KAD
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Posts posted by KAD
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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.
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@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.
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15 hours ago, btbyrd said:
And the product in front of us is not a thermometer for sugar work or fry oil (even if it might be useful for deep frying). I don't take this as a knock against it... it's just not that kind of product.
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..:-).
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17 hours ago, btbyrd said:
You can deep fry the probe and submerge it in liquid nitrogen. It's not a sensitivity problem. I think the main issue is that you need a longer probe for oil and sugar work so you can clip it to the side of the pot and hace it go down into the sugar or oil. This style of thermometer isn't really geared toward that application.
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.
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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.
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7 hours ago, ElsieD said:
Is that the recipe from page 112 of her book "Hello, my Name is Ice Cream"?
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
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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
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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.
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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 ....
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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?
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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?
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@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.
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Also, Anova is shipping me a new one and letting me use this until I get the new one. So good on them.
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@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
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Thank you for confirming. I reached out to Anova and they'd like me to ship mine back.
But they wont send me a replacement until I ship mine back...:-(. -
Convection fan rattle at low and medium speeds.
Has anyone else seen this? I saw a couple instances of this on the anova community forum.
I was proofing some dough the other day and thought to try circulating the air at a low speed and it makes this rather awful rattle which is reduced a bit at the medium speed and is completely gone at high speed.
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My steel weighs 5.75kg and seems okay.
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Hello @BatchCooker
i got inspired by @JoNorvelleWalker but didn’t want to spend $200+ on a baking steel.
So I got this one from Amazon But 16x12 instead of 12x12 for around $40.
its a piece of A36 raw steel with rounded corners. The finish is not quite as nice as a modernist steel but it is good. I did have to soak it in acid to get rid of the mill scale. (30 min for Muriatic acid, 1 day or longer for vinegar)after washing off the mill scale it looked incredible. Sadly I didn’t think to take a picture of it before seasoning it.
but here it is installed in the oven. It weighs around 10 or 12 lbs. I can weigh it tomorrow if needed.
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Hahaha. Why not indeed.
a related question(s): does your blast freezer have a hold mode so it can double as a regular freezer for the times your freezer is too full?
And how long does the freezer take to come down to temperature if you don’t have it on all the time.
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@JoNorvelleWalker, why are you dehydrating the chicken in the blast chiller prior to cooking in the APO?
is this a trick to get crispier skin?
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My APO oven light went out today while the oven was on and set to 77F (to try and speed up some dough proofing)
anyone noticed this so far?
my experience is that the oven light is always on unless it’s being turned off to keep the temperature low in Which case It is pretty cool.
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Agree with @JoNorvelleWalker, there’s a lot of steam that rises from the bottom right vent and it’s not actually out the front. For me, It sort of rises to the side going towards the back.
And there’s also a heat vents on top that get pretty warm.
If you have 6-8” on the water tank side and above it might be workable otherwise it’s probably not great for the cabinetry it’s going to sit in.
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10 hours ago, jaw said:
btw, i found your auction and saw the pics of your display issue. if you're handy, i bet you could take it apart and fix it pretty easily by fiddling with the data ribbon.
Thank you for confirming the firmware version.
that’s a good idea I’ll see if I can find some time to open it up and look at where the cable is attached to the display. -
33 minutes ago, EatingBen said:
Loving the silpat idea.
The oven has enough supports for 4 rows? Wonder if getting extra racks would be worth it, not so much for putting massive quantities away but would be cool making roll up fruit sheets
It looks like regular cooling racks fit nicely in the oven, so for light duty stuff like dehydrating, maybe worth reusing regular cooling racks.
And I love the idea of throwing a silpat on the rack, every time I used to make chicken jerky treats for my dog, the racks would sit for hours in the sink to get rid of the little crusted on pieces of chicken. Silpat!! Doh!
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Kitchen Scale Recommendations, 2011–
in Kitchen Consumer
Posted
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.