AlaMoi

bag them up in one pound bags and keep in the freezer.

since it does not cool anything, basically according to thou-wilt-die safety twits, one is limited to "loading up" the device to maximum two hours prior to cooking. if one is able to control / act / modify one's behavior prior to two hours+cook time before eating, might work. seems similar to the gadget that read the item's bar code to know how to cook it. 20,000+ bar codes in the US grocery store, bar codes recognized: 3,000. didn't fly very high or far . . . .

I give them a 10 minute boil, cool, cut in half, sear the open face.

@gfweb mucho merci for finding that - the OP attracted my taste buds immediately and it's nice to see how it's 'done'

letter opener

nope. salmon is very low fat.

not so lotta' fat in cured salmon.

I've found one thing Nova won't do . . . come apart. did eggs Benedict for breakfast today - slab of Nova on the muffin. it comes in a vacuum pack - and getting the slices apart is some kind of trick! anyone got a trick for that? colder / warmer . . . . this AM I simply gave up and used a biscuit cutter for the diameter of the muffin....

tonight was beer battered/Tempura butterflied shrimp . . . the batter is slightly involved - one cup flour + salt + pinch red pepper + Old Bay into one cup of beer, whisk two egg yolks - reserve whites split the shrimp and pat dry when ready to start the deep fry (375'F).... whip the two egg whites to stiff peak add beer liquid to dry ingredients fold in whipped egg whites. for this excursion I used 1/2 cup AP + 1/2 cup rice flour - I like it! the batter is on the thin side: results:

doable, but requires some checking. if the stuff on the second rack absorbs so much heat that the elements can't keep up..... soggy, not crisp....

the boil route has the advantage of doing the pickle along with the cook.

I do "beets" - a bunch. whenever I find a decent batch of beets with tops.... remove top wash trim top&bottom of beet boil in (by volume) 50% apple cider vinegar and 50% water 1/2 cup white granulated sugar. when fork tender, allow to cool, hand strip the skin. reserve the liquid. yes, you're gonna get purple. it washes&wears off. refrigerate, slice. beats the pants&undies off caned/jarred versions.

this one is fairly simple and definitely yummy http://www.cookingforengineers.com/forums/viewtopic.php?t=4473 written for blueberries, but mulberries is an easy sub.

all true. but for 0.2 degrees and 23 hours + six minutes, that can only apply to cooking elephants with Sterno cans.

might want to consider just perhaps maybe could happen . . . the oven is already on for other purposes and doing the rice is a side cook.

gruesse dem ulmer spatz! lived there bit. spent time on Bodensee and later Unterbayern. just got in a new batch of BackMalz for my broetchen - rising now....

gonna' need a longer probe . . .

a thousand years ago Alton Brown demo'd how to get nice rice reliably.... by weight: 1 part rice, 2 parts water bring water to a boil, add rice, when it returns to a boil stick the covered pot in the oven. (add pat of butter to water if desired) small batch, 15 minutes in oven, remove, let stand covered for 15 minutes large batch, 20 minutes in oven, remove, let stand covered for 15 minutes. (my experience - anything from 300F - 425F) fluff it up and you're good to go. been using that technique for decades and it has never failed. last couple years I've gotten into basmati, texmex, etc etc - and found the 1:2 _by weight_ ratio works for all that I've tried .... except "wild rice" - which isn't really a rice, but whatever.

for a device that is currently 0.2F degrees away from done, not sure I follow the math for "Ready In"

failure to recognize pix embed codes. NMP. deleted

if it's hard water deposits, vinegar might do it, or CLR

the pans in that pix are 5x9 but you can adapt the dough qty to any size. my crowd wanted bigger slices . . . and didn't like the changing size of rounds . . . so.... I still do rounds for specific dishes/uses.

I use a wooden spatula - flat edge .... not a spoon - indeed that would be an exercise in lump pursuit..... lotsa' to choose from . . . the left/right handed version are extremely good for 'two spat flipping' stuff in the pan (crab cakes/etc)

hmmmm, do those ears stick up? the metal pans I have are flat so they clip together without a (big) gap....

another way to "cover" no knead: