Recent content by Ansio

Yea. That's what you said on the phone. All I was saying was since you knew your product had short coming that you never disclosed, a little heads up woud have been nice. Not all the rhetoric of how your product never drops.

Did you learn the hard way? Lol

That's exactly what happend to me. I called tech support and they said it's the aluminum foil. They said wrap in foil then put in the probe. To poke it through. I'm super disappointed with thermoworks over this. I have used them for home and business for over 10 years. I feel really let by...

Has anyone used this with aluminum foil? Apparently it blocks the signals. It works with a Dutch oven but not foil.

So for me. It's not the best. After all the ads they put out trashing the competition. They are just liars in the end. Mine drops. I did my first cook a rotisserie porn loin roast. On a weber kettle with no lid on. I never went more than 25 feet from the gateway and my router was 16 feet from...

I rehydrated because it was the first time I had ever used them for sausage. I didn't want them to suck the moisture out of my sausage. I have used them in other cooking and always rehydrate them.

This garlic was minced and dried. I re-hydrated it with the dried minced onion. It worked very well.

Thats how I normally do it. Add a little water or stock until it looks about right. You can also soak them in more liquid than needed then scoop them out after a few minutes.

Thanks for the advice. I. Going to rehydrate it. That's what I normally do in other cooking.

I have never used the minced before. I normally soak them for a minute before using in cooking. But I was unsure if that was necessary since sausage has fat and liquid. The powder I normally use is stuff I dehydrate myself. I get a ton of garlic and chop it up small and put in the dehydrator...

So you just put them right in as is?

Thank you. I did not want to run to the store just for that lol. I might try just putting it in and seeing how it turns out.

I am out of garlic powder. If I use this stuff, can I put it directly in or do I have to hydrate it or do anything special to it before? The sausage will have cure in it. Any advice? Thanks.

You are being talked about on reddit! Why wouldn't you add it with the cure and water?

Mine just quit holding a charge all together. Hardly even used.