ElsieD

I bought them frozen from a shop that specializes in French pastries. They sell both frozen croissants and chocolatines. In the interests of fairness, I bought some of both.

That was one of my favourite shows.

I guess what I had hoped for was a home version of the Control Freak. It sure isn't that.

Does anyone still have theirs and if so, are you using it?

That stuff sure is good, isn't it?

Thanks. I think I'll give it a go. We love corn.

And you froze the corn off the cob?

Do you par boil the corn first? I ask because one year I did freeze corn, straight off the cob, and found it tough.

I baked up a couple of chocolatines this morning. They were baked on the bread setting for 30 minutes; at the 20 minute mark I put a piece of foil over them.

Me too.

I have now used a few of the CSO functions. One question I have though, is what is the difference between super steam and steam? Does super steam do the same thing as steam only faster? Is there a temperature difference? The amount is steam generated different?

You are going to love that oven.

Clicked on Jacques Pépin. Merci!

I actually have something to contribute to The Chart. I made oatmeal today and this is what I did: 1/4 cup steel cut oats 1 cup 1% milk 1 tablespoon maple syrup Pinch of salt Dried apple bits Dried cranberries Into the CSO or went, set on steam at 210F for an hour. It was really good, the oats were cooked but still had texture. I made a second batch for tomorrow. I also learned to make sure the drip tray is in tight.🙁 Edited to add: also learned that after making sure the drop tray is in tight, to also empty it from time to to times.

$412 in Canada.

I use the pot from my Instanr Pot.

Stir fried chili beef with red bell peppers and snow peas.

FWIW, on a site called steamandbake someone did hard boiled eggs in a Gaggenau using steam at 210 degrees for 21 minutes. This is exactly the same as the hard boiled eggs in @Okanagancook's chart.

I saw that at Home Sense yesterday. I didn't look at it very closely but I did note that it was cheap, nowhere near $35.00.

Here is a blog that states it is dedicated to the CSO. https://cookingwithconvectionsteam.com Edited to add: now that I'm delving deeper into this site, I'm not sure if it is still live.

That's quite the toy!

Me too.

Question: how do you clean the inside top of the thing? I can clean the racks, sides and back, but is there a good way to clean the inside top? I have cooked a lot of bacon in there recently and it needs cleaning.

@CanadianHomeChef Thanks for the link. That's a great web site.

I don't know about your Dutch oven, but on mine, I can take the knob off.