robirdstx

While I was waiting for my CSO to arrive, as I said, I read this entire topic from the beginning and this post copied from the bottom of page 2 of the first part of this topic, written by Unpopular Poet, has me wanting to try his method the next time we have ribeyes. And the eggs, too. “So....the ribeyes. I have to say that this steamer continues to wow me at home. I have never been a huge fan of the sous vide ribeye -- I have always thought that the pan cooked ribeye, when done perfectly, has a better texture. The sous vide ribeye's texture was just too tender for a ribeye -- maybe that makes sense to some, and not to others, but now let us discover the steamed ribeye. This steak was the perfect marriage of pan seared and sous vide -- I did both steaks for 120 minutes at 140 and then seared them for about 45 seconds a side in a scorching hot mineral pan with some clarified butter. The results, as you can see, speak for themselves. This steak was probably the best steak I have cooked at home in a long, long while. The fat was meltingly delicious and the meat was absurdly juicy -- more juicy than the sous vide steaks I have done in the past. For whatever reason, they lost a lot less juice than the sous vide steaks I have prepared. Either way, the photos are below. To answer the previous question -- 2 ribeyes were probably the max...that is unless you could create a layered level in the unit -- something that stacks perhaps, but leaves room for air. To top things off, I steamed 2 sunny side up eggs this morning at 160-170 for about and hour and then served them on a 3 day old baguette -- which after it was sliced and toasted (following the steam cycle) was revitalized to something crispy and chewy, as if it had come out of the oven say, 6 hours ago, as opposed to 72 hours. The eggs were perfect -- nice yolks (with no run) and the whites were perfectly set to sustain a sandwich -- not messy, but not at all rubbery.”

Last night we had our dinner at Flight in Memphis and we were delighted to have @kayb join us! It was so nice to be able to meet up! We had fun talking and sharing a wonderful meal. Kay, thanks again for taking the time to join us and for recommending this restaurant! The lighting in the restaurant was very soft, so not the best photos, but everything was delicious! We started with wine! I had a flight of Pinot Gris and Chardonnay from Oregon titled Northern Exposure. Very nice! My husband had the Butcher’s Flight - Pork Tenderloin, Veal Scallopini and Wild Boar Tenderloin I chose two small plates, rather than a full flight - the Louisiana Redfish and the Lamb Ribeye

Chicken Fajitas! The marinated Chicken Breast was cooked on the grill, sliced and finished in the pan with Yellow Bell and Serrano Peppers and Onion. Served on a warm Flour Tortilla with Shredded Cheese, Salsa Verde and Sour Cream.

@Kim Shook Coming to the Richmond area next week! I graduated from TJ way back in the early 70’s and did my freshman year at VCU. Have not been back in almost three decades! Where not to miss?

Sweet! And thanks again!

Thanks! Yes, I read about that. In fact, I have read the entire thread from start to finish over the last few days! Got lots of good tips and ideas! Have also found the instructions in the manual.

Scrambled Egg and Rye Toast - after the photo was taken, I topped the toast with the egg and folded

We get filtered water from our refrigerator, but the filter does not remove the minerals. We already have distilled water on hand for other uses and cost (of distilled water) is not an issue.

Anyone using distilled water in the reservoir? The instructions to periodically decalcify the unit got my DH and I talking as we have very hard water.

No particular reason, just testing to see if I could get same results as my non-convection conventional oven. Results were actually better - nicely crisp in a shorter cook time. Forgot to take photo of the final result. Next time. PS - Used Steam Clean Function to clean up the splatter! Worked well!

Bacon, Bacon, Bacon! Wright’s Applewood Smoked Thick Sliced - Convection Bake - 375F - 15 Minutes; the tray was added to the oven before the oven preheated and the slices were flipped when there was 5 minutes left on the timer. We shared one piece as an appetizer before using the rest in tonight’s dinner - Linguine alla Carbonara (posted on the Dinner topic)

Linguine alla Carbonara

Nachos! Convection Bake - 275F - 20 minutes

The microwave is not going into retirement after all. It’s just so handy for heating water, cooking my DH’s frozen dinners and then there is Popcorn! 😋

Done! 😘