Franci

I'll try for sure, as soon as I have a little bit of time. I'm very interested in comparing this with the Cadco oven (where I have a manual steam injection but I'm only limited to the convection cooking).

Ok, I didn't realize how difficult is to take a picture inside the top of the oven. For me to clean this I need more than wiping. This from the pork roast...

I used bake with steam. About the cleaning. Sure that I wiped it after the steam cooking. Going to take a picture now.

csingley, just remind me, it has been a while we had made chinese steamed fish. Tonight I made an experiment. Sometimes, instead of making ratatouille the proper way, I make it a la "lazy" way, according to a recipe of Stephane Reynaud. I divided into two tins the all amount. One went in my regular convection (covered with foil) and one in the CSO. Here I started with steam bake at 400F. After some time there was so much water that I switched to steam broil. I was not going to go anywhere with all that liquid. Switched to conventional baking trying to make it less soupy and then to just broil. Just from the look, the vegetables in the CSO looked brighter, a little lighter in taste but overall (as expected) the one cooked in the Convection oven where a little sweeter, more concentrated taste. So maybe just as I thought I would start the over way around in the CSO, with conventional baking first, uncover and before the vegetables get dry, switch to steam bake...it's definitely a learning curve.

Tonight I tried TJ's tater tots (which also my kids love) in the CSO and they didn't like them! Both of them! Ehm, I confess, me too. The complain is that they are too soft on the inside and too crunchy on the outside. They prefer my regular convection oven 400F for 20 minutes. I also used the CSO to reheat a chinese steam roll, I like the idea of steaming without having to set the steamed... I run a cleaning cycle and the top didn't come out that clean, normal?

So, roast came pretty nice. I went for 325f stream bake for 40 minutes, not ready had to add maybe another 25 minutes and pulled it out at 63c. We had it for lunch but I make this primarly for ravioli filling. Also I know eggplants don't have many fans here. I adore eggplants. I Steam baked one on the rack for 20 minutes, was getting soft with no color. I switched to steam broil and then just broil. I thought I wouldn't like it but it was really custardy. Need to take out the red notebook

Thanks for the welcome, guys! I'm so excited. Kayb, I've the feeling that at the moment this is going to be a very useful tool in my kitchen. Blue_dolphin, thanks that's a good point. Already my husband was not happy for the spot I picked for the oven and moved it on top of my Cadco oven...

Thanks guys! I'll try tomorrow. I'll read the instruction booklet before going to sleep.

Kids...my daughter instead prefers this to regular greek yogurt. I use a small whisk to make it lump free. I prefer thicker greek yogurt. I also keep the bottom of all the TJ's freeze dried fruits (banana, strawberry, raspberry especially) and when I have enough I use a coffee grinder to make powders, keep them in a jar in the freezer to make instant fruits yogurts for her.

gfweb, besides uovo in purgatorio, you made me crave another childhood staple for me, peas and eggs, same way! My CSO has not arrived yet. But I've already bought a 3 pounds sirloin pork roast in anticipation. Any suggestion on time an temperature? of course, I've also bought chicken thighs.

I just pulled the trigger on Amazon, price went from $258 to $224

I can really relate to this. Once or twice a year I will enjoy some blue cheese or taleggio in solitude.

We started out eating tons of egg yolk pasta in the house. We had an overdose I have a great use in mind for the future for business but is going to take a little bit of time and more yolks Thanks Pastrygirl!

Can I find organic egg whites that will whip? In Europe it's so easy. You get shelf stable egg whites or refrigerated egg whites that whip. I couldn't do it the States. I sell a cake that just uses egg whites, I have a weekly excess of yolks for which I don't have use for now. Also price it's an issue. I found egg whites in cartoons are generally too expensive and easier to throw away the yolks. I feel bad about it. My needs can vary from 1kg to 2kg a week of egg whites depending on how busy it gets. Also, for me it's important to offer organic eggs. Suggestions?

I came here to open a new post on powdered egg whites and coincidence I find this message. Can powdered egg whites being whipped? If not I don't think you have a good result. I was looking for an organic source of powdered egg whites and the one I found cannot be whipped.

This is my 2nd round in the US and this time I'm having more difficulties finding good potatoes. Farmers markets if are around give you more choices. I had better luck with TJ's small golden potatoes than Whole foods for potatoes for salads. Don't talk about looking for good potatoes for gnocchi or dumpling filling. Miss France or UK.

I think I'll be joining you soon on the CSO. Just wondering if there will be a sale for labor day...

The only time I managed to cook quick cooking vegetables in a pressure cooker I wasn't really following the rules. Old Lagostina pressure cooker, 3.5 L, those venting PCs... Using the booster function on induction to build pressure, and then maybe cook for 1 minute on the low setting. Bright crunchy vegetables.

Sooooo true! Thanks everybody, if I find more interesting tools I'll add them here.

I've never counted calories in my life, the whole process is new to me. But now I'd like to track my macros and calories. I tried to look on line on recommendation on different apps out there. For the first time ever, just to see how it works, I made a search using myfitnesspal. I took an easy item like chicken breast...I was amazed on the amount of results I got. In my mind chicken breast if just raw chicken. I would have thought that with skin and/or bones would have made a difference in the results but I didn't expect such a long list to show up. 1. Is it there a simpler program where you don't get such a long list and just simple chicken? Using my fitnesspal, very quickly I found another thing that bothers me. I'm annoyed by this fixed serving quantities. 2. Is there a program where you put the weight, let's say X amount in grams of a food and tells you how many calories (and macro nutrients) it corresponds? Or if I want 40 g of carbs or 40 g of protein how many grams of that food in grams it corresponds? Of course, other features important would be to be able to set your daily caloric target (or macros) and subtract what you've been eating during the day to calculate your net as you go on the day. And best one to store recipes for this purpose? Thanks for sharing your preferences.

After many failures trying to make a decent pizza in teglia...pizza bianca because we are leaving for Italy and didn't have any tomato left

Kris, wonderful, your Concorde is perfect timing for me. I've been asked for a gateau concorde for 200 people in September. I have a couple recipes in my hands and not much time to try them all out. I saw Kisten Tibbal book is not released in the US until next month... Would you mind sharing the recipe in PM?

For this morning I made schiacciata fiorentina, I clearly remember talking about this cake with Mjx. The interesting thing that is done with yeast instead of baking powder but the batter has the thickness of cake and not of brioche.

For my kids birthdays this has become the cake, cannot make any other. 3 layers of sponge cake, soaked with a lemony strawberry syrup, filled with strawberry white chocolate ganache (which I lighten up with some whipped cream) fresh cut strawberries. The glaze is a white chocolate from Paco Torreblanca

Really, they didn't have at Chelsea market? I remember them carrying Spadoni brand not sure if rimacinata! Cakewalk, if we ever manage to meet, I'll bring you a couple packages