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Everything posted by CanadianHomeChef

  1. So my brand new replacement Ooni Koda 12 arrives next week. It's a replacement for the defective unit I won in a contest.... Looking at these pictures, I'm tempted to sell it as "new" and then use the proceeds to get a Koda 16....... It just seems that with the l-shapped burner the Koda 16 is a no-brainer. What do you think?
  2. Looks like Ooni has agreed to exchange my defective unit Shipping out today, hopefully I will receive something before the end of the summer...
  3. Well my Koda 12 arrived; looks sleek. Having trouble with the ignition though. At first, I was able to get it turned on and stayed on for about 10 minutes. It went out with a very small gust of wind. Now the thing won’t stay lit. As soon as I let go of the control knob it goes out. Tried holding it down for 5 seconds and 30 seconds. No luck. Have the oven off and disconnected from the tank. Will try again in 5 minutes.
  4. Looks like I won a Ooni Koda 12 from our provincial Pork industry association... kind of a random prize but I remembered this thread here on eGullet! Can't wait to try it out... didn't know much about it, but some YouTubing makes me wish it was a 16 due to the L-Shaped burner..... but you can't complain about free, right?
  5. I get what your saying, but my current situation makes buying a house risky. Even if I’m able to maintain employment with my current employer, I could be placed anywhere in the city and I could be setting myself up for a terrible commute. Luckily my living arrangements right now add very affordable and I’m racking up the savings. So when I’m finally ready to buy I’ll have an even larger down payment saved up and this more options.
  6. I currently have an induction range and love it! If I were to stick with induction, I'd consider getting one of those "zoneless" ones..... but then again I own two Control Freaks so having a high end gas range might offer more options?
  7. Gutting and rebuilding can get expensive. I don’t mind making improvements to an existing kitchen, but it needs to meet some base criteria first.
  8. Hey folks, I’m about 1-2 years away from seriously considering buying first home. I have the down payment saved up but due to contract and political considerations, it’s best that I wait at least a year. I’m just curious if you were in my position, what would you be looking for in an “ideal kitchen”? The sky is the limit right now, but of course will have to converge on a few “must-haves”; unless I want to be a single person living in a massive house 😂 I recently discovered the concept of a “butler pantry” which has me intrigued. Very few houses on the local market have these, and they tend to be larger houses, but I like the ones with extended hidden away counter space. Considering I’m a single person and most houses in my ideal size (~1200 square feet) have less than ideal kitchens, expanding an existing kitchen into the dining room. Using the living room as a dining room. And having the “living room” in the basement. Although that would surely hurt resale.
  9. Never mind. Found it. Product from several years ago in Australia. Discontinued. https://www.productreview.com.au/listings/breville-the-quick-time
  10. Saw these two photos on Facebook this morning. Anyone recognize the appliance? I see that Celsius is printed right on the interface so I looked at Breville Australia and Sage UK, but no dice. Looks almost like it could be a home version of the control freak? Perhaps a prototype? Or has anyone seen it on the market? I’ve asked the poster of these videos about the model. I’ll let you know if he responds
  11. What's everyone cleaning their oven with? I used Bar Keeper's fried and it worked well for the bottom of the oven. But the back wall is proving tricking. Haven't attempted the top of the oven yet....
  12. Not specifically sticky rice but I've made a couple rice dishes. Chicken and rice where you just throw everything on the sheet pan. Turned out nicely for me.
  13. That's my understanding too. I do notice however that sometimes it seems like I get a huge waft of steam when I open the oven at 212 but other times barely anything..... maybe something to do with the temperature of my house?
  14. I wrote a review here, comparing it to the Cuisinart Steam and Breville Smart Oven Air, if anyone cares to take a read. The size of the tank is massive compared to the Cuisinart: https://www.sizzleandsear.com/equipment-reviews/anova-precision-oven-review/
  15. Made a whole chicken tonight. I’ve got to say I’ve never seen a chicken hold onto so many of its juices. You can squish around the liquids underneath the bubbles in the skin. Lots came pouring out as I carved the bird. The chicken was cooked perfectly. I’m just not sure if I like my chicken this juicy. The jury is still out. Cooked some brussel sprouts from the garden for 10 minutes at 212 with 100% humidity. Threw two knobs of butter, salt, and pepper inside the pan before placing it in the oven. Easy side dish as the chicken was resting.
  16. I think you could pull after 17 minutes. The rest of the baking will get you to the ideal temperature. Or you could just set the temp to slightly above 135 and pull a sous vide express. Just need to adjust to the new cooking techniques. I'll be writing a thorough review that I hope to have published this weekend. Both the cons and pros. There's a number of things in both categories, but overall I believe it's outweighed by the pros... will find out if this remains to be true after doing a chicken and some bread this weekend.
  17. Maybe slightly. Didn't have the probe in it during the final cooks so I can't say for sure. I enjoyed it. I pulled mine out at around 126 but that took 90 minutes to achieve. Then you fire the oven up to 400 and give it several rounds of quick bakes and reglazing. Nothing wrong with the oven itself but the recipe is faulty and I didn't notice it until later on.
  18. Steamed and glazed salmon tonight. APO recipe thought the salmon would reach 130 core temperature when set at 130 for 17 minutes. Grossly under estimated. If I were to remake this, I'd stop at around 120 and expect to reach up to 130 during the high heat sessions...
  19. I was thinking of that. Wasn’t sure how it would turn out in the end... didn’t think about the sanitizing the probe itself. I imagine that as long as it was cleaned since last use, any bacteria in introducing wouldn’t be a large enough inoculation. Can never be too careful though.
  20. Inspired by it. Used the same times and temps
  21. Just in a frying pan. I think 180ish Fahrenheit. 100% steam. Texture inside was very custardy. I liked it a lot.
  22. Me too. Seems Anova agrees with me as they are checking the recipe and thanked me for the feedback. I've got two rib eyes cooking right now at 129f (what I consider medium rare). Didn't do the probe as I didn't want to puncture my food at these low temperatures due to surface bacteria not getting heated once it's brought to the inside.
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