JoNorvelleWalker

Yes, after sous vide (in the APO) the meat looked properly cooked but it had no color. Searing overcooked it. These chops were from amazon: https://smile.amazon.com/gp/product/B091GQVTQK/ref=ppx_yo_dt_b_fresh_asin_image_o02?ie=UTF8&almBrandId=VUZHIFdob2xlIEZvb2Rz&fpw=alm I think the proper solution is to cook thicker meat. However I have one more chop I have to deal with somehow.

Pork chop was a disappointment. After my recent sous vide pork loin success I had high hopes. It was not to be. Chop was cooked 58C for three hours. Seemed properly done but the meat was white as a sheet. (In contrast to my COVID era bedclothes which are more puce, beige, and chartreuse -- but that is a matter best left to the imagination.) The chop was a skimpy, thin, Canadian, not inexpensive piece of pork that I would not have purchased had I seen it in the flesh. After searing it was dry and overdone. I don't blame the quality of the meat, I blame the thinness of the cut. I suspect it would have faired better being briefly cooked on the Philips grill.

I order from Supermarket Italy. I try to stock up while they are on sale, which I see at the moment that they are: https://supermarketitaly.com/products/la-valle-dop-san-marzano-peeled-tomatoes-28oz?_pos=10&_sid=8b6386875&_ss=r US $6.49 for a 28 oz can. Supermarket Italy sells other D.O.P. brands without added calcium but I have not tried them.

Some of us are not in China.

Yes. For canned tomatoes I buy La Valle D.O.P. San Marzano -- no added calcium.

I'd eat them raw. But I only grew pea shoots one year, and now I can no longer have a (balcony) garden.

I use: https://modernistpantry.com/products/glucose-de-42-powder.html Modernist Pantry ships worldwide.

Amazon did not have the chicken thighs either.

Yes, except it was https://www.marysducks.com/

Do you mean a chop cut from the loin? Did you sear the chop after sous vide?

Must be hard to stuff a duck into a plastic bag. Last night I cooked my last leg from Mary's Duck. This time for nine hours at 72C followed by about five minutes at 250C. Easier to eat than the other night, still not great. And for some reason the flavor was not as good. Today I ordered chicken thighs.

Interesting texture on your bread. Is it your own?

Ichiran Ramen, with pork loin and boiled egg.

No. https://forums.egullet.org/topic/146620-absurdly-stupidly-basic-cooking-questions-part-2/?do=findComment&comment=2366872

From last night's dinner... Egg cooked by the APO boiled egg recipe. Finest boiled egg I have made.

Since @TdeV asked, the only thing I can possibly help with is baking bread. However one of my upcoming projects is figuring how to bake cookies in the APO. Previously all of my cookie baking has been in the big oven. Now ask me about the joy of hard boiled eggs.

Ichiran Ramen, thanks to the inspiration from @Duvel... I possess a tolerance for salt and spice, so I employed all of both packets in the kit. Very good if not absolutely the best ramen* I have had from amazon. What was absolutely the best ever was the APO egg. Press button on the anova app. Add egg to oven. Remarkable. *What was the best ramen: (eG-friendly Amazon.com link) Much cheaper than Ichiran too.

Contact @Pankaj, ask nicely, and see if you can't still get the discount.

Duck, Brussels sprouts, Bineshii Ghost. With amazon one takes one's chance. Always before I had received large duck legs with much fat. These were parrakeet sized ducks with no fat to speak of -- less fat than a typical chicken thigh. Not over cooked but tough as shoe leather. But, oh, what flavor. First food photograph with my new lens, a Voigtlander. I read that Voigtlander was the lens mandated for portraits of Emperor Showa. I can't compete with Emperor Showa but the Swedish Consul selected my photograph of him taken at the dinner commemorating the 350th anniversary of the founding of New Sweden as his official portrait. (That was taken with a Leitz Tele-Elmarit however.) Now I have to think of some way to tenderize the remaining leg.

I found something that might work to solve my problem. I have a Vollrath 13 qt mixing bowl that fits over the banneton with a little room to spare. Maybe not enough room to prevent the rising dough from sticking. Another possibility: I have a round rack that just fits the bottom of the Vollrath bowl. I could put a little water in the bowl and set the banneton on the rack. I have a large Cuisinart domed lid that almost covers the bowl, but the lid fits well enough not to leave an air gap. The bowl and lid would allow more room for expansion.

I had never seen the technique of proofing in a bowl with oil. I use a linen lined banneton. Before I was baking round breads, I used a well seasoned steel pan with a cover for proofing and baking my baguettes.

I don't understand about the oil?

I learned recently that my great great grandfather emigrated from Glascow while he could. In Stornoway I was served "American Style" hamburger, battered and deep fried.

@rotuts You have a CSO and an APO. Lack of fresh local bakery bread is no excuse. Dinner here is coleslaw, bedroom aged Sunset Organic Campari, pork loin* sandwiches -- two nights in a row. I am not complaining. Mayonnaise is Hellmann's. In winter I store my organic cabbage downstairs by the front door. For anyone wondering, toilet paper is on the landing. @Dave the Cook might not be thoroughly convinced but toilet paper is related to food. Moreso sometimes than I might like. * blessings to @Shelby

Do you have the app? Plenty of guidance on steam and rack position. For example one chocolate chip cookie recipe calls for rack position 3, 190.6C, rear heat, 10% steam.