This is a positive sign.
But is there anything about the bowls themselves that contributes? If not, what they’re selling are MWO recipe cards, right?
The sealing of the bowl via the gasket, plus the steam vent, may allow the contents to reach a higher temperature. I have not run that experiment but am suggesting the possibility. The smaller diameter of the bottom of “deep” bowls probably allows for more uniform cooking of the aromatics at the outset of each sauce. Again, I am speculating but am fairly confident this is true. While I tried some of the recipes with ordinary glass bowls before purchasing the Anyday units, I believe the results with these units are better. The bowls stack and the lids can stand behind them on the shelf with the handles lowered. Finally, I enjoy using them as they are aesthetically attractive. Hope that helps.
Better than klingwrap?
“The smaller diameter of the bottom of “deep” bowls probably allows for more uniform cooking of the aromatics at the outset of each sauce.”
The one I was given is the Large Deep. Its bottom is just over 6.5" in diameter. This is actually larger (and shallower for any given fill) than any of my other glass bowls of like size.
I like the freezer to MWO to table to fridge aspect.
OK, I finally got around to making shakshuka in my gifted Anyday bowl last night.
It was OK. My sense was that the dish ended up “wetter” and steamier than traditional baked/roasted versions, which I like better. See, https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta
Chang’s prep is definitely faster, by dint of there being only two cooking steps, both done in the one bowl. All main ingredients save the eggs are dumped and nuked together, then the eggs are added for another radiation round, whereas traditionally, the onions and peppers are dry-heat sweated, then the tomatoes are added for a short simmer, and then the eggs are floated and baked to finish. You can do that all in one pan, too, although leftovers would probably need to be transferred.
My overall personal sense is that the time savings wasn’t worth giving up the baking/roasting effect. I suppose that if time were my extreme #1 priority, I could see doing it this way, but it’d be like shifting a into neutral on downhill grades or drafting semis to save gas.
I’ll try some of the other preps.
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Update: My initial suspicion that David Chang had anything meaningful to do with Anyday was validated today when I learned he is only a paid celeb. Anyday is a Meyer product line, and allegedly the creation of Stanley Cheng’s daughter, Stephanie.
ATK did a stupidly fawning review that spilled the beans, which proves my many points about ATK.
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Probably true for most celebrity cookware.
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In the intervening days since the shakshuka experience, I’ve tried making rice in the Anyday, using the most commonly advocated ratio of rice:water (1.5C rinsed rice to 2.25C water). Many authors advocate this as producing “perfect” rice, indistinguishable from that cooked in $$$ fuzzy logic rice cookers.
The authorities seem to favor cooking 5 minutes on high, 15 minutes at 50% under a vented lid, and then resting for another 5 minutes.
Epic fail, as in completely sodden.
I did come up with another Anyday use, however, that I can see making a habit of: dog food. The remnants of the (grudgingly-eaten) rice got a scant scoop of kibble, a glug of chicken broth, and a cracked egg. Stirred and 2 minutes on high, covered, does the trick. The dogs can eat right out of the bowl, or I can make a 2x batch and keep the leftovers for the next feeding.
