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Cuisinart Combo Steam/Convection Oven


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#211 gfweb

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Posted 16 June 2014 - 10:00 AM

We need to get the steam boy and girl together and breed up a larger model.


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#212 rotuts

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Posted 16 June 2014 - 10:15 AM

I already thought of that.  we could do a little genetic engineering  (  :huh: )

 

add some 4 burner Weber genes.

 

this one :

 

http://www.weber.com...it-grill-center


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#213 weinoo

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Posted 16 June 2014 - 10:37 AM

I already thought of that.  we could do a little genetic engineering  (  :huh: )

 

add some 4 burner Weber genes.

 

this one :

 

http://www.weber.com...mit-grill-center

One of my friends called me last Friday - she wanted to buy her husband a grill for father's day. Ended up with a Weber Summit. Not that specific model, but one that cost more than my range.  He loves it - I told him to be prepared as I will send him links to various necessary attachments!


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#214 rotuts

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Posted 16 June 2014 - 10:46 AM

I had a rotisserie attachment to mine:  and antique 3 burner that's about 20 years old

 

it did rotisserie chicken ( whole ) superbly as it did whole turkey breasts.

 

BTW  hope your friend got a 'Summit grill Center'

 

wonder if they have steam injection as an option or add on .

 

:biggrin:


Edited by rotuts, 16 June 2014 - 10:48 AM.


#215 Unpopular Poet

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Posted 16 June 2014 - 11:47 AM

I have a Summit...I couldn't be happier with it...except for the part where Weber doesn't sell a LP to NG conversion kit.  Boo.  

 

I need to take a picture the next time I do my breakfast "bowl" with the steamboy --  basically, I take frozen hashbrowns, cheese, some nice bacon or sausage and some uncooked eggs and steambake in a ramekin....awesome.


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#216 rotuts

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Posted 16 June 2014 - 12:22 PM

Oooooooooooo

 

looking forward to that pic and your Methode.

 

Soo  your Summit is the 'Center'  ?



#217 Anna N

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Posted 16 June 2014 - 03:30 PM

Rumour has it that one of these (ultrasound failed to reveal sex) will be hitching a ride to Manitoulin in the very near future.
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#218 rotuts

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Posted 16 June 2014 - 10:31 PM

looking forward to it.  hope for help w ( outdoor ) bread !



#219 rotuts

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Posted 17 June 2014 - 09:26 AM

Ive finished up my chicken thigh studies.

 

I had a ‘tray’ and 1/4 of the 88cent CkTh’s in the coldest part of my refrigerator.  The chicken passed the sniff test, and more importantly, Earthquake  (he’s seen on the upper L of the post)  did a little dance and sang a few songs while he devoured some mince.

 

Remember I cant stand chicken fat.  This is probably why I rarely if ever get chicken thighs, even though the meat is tasty and useful for various chicken productions in the future. See below.

 

Here are the trimmed thighs :

 

CkTh1.jpg

 

Note the blob middle second column.  Chicken thighs seem to have two kinds of fat :  soft blobs on the underside, and much firmer fat under the skin.  I removed what I easily could.  Thats the blob. After all, I have Knife Skills.

 

I was intrigued that the second ‘steamboy thighs’ I made were not nearly as good as the first set.  It became clear to me that this was the Chef’s fault for not using the appropriate sized thighs for the oven settings the Chef used.  So I went back to using smaller thighs:

 

CkTh2 SB.jpg

 

4 thighs in the CSB.  Seasoning was Sauers Chicken Rub, as I had a fresh jar. This time the settings were 425 steam, about 40 minutes.

 

The rest went on the Weber, same seasonings.  Temp at the dial thermometer on the Weber was about 350.  This translates to about 425 center grill.  About the same amount of time.

 

CkTh3 Weber.jpg

 

 

This is what I do w all the ‘leftover’ chicken.  Its pulled off the bone, and chilled in the refrigerator overnight then bagged and vacuumed w 3.5 MIL bags.  Never any freezer burn w these bags.  It gets used in the future for Chicken “####”  very handy.

 

CkTh4 bagged.jpg

 

The CSB thighs this time had that crispy cracker skin.

 

Thighs done from the CSB.

 

CkTh5 SB done.jpg

 

The CSB thighs this time had that crispy cracker skin.

Note the drippings.  If this pan were studier, they might have been de-glazed.

 

CkTh6 wewber done.jpg

 

Weber Chicken Thighs. A similar type of skin, just none of those bubbles.

 

CkTh7 pan.jpg

 

All the thighs lined up.  The CSB thighs are the top row.  They were a bit more ‘blonde’, and juicier.  You really cant see the difference in this photo.  The Weber’d ones were fine enough, a bit of smoke, etc.  What you would expect from a gas grill. Very very good. Not quite as juicy, which is a CSB characteristic when the Chef is paying attention.

 

CkTh8 skin.jpg

 

The skin :  crispy all around.  The top R 2 were from the CSB.  Note there is some fat still attached to the skin, but not too much.  I thought I could handle this, but wisely scrapped it off w a spoon while still hot.  Always work w hot chicken, the fat doesn’t congeal into cold cement.  I got 3 - 4 T off these skins.  Chose not to take a pic.  Might be lunch or dinner time Your Area.

 

CkTh9 bottoms.jpg

 

The chicken turned over.  Note Ive started to remove the bones, which go to Earthquake for evening treats.  The thigh bones are too thick to be completely devoured, so I leave plenty of meat on them for him.

 

Note the top row.  The blondes from the CSB.  These were cooked on the rack over the drip pan.  They might have better brown bottoms if I had cooked them directly on the pan. The rest are Weber’s.

 

What did I learn ? 

 

Ill be putting CkTh’s  ( 88cents / lb. ) on a regular rotation, freezer space permitting.

 

The CSB thighs are more ‘dinner-party’ thighs, might enjoy an excellent Sauce to go with them. A nice Chablis ?

 

The Weber’s are more OutDoor Eating.  Not white wine, but ice cold beer.

 

 The CSB is an excellent way to cook lots of things, it seems differently, w very good results: if you pay attention to detail and learn how to use it by keeping track of each experiment,  the Weber is not going into mothballs any time soon.

 

What the CSB is not , it’s not a plug in, electric Chef-in-a-Box.  You’re still the Chef.

 

And last, but not least, I thought Id do a ‘detailed examination’

 

CuisiSB plug.jpg

 

My Cuisi-Steamer is definitely a boy.

 

Bon Appetite.


Edited by rotuts, 17 June 2014 - 10:02 AM.

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#220 gfweb

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Posted 17 June 2014 - 09:47 AM

Impressive!



#221 Anna N

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Posted 17 June 2014 - 01:21 PM

image.jpg

The hitch hiker has arrived!
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#222 rotuts

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Posted 17 June 2014 - 01:31 PM

the Lunch Ladies are going to Enjoy This.

 

I Sooooooooo look forward to their Observations.



#223 rotuts

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Posted 22 June 2014 - 12:07 PM

I thought Id take a look at some mixed root veg. In both the BVXL and the CSB.  I got them at the same time at the regular market, ‘loose’

 

Russet potato, red new P’s, and yellow P’s they claimed were Yukon Gold.  I think they were just yellow ‘new’ potatoes.  Some Sweet Potatoes, and some loose red beets.

 

Potatoes you say are not ‘root’ veg. ?  Fair enough  :raz: 

 

I washed, dried, cut up the roots into similar size.  The beets I also cut off the ‘beard‘  i.e. root fibers, and the bits at the top.  These beets did not have green tops. If you looked the bin over, were many that were firm, and all of them cheap.  I love beets, never cook them.

 

I prefer to leave the skin on most veg. As I did w all of these.   The beets got their own bowl, and the rest went into another large bowl and both were lightly doused w TJ’s Kalamata olive oil and some Sauers  Canadian Steak Seasoning w 25 % less salt.  Why ? I had it and it was unopened.

 

I did not pre-microwave the veg until warm, something i usually do to speed up the cooking.

 

Sauers.jpg

 

Can’t say I know what’s Canadian about it, eh ?

 

Did the BVXL  first :  on a tray on the mat :

 

2 BVXL pre veg.jpg

 

The tray for the CSB:  parchment paper :

 

1 SB veg pre.jpg

 

This gives you an idea of the different capacities.

 

BV:

 

BV Veg pre broil.jpg

 

This is BV veg cooked at 425, ( turbo fan on )  stopped at 37 min as the veg tested done w my testing knife

 

BV Veg broil tops.jpg

 

Decided to add a few minutes of BV Broil, above pic.  Did not turn the veg, nor change the rack’s position.  About 5 min broil.  The BV shuts off at 500 if you forget to leave the door open a bit.

 

Flipped over the BV  veg to see the underside:

 

BV Veg broil flipped.jpg

 

The sweet potatoes were over cooked, very soft and watery.  I still ate them.

 

The three white potatoes were excellent. Liked the seasoning as its very much on the coarser side w a fair bit of black pepper.

 

The beets were a revelation.  Still firm, but nicely cooked.  I loved them this way.  The skin was not noticeable.  Beets are back on the menu at my house. I can see these beets cooled and diced into something else tomorrow.  Whoops.  I ate them all.

 

Now the CSB:

 

You saw the pan, above. Oven set at 425 steam bake.

 

CSB Veg baked.jpg

 

Here are the veg after 27 minutes:  passed the same knife test.

 

BTW one has to remember the steam is released as you open the oven, and you might get a nice burn.  I forgot this in my eagerness to test the veg, and yanked my had away and got a small 1st degree burn on my R palm, and in the yanking touched the oven top inside and got a very small 2'd degree burn.

 

Some red whine will fix that soon.

 

Keep the CSB away from children, and dumb adults.

 

Added some steam broil:

 

CSB veg broil.jpg

 

Veg flipped :

 

CSB Veg broil flipped.jpg

 

How did these veg compare ?

 

They were done to similar standards 10 minutes earlier.  They might have gotten a bit browner.

 

The white potatoes were noticeably creamer.  I did not triple blind test this.  The sweet potatoes still need a lot of work, but I ate them anyway.

 

The beets needed about 1 more minute to be identical to the BVXL’s  they might have gotten a bit more browning, can’t be sure.

 

What did I learn ?  The SB might give you a bit more browning, w/o any dryness.

 

It cooks faster.  You can do the math for yourself.

 

Sweet Potatoes are still a mystery.  But Beets are Back !

Attached Images

  • BV Veg broil flipped.jpg
  • BV Veg broil flipped.jpg

Edited by rotuts, 22 June 2014 - 12:20 PM.

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#224 Kerry Beal

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Posted 22 June 2014 - 12:12 PM

Canadian because it looks like Montreal Steak Spice I suspect!



#225 rotuts

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Posted 22 June 2014 - 12:15 PM

can't for the life of me figure out why that last pic is there under

 

'attached images'

 

sorry

 

now there are two !


Edited by rotuts, 22 June 2014 - 12:21 PM.


#226 rotuts

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Posted 24 June 2014 - 11:37 AM

BTW  a bit off topic:

 

the beets ( cold ) from both methods, diced, made a stunning beet 'salad' the next day.



#227 Anna N

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Posted 24 June 2014 - 12:02 PM

So one of us is blessed with patience, the other one not so much! The unopened box has sat in my house for some time unmolested but when Kerry saw it today...........


image.jpg

image.jpg

After my house was thoroughly trashed, she left to attend to her understanding of patients in the emerg ward!

image.jpg

I took a couple of photos to show the inside and to give an idea of its capacity.

image.jpg

To be fair we will have to cram an awful lot of stuff in the van to go north and still leave room for the rug rat and the oven takes up much less space without its packing.

Now that it is all unpacked.......
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#228 rotuts

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Posted 24 June 2014 - 12:23 PM

please consider taking out the dump ass cheap stainless drip pan on the grate it sits on, not by itself.

 

please consider , like the BVXL, the lower and perhaps upper grate areas lack the 2.73 cent / 100  'stop' that keeps the grate from 

 

sliding out all the way, on to those shoes and toes.

 

looking forward to both of your insights.

 

it does have a very nice light !



#229 rotuts

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Posted 24 June 2014 - 12:36 PM

this might help and seems pretty cool 

 

http://www.uhaul.com...l.aspx?model=ST


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#230 weinoo

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Posted 24 June 2014 - 02:45 PM

After toasting a few items in our DC BV-medium, I give the Cuisinart a higher grade when it comes to toasting. Much more even toasting.


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#231 rotuts

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Posted 24 June 2014 - 02:53 PM

Ive never thought the BVXL made 'great' toast.

 

the heat sensor shuts off at a certain temp and the heat coils cool

 

to me perfect toast is browned  ( not Picasso even --- who cares ? ) but the center of the toast is still a bit soft.

 

the BVXL  seems to make toast  --- based on its internal algorithm --  ( if you want brown ) 'dry'

 

this is the toast i remember 'at room temp ' that the Brits liked:  id did not melt the butter, but allowed the butter that was at 

 

room temp to be evenly applied

 

a nice base for the marmalade  !


Edited by rotuts, 24 June 2014 - 02:53 PM.


#232 Anna N

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Posted 24 June 2014 - 05:01 PM

image.jpg

Can't say my first experience was an unqualified success. It's an issue common to all these small ovens -- headroom! This bread was from the booklet that accompanies the oven "Rustic Italian Bread" made exactly to the recipe. The burned "cap" wasn't the only issue. It was a rather doughy bread that had little to recommend it. Tomorrow, all being well, and if I can stretch my last remaining flour I will attempt my excellent 4-hour baguette recipe making use only of the steam bake function.

This was just a first date and we all know things can go very wrong on the first date.
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#233 rotuts

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Posted 25 June 2014 - 05:17 AM

many thanks A.N.

 

did you use the 100 F degree steam 'boost' function ?

 

im very interested in your take on that, as my kitchen in the winter is quite cold.


Edited by rotuts, 25 June 2014 - 05:18 AM.


#234 Anna N

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Posted 25 June 2014 - 06:07 AM

many thanks A.N.
 
did you use the 100 F degree steam 'boost' function ?
 
im very interested in your take on that, as my kitchen in the winter is quite cold.


I did although I did not see the logic in it. I was determined lto follow the recipe to the letter. It might have some value if you are attempting to overcome a cold kitchen, but my kitchen poses a challenge from being too warm. I do think much more experimentation is going to be necessary.
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#235 weinoo

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Posted 25 June 2014 - 06:26 AM

I'm sure you read back to page 4 of this thread and my experiment with the same bread!  Just reading the recipe you know it has to suck - the recipe isn't even what the title says it is!

 

I'm sure with a little experimentation your breads will be just like you and we like 'em.


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#236 Anna N

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Posted 25 June 2014 - 12:58 PM

I'm sure you read back to page 4 of this thread and my experiment with the same bread!  Just reading the recipe you know it has to suck - the recipe isn't even what the title says it is!
 
I'm sure with a little experimentation your breads will be just like you and we like 'em.

weinoo
Mea maxima culpa! I was so taken aback by the sudden availability of this oven that I did not check back on topic. Your bread looks so much nicer than mine!

Today, as promised, I tried again. I made my usual dough for four hour baguettes. Given the size of the oven I knew that the baguette was not going to be the shape I used. But the dough is amenable to many shapes. I sorely missed a pizza stone. I am sure this can be remedied in the future. The first loaf I made threatened to burn just as my bread did last night but I caught it in time and covered it with foil. The second loaf I covered immediately with foil. This of course was a bad move. That crust needs to be initially exposed to hot steam. This may be a steep learning curve. Both loaves were edible but really not up to my usual standard.

image.jpg

image.jpg

image.jpg

I was pleased that my 8 inch cast iron frypan would just fit in the oven and I made some shrimp in garlic olive oil. I used the convection steam bake at 425F and they were perfectly done in six minutes that is after preheating the olive oil and garlic in the oven.

image.jpg

So two dates and I am a long way from proposing a permanent partnership.
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#237 weinoo

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Posted 25 June 2014 - 02:22 PM

Try a loaf in a loaf pan.  Success is yours!  And I think earlier in the thread we discuss pizza components - but this is never gonna be a pizza oven.

 

In my mind, this oven is a great tool, but can't have too much asked of it.  It's not a $3000 combi - it's a $300 really cool toaster oven.


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#238 weinoo

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Posted 25 June 2014 - 02:23 PM

By the way, you did use the bread bake function and not the steam bake, right?


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Was it you baby...or just a Brilliant Disguise?

#239 Anna N

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Posted 25 June 2014 - 02:45 PM

Try a loaf in a loaf pan.  Success is yours!  And I think earlier in the thread we discuss pizza components - but this is never gonna be a pizza oven.
 
In my mind, this oven is a great tool, but can't have too much asked of it.  It's not a $3000 combi - it's a $300 really cool toaster oven.


weinoo,

Too soon to write it off. I am still learning. But I fell in love with the Breville immediately and remain highly committed. If there's going to be any dalliance on the side he'd better be worth it!
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Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#240 Anna N

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Posted 25 June 2014 - 02:47 PM

By the way, you did use the bread bake function and not the steam bake, right?


Have to 'fess up! Operator error! Will agree to another date but will have to be up north. All out of just about everything.
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Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog