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Cuisinart Combo Steam/Convection Oven


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263 replies to this topic

#241 MelissaH

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Posted 26 June 2014 - 06:46 AM

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!

I anxiously await your further experiments. I am particularly interested to hear if it and the Breville are really different versions of the same thing, or if they're different enough that they could both warrant a place in the kitchen (sorta like a blender and a food processor).


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#242 Beth Wilson

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Posted 26 June 2014 - 07:27 AM

Me too!  My little toaster oven has been very disappointing so I am thinking I need to upgrade.  I would love a comparison review by Anna.



#243 weinoo

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Posted 26 June 2014 - 08:14 AM

I anxiously await your further experiments. I am particularly interested to hear if it and the Breville are really different versions of the same thing, or if they're different enough that they could both warrant a place in the kitchen (sorta like a blender and a food processor).

 

 

Me too!  My little toaster oven has been very disappointing so I am thinking I need to upgrade.  I would love a comparison review by Anna.

 

Of course they are different versions - one offers steam and one doesn't.  The large Breville holds a quarter sheet and the Cuisi doesn't.

 

They both have a large footprint.  I own both, but they are in separate apartments.

 

The Cuisi toasts better, in my opinion, and offers a whole set of different functionality than the Breville.

 

The Cuisi has a cool light.


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#244 rotuts

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Posted 05 July 2014 - 05:32 AM

Steam Burgers from the CuisiSteamBoy are here:

 

http://forums.egulle...-2#entry1976183

 

Delicious.  The GrBeef used is very very tasty.


Edited by rotuts, 05 July 2014 - 05:47 AM.

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#245 chefmd

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Posted 05 July 2014 - 07:52 AM

Roasted beets again with bake steam setting 300 degrees for 45 minutes.  No oil.  Beets were somewhat different in size so I cut larger ones in half and roasted them cut side down.  Skins slipped off easily. No drying out of the cut beets.

 

I think I prefer Cuisi to sous vide method for beets.  Texture is somewhat better, flavor is more concentrated.  Also, not using plastic bags is a plus.  And it takes less time to throw things into Cuisi compared to setting up sous vide and vacuum packing beets.

 

Beets were used to make traditional Russian beet salad called for some reason Vinaigrette.

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#246 chefmd

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Posted 06 July 2014 - 03:09 PM

Roasted potatoes 300 degrees bake steam for 40 minutes, added green beans for the last 12 minutes.   Veggies were used as garnish for chicken and to make salad the next day.

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#247 rotuts

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Posted 09 July 2014 - 08:24 AM

Its hot here now, about 89 or so, 60 % humidity.

 

Time to take the CuisiSB outside and try some more beets:

 

CSB outside Beets.jpg

 

I had 4 large beets, the largest I could find, from the same store as before.  These trimmed nicely and were not fibrous.  I washed them and trimmed off a little of the tops and bottoms and cut them in 1/2.  Placed them in  the CSB, 425 steam for 30 min.  They needed a bit more time so I added 10 min.

 

The area where the Weber is is in the shade and the mosquitos were just waiting for me.  About 1 PM.  I get a delayed hypersensitivity reaction to eastern mosquitos so Im a bit paranoid about them. In my haste to clear the area I goofed when adding the last 10 min on the CSB.  It ended up being just heat, no steam, my error.

 

The skin, because of this mistake, needed to be removed, but the beets were fine :

 

Out Beets Peeled.jpg

 

About 1 KG of very nice beets ready for some sort of further treatment.  Its interesting that America’s Test Kitchen just did a show w beets made in a covered saute pan.  These are much easier.

 

The pan, however, got a bit of a char w 425 x 10 min.  I forgot to take a pic.  Here however is the pan w a little water added to it and placed back in the CSB for 15 min on 425 steam.  Steam Cleaned ! All those black plaques just floated off.

 

 

CSB Pan burnt.jpg

 

 

So, for me, w proper beet selection, its CuisiSB Beets !


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#248 rotuts

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Posted 14 July 2014 - 08:48 AM

what do people make of the 'super steam' Fx?

 

it clearly is different than 'bake steam'

 

'bake steam' is the order of the words as you 'spin' the selection dial.



#249 weinoo

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Posted 14 July 2014 - 08:57 AM

I haven't really used super steam either.


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#250 rotuts

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Posted 14 July 2014 - 09:00 AM

" Super Steam " seems to destroy and burn beets

 

see:  AnnaN  on the M.T.Kitchen thread



#251 yatyat

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Posted 14 July 2014 - 09:16 AM

Just picked this up on Friday, still sitting in the box.  Been agonizing for months as to whether to get this or the Breville XL and a sale for Cuisinart made the decision for me, and now the Breville is also on sale :(  so the decision process starts again as I can still take the Cuisinart back but I am leaning towards keeping it instead of getting the Breville ....  I use my little toaster oven almost every day to make dinner so the extra space with the Breville really would be useful but I also really really want the steam ...

 

Anyway, I am having some friends over for dinner tomorrow night and would like to make a cheesecake.  If I do make my decision today and keep the cuisinart, I am wondering if the steam bake would work well for cheesecakes in place of a water bath.  Has anyone tried?  I am also a little concern about it being close to the top element and having the top burnt but I supposed I could use a lower temp ...


Edited by yatyat, 14 July 2014 - 09:24 AM.


#252 rotuts

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Posted 14 July 2014 - 09:27 AM

AnnaN's results w beets in the M.T.K. thread got me thinking about 'Super Steam' which I know nothing about.  Id guess its for cleaning the oven.

 

against my 'Push the button first, lets see happens' philosophy , I pulled then 'manual' out of moth balls and took a look :

 

"  Super Steam

 

    Steam plus the additional heat of the bottom element is the ideal setting for perfect rice.  .....  

 

   Super Steam also does a great job w steam-roasted vegetables.  Put vegetables in the lower or middle rack position and set

 

   up to 400 F for at least 20 minutes. "

 

so cant say what happened w those beets.   Ive had great success at Bake-Steam 425 for 30 + minutes for beets.



#253 rotuts

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Posted 14 July 2014 - 09:33 AM

re- water bath:   the manual states that Bake-steam can replace a water bath.  you cover them and use bake steam at a low temperature.  custards 225.  'heartier' dishes  ( bread pudding ) 325.

 

they dont have a cheese cake Rx in the book.

 

Ive only made C.C. a few times and to me its on the temperamental side of baking.

 

best of luck !



#254 yatyat

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Posted 14 July 2014 - 09:55 AM

re- water bath:   the manual states that Bake-steam can replace a water bath.  you cover them and use bake steam at a low temperature.  custards 225.  'heartier' dishes  ( bread pudding ) 325.

 

they dont have a cheese cake Rx in the book.

 

Ive only made C.C. a few times and to me its on the temperamental side of baking.

 

best of luck !

Thanks Rotuts!  I should've read the manual fully, I only glanced through the recipe section last night in a hurry :)



#255 FauxPas

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Posted 14 July 2014 - 11:57 AM

I just commented over on the Manitoulin thread and didn't see that you folks were discussing the same thing here! I think I said before that i find the Steam Broil the least useful function for my purposes so far. Super Steam is great for cooking rice but I'm not sure I would use it for a lot of other functions though I will still try playing with it a bit. 

 

It makes sense that it's easier to burn things by using only the upper or lower elements for cooking - for example, 400F on Steam/Bake uses both upper and lower elements, but if you are trying to maintain a 400F oven by only using the lower element, then anything in the oven is more at risk of burning from the bottom, esp if your tray/rack are in the lower position. I assume that those elements are going to have to stay hotter to maintain that temp than it would by sharing the job with the upper elements. 

 

There might be times when you want extra heat on the bottom of the food, but with most I think you want even heat from above and below. Broiling, of course, has some obvious applications. 


Edited by FauxPas, 14 July 2014 - 11:58 AM.

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#256 FauxPas

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Posted 19 July 2014 - 10:40 PM

More cooking in the Combo oven:

 

This one was just OK. I put some fresh baby spinach in the little casserole dishes, then cracked some eggs on top and then some red peppers. My timing was off for the eggs, as the yolks became too hard. I did a steam only at 210F, not sure how I could make this work better. Definitely needs work. 

 

IMGP2551.JPG

 

Very basic blueberry muffins. Needed something quick and had some blueberries and not a lot else. They baked up very nicely in the oven though. 

 

IMGP2741.JPG

 

This was a huge winner - lasagna on the Steam Bake. The lovely thing is that you can make a non-watery sauce and the noodles (not home-made!) cook through very nicely without any of the dried out hard edges you can sometimes get in a regular oven. The sauce stayed thick and the noodles were just right and the cheese still browned nicely. Also, a decent-sized casserole dish fits in this oven, made 4 very generous servings.

 

IMGP2719.JPG  

 

IMGP2748.JPG

 

And finally, we have a bit of a weakness for Papa Murphy's pizza, so had to try a 12" one in the oven on a day when we had little time for making a meal. The oven was great, I rotated the pizza after this pic which evened out the baking. I do think the back is a bit hotter than the front so turning food is a good idea when you want even browning, etc. 

 

This is a Papa Murphy's with creamy garlic sauce, artichokes, mushrooms, black olives, feta cheese and pineapple. It looks a bit bent because it got squished in the car on the way home! 

 

IMGP2690.JPG

 

All in all, still loving this little oven. 

 


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#257 FauxPas

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Posted 19 July 2014 - 11:01 PM

Another meal that turned out very well in the oven was braised beef short ribs. Usually, I would not be keen on making this on a warm day but short ribs were on sale and it's a fave dish. 

 

The oven did a fabulous job but this became messy. No need for a lid on the baking dish because the oven can generate the necessary steam, but I would either use a lid or a lower temp next time because this did splatter around the inside of the oven quite a bit. I used Bake Steam at 325F and maybe even Steam only at 210F would have been sufficient without causing the splatter? 

 

It's pretty easy to clean out the oven after doing an extra Steam run but I didn't really like having to do extra clean up. 

 

The meat was fabulous though and you don't need nearly as much braising liquid as you would in a dry oven. Maybe I used too much? But at the same time, even with the steam, you do get some evaporation after cooking that long. (I did almost 2 hours, but not sure I needed that much time) 

 

All the usual braising methods, pretty much - brown the meat, sauté onion, carrots, shallots, garlic - add red wine and beef stock. Put in casserole dish with some thyme and rosemary and bake-steam! 

 

IMGP2775.JPG

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After the meat was done, I removed it and strained the liquid and defatted it. Threw some lovely local nugget potatoes and carrots in the oven and steam-baked them while I reheated the braised ribs in a saucepan on the induction burner. 

 

IMGP2784.JPG

 

Not a beautiful pic, but a very tasty meal! 

 

IMGP2785.JPG


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#258 rotuts

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Posted 20 July 2014 - 05:48 AM

nice work, FP.   thanks


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#259 Smithy

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Posted 20 July 2014 - 06:04 AM

If a lid is put over a dish, does that diminish the value of the steam in the steam-bake cycle? If so, then would a small spatter screen over a dish (like your tasty-sounding short ribs, FauxPas) reduce the mess from spattering, without interfering with the steam?
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#260 rotuts

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Posted 20 July 2014 - 06:10 AM

"""   spatter screen  """

 

excellent thinking


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#261 FauxPas

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Posted 20 July 2014 - 09:17 AM

If a lid is put over a dish, does that diminish the value of the steam in the steam-bake cycle? If so, then would a small spatter screen over a dish (like your tasty-sounding short ribs, FauxPas) reduce the mess from spattering, without interfering with the steam?

 

Yes, that would certainly help! I'll have to try a similar dish again. 



#262 rotuts

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Posted 20 July 2014 - 09:26 AM

maybe some loose parchment paper ?


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#263 FauxPas

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Posted 20 July 2014 - 10:03 AM

I think i have a few choices - some kind of cover/screen, less liquid, higher-sided dish, lower temp. 

 

The manual (when in doubt.... ) does say to cook things like short ribs directly on the baking tray with minimal or no liquid. Start at a medium temp (approx 350) and then reduce after 1 hour (to approx 225) with a total cooking time of around 2 hours. "Minimal to no liquid is used in steam-baked, braised dishes because natural juices are drawn out from the meat, providing the perfect braising liquid."  (p 9) 

 

I do like making the sauce along with the braised meat, though I could have braised the meat separately.

 

Maybe next time I will try - brown the meat then remove from skillet and into the steam oven. Add aromatics to skillet and sauté and deglaze as usual with wine and stock. Set liquid aside. When meat is done, defat as necessary, then add to liquid and heat through. I think that would work quite well. And use a lower temp for the last hour of cooking, which I did not do this time. 

 

And I might still use a small casserole dish for the meat rather than just the baking tray. 

 

Thanks for helping me work this through!!! 


Edited by FauxPas, 20 July 2014 - 10:04 AM.


#264 Kerry Beal

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Posted 20 July 2014 - 06:17 PM

DSCN3083.jpg

 

Made this flan today.  Used the steam setting.  Was experimenting a bit - started with 60 minutes at 180 but it didn't set - so increased to 200 for thirty minutes.  Suspect that 40 minutes at 200F would be perfect.  Set up so the rack was at the lowest, flan dish was on the tray and put the 9.5 inch silicone cover on the dish.   Emptied the water trap once during the cooking.  


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