rotuts

@Duvel thank you Q.E.D.

that's one way to look at it a very common way , yet if you put the difference in Tesla, inc ( TSLA ) call options you'd have a house and any kitchen of your choice . @chord good point. I knew it ! savvy shoppers bought all the ones they used to have. only available in Meconium.

if they cost the same , Staub. but they don't. read about The Snowball only if you are just starting out. for most of us The Snowball melted a long time ago

@kostbill " humidity cannot get above some percentage " it can get to 100 % at any DBT if you go to the troubler and expense to build your Combi or experimental set up properly. it seems that Rational has chosen to build an system , already relatively expensive for me that can give you 50 % humidity @ 230 C. for practical cooking purposes , I shave no idea what you gain @ 230 C ( 446 F ) w 50 % humidity careful opening that door ! and that's why these machines need impressive hoods and venting. massive amount of energy released when you open that door !

Took thermodynamics for only one semester. it was a complicated course , and required understanding partial differential equations. I found the Second Law especially impressive .

@Duvel Kiss Kiss ! kudos coming your way ! have a dortmunder beer https://www.hopculture.com/definition-dortmunder-beer/ on me , with some meat ! https://en.wikipedia.org/wiki/Mett 350 F is a common cooking them , 176 C how much humidity you might want to use at those baking temps is beyond me but , if you wanted 100 % , you simply would have to build-in a more powerful steam generator. Mett, w Kudos , for @Duvel : On the way.

the issue is '' relative " steam cooking works as it is supposed to. very expensive professional combi's allow you to set the humidity at what ever temp you are cooking at. actual humidity ? relative humidity ? terms might not matter in actuality. can you have 100 % humidity at 350 f a common cooking temp ? don't know. but I don't see why not w a steam generator that adds steam to a closed space closed is important as leaking steam at that temp is very dangerous and might be difficult to maintain in a '' kitchen setting '

""" relative """ ? Actual ?

@Duvel is that a very Young Bourbon smile ? best to train early but w small-ish doses. good job over all Id say !

decent idea but w the SnowBall that's 8 - 9 Staub's in the future w decent nIKEA , ++ and +++ in the mean time as there will be one I do hope.

or choke on

@kayb read them all w Chips and Dps ? something you will not regret it start w True Grit

Back then way back then Western Cooking FR , other meditteranian countries cooked a certain way now is not then so there are different ways to cook 1) in an older , very proven way or 2) a newer , very proven way for the same result on your plate no Modernist odd powders to buy at all

@weinoo excellent but if you are starting out use IKEA as your co-pilot and invest the difference you will still need " A Very Sharp Knife " Jacques Pepin and 4 all all you need initially for your first 20 - 30 years of cooking for your slelf and your ( eventual ) Famiy.

@weinoo excellent ! Im guessing you've had that pot for quite some time. and its given you great personal satisfaction every time you used it, My Dellerins 3 mm copper pots , three of various sizes " for the oven " also have done me great service over 30 ++years the largest , $ 15 USD at the time in France , 11 FF to the buck w free AirFrance shipping ..... fine cooking equipment carefully purchased are a great joy to use carefull cooking , w very fine ingredients locally obtained in an IKEA vessel will taste the same theis is a N.B.: for Younger Home Cooks' after all if you read this book : https://www.amazon.com/Snowball-Warren-Buffett-Business-Life/dp/0553384619/ref=sr_1_1?dchild=1&keywords=the+snowball&qid=1608397970&sr=8-1 and no , its not a ' quick tip ' its a very well written book about a very unusual person who understood " The Snowball " just starting out ? IKEA , and then understand " The SnowBall " and the SB is not what's ion my front yard now cheers Merry Seasonings to You All ! R and MC

@Samer interesting question its true the Staub's have cast iron or enabled cast iron stalactites in the lid I think this is meant to get more even condensation back into what you are cookiing rather than a single big puddle. not sure this matters that much , but the pots are a joy to use and expensive. frequently , parchment paper is placed between a lid and a pot for slow braise to give a tighter fit . or a parchment paper disk is placed right on top of what's in your pot shy do you want condensation , per se ? to eliminate evaporation ? Id guess not to be cheeky , consider traditional braise a la oven vs SV braise a la sealed vac'd bag at the temperature of your choice for comparison

WBT w humidity less than 100 % at temps above 100 C are going to be less than the DBT at those temps I don't think the WBT automatically drops to 100 C but Im starting to feel a little dehydrated myself , so some Personal Fluid Therapy is in order sooner rather than a bit later. " He's been known to pull a cork .... " Sheriff in " True Grit " mentioning Rooster Cogburn to Mattie Ross a truly great line if there ever was one. the book is even better than the movie , and the movie was mighty mighty fine.

@kostbill yes . it's easy to understand once you grasp the concept WBT was invented to give you an idea of 'heat effect' at dryer , or more humid normal living temps. 100 F in a New England humid summer is going to feel quite different than 100 F in the dry Arizona desert. Ive lived in both places . that's all there is to it. WBT isn't very helpful above 100 C.

I enjoyed scrolling through this list : https://www.buzzfeed.com/hannahloewentheil/trader-joes-holiday-products-items-2020 ' next year , after a few Vacc's '

and lets call ' steam ' water vapor above 100C that is condensing. you open your CSO at 350 F Steam-Bake : you get some superheated water vapor , hopefully no in your face. water vapor can condense below 100 C : Mist.fog etc and for completeness sake : water has a ' triple point ' where each phase ( liquid , vapor , solid ) is in equilibrium . not often useful in cooking.

lets go back to what ' wet bulb temperature means and is supposed to measure : https://en.wikipedia.org/wiki/Wet-bulb_tem… The wet-bulb temperature (WBT) is the temperature read by a thermometer covered in water-soaked cloth (wet-bulb thermometer) over which air is passed.[1] At 100% relative humidity, the wet-bulb temperature is equal to the air temperature (dry-bulb temperature); at lower humidity the wet-bulb temperature is lower than dry-bulb temperature because of evaporative cooling. N.B.: at 100 % humidity , WBT is the air temperature , as there will be no evaporative cooling therefore , at high humidity in a steam over , over 100 C ( 212 F ) there is no evaporative cooking. your food , and the moisture on the food's surface does not evaporate , and the temp of the oven determines cooking time , IE thermal transfer from the oven to the food Infrared , contact ( circulating moist air ) etc. Wet Bulb temps require evaporation , at any temp. above or below 100 C in environments w 100 % humidity , at all temperatures , WB = DB temp

@kostbill Not quite right I think : Wiki : https://en.wikipedia.org/wiki/Wet-bulb_temperature """ The wet-bulb temperature (WBT) is the temperature read by a thermometer covered in water-soaked cloth (wet-bulb thermometer) over which air is passed.[1] At 100% relative humidity, the wet-bulb temperature is equal to the air temperature (dry-bulb temperature); at lower humidity the wet-bulb temperature is lower than dry-bulb temperature because of evaporative cooling. """ I think WBT is useful under 100C if your oven is 100% saturated above 100 C , you get that temp , f fully saturated air Rational oven : I can't tell you what ' combination 30 t0 300 (C ) means I don't have one. Id love to have one to figure this out. right now its Ice and Snow on the driveway .

@weinoo what differences do you notice between the legs? any tase differences ? Size ?

@kostbill good place to start on Mailliard Rx : https://www.seriouseats.com/2017/04/what-is-maillard-reaction-cooking-science.html you generally bake/cook in the closed steam oven at a slightly lower temp than a regular dry oven. and the cooking/baking is faster. for bread , steam is only used for the first few minutes to get the ' spring ' of the crust the dry oven. almost all ' professional ' ovens have steam as an option they have not become ubiquitous in homes , as venting is a problem w so much steam coming out of the oven when you first open the door. also steam ovens ' steam clean ' professional ovens are ' plumbed in ' and washed in a cycle like a dish washer thus the ' plumbed in ' aspect then you wipe them down , that simple. there is the issue of a condensation collector under the oven. take a look at this Bad Girl : pretty snappy ! unfortunately most need 3 phase power this one does not : here is the spec sheet : https://mcdonaldpaper.com/media/pdf/A618106.12.pdf its $ 11,280. and unlike the Anova , this puppy has free shipping ! don't know if it needs to be plumbed in , and needing a drain

the humid air delivers more energy to the food over time , and the food cooks quicker and the food does not dry out and yet , you get plenty of Maillard Rx. review the CSO threads to see the results.