rotuts

@ElsieD Id be interested in its inner dimensions , as 20 L isnt that helpful. and does it have a steam clean cycle as the original CSO did ? unlike the Anova Oven. thank you.

further info from the above : note: its been around for almost a year ! BTW: does anyone see the internal dimensions ? oven capacity is listed as 20 L .

@ElsieD Congratulations ! pics please ? and we all will enjoy your take on putting it through its paces. odd on available in USA . also , very different price points.

CostCo USA does not seem to have the CSO-500C the Canadian price is much lower than the Cuisinart USA price. something seems to be goin going on here. indeed , my CSO II is fine , and so will the CSO III be , many years from now. but there is something to be said for planning ahead.

@KennethT nice pick up thus https://www.cuisinart.ca/en/gourmet-pro-convection-steam-and-air-fry-oven/CSO-500C.html

please consider this thread : https://forums.egullet.org/topic/167980-new-cuisinart-or-otherbranded-steam-oven/#comment-2454723 thank you

there is a current thread that's looking into replacing a CSO w the same item , via eBay or otherw2ise https://forums.egullet.org/topic/167978-iso-cuisinart-steam-oven/page/2/#comment-2454720 a ' new ' Cuisinart branded steam oven turned up : https://www.costco.ca/cuisinart-gourmet-pro-steam-air-fryer-oven.product.4000327827.html the on Amazon , this turned up https://www.amazon.com/Nuwave-Steam-Oven-Stainless-Multi-Cooker/dp/B0DSQ8PWPJ/ref=sr_1_1_sspa?crid=27FJXIDPZJNYJ&dib=eyJ2IjoiMSJ9.3_bB6yeED7TctAMNyRNRm1zMMpQw2L2RJ0dIpetUxs37yw7McsiuU1LCi_vi5EpyRdUUw_-oD7b6XpHSaEvoyHvHSIs87XlhZfuXlZJ3yOxoQ1MG_aYV0rmxdqy04i0gPaIX5PURBflhlZ_3n4nPPAKVZtuxPjGwVgduMjwaf1lbHJrLLGL6IZgdSMujLub0lpwW6gv0gdtGCR3Btuuoy4NO_slTlrmAY-R3HKWD6Zg.g7O3N7kgtFMqOwLgeluF__kloF958jQdjDvHpT_Px7c&dib_tag=se&keywords=cuisinart+steam+oven&qid=1753046672&sprefix=cuisinart+steam+oven%2Caps%2C111&sr=8-1-spons&ufe=app_do%3Aamzn1.fos.5998aa40-ec6f-4947-a68f-cd087fee0848&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1 do doubt the save oven , distributed in different ways , possibly from the same manufacturing plant. So , what ever you call this has anyone seriously looked into this ? and purchased one ? Im interesting is knowing more about this. a high quality , ' sealed ' oven ? like the original CSO , both in workmanship and quality ? Some here should consider , after much , much research , meeting the High eG standards putting one through its paces ? if you go to the Amazon ad, click on the video . there are several in series the third one is on toast , then the 4th is on steaming clam s. watch and wonder .

@AlaMoi you are correct . ' imported ' starters , the one you buy from elsewhere will eventually , over time and feeding locally become the the local variant. just remember , same goes for the ' imported ' flour's yeast that comes with that you use in your breads this takes quite a while . and in the mean time , what you make with your starter that is changing is as tasty as tasty can me .

@TdeV Im pleased your hard work was tasty ' over all ' to try again , as you think over each step you took. For me , man many times , Ive taken tough ( or not so tough ) meat that was flavorful , gotten it tender via SV , for the sole purpose of roast beef sandwiches later. and I added seasoning then , rather than at the beginning. best RBS ever , every time.

Ha Ha , Ha Ha Ha ! Id die w/o a working CSO. did I mention Im on CSO II ? forgot to keep water in the CSO I , so the steam Fx didn't work as I dsidnt use that for several months. Did I mention that my CSO menagerie cost less than @Shelby 's ? I think $ 175 , average ? Free shipping ? probably no tax ? OK average $ 178 , but not a penny more .

@TdeV so , did you like it initially ? I take it you did not like the ' Jus ' , aka the dripping in the pan , under the roast ? what did you find lacking w those ' drippings ? ' salt ? flavor ? Ive always found the bag jus could be worked with , and I SV w no added salt and I add ' saltyness ' at the end. looks like it will make a good RBSandwich , sliced to tender thinness.

I have one of the later ones still in the cardboard shipping box.

on that new , out of box item , above from @Shelby 's ref they offer a protection paln , from allstate : very odd , as who is going to fix it ? not Allstate. maybe the actuaries noted nothing is going to happen for two eyars and see ' free money ? '

@KennethT I feel your pain. this on eBay ? https://www.ebay.com/itm/167597311994?_skw=cuisinart+steam+oven&epid=16053452336&itmmeta=01K0M5DAND9H7Z3WJWG9D7FXK2&hash=item27059407fa:g:7-QAAOSwoytoUzgr&itmprp=enc%3AAQAKAAAA8FkggFvd1GGDu0w3yXCmi1fxm7bF%2FIeK4Xj%2FWx5Np1zMbYO1qwStuyTgYXMPVsyQOJfIwlhaH%2B8d1FW4hR8Eb6jOQjHbDYVsNKhluKXf4HIKjDC2bv%2BYI77qICLW5nVeER04cL3gUL4%2FvGM84yAQ1DDqCBRTP66z6nyPjlRov%2FSKiY%2Bq8zejCV1iViX6Or38%2FEYLSNoIlUmwkfGonsGgmQAztvVJ39bSssBXJCa5VQcFI01QlMZUKUuRKlAG%2FKF5Lvd3oCmwLTY6eIk5MtgIlF4zuKsxWXCjEVeEYGnJso8FW6nM6x1GL3YfZ%2Bhqx6MyNg%3D%3D|tkp%3ABFBM7qq1hYVm

remember the common denominator : $$$ always tough to beat.

@ElsieD rest Id treat it as any other dried yeast, which you use to make a starter . then use that starter to make bread. use just a little bit of the dried yeast initially , and keep the rest sealed, for future attempts. at the same time , use the dried yeast as you would any dried yeast in an Rx for Pinsa.

@Nancy in Pátzcuaro I would enjoy seeing pics of the cheese you mention then we all can work from there. at a minimum : you can make Fromage Forte a la J Pepin https://www.youtube.com/watch?app=desktop&v=0zq5wv8kG58&t=4s

Penzey's Sale free Mex vanilla w $10 purchase a couple of other items sale $ 2.00 https://www.penzeys.com/

a while back , I looked up via google a few Rx's for SV carnitas I noted that several had the same basic template ie author picture , upper R . two line bio underneath same fonts several times . same basic description of method a few minor ingredient changes in one or two and , get this : one person forgot to add the amounts of each ingredient in the ingredient list ! the same list ! so its clear , via very little work , Rx's on the internet are meant to garnish clicks for ads. going way back , Martha Fellow stole an Rx from a previous FR cookbook. verbatim lost suit , paid up. then in a later book , did the same thing taking material from the same author in a later book . lost suit , paid up . didnt bother Felon in any way it seems etc. so plagiarism is not new. its now just on Steriods .

@TdeV I agree with you , a micro can destroy a dish. using the automatic defrost button. when i defrost , I select the time , usual only a few minutes then select the power , say 2 or 3 and see what happens.

microwave on defrost ?

@JoNorvelleWalker take your time w the heat. I have w my IDS. IVe found cleaning the door // interior w rubbing alcoihol works very well . using a paper towel or three . no residual commercial aromas . the grates and drip pan : in the sink in the usual manner or dishwasher if you do that. when cooler , Ill try some TJ's fresh salmon , one way or another.

@TdeV Id do a dry crust , pan sear . dont toss out the Jus until you taste it . if its salty , but flavorful , dilute w low to no salt stock Ive always been able to use the Jus , but i SV and IDS w low to no salt on the rub and add 'saltiness ' later. and dont forget : left over beef , sliced thin the net days makes for a might fine sandwich.

@weinoo Indeed. however , I plate better than that , do not even try , and charge less.

raspberries . ' Wild ' at best i get 2 - 3 / year. birds or other Locals get the rest. almost none ripened last year.