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Posts
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Everything posted by FlashJack
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Yes, I've read the thread and more. Since the corrupter @JoNorvelleWalkerwhispered in my ear a week ago I have an undeniably urge for this piece of kit. When my regular oven died three years or more ago I bought the CSO and have used it ceaselessly. I love it. It has all the noted demerits: too small, burns loaf tops, two-hour max is mighty frustrating. But I will give it to a good home. Does the APO do a delayed/timed start? Yes, I've read the thread. I wish all these machines (and that includes my fancy dishwasher and over-educated washing machine) would let me have control: dial in start/finish/temp/steam %/spin RPM etc. Like a grown up who doesn't want someone else's press-button algorithm. I still like analogue equalisers.
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Dan Pashman has been flogging this on every medium ever invented. Thanks for the link though, I'd not seen it before. It looks interesting. I'm glad to see some sauce-catching frills. It has taken a leaf from one of my favourite pasta shapes: radiatori. That has so many frills it's like a pasta version of tripe. Great texture, although it can be a bit massive. If you like tripe in red sauce give it a try.
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You are a corrupter of youth. Fortunately for my bank account, I have no more room until the CSO meets its maker. Mighty tempting though.
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Jo, it's about 8 inches so will comfortably fit. I'm drawn to a pan because the perforations create a crusty stipple on the bottom of the roll, which seems part of the platonic ideal of this roll.
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Have you been hanging out with @rotuts? He's a man who likes the saw and the grinder.
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Is there a recommendation for a baguette pan that will fit the CSO? All those I see are too long. Is a couche the only answer? I'm reluctant to take the snippers to a standard smallish pan but could if sufficiently provoked. I'm in Australia so I'm looking for a recommendation for an internationally marketed brand. Extra points for Amazon Prime. I'm not baking baguettes: I'm doing bahn mi. A near-enough cousin for me to ask @JoNorvelleWalker if I'm likely to be disappointed: I find the CSO generally good for bread in my very limited experience. Why are baguettes disappointing?
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I had never given it a thought. Until now.
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Thanks all for your suggestions. To which I am going to add whipped butter on buckwheat pancakes. Jimb0, I'll gather my courage and give Julia Child's croissants a go.
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Now there's one I'd not have thought of. Thank you. Great idea.
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Hello all, a friend recently gave me some excellent cultured butter, 500g each of salted and unsalted. I'm inclined to think the highest use of good butter is on great toasted bread. Just toast and butter. Some applied while the toast is hot so it soaks in, a generous amount reapplied when the toast has cooled a little so the butter retains its integrity. I also like whipped butter on pancakes, something I make rarely because my tastes run much more to savoury than sweet. I'd like to make my friend something that uses my beautiful expensive butter to great effect. What dish/dishes show off butter? Should I use it in a pastry? I've never tackled croissants and am reluctant to gamble on that first up. Jack
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Combustion Inc Wireless thermometer probe by Chris Young
FlashJack replied to a topic in Kitchen Consumer
Yes. Best wishes to you for trying to develop what looks like an interesting product in difficult times. It will come down to what you produce and how well v1 is received. Don't rush it. -
Paul, I too have the 1961 edition I paid reasonable money for and another from the mid 70s I bought very cheaply. The early one is a gem; the latter one a backward step (from memory there is no recipe for swan). A man of your habits should look to an older, not a newer, edition. They cut down on butter and fat over the years.
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It does. Highly recommended.
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Thanks for the reply. That's what I thought. Products vary in quality when trying to do any one of those things. Doing them all well -- at that price -- is tricky.
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Engadget has a story about a maybe-one-day sous vide seal-cook-chill system called Figo. Low proposed price. Crowdfunding already oversubscribed. I'm sceptical. Thoughts?
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Thanks Kerry. It's quite likely I overmixed and it was a touch hot. Thanks for the tip.
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I like it too, Edward. The CSO is mighty bitey when things get too close. Let it cool a little and enjoy 🙂
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Edward, I've also gotta say that, in addition to buying accessories for that thing, you have got to turn it on and use it one day. It looks waaay too clean. I wouldn't dare show here the insides of mine. It's been my only oven for 18 months. I'm jealous of that bright sparkly machine you have.
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Welcome to the road to ruin. This is a path I have been on a long time. It takes different twists and I get new companions ...
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This might be more of a general baking question but I'll ask it here as it's particularly about the CSO. I very rarely bake cakes but today I made an orange cake in a loaf tin. It split. Here's where you can see I'm not a cake maker: my theory is that it was too hot too early and rose too quick. I baked it at 180c (375f). It split after about 15 minutes. My experience with the CFO in general is (a) it gets to temp very quickly and (b) its temperature is pretty accurate and constant. By contrast most ovens are slow to heat, generally cooler than advertised and fluctuate a lot (on the downside). The CSO runs hot. So, cake bakers, would you knock back the temp slightly in the CSO compared to other devices?
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Edward, those pictures are probably some illegal combination of pornography and entrapment. You could have got me in if it weren't that in the Amazon Aust store the L2SP3 is $133 sold by Lodge or $282 sold by some other outfit. A pity as that size would be very handy. What do you use it for most? I can't understand the Amazon Australia store. Some items are sold by Amazon, qualify for Prime, have free shipping on orders over $49 and are around $US pricing. Others are nothing but a nuisance. But I'm sure other followers of this thread have just snuck off to make a quick guilty order.
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Thank you, jer_vic, for a detailed and thoughtful reply. I don't need much encouragement to add the L8DD3 to the collection. It might prove to be more than a "make-do". Lodge's technical pictures are great -- down to a thousandth of an inch. Happy baking.
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jer_vic, it looks to me as though the lid of the L8DD3 essentially *is* an L8SKL. I this so? If true, buying the L8DD3 is cheaper at amazon.com.au than buying just a L8SKL. With all these savings I could soon be in deeper poverty than ever 🙂
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Thank you. That's useful information. You might now have tempted me in to even more castware.
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Oh, yes, I didn't imagine it would be useful in the CSO. But it will see a lot of other use. I grabbed it while it was at a good price and with free shipping.