KAD

Jumping in on a topic after a long time, and I have one of these https://www.mt.com/us/en/home/phased_out_products/labtec/jl6001_g_l.html You can find them on eBay for a fraction of the new once the calibration has passed. I have never bothered calibrating them again, but it doesn't show a drift of more than 0.1g for a calibration weight anyway.

Its actually very easy to make your own red wine vinegar, well, obviously not for instant gratification but could definitely fit the price constraint. I've had good luck with some super oaky Spanish reds that mellowed out and made incredible vinegar. It did take a bunch of time and now I am all out. Perhaps, time to start the next batch.

@btbyrd, In that picture a few posts up with the fixings for a stir fry, what are those cool stainless trays. The one holding the snow peas and the 2 (3?) piece one thats in the back with the shiitakes, sprouts and peppers.

Just to be pedantic, I don't think one should use this as a deep frying thermometer, the lower half of the probe shouldn't go above 100C/212F. Most of us deep fry above 375F which will definitely fry the thermometer as well..:-).

You can do those as long as the first two inches of the probe doesn't exceed 100C, which was sort of why I was asking whether it would have made sense to move the sensitive stuff towards the center. I totally get that this thermometer isn't geared for that application but it seems like could have been used as a general purpose thermometer if they had done that. But I guess at that point, just use the thermapen or whatever else you have...:-) I just preordered mine, because well, it might be fun.

I wonder why they didn't keep the sensitive electronics towards the middle of the probe. Seems like it would have let this thermometer be used for other uses like candy or oil as well.

Anybody notice that the Ninja spun ice cream doesn't seem to get as solidly frozen as a regular churned ice cream in the freezer. I am not sure why this might be. Maybe the stabilizer? Today's strawberry scoops were still very very scoop-able and closer to a soft serve texture.

Yes although I modified it a little bit, She asks for Buttermilk but my strawberry puree already had too much lemon and I wasn't sure I needed any more tang. I made the recipe for 1kg of which I used half for the ninja. Strawberry Puree 300 gm Sugar 100 gm Lemon Juice 40 gm ( This is absurdly high I don't know what I was thinking. Should drop it to 10gm at the most) ----Mixed and chilled Milk 375gm Cream 75gm Glucose (Corn Sugar) 150gm Cremodan 30 2.5gm ---- Milk + Cream + Glucose + Sugar to 85C for 2 min Chill Add strawberry puree mix ----- Half in ninja container in the freezer/ Other half in regular takeout container to cure overnight in the fridge

Just made the same base in the Lello and the Ninja.... Very impressed with the ninja... just a very small hint ( really tiny) of ice crunch at the end with the ninja. (Maybe I should have respun it) The Lello produces denser ice cream. Maybe If I had spun the ninja on the Gelato setting. Used a slightly modified Strawberry IceCream from Dana Cree, omitted buttermilk but increased the lemon juice.

Thank you all for your responses. Ordering now. I wish I wasn't so easily enabled. But on the other hand, I usually don't complain after I've got said item on my hands. What do I do with the Lello now...:-). Just kidding, the lello stays ....

I don't have one of these (yet) but if you're re spinning after scooping, you do have to make sure that the top has been flattened completely. Is that right? Anyone tried to see what happens if its not completely flat or has holes from a previous scoop?

Does anyone here use their APO for proofing dough or for making yogurt. I notice that when I set to 82F (in SousVide mode, 0 steam, Bottom heat, low fan) the temperature swings quite a lot and definitely not close to their 1 degree precision claim. Matter of fact, if I don't keep the door open, it reaches 87-90 very easily. Do I have another bum unit?

@Tuber magnatum Indeed, I requested my own for my birthday. :-). TLDR: For $600, its a great price for a combi oven. Get one, especially if you like to bake bread. The APO is a combi oven for $600, which is one of the primary reason I got one. I didn't want to spend $4k on a Miele/Thermador/Whatever combi plus the added expense of plumbing and cabinetry. In comparison to a Miele Combi which my friend with a nice(r) kitchen has, the APO clearly pales on the fit and finish columns. But it shines where it needs to. I find the APO pretty adequate for most everything I would consider cooking right now. I am not planning to cook a whole goose or a leg of lamb in there. ( Maybe a small leg might even fit) If you like baking bread, a steam oven will definitely change your life. If you're used to making bread in a dutch oven, the APO is far far superior and you can make small loaves if you feel like it. @CanadianHomeChef wrote a nice review on his website. https://www.sizzleandsear.com/equipment-reviews/anova-precision-oven-review/ tbh, i havent yet the missed the perforated pan thats in many of the recipes. I just use a cooling rack and it seems to be pretty good. I thought I would hate using the app but I am very pleasantly surprised that I actually like the app a lot. Especially once you're cooked a recipe a couple of times, you can just either bookmark it so that the preheat and staged cooking is all preset or you can create your own stages which is not very difficult either. Hope this helps.

Also, Anova is shipping me a new one and letting me use this until I get the new one. So good on them.

@Sartain, My oven makes normal fan noise when at high but at low and medium it makes a noticeable metallic clunk. Here I uploaded the video to Youtube...this is at low speed