JoNorvelleWalker

My beautiful 0.85 kg boule came out of the CSO well after midnight, so dinner was pizza from several day old leftover lean French dough. Quite satisfying. I've been cooking pizza on my DeLonghi griddle. Delayed addition of cheese is easy. I figure it will take a good five hours for the bread to cool.

Tonight was a modernist boule in the CSO. Very pretty, if browning not perfectly symmetrical. Baked on the bottom of my Cuisinart chicken steamer. I still can't believe how good was last night's CSO duck. I only wish they made ducks slightly smaller or steam ovens slightly larger.

There's a recipe I'd recommend for marinated mushrooms in Time-Life Cooking of Italy. Someone here recommended it and I was very pleased when I made a batch.

Thanks, even if $3.99 is on the upper edge of my price range. I have a copy Baco home from the library at the moment and I deemed it worth owning.

I re-roasted a duck last night. Steam clean going as we speak.

Leftovers: Rotisserie duck from the other night, repurposed in the CSO. Even better than before. Native harvested wild rice and 30 second green beans. Baguette and MR not shown. Baguette was able if a little leaden. The dough had been in the refrigerator several days. It got the job done. Sauce Bigarade enriched with more marmalade and a glog of Grand Marnier. I could get to like this.

Link didn't work for me but I went back and enjoyed the updated post.

I shall never again drop a ripped bag of organic flour on the bedroom floor. An hour after Roomba finished cleaning.

Anova wifi is 40% off on amazon.

I thought of posting a cutesy picture of my Uvex bionic face shield and hard hat draped over my DLC-7 but I am not wanting to be facetious. Please don't do this. If not for your sake, for the poor Cuisinart. See Andie's post above. I'm sure Ina has good insurance.

Please report back but I fear sous vide won't do much for the sinew.

I love the pig.

Thanks Anna! ...though one might have expected this information in the chapter on "ovens". I'm left with more questions than answers and I don't quite have the resources of The Cooking Lab. I've been looking hard for the bread post where someone baked on steam bake rather than the bread setting and was left with soggy crust. I don't believe I imagined it but so far google and my search skills fail me.

Page reference? Thirty minutes of steam sounds like too much and I wonder what the boule is sitting on. A 500 g boule barely fits for me, I can only wonder what an 850 g boule might do...but I want to find out. If memory serves from the CSO thread someone a long time ago tested steam bake for bread and found it didn't work well.

Phillips Air Fryer is amazon deal of the day.

I am not @boilsover but that is what I'd call a Windsor pan. One of my most used shapes. Wish I had a copper one. The pan you linked is not on sale...otherwise I would be tempted...except, fortunately, I am broke.

To me that sounds outright dangerous.

Tonight: Spit-roast duck, sauce Bigarade. Sauce Bigarade recipe from Raymond Sokolov's The Saucier's Apprentice p44. Lacking Seville oranges, energy, and space on the stove, I used French marmalade as a substitute for candying my own orange and lemon peels. Taking a tip from @Duvel my MR was based on Riesling. (Not shown.)

My landlord recently installed a new GE oven in my apartment and I couldn't be more pleased. That is unless it had steam.

Yes, I believe that is correct.

Last night I ordered the fine grating disc that @andiesenji mentioned.

They don't have any colors that would match my living room. But I need something.

No over browning on the top? Did you use foil?

Yes, among others. But no, as far as I can find, for the homogenizer!

Obviously. If memory serves, Nathan and team were trying to speed ripen avocados. Sous vide was successful for ripening some other fruit but avocados were a failure. (I hope I'm not confusing Nathan with Dave Arnold.) Anyhow last night's avocado was not quite ripe enough so it's still sitting on the cutting board.