Ann_T
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Posts posted by Ann_T
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8 hours ago, Shelby said:
Thank you but you know that I am biscuit challenged--they are frozen Grands brand
I felt the need for full disclosure 
Shelby, I know, I always feel like I have to confess when I take a short cut.
Either way, the biscuits turned out great.
Finally made Moe a late breakfast or maybe an early lunch.
We both had a beef dip sandwich on the bread baked this morning. And I roasted the potatoes in the Lodge cast iron pan. The 10.25 size. Using the Bake Steam setting.
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Planning on making Beef Dip sandwiches for a late breakfast. Just waiting for the buns to bake.
Since we were up early I made Moe a "pre-breakfast' to tide him over.
I was looking for an excuse to use this cute little egg holder.
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1 hour ago, jer_vic said:
Hi Ann, thanks for the welcome and the advice. Yes, I'm in Canada. I'm going to try the Lodge L8SKL as my baking stone equivalent, and I will try both the suggested MB technique, and yours (and @lindag) about monitoring/reducing the temp. I'll check out your bread pics, too.
Have you noticed any water, rather than steam, spitting out of the nozzle on your CSO?
I haven't noticed, but to be honest I haven't looked. I will when I use it again later this morning.
I did a test this morning. I shaped six small boules from a batch of bread handmixed yesterday morning and put directly into the fridge after the last stretch and fold. Taken out this morning at 2:30 AM and left on the counter to warm up.
Three of the Boules were baked in the CSO and three in a Waring Pro countertop oven.
Both ovens were preheated and the boules were baked on stones.
The CSO at 450°F and the Waring at 500°F.
The CSO bread setting steams automatically at the beginning of the bake and I sprayed the loaves in the Waring, three times in the first 10 minutes.
Three in front baked in the CSO and the loaves in the back were baked in the Waring.
There was an noticeable difference in appearance between the two. Middle Boule was baked in the Waring.
The CSO crust was quite shiny where the Waring (on the right) crust was duller.
The crumb was basically the same. This one was from the Waring.
And this one in the CSO
Both had "shine".
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@CantCookStillTry, I'm looking forward to your review of the S8 and the camera.
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On 07/01/2018 at 1:58 PM, JoNorvelleWalker said:
Welcome to eGullet @jer_vic
Forget the "bread" setting. Follow the method on page 5-297, the one called "Fancy Steam Toaster Oven". The method seems counter-intuitive but it really works. Though rather than using the CSO supplied stainless steel pan some of us have been having great success using a Lodge L8SKL cast iron pan. The L8SKL just fits in the CSO. On these pages you may see the L8SKL referred to as L-CSO.
I can't help with the dripping steam. Possibly your unit is defective?
Welcome @jer_vic. I'm new to the CSO too. We have the same model. 300N1C. I'm assuming that you are in Canada. I've had mine for about 6 weeks now and I have baked quite a few loaves of bread in it.
I bake on a stone. Just like I would in my regular oven. I preheat on the convection bake setting, and I bake the bread on the bread setting at 450°F. If the loaves look like they are browning to quickly, I will turn the oven down to 400° F for the last 5 to 10 minutes.
I've been really impressed with this oven. If you look back a few pages to page #25, you can see the first loaf that I baked. I've also posted photos of other loaves all baked in the CSO.
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My favourite roast - Sterling Silver Top Sirloin.
I like this cut even better than prime rib. Flavourful and tender when cooked rare to medium rare.
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@Shelby beautiful biscuits. I love biscuits and gravy. Not something commonly found on menus in Canada. So I always have to make it myself.
Breakfast. Beef and Green Bean curry with rice and homemade chapati.
Started yesterday morning in the Breville PC intended for dinner. Saved instead for breakfast.
Just had to warm up the Basmati rice in the steam oven and make the Chapati
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1 minute ago, HungryChris said:
On a visit to a little restaurant in Rome, 2 years ago, Pane Vino e San Daniel, on the way to the refurbished Trevi Fountain, Deb had a dish of polenta, gorgonzola cheese, toasted walnuts and arugula has haunted me ever since. Tonight, I took a stab at it and was pretty pleased with it.
HC
OH MY!!! I can just imagine how delicious. I need to buy gorgonzola.
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1 hour ago, gfweb said:
I use my android Note 4 smartphone and take a low angled shot. No flash. Then use microsoft picture to crop and occasionally fiddle with contrast. I'd love to know what @Ann_T uses
Gfweb, I retired my camera over three years ago when I traded in my iphone, which I never used for photos, for a Samsung. Galaxy S5. It is almost four years old and I have been debating trading it in for a new model, but I love the camera on this phone so I think I will keep it until it no longer works.
At this time of year when it is dark and dreary, I take most of my photos in the same spot where I have an LED desk lamp set up. Once we have more day light I will take photos outside again. I have a piece of granite set up on our deck that I take photos of our Boards on and I take food photos there too.
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I made dinner for breakfast yesterday and wasn't hungry for dinner.
So I made Moe a small cheese "board". Homemade baguette.
That with a glass of wine and he was happy.
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Had two pieces of pork tenderloin left over from last night so I breaded and fried them this morning and made Moe
a schnitzel sandwich on a homemade baguette. Topped with mustard, dill pickle and red onion.
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I love this little oven.
I've never cared for leftovers. But I used the steam setting to warm up sliced ham and the ham was so moist. Didn't seem at all like leftovers.
Baked four small baguettes last night. Dough was from Monday.
Was able to fit two baguettes on the stone I bought.
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Baked four smaller baguettes from a dough made on Monday.
This one was at 72% hydration.
Baked in the CSO , two at a time.
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Baked a ciabatta last night and put a pot of bean and ham soup on in the Breville PC this morning.
Moe had some of both for breakfast.
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Decided I wanted Wiener Schnitzel made with pork tenderloin for dinner.
A work night, but dinner came together quickly.
Put the potatoes on to cook in the Cuisinart Steam oven on the Bake steam setting. And while the potatoes were baking, I pounded out the pork, breaded and fried in butter and olive oil.
Served with steamed green beans and butternut squash.
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20 hours ago, caroled said:
@Ann_T Those look phenomenal! As someone who used to make donuts in retail grocery, I know that they have a relatively short life. How long will these last for you, or do you freeze them?
Caroled, they don't keep well. I haven't tried freezing but I would certainly give that a try. The recipe made 15 donuts and the little donut holes. And I gave 5 plus some of the donut holes to my neighbour.
There were still two left this morning and I warmed them up in the CSO. Still not as good as they are when fresh.
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13 hours ago, rarerollingobject said:
Lemon verbena shortbread.
Beautiful. Each cookie is a work of art.
I promised Moe donuts this morning.
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I promised Moe homemade donuts this morning. Was up early and had the dough made by 5:00.
He was enjoying his first donut before 8:30 AM.
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10 hours ago, FauxPas said:
Were you happy with it cooked this way?
@FauxPas, yes very. I used the broil setting without steam.
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@ProfessionalHobbit, you had one of my favourite meals. LOVE oxtails.
Last night's dinner - Lobster two ways.
First poached in garlic butter and served with the butter, over mashed potatoes
and the second way the lobster was basted with garlic butter and broiled in the CSO.
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1 minute ago, gfweb said:
@Ann_T Beautiful. Got a time and temp for the CSO lobster?
Gfweb, temp was 500°F and just over 10 minutes.
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41 minutes ago, robirdstx said:
New Year’s Eve Beast!
That is one beautiful "beast".
Our tradition, for over 40 years is to have lobster and champagne for dinner.
Tonight I did lobster tails two ways. One poached in garlic butter and served over mashed potatoes and
the other basted with garlic butter and broiled in the CSO.
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On 29/12/2017 at 6:23 PM, robirdstx said:
Citrus Teriyaki Chicken and Vegetables with Ginger Rice
Robirdstx, I've never been a fan of teriyaki, but I love the sound of your citrus version. Looks delicious.
Last night's dinner was a Mexican stacked tortilla served with more homemade salsa and guacamole.
Before leaving for work I cooked black beans in the Breville PC and when they were done, I cooked the pork for the carnitas.
So dinner was quick and easy to assemble.
Fried flour tortillas and layered with refried black beans, salsa and cheese, and the pork.
Finished in the oven.
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9 hours ago, JoNorvelleWalker said:
Interesting and very helpful. For decades I'd been using Zojirushi bread machines to mix my dough but switched to the KitchenAid method after reading Modernist Bread. Possibly I may be overdoing it with the mixing but I'm using MB suggested times.
I note you call for high protein flour. Which flour exactly? I've been using KAF organic AP for years. I can't remember if I've ever tried a higher protein flour for baguettes. But the proof is in the pudding and I've never seen more beautiful breads than yours. Though I must say the cutting boards don't detract much from the presentation.
Thanks @JoNorvelleWalker, I use a Canadian flour - Rogers Silver Star flour usually, but when I'm out and don't feel like driving down to Victoria, I use Rogers Bread flour or just their unbleached AP flour that is sold in all of our grocery stores. I pretty much get the same results with all three of the Rogers flours. They all have 13.3% protein. Actually I think that most of the Canadian brands have a consistent protein of over 13%.
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Dinner 2018
in Cooking
Posted
Not hungry tonight.
Moe said he would settle for something sweet. So..............
We had Marbled Cream Cheese Brownies for dinner.