Sent Doug from the Naked whiz some of this latest container's coco char to test and I'm thrilled that it was the all time best in two categories..
"The amount of powder/dust/granules in the bottom of the bag was stunningly small, a mere 2 grams for the smaller USPS box and 18 grams for the larger box sent by UPS. (A new world record in both cases.)"
"the volume of ash produced was the lowest we have ever tested, lump or coconut!"
One of my concerns with buying a canner is not disliking it enough to deal with storing it between rare uses. Yes, not disliking it - I'm ok with being neutral on the canning process, but if I actively dislike it I just won't use it. I've not found one to borrow and try.
So... I think I have a solution. I've had an Instant Pot for a long time and use it a lot for dried beans and occasionally for soups and stews. The newest model Instant Pot has a pressure canning function. It doesn't meet the USDA criteria for a "safe" pressure canner due to size (will only hold 4 pint jars and USDA criteria specifies 4 quarts) and it doesn't have the required weighted pressure valve to give a visual indicator that it's at pressure but it has been tested by an independent agency that verified that it does hit and maintain the appropriate temps. I think it'll hold 6 to 8 pint-sized retort bags; that should be sufficient for me to play with as well as what I think will be my normal canning batch size. If I get the new model IP, I can stash my current one back for the rare occasion that I need 2 or need to take beans somewhere for a pot luck; its smaller than a 20+ quart canner so storing it isn't as onerous as a big canner.
Unfortunately, the new IP is US $200 (or more) everywhere and I have some pending expenses that are making me hold off. I wish I'd found this before Amazon Prime Day! Maybe I can hold off until Black Friday... And maybe they'll introduce an 8 qt version before then.
If I like canning well enough to want to do bigger batches, I'll invest in a "real" canner later.
Hi, I have not had any issues with the heat and La Chamba cookware. When I am doing high heat cooks I put the cookware into the KK or WFO from the beginning so that it warms up as the fire builds. I work on the basis that sudden temp change is the issue and that the cookware can withstand high temps as long as the approach is gradual.
Very cool thread. I have tried bread before at high temp like 500-550f but it always burns to black. Charcoal on the bottom. I didn't understand then, but I think I do now. Back then, I tried to preheat the base ceramics just enough so that the bottom and top would be finished at the same time. It rarely worked, and was often disastrous.
It seems this entire thread is about how to get extreme heat from the bottom of the loaf to the top, and that large amounts of moisture in a small amount of time (high RH, more even temperature throughout the entire kamado) is the key to even cooking and crust generation.
Experts, is this a fair synopsis? What am I missing? About to have a other go round next week.