Okanagancook

I re read all the posts from this thread to learn how to repeat what had been made with success. Five pages of notes later I decided to make a spreadsheet using Numbers on my Mac. However, the spread sheet, when posted isn't in the correct format. My columns were: Type (as in type of Vegetable or Beef, etc); Function on the Oven; Temperature set; Time in the oven; comments about how things turned out...if no problems then I reported nothing. The way it came out in my post is a little muddled with the temp and time over on the right and the type and function used on the left with the comments appearing at the bottom of the function used. See if you can make sense. And, does anyone know how I can get the spreadsheet in a better format let me know. Hope this will be useful. cheers Type Function Temperature Time Comments Beef Rib Eye Steaks Bake Steam 140 2h Beef Short Ribs Bake Steam 325 2h don’t need much liquid Beef Burgers, 1/4 lb patties Steam 130 1h Rare meat, then pan seared Breads English Muffins cut in half Toast #7 Breads Toast Toast #2 repeat cycle twice Breads Focaccia Breads from Ken Forkish, Saturday White Bread, 1/4 of a recipe spread on baking pan Bread 425 18 - 20 m Breads Flat Breads with a slice of potato Bread 450 20 - 22 m Eggs 3 eggs in a buttered ramekin with cream and cheese Bake Steam 170 45m Eggs In the shell Steam 210 10m Eggs broken into small ramekin Steam 150 1h 15m Fish/Seafood Salmon, small fillet from tail area Broil Steam 500 12m then changed to Broil at 500 F for 6 minutes Fish/Seafood Shrimp in evoo & garlic Bake Steam 425 6m Fish/Seafood Salmon, 1 lb fillet Steam 210 18m Then changed to Broil ( no temp) 10 minutes to crispen skin Fish/Seafood Bass, whole fish Steam 210 30m Grains Rice, long grain white: 2 c rice + 2.5 c water Super Steam 300 30 cooked with a loose fitting lid Grains Rice, brown, 1/2 c + 1.25 c water Super Steam 300 40m Brought to a boil before putting in oven. Cooked covered Grains Rice, long grain: 1 c rice + 1 c water Super Steam 300 30m Cooked with no lid and left in closed oven for 10 minutes after cooking. Leftovers Meatloaf Bake Steam 300 15m Leftovers General Guideline for ‘wet’ dishes Super Steam 250 15m Leftovers General for other leftovers Bake Steam 200 - 300 15m Leftovers Soup, vacuum sealed to 1 cm thick, 300 g/bag Steam 210 20m Leftovers Pizza Steam 450 5m Change to Convection Bake at 450 for 5 more minutes. Put pizza on foil or parchment Pork Tenderloin Steam 150 1h pan seared Pork Shoulder Roast Convection Bake 325 2h Meat wrapped in parchment then foil. Next day, shredded and fried until crispy Pork Shoulder Roasts about 2 lbs each, four in total Bake Steam 230 1h The meat was smoked 4 hours at 225; transferred to oven. Baked for 1 hour then temp decreased to 175 F on Warm Setting for 2 hours. Meat was shreddable. post #345 for more details Poultry 4.5 lb whole chicken Bake Steam 450 50m on low rack; sides of the bird didn’t get crispy Poultry Ballontine Bake Steam 400 no time perfect Poultry Four Large chicken thighs + 2 large russet potatoes Bake Steam 425 40m chicken was done but the potatoes were under done Poultry Frozen duck confit legs Bake Steam 400 45m perfect Poultry Six Medium chicken thighs Bake Steam 400 40m Only use a rub for crispy skin. Skin is rubbery if a sauce/paste is used Poultry 3 3/4 lb whole chicken Bake Steam 425 1h From the manual Poultry Turkey Meat Loaf from post #303. 21 oz pack of meat Bake Steam 350 1h Poultry wings Bake Steam 400 40m pan rotated after 20 min Vegetables Beets Super Steam 400 40m Vegetables Beets Bake Steam 425 30m Vegetables Beets Bake Steam 300 45m Vegetables Yukon Golds + Sweet Potatoes Bake Steam 400 45m cut into quarters Vegetables Fingerling Potatoes Bake Steam 400 40m Vegetables Potatoes + Carrots Bake Steam 375 15m Then turned to Convection-Bake for 10 minutes. Cut to similar sizes. Vegetables Tomatoes, medium size Convection Bake 425 10m Vegetables Carrots, Asparagus + potatoes Broil 500 8m x 2 Set on highest rack; turned after first 8 minutes. Asparagus was slightly over cooked. Potatoes were cut to similar carrot size. Vegetables Beets, sweet potatoes and white potatoes cut to 1/4 of beet size Bake Steam 425 30m Then a short time under the Broil Steam for colour Vegetables Potatoes, small Bake Steam 300 40m Green beans were added for last 12 minutes Vegetables Vegetables Tomaotes: skinning Steam 210 5 + minutes Vegetables Beets, cut up with parsnips Broil 500 30m beets were firm and parsnips over done Vegetables Caluliflower, whole rubbed with yogurt and a spice mix Bake Steam 350 30m Vegetables Squash, delicata, sliced Steam 300 20m Vegetables Potatoes cut into 2” x 2” pieces with evoo Bake Steam 425 30m

When I use the oven I pull it out from underneath the cabinets so have about 3 inches out from the cabinet and 8 1/2 inches between the top of the oven and the bottom of the cabinet. I have only done toast but I will monitor the temp/steam of the cabinets when I cook my chicken for about an hour tonight.

We think the meat tastes 'richer' and sometimes it's a little more chew but the prime rib was very tender. Not a lot of fat and supposedly a healthier mix of fatty acids from grass fed versus grain fed. More pricey for sure but we go to the farm where they are raised and so we know we are getting a quality product. There are plenty of leftovers and now I can reheat my yorkshire puds in the steam oven!

Mine arrived yesterday! I found a place for it in the pantry. I just need to pull it out a little when in use. Here is the 3.5 lb chicken going in. Will report later on how it turns out...following the recipe in the manual. The toast this morning was truly magnificent. My DH's sourdough. So crunchy yet soft in the middle. I like that I can do enough toast at once for four people. And I like that I will be able to slice it nice and thick! I'm so happy.

Great meals everyone. We have guests so my internet time is limited at the moment. Yorkshire puds; CI slow roast grass fed prime rib; completed plate with mushroom, jus, creamed spinach and the pud. And a salad to finish, not pictured.

Smithy, speedy recovery....

DH got the new bladder for the tank after the drive to Oliver. Does not fit. Ordered one from Vancouver and will return the wrong sized one later. Ghrrrr. Meanwhile we will keep checking the leaky bladder and inflate it as necessary. Also ordered screw caps for the white wine bottles. We have some corks left and will use them on the red then switch to screw caps. Bottling is way down the road. Whites are bottled in the spring and thr red will be bottled next fall.

The fall wine festival starts next week. On for a week or so. After that most of the smaller wineries will be closed, too bad. If you have specific wineries you want to visit you may want to call them ahead to check their schedule. If you have not been to Naramata in a few years you will be surprised at how many new wineries have opened on the Bench. We got into winemaking when we grew our grapes! Getting lots of help from friends who also make wine from their grapes. In fact we organized a group of 15 or so people in Naramata who do the same. The group is called Artisan Winemakers of Naramata. I mentioned this in an earlier post. We have the two varieties plus about 30 plants of Cabernet Franc to blend with the Merlot but they are only two years old and you do to get fruit until year three. We only make for our and friends' consumption.

Yikes, the seal on the white wine tank is leaking. It is made of flexible plastic and is leaking at the seam! Not good. HD off to Oliver to pick up a new one...1 1/2 hour round trip drive. I'm not looking forward to installing it on the metal lid. Could be some blue air coming out of the garage.

An avocado, ham and tomato sandwich. Quite good except the tomatoes needed some salt. I thought the ham would be salty enough. Love avocados.

Next up is the Merlot. It has been in it's primary fermenting vessel for 10 days and it is ready to be pressed and put into it's tank. Here is the must. The must is scooped out and put into the press. Same press as in our other pictures from harvest day. Nice looking red. This is called the 'free run' juice. The grapes have not been pressed yet. The juice is put into it's tank. Here is a close up of the press. Water is used to fill the bladder and pressure is applied to get the juice out. We only use 2 psi as we don't want to press the grapes too much. The press will go up to 10 psi. You get more tannins if pressed too hard. Yes, you don't get as much wine but we are going for quality over quantity. Here is the juice coming out of the press and a picture of the wine. I tastes really fine right now. Very fruity. It will be a very good year. Now we wait and test the wine periodically to ensure the sulfur levels are at the right level to suppress bad bacteria and bad yeast. Next task will be to rack the wine off the dead yeast cells. That will be a month or so I think. As an aside we just learned that one of the winemakers on the Naramata Bench passed his Master of Wine exams and is now one of 300 or so in the world! Here is the story if you are interested: http://www.mynaramata.com

Time to transfer the Pinot Gris into it's secondary fermenting vessel which is our 200 litre stainless steel tank which is mounted on a trolly so we can move it around. Here are the two fermenting vessels. Notice the spigot at the bottom of the tank. This is a picture of the wine in the primary vessel. You can see it is quite messy with dried on matter up the sides and a few floating grapes, oops. Transferring the wine into the tank. Everything gets washed down with metabisulfate to kill any bad bugs. Picture of the wine in the tank. Looks very murky but all those dead yeast cells will settle at the bottom of the tank. There is a spigot near the bottom for 'racking' the wine off which we will do once most of the fermentation is complete. . Now the floating lid is put on the top of the wine so no air gets in. This is crucial. There is an expandable bladder around the lid and my DH is pumping up the bladder so it is tight against the sides. It is pumped until wine comes out of the pressure release valve on top. As the wine continues to ferment, the gases can escape out this valve. We have to check it daily to ensure it is tight.

kayb, good luck with the asparagus. It is a difficult plant to get growing. They don't like to be moved; seeds are hard to get going and the rhizomes are equally difficult to get established. It grows wild here or at least it used to be everywhere because the tree fruit farmers used over head watering on their trees. With the advent of herbicides and the transforming of orchards to vineyards with drip irrigation, the asparagus is sparse. In fact, if you know where a wild patch is growing, you don't tell anyone! I know of a couple of patches that I visit each spring and we have small patch on our property. We bought four small plants last year and only one has survived. So, good luck and don't be disappointed. It's not you.

Pork jewel: fat with streaks of meat.

Are you using a designer for colour and other detail assistance? We have acid etched concrete flours and I wore the stain off the areas in front of the sink and the prep/stove area inside of two years! I'm using gel pads in those areas now. A pain in the you know what. I may take them up. I think routs' recommendation for more circuits is a good one. We have a ton of plugs and when people come they plug in their laptops and sit at the kitchen bench working while I cook!

That Farro salad is my kinda salad. I think I have all the ingredients to make that tomorrow!

Thanks Shalmanese. I have it on order so will look for it soon. I think it will be a handy reference.

I certainly am not going to start reading the Instant Pot thread 'cause you know what might happen!

I have made pickled jalapeños last year and still have a couple of jars...not a big pickle fan but Shelby's idea for pizza sounds good. I also have jalapeño hot sauce from last year still plus a squeeze bottle of peach-habanero sauce in the fridge. Sheesh, we cannot seem to consume enough. I also have jalapeño paste in the freezer. Maybe I will set the peppers out by the mail boxes and someone will take them

rotuts, to confess, I dislike meatloaf and have never made it. Certainly never had it with bacon which makes it much more attractive to me. Not really keen on hamburger...a textural thing. But, I do love roasted potatoes (in duck fat) and I have a mitt load of chicken wings in the freezer so that is what I shall do right after the toast with beef dripping slathered on top. Started going to the gym again today.....seems like I should go EVERYDAY once my oven shows up. ElsieD, I too thought that was a terrific price and now I have one I knew it was inevitable. I should never have started reading this thread. I thought about waiting for a bigger size but after a year, I am not sure they are going to make one....perhaps too big and then sales would drop off. So, nothing to do now but wait for it to arrive and shall start on page one of this thread to familiarize myself with Egulleters' experiences.

If only you could hear the yeast activity in those fermentation vessels. Wow. It's really going now and the whole garage smells like a winery! The first picture is the Merlot. My DH plunges into the liquid to move the top grapes down underneath and allowing new grapes to come to the surface. This prevents the top grapes from getting nasty things growing on them and it incorporate air into the liquid to aid in fermentation. The second picture is the Pinot Gris. No skins, just the juice. Pinot Gris grapes are pink-red on the outside and white inside so if you leave the skins on you get a very pink white wine! Some winemakers do leave the juice on the skins but only for 4 to 12 hours then it is pressed. This gives the Pinot Gris a slight pinkish tinge, kinda like a rose but very light. It also adds some 'vine' flavour to the wine, I think. We did that last year and the year before so this year we are going straight white.

This is the last of it except some arugula and parsley. Baby zucks, Ambrosia apples from our two trees, cayenne pepper and cherry tomatoes with a couple of romas. Now what to do with all those jalapeños? Most of them are small. I froze almost all of them.

Where are you in NZ?

OK, so besides toast, what and how should I make my first item in the oven, excluding fish which I don not care for?

Oh, who knew! Not my cup of dope...I like savoury.