JoNorvelleWalker

No, just as shown in the picture.

Thanks. I had forgotten the blade had a reverse thread. This afternoon I couldn't get the gearbox back on (possibly due to overnight-hardened mashed potatoes). What worked were round nose pliers. All seems good. And there are leftover mashed potatoes.

https://forums.egullet.org/topic/153870-anova-precision-oven/?do=findComment&comment=2366764

Pork loin, mashed potatoes, and peas. Applesauce with mace.

Help! I employed the Breville tonight for mashed potatoes. Potatoes were fine. Problem is I cannot disassemble the mashing leg. The instruction book was not much use.

59C. Next time I might even go a little lower.

Not much to see. I use a Vollrath hotel pan with a rack insert. The pan and roast are now out of the oven and I am preheating the oven to 250C to sear, while the rest of dinner cooks.

Can't get the video to work?

Never hurts to have a spare.

I shall never again be astonished at finding an insect in my freezer. It was frozen as solid as the racoon I passed on my way to work.

Any opinions on the quality of the different brands?

https://support.anovaculinary.com/hc/en-us/articles/360050323752-The-Anova-Precision-Oven-Frequently-Asked-Questions 58 pounds.

A lot.

What is the inside like?

Somehow I had the idea that a pie should be baked with bottom heat and not be baked with convection. Not sure if I read that somewhere or if I dreamed it. I don't keep a temp probe in the Anova because the APO includes three temperature probes internally. Seems sort of redundant. Not that I don't have a battery of probes from Thermoworks at my disposal.

Probably not.

Get well soon!

True. However even though my grocery budget is somewhat price constrained I'd still buy poultry from Griggstown Farm if I could get there. (I've read Griggstown Farm supplies D'artagnan.) Sadly four miles each way is more than I can manage. Last time I enjoyed Griggstown Farm poultry was when @chefmd and her son took me grocery shopping down in Princeton prior to the pandemic. https://griggstownfarm.com/pages/about-griggstown Nowadays I have Whole Foods organic chicken delivered as the best poultry I can manage. Whole Foods keeps promising to open a store within an easy walk of where I live. Closer than Shoprite. All the Township approvals were completed years ago. However the only evidence remains sign by the side of the highway saying a new Whole Foods is coming.

One experiment that didn't work as well as I might have wished: Last night, tired and cold, walking down the highway on my way home from work, I had a craving for a frozen chicken pot pie. So I stopped at Shoprite. The package directions for baking in a conventional oven call for one hour at 400F. Always before I have baked frozen pot pies in my big kitchen oven. The problem with using the big oven is that one must remove all the pots and pans and put them on the bed. Would the Anova work? I figured for a pie bottom heat would be best. With no fan. However the maximum temperature with bottom heat is 180C. I could always bake for a longer time. With top or rear heat the Anova heats right up. With bottom heat, I found, it takes forever and a day. After baking for an hour and a half the filling was cooked through, although the crust was only slightly browed and somewhat gummy. Nevertheless no leftovers.

Tonight was cold and dark. I stopped on my way home for a frozen chicken pot pie. And some limes.

Freeze and spin it in a Pacojet or Ninja CREAMi?

I'd drink boxed wine if I were able to carry a box home. Best I can manage* in one trip is a liter and a half of Soave and a bottle of Wray & Nephew Overproof. *like tonight

For clarification, I use my steel in the Anova for baking bread. I use one inch thick aluminum in the big oven for making pizza.

I'd like to learn more too. It looks almost eatable.