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@JoNorvelleWalker, recipe has arrowroot in it. I have very little experience with arrowroot. Google does tell me it's a thickener, but not how much cooking it takes to activate, nor if cooked too long whether it will break.

@ElsieD in thinking a bit more of the 500 dimensions : where is the volume , if you will , for the water tank ? how does it fill ? is the water collection tray just as un - appropriately small ? re : steam clean ?

interesting. I actually use the broil function from time to time. I'm surprised it can't do it since it's only just using the top heating element. Does it say how air fry works? Is it just bake (top and bottom elements) plus strong fan?

@OlyveOyl like that top plate . would you share where you got it , if possible ?

my Lust interest in a larger Cuisinart continues. bit larger than a 1/4 sheet pan , 50 % taller. Im not saying my eyes popped out when I saw the 500 . I though the front length was more or less the same as the CSO I and the unit was taller. . the CSO seems to have had a much better track record than the Anova Oven. and does a few essential things the AO does not : steam clean.

I did a comparison of the settings on the two ovens. What the 500 does not have that the 300 did were: btoil, broiler steam and bread. What the 500 has that the 300 didn't is air fry, grill (replacing broil?), steam assistant (replacing bread?) And turbo roast. It also has a setting to add frozen to the toast cycle. I hope I'm answering the questions you have. If not, please send me a reminder.

Toasted some crumpets today from frozen and I'm pleased to report that they were toasted just as nicely as my burger buns yesterday. When you use the roaster setting, you can add "frozen" to the toast setting.

Per the manual, turbo roast adds some steam.

it still seems to manage to toast to a style no other toaster can match. and steam-cleans . rare properties on the counter top.

Porchetta with salsa verde, rice salsa, tomatoes vinaigrette. Sponge cake with raspberry compote, coconut . Followed by a nap.

I wonder what the difference is between air fryer and turbo roast?

Yesterday, Eating History posted this on Facebook from 1920's “The calendar of sandwiches & beverages: 365 delicious, savory, and sweet sandwiches and beverages.” I'm completely unprepared for today’s lamb sandwiches so I mashed up yesterday's and tomorrow’s sandwiches and had a broiled frankfurter and fried egg sandwich for breakfast.

I'd guess they were mostly motivated by adding the air fryer function as that appliance seems so popular. Although the original price is quite out of air fryer range.

@blue_dolphin you are of course correct. odd their marketing dept didn't see the advantage of an additional inch or two getting to a standard 1/4 sheet pan and a smidgin. and sell in USA et al

The differences I see are: Smaller footprint achieved by moving controls to the top. The addition of an air fryer function that uses a higher fan speed (or maybe 2 fans?) which is also used for the turbo roast function. Addition of a steam-assist function that adds steam just at the beginning of the bake. No more steam broil function. My CSO is still chugging along but I always keep an eye out for replacement options for when the time comes. This sounded like a good one.

@YvetteMT That blend looks yummy. I would keep some in the freezer to add to some stock to make an instant soup!

Just wait til you try one, you may change your mind. I did.

Must be BLT season - this one with Sriracha mayo

Cuisi seems to have moved the ' control ' area previously on the R side to the top . the inner ( usable ) height increased slightly . and this version is at least available in some markets the older : not.

The only possible problem is the height of the new one - it may not fit under all cupboards.

in comparing these inner dimensions to the CSO I there is not a significant difference . am I missing something ? OK , it has a porous ' air fryer ' tray .

Oh yes, appalling. Horrific. umm, where’d you happen to buy that?

I bloody love Hawksmoor, my favourite steakhouse(s) and it's not even close.

If you choose to treat FS as tender , then you slice it very thinly if you treat at tough , and cook it accordingly to tender , then you can slice thicker. very rare , sliced thinly , is a revelation .

@JeanneCake, thanks for those very useful ideas. I have in the past parbaked the shell for this pie, and it was a definite improvement, but the sides did slide down a bit. Since then I have discovered RLB's parchment + beans method for parbaking, so I might try that next Thanksgiving. Foil and beans is a definitely bad idea, since (as RLB warns) the foil makes the crust like cardboard. Some may wonder why I am asking about pumpkin pie in July. For the simple reason that I discovered a can of pumpkin left over from last year's pumpkin bonbons and wanted to use it up soon.. My explanation to the July 4 guests was that I was celebrating the native Americans who reportedly gave us pumpkin.