rotuts

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.

@weinoo that sea bream plating leaves a lot to be desired. but im sure it was tasty.

Foil looks fine , just keep it loose. you might not have to flip it so many times you can tell by how the top looks. thank you for the pics. its going to be very tasty and tender.

@TdeV tie it up evenly. you might add seasonings then into the A.O. turn it 1/2 way , its only 1 lb 12 oz

@TdeV interesting reply. I think cove loosely , after you assess the cooking .

dinners are on the early side , as its quite warm I frequently put together a ' Curry ++ ' dinner . only use the Micro. bottom layer : standard House salad : spinach , Campari T, window green onion , kimchi , sauerkraut , bit of EVOO. then one of Tj's Fz curries , Micro'd this one I think is called FieryChicken Vindaloo. its spicy this goes over the salad , then dried cherries and cranberries , and dry roasted pecans. I try to remember a scoop of mango chutney . quite nice .

@JoNorvelleWalker does the IDS now have a ' fishy ' aroma ? I might try something w fresh salmon.