palo

I'd not recommend it and Anova, I believe, suggests 4 inches of clearance - but hey, it's your cabinet. Then again if you used it only in sous vide mode maybe it's possible lol p

I think you've got it and explained much more simply than I did ☺️ p

I think what is meant is that if she was to put it on the countertop it would be below her upper cabinents which are 15 inches above the countertop - which only gives about 1 inch or so of clearance - I know the steam exit is at the front but I'm not sure about the heat radiated from the top/rear. Mine is on the countertop but I have about 4-5 inches clearance to the cupboards above

Re the Yellowtail label : First line - Bones Removed Last line - Warning: May Contain Bones (well we tried) p

That's one I would hesitate to try 45 minutes @ 400 sounds like beef toast - I look at those charts as cooking for 1 or 2 not a family p

That sounds fair especially with the free shipping 😇 p

Air Fryer cooking chart: https://bluejeanchef.com/cooking-school/air-fryer-cooking-charts/ This is what I meant to recommend - I just copied my bookmark which doesn't lead to the charts as her web site has changed p

Good site for Air Frying: https://bluejeanchef.com/recipes/ p

Same here, I think once you join that's the end of bonus items - try a second (or third) email 😈 p

Strange, as heat rises... As per Wikipedia: Heat resistance: the material is heat resistant up to 100 °C (212 °F), but can be damaged by excess heat. DuPont recommends the use of trivets when the material is installed in kitchens. Surprised that issue hasn't arisen before. p

Just flip it over and pretend it's the bottom! That forum, gets a lot of feedback - ask there ☺️ https://community.anovaculinary.com/c/anova-precision-oven/31 p

It's on my looong list of things to do 😨 But, 1. https://community.anovaculinary.com/t/how-can-i-clean-the-precision-oven/28550 and I've saved you the journey: 2. https://support.anovaculinary.com/hc/en-us/articles/360050324392-Cleaning-your-Anova-Precision-Oven Just so you know 😀 p

Imperfect/Misfits et al. I don't really understand the rational behind the enthusiasm for this method of obtaining food. Is it cheaper? Does it help prevent waste? I don't think I would look at some of the products people are receiving and ask myself, is this a deal, should I not go to the store and pick out the best of what's on offer than getting a "surprise" box. I think you would be receiving better value by ordering from Walmart or similar. I don't consider their response of free shipping and no cost turkey "excellent customer service" and I guess "very kind people" is in the eye of the beholder. I live in a small rural community and these services aren't available to me but judging from people's experiences I would avoid them. Now I may be missing the whole point of this, but just going on what's been said. p

How far North? - No border to contend with 😜 Actually your pizzas and presentation look great 😀 p

IMHO the two basket concept leaves me underwhelmed - an unnecessary and over-hyped complication - one of the air fryer's main attributes is its simplicity. p

I have both the APO and an Air Fryer (6.5 qt) I use both The APO for large items, items for a long cook, items I want to cook with steam, bread etc. - I don't do SV The Air Fryer for quick, small items (fries, wings, burgers etc) The APO is like a regular oven on steroids - does everything well. The Air Fryer doesn't need preheating, it's good to go - small space, fan driven heat. Cooking multiple items - wings 20 min/ fries 10 min. - set timer for 10 minutes, put in wings - after 10 min add the fries and reset the timer for 10 minutes has worked for me - if there is a large temp difference adjust the time - instead of 10 min @ 425 try 15 min @ 350 Using an air fryer doesn't need to be more complicated than a stove top burner. The APO though has a bit more of a learning curve p

Hi again, I keep getting these emails from Wild Alaskan Company: Congratulations, you've been selected to receive an upgrade! Join today and save a total of $75 off your first 3 boxes of Wild Alaskan seafood. Our July 4th Sale ends soon! Claim this offer and enjoy Alaskan delicacies that are conveniently delivered to your home. Promo code: WELCOME75 If you guys keep using this, I'm going to buy stock in the company 😀 p

No vacuum is an invitation to freezer burn - if you have access to a vac sealer I would use it on those items if longer term storage is in the cards. p

Were they all vacuum sealed? The Sea scallops and the other large bag don't appear to be, I'm used to seeing vacuum sealed packages looking like the "life has been sucked out of them" p

I wouldn't go by "listed" sizes as I ordered 5 different ones from Amazon that were the correct size according to the listing, the ones I quoted: https://www.amazon.ca/gp/product/B00H94EPJ2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 were the only ones that actually fit in the grooves, which is what I wanted. I did not look for pans as what I had already did the job. I was interested in a rack or "perforated pan" that I could use to keep food elevated, these worked. They are expensive but it seems they are the only ones available and they are of good quality. p

They replaced mine: Jo had her tank replaced Check out the racks I recommended in previous post, they do fit exactly p

They fit perfectly, smoothly slide in and out of the grooves and are rigid enough that there is no concern of them popping out of the grooves. I'll assume Amazon "down under" has the same return policies as here in Canada, so order one and if it doesn't do the job for you, return it. Yes they are pricey, but they do the job and there isn't an alternative. I ordered 5 different ones before I got these. I returned the others. p

Congratulations Jack, you'll love it. These racks are sturdy and fit perfectly in the grooves. https://www.amazon.ca/gp/product/B00H94EPJ2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 or for closer to home: https://www.amazon.com.au/s?k=Hamilton+Housewares+Stainless+Steel+Cooling+Rack&ref=nb_sb_noss p

I just use laundry tub - large volume so cool temp is maintained for longer - as soon as the protein has thawed to the "flexible" stage it's into the fridge. p

Why? I vacuum seal a number of my proteins and find defrosting in the sink or a bowl of water the most efficient and the product doesn't become water-logged. p