seabream

I'm planning to cook lamb shanks in the combi oven (I have a Miele, but it's the same idea). When cooking them sous vide, we like to cook them to 62C for 2-3 days and then brown with the Searzall or cast iron pan. I read mentions to "braising" meat in the combi oven in this thread, in a way similar to braising in a regular oven, but using the SteamBake/CombiSteam option instead. That is one option. But I am wondering if anyone has attempted a more sous-vide like approach, by cooking the shanks (or any other large piece of meat) at a lower temperature and for a longer amount of time.

Thank you for the replies. The combi oven does come with a temperature probe but it may be a bit too thick to insert in the fish without damaging presentation. I'll try it next time. This time, I tried to cook it with combi steam with convection for 50C, followed by combi steam with maxi broil for 5 minutes. We weren't too impressed with the results. The salmon was uniformly cooked but not flaky - we like it the same way as you, KennethT, rare in the center but a bit flaky around the edges. Next time I will increase the temperature and use the probe. And it didn't brown. I think that's because I didn't open the combi oven in between the two settings to let the steam escape, and didn't move the tray to the top. rotuts, I think that your suggestion to stop between the two settings is a really good one. I may also have to increase the broiling time. Any other comments are welcome.

My combi oven has been installed, and I've been using it every day for the past few days. So far, I love it!!! I'm planning to make salmon tonight. I tried making it before using the preset "Gourmet Salmon" and it came it totally overcooked. I kinda expected that, but had to try it. So this time I'd like to control the settings. I was thinking of starting out with the steam setting at sous vide temperature for sous vide time, followed by a few minutes of maxi broil. Does anyone have any advice?

I ended up not getting it. I decided to get a combi oven recently, so that's where my budget went. I still have the counter space for it and intend to keep it empty so I have the option to get it in the future.

Thank you Barrytm. I usually bake bread at 460F with steam (water I pour in a pan) in my conventional oven, and after a few minutes reduce the temperature a little. It does seem like combi mode followed by regular convection would mimic this the best. Too bad about the low temperature limitation in these ovens. Will have to try it when my oven arrives. I was also wondering about the Modernist Cuisine (volume 2) fried eggs. Has anyone tried these? What about fish? Is the temperature control in these ovens precise enough to get decent results with fish?

I'm wondering about making bread in a combi oven. Has anyone tried this? Do you program it to steam for a few minutes at the beginning and then switch to convection? Can the oven be used to proof the bread?

Thank you Deryn! I'm really excited about it! I decided to get the DGC 6700 XL ContourLine M Touch: http://www.mieleusa.com/Product/Details/887.

And here's the link to the combi oven recipe thread: http://forums.egullet.org/topic/150422-combi-oven-recipes/.

Combi oven recipes are still not as common place as many of us would like. In this topic, I am hoping that we can compile a comprehensive list of links to recipes, book recommendations, or simply short descriptions of made-up recipes that have worked for you. And any general wisdom about cooking with combi ovens is very welcome here too. I will start with the obvious recommendation, Modernist Cuisine Volume 2. I am still waiting for my new combi, but already have a few recipes bookmarked. Will update this thread with the results.

Barrytm - thank you for the detailed information you shared. Thanks everyone for chipping in too. I have decided to go with the Miele, unplumbed. I got to compare several models in the store, and this one seems to be the best for my purposes. I am putting it in an odd-sized cabinet, so I will have to add a custom trim around it. I will also have to run 240V to the location where it will be. A plumbed one would be nice, but since I'm not doing a kitchen remodel, just installing this in an existing kitchen, I didn't think that the plumbing work would be worth it. The lack of recipes for combi ovens worries me. If there is no topic on combi oven recipes, I will start one next. Please join and share any recipes or recipe sources you like.

Thank you stckciv for the answer. I asked their customer support and they said that the height of the VP115 is around 17". I have the space and decided to go for it. The VP215 is so nice, but I don't have the vertical space for it... How do you like your VP215?

The coal chimney and cold liquid techniques are very interesting. The coal chimney trick is new to me, but the cold liquid technique is something that I've been meaning to experiment with for a while.

Thanks for the comment on the Searzal, and for thinking outside the box. That will totally fix my problem, especially because I already have the Bernzomatic TS8000. I need one! I have a MAP cylinder right now - it seems like I need to get a Propane cylinder to go with the Searzal? Any other tricks that will fix my problem in different ways? I did a bit more reading on the green pans, and found the following in their docs: *** Note: after a while, there is a natural reduction of the non-stick properties. This process is accelerated by prolonged exposure of the non-stick surface to high heat during cooking due to carbonization of food and oil. • The patented ThermolonTM non-stick technology can withstand accidental over-heating up to 450°C/850°F for short periods, which is a safety feature. This means that if the pan is accidentally overheated, no toxic fumes will be released. In addition, the coating itself will not blister or peel. *** So, I'm wondering if this explains the mixed reviews. andiesenji - do you use your green pan on high heat on a regular basis? pbear, TicTac, and anyone else who doesn't like them - same question for you. I ask this because my only reason for getting this pan would be to use on high heat. I already have a Teflon-style pan that I can use for eggs and other foods that do well on low to medium heat, and it works great. So if I get a green pan, it would only get used on high heat, every single time.

Deryn - That video was very useful, thank you. We're planning to go to an appliance store soon to see some of the units on our list. I decided to post here first to get educated before going. And also, because I trust eGullet's opinions more than a sales person who probably has never owned a combi oven. I will try to find the new member who has one of these. rotuts - Replying to your question, no, I've never cooked with a combi oven. So this will be a learning experience for me. However, the Cuisinart is not something I would consider because 1) using countertop space is not an option and 2) I could find some space for it in the pantry but I don't want steam to be released there. So, I'll either get one for under the counter, or I'll keep dreaming about it until the next house or kitchen remodel.

Which Miele combi oven are you talking about - the DGC 6800 XL (not plumbed)? How exactly do non-plumbed combi ovens work? Do we need to fill the water reservoir and empty the condensation tray after each use? I'm trying to decide if a plumbed unit is worth the extra money. Also, I am wondering if Miele ovens (and others at a similar price range) allow adjusting the humidity percentage. Or is this a really high end feature (Gaggenau, Rational, etc)? How important is it to have precise control over humidity? And also, do units at the Miele level allow precise temperature control that could replace my sous vide? If I recall correctly, MC says that combi ovens are not precise enough to replace sous vide at very low temperatures, but that they are comparable at higher temperatures. But I bet Nathan has a Rational in his lab, so not sure how much of this information applies to the more "affordable" units? And also, what do units such as the $300 Cuisinart lack in comparison to Miele and similar units?

I am considering buying a combi oven, to be installed under the counter, replacing an existing cabinet. Any opinions about which one I should get?

I'm thinking of getting a chamber vacuum sealer for home use. I'm particularly interested in the VacMaster VP 115 (because it's not as deep as the VP 112). Does anyone know how tall the VP 115 is with the lid fully open? Also, any good or bad experiences with this model, or practical comparisons with the VP 112 or VP 120?

Replying to some of the last few comments: I am using avocado oil, which works up to 500F. I try to keep the oil as hot as possible without actually reaching 500F. If I keep it in the 400Fs, I can achieve a really nice brown surface in 30 seconds or so (except some bits of fish stick to the pan). True, no fish *needs* sous vide. In fact, I prefer to pan-fry thinner fish such as trout, and I can achieve a nice golden crust without sticking. But I think that thicker fish benefits from sous viding followed by a quick sear. The interior stays more moist, and the browning is still there. I have tried to use a torch to brown the fish, but it didn't work for me. Instead of the nice golden crust that I'm looking for, I got black bits scattered throughout the top of the fish. This may be a problem with my technique, but I'm hesitant to try it again until I understand what I should be doing differently. It seems like opinions about the Green Pan are polarized. They're so cheap that I'm tempted to buy a set just to form my own opinion. I like the fact that they are safe to accidental heating up to 850F. LeCreuset contains PFOA, so they are out for me. Calphalon and Swiss Diamond contain PTFE but no PFOA, so they are still an option. They both say that they are safe to 500F, above that temperature the non-stick surface will likely start peeling. So many options to consider. Thank you everyone for sharing your experience.

What temperature can the Pro-HG be heated to? I can't find this information on their site. How are they different from ceramic cookware?

Thanks andiesenji. I read previous reviews of the ceramic Green Pans saying that they don't maintain the non-stick properties. Are you not seeing that? How long have you had it? Have you tried it to pan-fry fish?

Thank you Shel_B. I was looking at the nonstick Lecreuset pans, and although they say that they're safe to 500F in the oven, they still say not to use it in high heat on the stove. They say medium-high max for preheating, and then lower. But I think that keeping the high heat would result in a temperature higher than 500F, so maybe all they're saying is that the temperature should really be kept below 500F, regardless of the cooking medium. The Calphalon Unison instructions don't say anything special about stove heat, they just say they're safe to 500F in the oven. I assume the stove instructions would be the same as Lecreuset. One difference between the two is that the Lecreuset is broiler safe and the Calphalon is not. However, the Calphalon says the nonstick coating is PFOA free, and the Lecreuset does not. Just emailed their customer service and will report back.

Is there such a thing as a non-stick pan that can be used on high heat? In particular, I'm thinking of a pan that can be used for pan-frying sous-vided fish. I find that if I only need 30-45 sec of pan-frying on one side for the fish to brown without cooking it through (since it's already cooked). However, at that point the fish hasn't yet released from my cast iron pan. Or maybe this is an issue with my technique? I do my best to heat the oil as much as possible (I use a laser thermometer, and wait until the oil is in the 400Fs), and dry the fish with paper towels as well as I can.

You can use it with the water displacement method, but I don't think it's needed. If you're using zip locs, you can insert the probe through the zip loc opening, and use a rack to make sure the top of the opening is not submerged. I am wondering if regular weather stripping foam tape from a hardware store could be used. I see that's what they use in Modernist Cuisine at Home, but I also see some people in various online sties with strong opinions about it not being food safe. Any opinions on either side here at eGullet?

I am looking to buy foam tape to prevent leaks when inserting the thermocouple probe in a sous vide bag. I found the following options: Fusion chef - http://fusionchefsousvide.com/shop/accessories/adhesive-sealing-tape.html# 13 feet $79 Polyscience - https://www.cuisinetechnology.com/sousvide.php 3 feet $24 JB Prince - http://www.jbprince.com/utensils/adhesive-tape-for-sous-vide.asp#jbp_full_desc 7 feet $5.90 The JB Prince is such a good deal that I'm suspicious about it Has anyone tried their product? Is it food safe? Does it seal well? Any other recommendations for a site I should consider? Would love to hear about what solutions are being used by fellow eGulleters.

patrickamory - Completely agree. I learned to stir-fry the Chinese way with that same book a few years back. And yes, she gets all the credit for the good results I've gotten in my home stove. I was aware of outdoor wok burners, but the Weber cut-out hole for the grill was new to me. The Weber hole seems brilliant (the fact that I have a Weber grill and a round bottomed wok make it even more brilliant from my perspective).