part? Here I went back and forth between leftover Peruvian chicken and pizza. Came down on the side of pizza.

@flippant the CSO method is on page 5-297. Instead of the CSO pan I use a Lodge L8SKL cast iron pan which fits beautifully in the CSO. I use an EXO Super Peel to transfer the scored French lean dough to the preheated pan. I've made perhaps a dozen boules this way and have been delighted with all but one, and even that was eatable. (Baguettes I bake in my big oven.) I've been hoping one of us will test the lid of a Lodge combination cooker in the CSO. It looks like it might well fit and the sides are more gently rounded than the L8SKL. Edit: as to corrections, I preheat on convection bake rather than on steam bake, switching over shortly before loading. I also bake a couple minutes longer than MB suggests.

I'm not sure where to begin: last night my baguette was clearly overproofed before I even shaped it. Since the advent of Modernist Bread all my baguettes have been more or less overproofed. This time I preformed CPR and the result was one of my best baguettes ever. What am I doing wrong? After autolysis I mix for 10 minutes on speed 1 of the KitchenAid and 2 minutes on speed 2. I fold the dough, wait 45 minutes and fold again. After another 45 minutes I divide the dough, pre-shape, wait 20 minutes and then shape. Please critique. If it's not clear this recipe is French Lean Bread.

Asking, not arguing, but will silver skin really, really melt above 170 deg F? Edit: and for lamb stew my choice would be neck meat.

Sous vide is a powerful technique but short of a meson cannon or a meat slicer I can't see making beef round tender. (Spoken as a cranky old woman with poor dentation.) And short of a miracle I can't see imparting any flavor.

I don't understand the "way too long" part. Pasteurize the chicken breast and it can sit in the refrigerator for weeks until needed.

Notice she tried to fool us by posting some pictures twice.

I've never tried paste, I use dried aji.

Yes, but the Kirkland bottle's bigger.

I liked the dinner but the picture link is broken.

I have used this brand: Zócalo Peru Aji Amarillo Pods, Organic When I was preparing the sauce the other night I went to my bedroom but could not find aji amarillo. So I used aji panca and a couple serranos. Sometimes one has to make do.

Snacking while eGulleting.

Now I know why I am unlikely ever to make puff pastry.

Aji amarillo is yellow, is it not? By chance I made Peruvian chicken tonight for dinner but I am no expert. Have you tried Kenji's version?

Thank you, interesting. Seam side up they said though.

Page reference, please.