JorgeA

Hi Mike,I'm thinking about upgrading my old convection oven to a combi. I have read a lot of posts, and one of my main doubts was precisely what you mention: Does it make any sense to spend the money in a combi provided that I already have a sous-vide immersion equipment and a Thermomix which includes a steamer to cook vegetables, ...? I think it does not make sense. I have read Modernist Cuisine and I have not seen any example where wet air is needed beside fish or vegetables low temp steam cooking. The only exception I'm aware o combi baking is bread, and in this case humidity is only needed the first 10-15 min, which can be attained putting a tray with volcánic stones in the bottom of the oven and a adding boiling water to the tray just before start baking the bread. Does your experience confirm my impression?

There is a book written by El Bulli team where all the key technical aspects of Espuma making are clearly exposed. They explain how to prepare all the variations os Espumas: Cold and Hot, with gellatine, egg white, cream, grease or fecula, etc. It is written in spanish but the example recipe for each kind of espuma is clear and easy to understand provided you have a dicctionary http://www.cookingconcepts.com/PDF/Espumas_elBulli.pdf