Nothing revolutionary today, just an idea that worked well for me :
As Serious Students of the CSB know, its a bit small. They also know that it does a number of baking tasks
far better than a 'dry' oven. They know its also very forgiving on StreamBake as the items being baked rarely dry out ...
the CSB easily commands its place on the counter of most of us. I understand there are problems North of the Border ...
Mine rests comfortably in the 'bull pen' and gets called up when ever there is a need ..
Ive compared my MultiAwardWining TurkeyMeatLoaf w Bacon in the past on this tread made with the CSB and the BV-XL
I though Id try that again, but use the CSB for both the TLM and the SteamRoasted NewPotatoes at one 'sitting' :
TML ready to go first in the CSB :
this is my standard TML. 30 min or so 400 SteamBake or so. done when the bacon is crisp and a bit
the idea I had was to 'rest' the TML on top of the CSB while the NewPots steam roasted
about 425 or so 30 - 40 min or so.
the 'Or So' is one of the great strengths of the CSB you can add time an temp as you go and the
food does not dry out on SteamBake, with in reason.
here they are both finished :
the TML rested on top of the CSB. its hot up there so after a while I put the CSB rack on top
w the TML on top of that. might not have mattered. You can see the Made-at-Home turkey
gravy to the L. the fat and drippings from the TML go in there. Of Note: I did not 'pinch' a slice of
Bacon of the top of the TLM. I learned it shrinks a bit, ( Edwards, from the Slab 'Hand Cut' )
so I can add an extra slice the next time. this TML was one package, 20 + oz. I usually use two packs
for TML. I used one this time because two tops give room for more bacon ( total ) and I wanted to
see if the thinner TML would dry out. Plus its cold here, and my kitchen is cold as I have a woodstove around the open door'd
kitchen, and well, besides doubling the amount of (future) bacon, it really adds a nice aroma to
the area. they invented 'central' heating for a reason.
the thinner TML was done when the bacon 'browned' and the internal temp Thermapen'd
was 198 F. Dry you say ? over cooked you say ? ( the turkey claims to be 97 % fat free )
this was the moistest TML Ive made. More Awards are coming Im sure. the CSB could easily hold the double
finished Plate :
this hit all the spots it was supposed to, and hit them On the Mark.
BTW scallions are a veg., and green, correct ?
I would have loved to try this dish w Brussel Sprouts a la Franci
but didnt have any and was starving.
Edited by rotuts, 20 November 2014 - 10:17 AM.