ElsieD

I wash everything.

I, who normally does not eat sandwiches, had a hankering for brie on a baguette today for lunch. I cut a piece off a baguette that was in the freezer, let it defrost, put it on bake/steam for 8 minutes @300F and had a piece of bread that tasted as though it were freshly baked.

Mine is not very noticeable. I am guessing that the strong current produced by your air fryer would be much like my BSO when it is in air fryer mode. When the BSO is in regular convection mode the current seems to be the same as the CSO.

Capon. We are big fans of capons and have them for our holiday dinners such as Christmas.

@blue_dolphin and @JoNorvelleWalker Thank you both. I don't know why I couldn't find the one post, let alone the second. I have made note of both. Yesterday I baked a Brioche loaf in my 9" Pullman pan without the lid and baked it on the bread setting in the CSO for 10 minutes to get the steam. I then finished baking it in the Breville. As you can see it turned out nicely but the crust for a brioche is darker than I would like it to be. I'll try the other two methods next.

Someone on a thread mentioned putting bread in the CSO on super steam for a bit and then transferring the loaf to a regular oven rather than using the bread setting on the CSO. I have looked through this topic and the CSO topic and can't find it. Does anyone recall this? (Also posted in the Bread Topic)

Someone on a thread mentioned putting bread in the CSO on super steam for a bit and then transferring the loaf to a regular oven rather than using the bread setting on the CSO. I have looked through this topic and the CSO topic and can't find it. Does anyone recall this?

@Anna N Wherever did you find those good looking tomatoes? Next to strawberries, they are my favourite summer food, but I have yet to see any around here that aren't either greenhouse grown or imported. Neither are worth buying.

I don't find my current CSO makes good toast, but I did try toast in my back-up. I started at #4, and I had to pull it before time was up as it was burning. Ended up toasting at #1, which was plenty dark.

I actually made something from The World Sauces Cookbook - the Gochujang "Seong" sauce. Had it with chicken wings. Highly recommended.

Well dang, if that isn't exactly what I was looking for. I will make my own tried and true custard base but it was the butterscotch swirl that had me flummoxed. Thank you!

No, I haven't tried that but I will. The vanilla recipe I use has 2 1/2 cups liquid and 6 egg yolks. Any idea how much butterscotch sauce to use? I guess my concern is that the sauce has to be "pourable" to mix in but not so warm as to melt the ice cream.

I will be doing that test today with my spare. I want to know that it works.

Hi @Freds and welcome to the forum.

Would anyone have a recipe for butterscotch ripple ice cream they would share? I have fond memories of it from my childhood and would like to make it. I am looking for a custard based ice-cream where the caramel is slowly poured into the base as the churning nears completion to make the butterscotch layers. I have checked my ice cream books and searched the internet but have come up empty-handed.

My Breville sits under a counter and I've never had a problem either with the cupboard above or the granite it sits on. The CSO sits on a cart away from cupboards and so there is nothing above it.

This quote stood out for me: "But as the industry increasingly bred for the appearance of perfection, the flesh of the apple beneath became more mushy and mealy." It's not just the apple. I was ecstatic when I found someone in the middle of the city selling his own tomatoes. They taste like tomatoes should. Unless you are buying heirloom tomatoes, even the tomatoes at the farmer's markets taste of not much. Yesterday I stopped in at a store to buy some strawberries. The nice juicy ones have given way to these huge flavorless bombs, tasting of nothing. These berries were from Quebec, not imports. I used to eat a lot of apples growing up, but not anymore. I look forward to trying these. Thanks for the article. Something to look forward to.

It would be interesting to know how many of us have had their unit replaced within the warranty period. Mine was replaced after 11 months. A person I know who owns a retail kitchen store told me the return rate on CSOs was 20%. Didn't stop me from buying a back-up, mind you. By the way, if your CSO is replaced within the warranty period, the original warranty applies. In my case, the warranty on the second unit is 3 years less the 11 months I used the original one.

The refurbished carry a 90 day guarantee. The new ones gave a 3 year guarantee. Just something to keep in mind.

You sure as heck wouldn't want to pre-heat a regular oven forgetting the CSO is stashed inside.

I use it in cooked spinach also. I see you have/had omas as have I. Maybe it is a Dutch thing? At least, that's my background.

I'm the only person I know who puts freshly grated nutmeg on green beans. It's wonderful. And, apple anything must, as a minimum, have cinnamon in it.

I don't know how I missed the North Bay reference when I first read your post. How much by weight of the dried strawberries would you use in a batch of ice cream? Here in Canada the only freeze dried fruit I've seen has been very expensive but ordering some from North Bay might be an option.

Zeus checking out his new house.

Brazilian cheese bread (Pão de Queijo) as per America's Test Kitchen