palo

Price? p

Great thinking!!! p

I have some re-vaced cheese in the fridge atm - no sign of oil or moisture - this was just plain cheddar p

Aside from the obvious prevention of freezer burn and long term storage I often take a 1 lb block of cheese that comes vacuum sealed and divide it into 3 and re-vac seal 2 pieces while I enjoy the 3rd p

@jimb0Interested in that post p

A lot of "store bakeries" buy frozen par-baked goods and just finish them. p

I'm sure there are people here who can give specific places to look but a good starting point is to use the search function at the top right corner and btw welcome to our haven (heaven?) I'm sure you'll get the help you need 💗 p

Aldi in Australia provides surprises: https://www.ctvnews.ca/world/sydney-man-finds-snake-in-lettuce-bought-at-supermarket-1.5388394 p

I don't "do" Facebook either - I signed up, didn't enter any personal info and I have a blank page, but it gives me access to these sort of pages, I don't comment or "join" or "follow" - I guess you could say I'm anti-social - did the same thing with Twitter and Instagram - it's sort of like looking in the window but not going inside - my take p

https://www.facebook.com/groups/anovafoodnerd Some good info on that site - you can do a search to find the topic you want - just keep in mind that these comments/suggestions can be made by anyone - like when I suggested using a propane torch to clean the APO 😈 p

@TdeV https://www.facebook.com/groups/anovafoodnerd/permalink/2958632301129398/ Might help p

You obviously aren't squeaky enough lol Seriously I was impressed by the original speed of delivery of my APO, so I guess the pan arrival was not unexpected. You should email them again noting that others are receiving replacements - Good luck Here's my email reply: Ivy Relon (Anova Culinary) Mar 25, 2021, 10:42 AM PDT Hi Paul, I’ve now put through a request to send for a new pan to ship out. Kindly note though that it may take longer than usual as we're still waiting for inventory to come in. Once stocks are replenished we will let you know by sending the tracking number to your email. Feel free to write back if there's anything else we can help you with. All the Best, Ivy Relon Anova Culinary Support Team http://anovaculinary.com p

Just an aside - about two weeks from my email to them requesting a new pan (March 25/21) to having it delivered. That and JoNovelleWalker receiving a new water tank indicates to me that Anova is standing behind their oven (or we're just squeaky wheels)😋 p

@Tdev - I would use a commercial descaler myself, but you're probably okay with your DIY - no idea on ratios - check decaling a coffee machine for suggestions p

Two things: 1. Received my replacement sheet pan - seems really heavy duty, has ridges on bottom which should help with anti-warping 😀 2. In my web travels I stumbled across the user manual for the APO that they submitted to to the FCC: https://fccid.io/2APBOAN900/User-Manual/user-manual-4793536 I haven't read it yet to see if there are any hidden "gems" as I was just getting ready to cook when Purolator arrived bearing gifts. Enjoy your Friday p

I have had this one for about 5 years and much to my liking: https://www.williams-sonoma.ca/breville-smart-grill-griddle-and-panini-press The advantage of this one in my mind is that rather than a heating element below the plates that heat them by convection, this model has the heating elements embedded in the plates - much more efficient - capacity is larger as well. Good weight to the sides so you don't have to really press hard and the hinge allows the evening of the top plate to ensure an even surface It's also in stock 😄 p

Well with new tanks and new pans to earlier purchasers, I'd say Anova is standing behind their products! Suggestion for JoNorvelleWalker, I'd keep the water level up near the max just to be safe, they probably haven't designed a Mark III tank yet 😛 p

Each to his own, but with the rack I mentioned, I gain an extra shelf as well as a "perforated pan" that gives me plenty of room for air circulation. You say "toemato" and I say "tawmato" 😁 p

Do they slide in the grooves? The TeamFar says the rack is 18.75 inches which is too wide or 15 inches which is too narrow. The Vollrath rack on Amazon doesn't say the actual size and there's often some fudging with regards to "1/2 sheet" size. p

Ahhh, the mysterious perforated pan... Well I haven't found one, but an excellent substitute would be this: https://www.amazon.ca/gp/product/B00H94EPJ2/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1 Yes it is a "cooling rack" and not a "perforated pan", but it functions in all but name as the latter and the beauty of it is it fits in the shelf grooves of the oven. The reason for the perforated pan is to allow air circulation and run off. Rather than a rack on a pan on a shelf, this fits in a groove with a pan in a groove below, allowing max circulation and no chance of "steaming". It can be used as a rack alone for dehydrating or air frying and I believe it's strong enough to hold a Dutch oven. It's pricy at $40 CDN, but it does the job. @kostbill - I haven't a clue about hocks specifically but the roast chicken recipe could surely be adapted - dry in fridge- probe for temp (sous vide mode) - sear https://oven.anovaculinary.com/recipe/wttK3xUw6HH3zPw5XOzL p

Me Too! Anova replied to my email of yesterday: "We're happy to replace the pan for you. Can you please provide your order number, complete shipping address and phone number so we can process this for you?" Thanks to Blue Dolphin for the mention of the podcast, which I referred to in my request - I'll update on receipt 😃 p

There has been numerous mentions of e-coli contaminations of leafy greens like romaine in the last few years. Came across this story recently and thought it might be of interest to some. https://www.cbc.ca/news/marketplace/marketplace-lettuce-contamination-1.5952161 Interesting read and obviously very sad. Having said that and read the article, I feel I'm in the majority who will continue to buy and use leafy greens. p

I find USA pans excellent p

Actually I set the probe to 155 F for a "more traditional texture" as per the app recipe. That might influence the taste. p

The app recipe for chicken suggests probing it until 145 or so then brushing with oil and then top element @ 482 F. I've been busy but a few days (a week?) ago I did a chicken the way the app suggested and it turned out perfect, well browned and juicy. The only downside was the amount of smoke produced - perhaps I was too generous with the oil? p