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md8232

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Posts posted by md8232

    F .BLUMLEIN Steam Convection Oven

    in Kitchen Consumer

    Posted

    21 minutes ago, Keri AH said:

    Perhaps you can help me out.  I've noted, with some surprise/curiosity, that several people (across various threads here) are very, very into using these ovens for TOAST. No disrespect, but why would someone spend hundreds of dollars for toast (as in a "toaster oven") when there are perfectly good toasters for a few dollars? (If we spend more that $3.99 for a toaster at the thrift store I'm feeling extravagant!) When I first started looking for a new combi countertop oven I was initially put off by seeing them listed as "toaster oven" -- I want to bake, not toast -- but now I'm scratching my head: people *do* actually appear to get these (just) to make a piece of toast -- and to be quite into the whole experience/result. What am I missing? 


    One person wanted to boil water for tea. 
    Go figure. 

    New Toy: Breville/Polyscience Control Freak!

    in Kitchen Consumer

    Posted

    9 hours ago, Snowpup said:

    Had anyone else tried using theirs as a precision griddle?

     

    My baking steel mini griddle 'fits' almost entirely inside the perimeter of the glass, with only a centimetre or so overhanging but not touching the surface at the corners.

     

    It's bliss to use.

    MVIMG_20200703_071852.jpg

     

    I wish you’d posted this 2 days ago.  It was burger day here, but I never thought about this.  Smash burgers will be so much easier

    now.

    F .BLUMLEIN Steam Convection Oven

    in Kitchen Consumer

    Posted

    27 minutes ago, Kerry Beal said:

    .....Tonight bread - I don't have a stone of the right size yet - so I'm still going too have to bake a loaf at a time. I'll contact the Pottery Supply House tomorrow and ask them to cut a 14 by 14  by 1/2 corderite shelf down to 14 by 11 or so. 

     

    Does Corderite play nicely with steam?

    F .BLUMLEIN Steam Convection Oven

    in Kitchen Consumer

    Posted · Edited by md8232 (log)

    Kerry, I just placed the water tank loosely in and closed the door.  I don’t believe that closing the door will seat it properly.  When you place it in, push it forward and you should hear a “click” as it seats.  Maybe yours wasn’t sealed properly.

    HTH 

     

    F .BLUMLEIN Steam Convection Oven

    in Kitchen Consumer

    Posted

    7 minutes ago, KennethT said:

    I'm surprised to see that there is no drain hole in the bottom.  When I steam things in the CSO (like a steamed fish) a ton of water winds up in the drain pan.  If you were to steam things in this oven, where does the condensed water go?


    It would likely be partially absorbed by the food you are steaming. When I run it with an empty chamber it pools on the bottom of the oven. 
    I have found water in the drip tray, but don’t remember the circumstances. 

    • Thanks 1

    F .BLUMLEIN Steam Convection Oven

    in Kitchen Consumer

    Posted

    1 minute ago, gfweb said:

    210 F with steam.

     

    Obviously the steam generator is at least 2 degrees hotter than 210. 

     

    I wonder what's the real temp in the oven when its set to 210 with steam.


    Test to follow in time. 
    You probably noticed the bottom of the oven is  getting dirty. I spent 5 minutes with some Bar Keepers Friend and all is well. 
     

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    • Like 1
    • Thanks 1

    F .BLUMLEIN Steam Convection Oven

    in Kitchen Consumer

    Posted

    I reran the FB on H Steam at 210 for 39 minutes.  The interior was quite steamy and  the bottom of the oven was covered with water, however the tank used about the same amount of water as yesterday. Less than 1/2 tank. The drain tray has about 3 drops of water. 
     

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    • Like 1
    • Thanks 1

    F .BLUMLEIN Steam Convection Oven

    in Kitchen Consumer

    Posted

    1 hour ago, rotuts said:

    did you use a tiny bit of freely grated nutmeg ?

     

    potatoes love a tiny bit of nutmeg

     

    esp AuGratin and Mashed.

     

    not enough to know its in there , just enough to wonder about.

     

    I had the nutmeg grater on the counter and completely forgot to use it.  

    • Sad 1

    F .BLUMLEIN Steam Convection Oven

    in Kitchen Consumer

    Posted

    52 minutes ago, gfweb said:

    I agree.

    For me the best au gratin potatoes just have yukon gold potatoes, salt, a breath of garlic and cream.


    It seems all potatoes around here must be purchased in the handy 5 pound sack!

    That is a lot of spuds for two people. 
    I plan on making these again, but playing with the flavors. 

    • Like 2

    F .BLUMLEIN Steam Convection Oven

    in Kitchen Consumer

    Posted

    47 minutes ago, Okanagancook said:

    The dish looks to be very evenly cooked and browned.  Love potatoes.  BA recipes tend to have a ton of ingredients which I am not fond of.

     

    I used this as my starting point.  Not enough potatoes and no Gruyere unfortunately.

    This is an older video from before Claire looked like Rogue from XMen.

     

    • Haha 4

    F .BLUMLEIN Steam Convection Oven

    in Kitchen Consumer

    Posted · Edited by md8232 (log)

    I decided to make Au Gratin potatoes for dinner.  Using a Bon Appétit recipe less

    all the bits I don’t have on hand.  It requires a 3Qt baking dish, so I checked and 

    the non perforated pan works.  It’s cooking away now and I hope it will be good, as there is a ton of it.

     

    And they are quite good. My wife is going back for seconds. 
     

     

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    • Like 8
    • Delicious 3

    Krispy Kreme

    in Ready to Eat

    Posted

    I first discovered Krisp Kreme’s many years ago in Memphis.  I loved to visit Graceland that monument to bad taste!  We stopped at a KK with the light on and it was love at first bite.  Now if I want one it is a 3 hour round trip.  Fortunately we make that trip if

    we want to do some shopping.

    If anyone is passing thru Springfield Illinois, a visit to Mel-O-Cream is worth your time.

    They are nothing like KK’s, but I can and have eaten my weight in Chocolate Old Fashions.  That is one at the bottom of the picture.  They freeze well, so buy a couple

    dozen.

     

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    • Like 2

    Frozen Pizza

    in Ready to Eat

    Posted

    On 4/19/2010 at 7:01 AM, gfweb said:

    Home Run Inn pizza seems to me to be the best of the frozen lot. It isn't take-out pizza, but the sauce and cheese are not sucky and it crisps up nicely. Unfortunately its only available in the midwest and a few Harris Teeter stores in the South.

     

    On today’s visit to Wally World, I saw some Home Run Inn pizza.  When I worked for Sears many years ago, we would head to Home Run Inn for Friday pizza.  I lived on the other side of town and always preferred pizza from one of the many neighborhood joints.

    We’ve been buying “Wewalka” dough in the refrigerated aisle and making our own.

    With a chance to make my own sauce and all the specific toppings we like, I prefer this 

    to any frozen variety including HRI.

    • Like 2

    F .BLUMLEIN Steam Convection Oven

    in Kitchen Consumer

    Posted

    So tonight I used the FB to reheat yesterday’s Brisket. One of the pans is perforated to help drain off moisture. I was able to lay out enough slices for 2 carnivores and it performed perfectly. 
    The CSO heated some frozen French Fries to go 

    with the tasty Brisket. 

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    • Like 6
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