AlaMoi

depends on what needs folding . . . stuff like mixed salad in a big bowl . . . a spurtle or two dueling round wooden 'paddles' - whipped egg whites for a souffle - whipped egg whites into waffle batter . . . big flexible cup shaped spatula

twas a souffle night . . .

any soup maker knows home-made is fresher, crisper, more better than anything that's been pasteurized and stored in a metal can for months/years... our absolute top dog favorite for home-made vegetable soup is from Alton Brown here: https://www.foodnetwork.com/recipes/alton-brown/garden-vegetable-soup-recipe-1915670?oc=linkback the one exception for us - I use beef stock (not veg/chicken stock), and DW does not care for the lemon add.... alt good food: slice/dice/sear off a good steak - you've got a super-winner "vegetable beef soup"

that's a "maybe" - vacuum heat seal bags are typically a co-extrusion film. high density polyethylene on the outside, low density poly on the inside. the low density melts/aka "seals" at a lower temp, the high density poly / polyester outside prevents the heat sealing strip from simply cutting the bag into pieces.... the temps will depend on your make&model - also how new/tired&worn out the heat sealing mechanism/temp control is.

one thing I noticed right off - looks like the sides/ends are rising up pretty fast, and perhaps folding in? one trick I have used on soft batters - let it bake 10-15 minutes, then (open oven) sprinkle on the struesel. a smidge more (cold) butter will help with the texture - some lumps are "good" mefinds..... if you like the taste/consistency of the finished loaf - I'd reduce the yogurt as a first try. yogurt is a pretty undefined thing in terms of moisture, etc. -

I always have fresh garlic and also dried garlic powder on hand. there are situations where the dried powder works "better" - or perhaps "differently" than chopped/minced/into-paste . . . one is tonight's dinner - a pork chop, seasoned with salt/fgbp/garlic/onion powder - let stand for 2 hours - then broiled. it's very tough to get those flavors in the broiling without burning the fresh garlic/onion. and burned garlic is one super turn-off....

being a waffle lover . . . Liege, aka yeast+pearled sugar . . . it is different from the usual USA baking powder recipes. also realize,,, "Liege" waffles implies a variation specific to a region. originated there? who knows. now, baking powder vs. yeast raised is a topic of its own! perhaps the most singular distinction is the "pearled sugar" - which is basically clumped-up nuggets of granulated white sugar. done them both. I like the yeast raise with sugar clumps, but DW finds them 'too soft in the middle' so, if you like your wife/DW, you should keep your wife, and settle for other deep Belgian waffle types . . .

semi-home made cherry pie . . . store bought frozen crust, blind baked . . . Lucky Leaf cherry filled - jazzed up with almond extract left over struessel/crumb topping

good to hear the real experience - I've been pondering on it for a while! thanks for the input

hmmm, I think the one"un-miss" is the meatloaf item. seasoned ground beef - except for the literal physical "shape" - is very widespread, goes by many different names - but it's the same thing - ground beef + egg + seasoning + (?bread for) thickening." "Frikadellen" and associated near-same-name kin in northern Europe/low countries/et al . . . is basically a 'mini-meatloaf' "rattle steak" anything, obviously not going to appear in Europe... Cajun 'aka NOLA' may indeed appear in France - not qualified to answer that . . but Cajun is a blend of 'stuff' migrated 'down south' from the upper/bordering French settled/speaking areas 'up nawth'

I have long been attracted to the "egg" type ceramic grills/cookers/thingies . . . my concern has always been the time it takes to 'heat saturate' the thermal mass of such devices. I use 'real charcoal' i.e. not 'briquettes' - and I plan on starting the grilling doohickie at least one hour before the 'plunk to cook' time. I'd like to head from real life users - using real charcoal.... how long is needed to get the Big Green Egg and similar up to saturation temperature? back story . . . . attended a big ole' bash once upon a time - guy had multiple Green Eggs going for 'mass feeding' - and virtually nothing was done at the appointed time . . . apparently the Eggs were much slower to heat up than planned on . . .

being an old geezer, and having experienced the "normal" oven/pan cooking techniques . . . cooking chicken at 350'F to an internal temp of 145'F - yeah, you get some seriously overcooked chicken on the outside. same with beef, same with pork, same with fish, same with scallops, same with (everything else) this is _exactly_ the problem/issue sous vide was 'invented' to solve! if it needs to be done faster - I suggest the microwave - it too heats from the inside out . . . so they say . . .

lids. they work wonders.

ah,, nope, no steam oven - just a "usual" oven with broil/bake/convention broil/convection break . . . and a timer . . .

it's a curious technique . . . if one has the time to sous vide at 'the finished temp' one probably also has the time to simply oven cook/braise/roast/whatever . . . at a lower temp. just did this with a pork tenderloin - marinated, then oven "baked" at 145'F (digital oven control; accuracy... decent by thermometer check) it came out juicy, tender, moist, yadda yadda yadda. now, if the cookee requires hours an hours of low temp cooking in a situation where one is unable to "attend/monitor" - similar to ye' olde' crock pot - there's an advantage. something like a 5 pound tenderloin . . . sous vide equiptments (probably) have a much less varied minute-to-minute cook temp - an oven goes up and goes down - it's a 'short termish' average temp. important? open to question.... I've become a fan of oven baking/roasting at the minimum temp - perhaps 5'F above the desired finish temp. and . . . an insta-read thermometer at the ready. bottom line, for the few instances where I see sous vide has a clear advantage , , , not worth the $ and effort to seal/etc...