My New Breville Oven & an Exciting New Technique for Melting Chocolate

Smart_Oven_Air_Hero_ Hig Res.jpg

It’s been over five years since I wrote about my first Breville oven, calling it the perfectly even oven. My test was to pipe a spiral of cream puff pastry to see how it browned and it was perfectly even.

I have been so enamored of this oven, I have since purchased one as a wedding gift and another to have in my weekend home.

A few weeks ago, I discovered the latest model, the Smart Oven Air. When I learned about the extra features this newer slightly larger model offers I had to have it. And I’m totally smitten! I’ve even put it to use for a newly developed terrific technique, which I will share at the end of this posting. First: here are the new features that I most value:

  • An oven light that can be turned off or on at will (oh joy!)
  • Two oven racks
  • A dehydrating setting and mesh basket (I’ll be using this for my citrus powder)
  • A proofing setting for bread dough between 80°F/27°C and 100°F°/38°C

(I tested it and it holds true to temperature with no more than 3°F fluctuation.)

Now here is my great new discovery: Anyone who has ever tried to melt white or milk chocolate without stirring it constantly, has learned the hard way that it will seed. This is caused by the milk solids in the chocolate. And there is no way of restoring the little specks of hardened milk solids. But, if you heat the chocolate at 100°F/38°C it will melt gradually to be as smooth as silk. In short, you can place it in a container in the Breville, turn it to the proofing setting, set the temperature to 100°F/38°C, and leave it to melt on its own.

Breville BOV900BSS The Smart Oven Air, Silver

Brad Stevens 3 v 3 Defending Pick & Roll

The following short video of Boston Celtics Head Coach Brad Stevens is is provided to the Coaching Toolbox by eCoach.

eCoach is a platform that provides coaching insights from current and former NBA Head Coaches.

You can check out their platform by registering for a free 7 day trial at this link: Register for a 7 Day Free Trial

Or, click here, to see more information about eCoach

In this 3 on 3 drill, Coach Stevens teaches his concepts for defending a screener who must be guarded as a shooter.

Then, after taking away the shot from the popping screener, the defenders must fly out to guard the next available actions.

Make sure that your sound is on to view this drill.

Click the play arrow to watch the drill

The post Brad Stevens 3 v 3 Defending Pick & Roll appeared first on .

Charlota con mousse de fresas

Llevo años queriendo preparar una Charlotte aux fraises o Charlota con mousse de fresas. Es una de esas elaboraciones, clásicas y tradicionales, que siempre ha captado mi atención, pero por alguna razón se ha ido demorando en el tiempo. Este año tenía muy claro que, cuando las fresas estuvieran en plena temporada, la iba a […]

La entrada Charlota con mousse de fresas se publicó primero en Bake-Street.com.

A closer look at what went into Kansas basketball freshman Gradey Dick's historic NIL deal with WME Sports

Years from now, when Kansas basketball fans look back at the start of the name, image and likeness era in college athletics, Gradey Dick probably will be a name that comes up quite often. Here’s a look at why and how that came to be. By Matt Tait

My New Breville Oven & an Exciting New Technique for Melting Chocolate

Smart_Oven_Air_Hero_ Hig Res.jpg

It’s been over five years since I wrote about my first Breville oven, calling it the perfectly even oven. My test was to pipe a spiral of cream puff pastry to see how it browned and it was perfectly even.

I have been so enamored of this oven, I have since purchased one as a wedding gift and another to have in my weekend home.

A few weeks ago, I discovered the latest model, the Smart Oven Air. When I learned about the extra features this newer slightly larger model offers I had to have it. And I’m totally smitten! I’ve even put it to use for a newly developed terrific technique, which I will share at the end of this posting. First: here are the new features that I most value:

  • An oven light that can be turned off or on at will (oh joy!)
  • Two oven racks
  • A dehydrating setting and mesh basket (I’ll be using this for my citrus powder)
  • A proofing setting for bread dough between 80°F/27°C and 100°F°/38°C

(I tested it and it holds true to temperature with no more than 3°F fluctuation.)

Now here is my great new discovery: Anyone who has ever tried to melt white or milk chocolate without stirring it constantly, has learned the hard way that it will seed. This is caused by the milk solids in the chocolate. And there is no way of restoring the little specks of hardened milk solids. But, if you heat the chocolate at 100°F/38°C it will melt gradually to be as smooth as silk. In short, you can place it in a container in the Breville, turn it to the proofing setting, set the temperature to 100°F/38°C, and leave it to melt on its own.

Breville BOV900BSS The Smart Oven Air, Silver

How to Shoot a Reverse Layup in Basketball (4-Step Guide)

The hanging, spinning reverse layup has found its way into the highlight reels of some of the world’s most gifted stars.

A staple of Kobe Bryant’s slashing drives to the hoop, the reverse flummoxes big men and is an indispensable move for shorter players driving into the paint.

When done correctly, the reverse layup is virtually unblockable and can be executed in tight areas in the blink of an eye.