Okanagancook

I read somewhere to use a cheese cutting wire. Not sure how that would work...I generally don’t bake.

They were in on bake steam at 425 for 15 min no sauce. Then I sauced them with a bbq sauce very liberally and put them back in for 5 min. I then sauced them again and put it on steam broil at 475 for 5 min. The skin was not crisp but the meat was perfect. These legs were not huge...from a 3 1/2 lb bird.

FWIW, from "hip PRESSURE COOKING" by Laura Pazzaglia, page 277 cooking chart for Pork Shank....35 - 40 min on high pressure NPR (I always us NPR for meat and the book says "Normal, Natural)

CSO chicken leg, West Indian peas & rice, grilled zucchini & spring onion and fresh tomatoes. The chicken was so moist and the onions a bit 'stringy'...should have chopped them up before putting them on the plate.

A classic, done really well.😃

Soup (not shown), salad, pita and hummus. There was too much salad!...I can feel my ears growing.

Stir fried pork with peppers and rice with some spring onions (not shown). The peanuts were past their prime so we picked them off 🙃

Air fryer chicken thighs, baked potato, grilled spring onions from the garden and the last of this year's asparagus steam baked in the CSO with Aleppo pepper and a pureed asparagus sauce from Happy In The Kitchen.

I made mushrooms on toast for the first time. I used homemade bread that was spread with some aioli then topped with well cooked brown mushrooms with a good crack of black pepper. It was delicious and worthy of repeating.

I made the pan-roasted pork chop with olives and Sambuca- braised fennel. Wow. The fennel is phenomenal. It gets very caramelized. The rub for the pork is excellent. I just cooked my chop on the stove top.

It is worth a purchase. It has amazing range for making things...America test kitchen has a book out if you want To enhance her experience. I cook chicken thighs in there all the time. Also is so easy on the clean up...Chuck it in the DW.

Yes, and I would add that BLT’s are better with yellow IMHO

@Shelby You gotta be in the mood!

It is big and should be run on its own circuit which why I have it on a trolley...to move to a dedicated circuit. It is also extremely noisy. The blast of air coming at you when you open door can take your breath away 😟 But it can really cook fast. I don’t use it much for us but do when we have company..it’s my second oven..or was purchased as my second oven that is until I got the CSO. I should sell it.

@TdeV that is an awesome Cadco convection oven on a trolley.

It is a very sweet space. Six feet by 17 ft so most of my food and spices are back there along with an upright freezer and an all-fridge. Plus the microwave. Thanks.

An almost totally brown dinner: Mexican tomato rice, refried beans topped with cheddar cheese that look terrible but were so delicious, CSO 450F x 10 Min asparagus with smoked paprika Aioli, and Schniztel-style fried pork with Mexican spices. Everything was great except the rice was not properly reheated and we were too lazy to get up and re-nuke them. Sheesh 😆 Tonight....more rice..that should be the end of it....please Lord, let that be the end of it.😬

This is an interesting topic...need to go back and explore. Today I put back my Pantry items into the newly painted pantry. I was a fairly large job but not too bad. I just had to go through 'stuff' that needed to be chucked. Very happy with the result. I have a bank of cabinets on the right side where I put most of my spices. One whole shelf dedicated to Mexican peppers and spices.

I like making nibbles that are rolled into small spring roll wrappers which are frozen. We take a few out and throw them in the air fryer for 8 or so minutes. The stuffing can be what ever you like...a little Chinese, some Mexican spices on meat, etc. nuts are a favourite as well as gourmet potato chips...especially pairs well with bubbly. Those pita chips are a keeper too. Can’t wait for the cocktail hour to roll around now.🤪

Last night was air fryer small chicken leg; Julia's stuffed tomatoes done in the CSO and from M. Clark's Dinner cookbook pasta and asparagus. It was too much food...leftover pasta for lunch.

That looks very interesting. Thanks for taking the time to document the process....yes a day well spent.

I have an Excalibur their guidelines have worked well for me so far..I use the manual but here is their on-line info https://www.excaliburdehydrator-recipes.com

This is a very good book. Salads are classified in the T of C...main course meat, seafood salads, light leafy greens. Lots of information about technique. The dressings section make it easy to get a quick one the go. With summer coming, it will stay out in the kitchen.

Excellent. I will add these and include a link to the recipe. I will send the updated spread sheet to @Smithy. They look so good...one could make them in the pm for breakfast in the am😘

Hi @curls I am just updating the CSO Spreadsheet and wanted to add your Yorkies. The Food52 recipe calls for baking at 450F for 20 minutes. Do you happen to remember what you baked these at? Possibly Convection Bake at 425F for 20 minutes??? Thanks.