JoNorvelleWalker

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.

Not to be glib, somewhere I thought I saw @nathanm say they tried sous vide and it didn't work.

I am again thinking about a KoMo but the cost is indeed significant.

Got it. Wasn't Prime* the book with problems? * not to be confused with amazon prime.

I have no idea what a Laksa is but that looks wonderful.

https://forums.egullet.org/topic/144300-sous-vide-recipes-techniques-equipment-2011/?do=findComment&comment=1810427 Though I usually go 60 deg C. for 15 minutes, not 30. I don't put anything else in the bag. Be sure to pull a high vacuum or the bags will float. They will probably float anyhow so weight the bags down as necessary. As to the difference, I have never boiled an ear of corn anywhere near 10 minutes in my life so I couldn't tell. Possibly if you enjoy corn boiled for 10 minutes this recipe is not for you.

Interestingly there is a modernist option for working with smaller quantities of dough: "The same bowl can be used for mixing the dough, bulk fermenting it, and the final proofing period." (3-219). The device in question is of course the KitchenAid Precise Heat Mixing Bowl.

Interesting some of us have been challenged to get enough browning on our bottoms. Nice picture.

Do you have a picture after it was cooked?

Have you vermin in your kitchen? I solved my bottom problem with a preheated aluminum sandwiched Cuisinart baking dish* that just fits the CSO. I had my fill of soft, white powdered bottoms in my youth. And I hate the smell of A&D. *the bottom of a Cuisinart chicken steamer.

I'd say sous vide most shines for tough meats like chuck, some beef steaks, poached chicken breast, pasteurized eggs, and corn. On the cob.

Both.

This morning's dinner: Black Bean Cassoulet, at least cassoulet is what the recipe calls it. Good stuff. I try to make it once or twice a year as it's the only action my second largest Le Creuset ever gets to see. Served with boule and Boursin.

Some progress here once I realized I had to make up a 1.5 kg batch in order to get the dough to mix properly: Mixed and fermented by the book. Shaped by the square method. (Before MB I had always shaped boules by the tuck-in method that I had thought I had invented -- who knew?) Proofed a bit over an hour, scored on a peel, and transferred to a 450 deg F. preheated stainless steel baking dish with an aluminum sandwich bottom. My DeLonghi griddle worked great for that purpose. I then popped the dish into my preheated CSO and baked 20 minutes on the bread setting at 450, followed by 10 minutes convection bake at 400. Center temperature right out of the oven was 207. Next time I might give it a few moments more. I have never had a boule rise like this. Compare with my previous experiment: ...which looks more like a cow pie, though it tasted quite OK. My one compliant? The loaf took three hours to cool -- with the air conditioner blowing on it. Dinner was at 3:00 am. Second complaint: what am I going to do with all this bread? Welcome to Toast and Jelly Days.

I think baking preformed loaves directly from the refrigerator is the idea. What I do though is to refrigerate the unshaped dough and then shape before baking. The way things are stashed and stuffed into my refrigerator a preformed loaf would not stay preformed for long.

What was for dessert?

Anna, I believe the solution to your problem is pictured on page 3-183.

Gastrohysics: The New Science of Eating, by Charles Spence. Fortunately I finished it before Modernist Bread arrived.

By hand.