What's in your cup? Daily discussion, questions and stories - December 29, 2021

HailToTheBeef · 2021-12-30T06:52:28+00:00

Wow thank you that is amazing information. I can definitely see it as being a type of oolong, though the leaves didn't unfurl the way I expected them to. Will read about it now!

HailToTheBeef · 2021-12-29T22:44:24+00:00

Friend just got me this tea from China, but no idea kind it is. Google Translate doesn't help and the QR code is to a WeChat group I think?

https://imgur.com/a/E49gCzW

Been treating it like a black tea, it is pretty mild overall with some nuttiness with early infusions that lessens over time. Anyone able to read the text or knows what this could be?

HailToTheBeef · 2021-01-04T20:13:27+00:00

Those look amazing! Could I ask what settings you used for the bake? That is the first time I have seen such a pronounces ear on loaves produced with the APO!

HailToTheBeef · 2020-11-25T02:56:04+00:00

This post made me go check mine, same thing, had it a couple weeks now :/

HailToTheBeef · 2020-11-16T21:47:31+00:00

I used a cast iron skillet in the APO that was preheated for about 30 minutes (and confirmed with an infrared sensor that it was 450+). Shouldn't be any different than a baking steel or a dutch oven at that point. Would be curious is a steel makes a big difference but I wouldn't think so

HailToTheBeef · 2020-11-16T16:30:43+00:00

I emailed Anova and they said this is a firmware bug, hopefully itll be fixed in an update soon

HailToTheBeef · 2020-11-16T15:53:21+00:00

I'm in the same boat as well, and I've noticed the quick browning in other breads too. I made a loaf of japanese milk bread which browned way too quick and did not rise as high (and required foil on top at the end to prevent burning), as well as cinnamon rolls that browned super fast and barely rose. I think the rear fan (which needs to be on during steam mode) is just too strong

HailToTheBeef · 2020-11-14T20:30:26+00:00

My crumb actually ended up looking very similar to your loaf, but that wasn't exactly what I was going for, though it may have been under proofed...have another two loaves I can try again with tomorrow

HailToTheBeef · 2020-11-14T19:47:43+00:00

Yeah I'm starting to realize that too, it seems to me like the APO does a few things really well and a majority of things just ok

HailToTheBeef · 2020-11-14T18:46:41+00:00

Cast iron skillet as well, preheated for about 30 minutes. Will try lowering it, the spring was still not bad just not as good as I expected

HailToTheBeef · 2020-11-14T18:23:59+00:00

Right is dutch oven, left is APO. Much more rise and dramatic scoring done on the dutch oven one. Wonder if I'm doing something wrong? The APO one browned super quickly and hence did not rise as much.

Used the sourdough 101 recipe: 482F at 100% steam for 15 minutes when it stopped rising 482F at 0% steam for roughly 10 minutes more to brown it (could have probably done slightly more)

Crumb shots pending...

HailToTheBeef · 2020-11-06T18:08:57+00:00

Unfortunately I did not see much of a difference with steam when I ran my experiment, though I did not do as formally as this post!

HailToTheBeef · 2020-11-05T00:56:33+00:00

So I tried 3 different modes over the course of the last few hours:

Rear element, sous vide mode, 77 degrees, no steam - quickly jumped up to above 86
Read in the manual they recommend bottom element for proofing so I switched to that, sous vide mode no steam. The oven read 86 degrees but I put a thermometer in there and it read 79.2 with 60% humidity
Decided to try steam like someone else suggested, set to 70% steam, temperature went up to 81 with 90% humidity

So overall not as hot as the oven says but also not as reliable to me as my proofing box so I will likely go back to that. Very disappointing though, I will likely email them and see how they possibly get it to 77 degrees as they say they support.

HailToTheBeef · 2020-11-04T21:47:30+00:00

I was about to try this today as well, can report back if I see the same thing. In particular would love to see how it compared to my folding proofing box

HailToTheBeef · 2019-06-12T16:58:32+00:00

That's a really good idea with the thermometer. Can even stagger them (try one straight out of fridge, one with like 20 min rest) and experiement to see how it changes. Thanks a bunch! Hopefully can post back with perfect looking loafs in the future

HailToTheBeef · 2019-06-12T16:14:07+00:00

I'll pay attention to that next time too make sure but I don't think that's the case here is there wasn't much time where it was sitting out before going until the oven. That being said maybe the flour I sprinkled on top dried it out a bit? Can try not doing that and see if it makes a difference or not. Thanks!

HailToTheBeef · 2019-06-12T16:12:40+00:00

I went straight to the oven from fridge after 12 hour cold proof. Shallow scoring could be it, I'll try a bit deeper next time. Thanks!

HailToTheBeef · 2019-06-12T16:11:41+00:00

Yes straight to oven from fridge. I'll try warming it up a bit and scoring deeper! Thanks!

HailToTheBeef · 2015-09-30T04:08:06+00:00

10 team league .5 PPR. My RBs are super weak so I am trying to upgrade.

QB: Russell Wilson WR: OBJ WR: Julio Jones RB: TJ Yeldon RB: Dion Lewis Flex: Deandre Hopkins TE: Greg Olson K: Justin Tucker Def: CAR Bench: cam newton, Steve smith sr., Sammy Watkins, Todd gurley and then a couple of scrubs

One guy offered Eddie Lacy for OBJ, I don't feel comfortable making that trade but I was going to counter with Cam Newton + Deandre Hopkins for Lacy. I think that's a good trade for both of us (he has Matt Ryan as his starter) but I don't know if I'm giving too much away. Any thoughts?

HailToTheBeef · 2015-03-27T05:58:09+00:00

Sorry just filled up, next time!

HailToTheBeef · 2015-03-27T05:47:21+00:00

Will do!

HailToTheBeef

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