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Barrytm

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Everything posted by Barrytm

  1. Agree with Palo, Anova is the easy way to go. I doubt there would be much difference in results using other makers, though you may find some bring the water to temp quicker than others.
  2. I am not familiar with it, but just looked at the webpage, and there page on hot spots concedes that there will be hot spots. They claim that since their product is thicker than some competitors, the hot spots will be less, though I think burner size and location would have an impact. I have a 4 burner gas top, and not all of the burners have the same output, and there is a pretty wide space in the middle with no burners, so I am sure I would see a variation in temperature on my range. How much variation you will see it tough to tell. It looks interesting , at the least, though it is jus
  3. Sorry to hear about the problem. I had a SIL with a Viking with a similar 2 piece floor, and the rivets - or welds, don't recall which, failed. I agree with the tech that nut and bolt would be a great repair. Something sounds wrong if the burner tube rusted out again - I could see that with a burner tube in an outdoor grill which is subject to tons of humidity, but I would want to contact BS to see if they can help with the cost of the part.
  4. Dtremit, the main difference, IMO, is that the 40 inch lets you lay out ribs full size side to side. The 30 inch is not only shorter, it is narrower, so you have have to cut the ribs to fit onto the shelf. I have the 40, but either one is plenty big for all the smoking I do. Another option, if you want to go up in price and quality is a Smokin it. The digital versions can get pretty pricey, but the analogs versions, like the #2 , are around $550. I don't have one , but from what I have read, they are built like a tank. Cost is quite a bit higher than the Masterbuilt, and it uses a
  5. Eugene, there are several makers of inexpensive electric smokers - Masterbuilt makes a number of models which are available for under $300 - paired with an Amazen tube and some pellets, it is pretty easy to get started - 1 minute to light the Amazen tube, then let it go for 5 to 10 minutes before you put it in the smoker, and the smoker is just a heating element with a control, so turn it on, and turn if off when you are done. Just did a smoked ham today, and since I kept it in a pan, there was no cleanup, and it came out pretty good.
  6. I don't have the Kamado Joe, but own a Bubba Keg , later called the Big Steel Keg, later called the Broilking Keg. Similar to the KJ in shape, and uses lump charcoal, not regular charcoal. Mine is steel with insulation between the two layers, the KJ and BGE are ceramic, and so is the Primo. Yes, it uses very little hardwood lump for 2 people - I usually fill a charcoal chimney around 1/3 to 1/2 full to use it like a grill. It is very easy to light the charcoal that way. There is far less ash than regular charcoal. My rough guess is that it would be about a 1/2 cup or less of ash, so
  7. While pellet grills are more popular lately, one potential downside is that some complain they don't give a strong smoke flavor to the food - though in fairness some like a faint smoke . The other issue is that brisket is often a very long cook, depending on the size, it can be 10 to 16 hours , for that reason, some prefer an electric or propane smoker . Of course , the electric and propane smokers can't do grilling, and that may be one of the reasons pellet grills are gaining traction lately.
  8. First, that is the neatest plumbing work I have ever seen , nice job. Second, while I understand the general idea, I find I am always adjusting the temp, and my assumption is the food pedal is only on off, correct?
  9. No knead works fairly well with high hydration bread. Pasta is normally much lower in hydration, and i have never heard of a no knead pasta recipe . Plus, kneading pasta is hard work, it can be done by hand , but it is much easier by machine, either a mixer or a food processor. Pizza dough falls between the two - some use a high hydration, others are in the low 60's , and do a liight mix, then a long cold retard , and for that, a mixer is helpful, but not required. The Ank is a great choice, hope you like it.
  10. While I was a fan of Anova and their first model SV ( and bought a second version later ) I find this statement in their description of steam cooking somewhat misleading However, cooking in a humid environment is a very different story. When air is at 100% relative humidity, it can’t absorb any more water. It’s full. Evaporation comes to a halt. That means that the water in your fish has no choice but to stay put , in your food, where it belongs. My understanding is that the amount of moisture that is retained in a protein is primarily related to the internal tempera
  11. Sorry, I don't have a spiral, so can't help there, but there are a few posts here https://www.pizzamaking.com/forum/index.php?board=48.0 on Famag and Sunmix spiral mixers, though many are using them primarily for pizza dough.
  12. I have a BS rnb and love it, but I think the salesman was puffing a bit, there are other manufacturers that make good products. The first question you need it to ask is do you want all gas? Some prefer an electric oven, and that means either going with a dual fuel range, which is much more expensive, or going with induction. Many suggest induction is faster and more responsive than gas. I prefer the BS because it is dead simple, not a lot of computer boards to go bad. As for your wife, IMO, the BS does not have a clean look, it is flat black grids on flat blat grates and there are lots
  13. I don't have the oven, but I think Anova claims it is not better then SV, but easier. You don't need to seal the food in a vac bag, you don't have to bring a container up to temp, etc.
  14. Jason's , I would not blame the bending pans on the oven, I have the same issue with my combi and normal flat hotel pans. The deep ones - like the 2 1/2 or inch ones don't warp, but the flat ones normally warp once in the oven at high temp, then come back to normal shape when cool.
  15. Jason's , incredible work on your part. Yes, the Miele options seem overwhelming. I assume the Anova will allow you to regulate the amount of steam - When the Gagg, Wolf, Thermador and Miele combi ovens were just starting to get some acceptance, there were a few posts on whether having light steam, medium steam and full steam was enough, or whether you needed more control - I don't think I saw any consensus. I know that light steam is very helpful - it lets you reheat without drying out. Full steam is of course helpful - but I am not as clear as when you would need 40% or 60% - or s
  16. Jasons, incredible post, I can only guess how long that took, thanks for all the work. I did a tiny version many years ago, not worth linking to, but I also did a small spreadsheet at the time to try to give a cross reference so that if you were using a recipe that was designed for a Wolf combi which calls for Convection Humid, you can determine what setting to use on a Gaggeneau ( Convection plus 30% humidity) combi cooking modes chart
  17. I can't help with the macaroons or pastries, but generally, when baking free form loaves, we want the crust to stay moist for the first part of the bake, so convection, IMO, is not really an advantage. On the other hand, again as to bread, many like to get steam to stay in the oven for the first part of the bake, and in general, gas ovens vent much more than electric ovens, so it is harder to keep things moist. ( yes burning gas does give off vapor, but it vents extremely quickly ). If you think you are going to fill the oven with baked items at one time, convection may help keep the tem
  18. Here's pics of the current problem, Looking at the range pic, the recess you see has just 1 3/4" allowance 3" off the floor. It does gain space, to accommodate the gas piping. The pipe you see in the other pic will need to be moved back about 3/4", not hard to do, there's enough play without stressing the installation. You can move the pipe back, though you will have to hit a fairly tight spot where the channel is, or you can have the plumber put the shutoff closer to the floor, that way the flex hose goes under the range towards the wall and then snakes back up in the channel in
  19. No problem, that is a pretty inexpensive rental, let us know how it works out . BTW, if your gas guy has not come out, there is not much space in the rear wall of the oven to allow you to mount the pipe in that wall and not hit the range, so many have come up through the floor, and installed the cutoff right at the floor, then attached the flex pipe and snaked that into the channel when you push the range back into position. That is what I did and it worked fine.
  20. The Airsled looks cool, but I just used the plastic furniture slider they sell at hardware stors. Used a crowbar and a piece of wood to lift up each leg and put one on each, then had no problem moving it in and out on the floor. If you had to go up or down, that may be harder.
  21. Looks great, let us know how you like it when it is up and running.
  22. Franci, yes , I made the disk, the cost seemed pretty high for a piece of metal with some holes, and it cut the air some, but it was still constantly moving air, and for cakes the disc is probably a great improvement, but for bread, I think the air was still crusting too quickly. I found another Cadco that was not working on ebay, and am trying to convert it to bake mode ( removed the convection element and replaced it with a bake element ) but have not made as much progress as I had hoped. While it seems like it would be easy to seal the oven, actually it is a challenge in that the door
  23. First, congrats on the new place. As to outdoors pizza ovens, yes , I think gas is the way to go. WFO sound nice, but are a lot of work to fire up, take some time to get to temp, and most pizza cooks so quickly, many report no difference in taste between WFO and Gas. I have an Ooni Koda 16, and while it is nice, I don't keep it outside, and don't know how long it would last that close to the ocean. The Zio is an interesting option and would probably work fine. I have never seen one, but can tell you from using the Ooni, that even if you had a pizza oven that could fit two pies, it is
  24. Barrytm

    Sourdough Starter

    There are a number of "tests" in baking that don't actually produce consistent results. Having the starter float is one of those. It works for some , but not for others. For one, floating depends on the amount of air trapped in the starter, and I always wondered how that could be an accurate test because when you spoon out some of the starter, you may displace more air one time than the next. In addition, some make their starters at 100% hydration ( equal weights flour and water ) and others go to 125% - ( more water than flour ) and others use 75% ( more flour than water ), and the ratio o
  25. Looks nice. Just checked out the video on Amazon, loved how she pronounced the name each time.
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