Home cook here with a marvelous Gaggnau combi oven. Just got the Modernist Home version and it seems that there is no need to pack foods when using the combi oven. Just set on the tray. Any experience out there?
One thing was not clear: Steam, or no steam? The book talks of salmon, but wondering about meats, not the so tender meats. I do have a probe so that will make that part easy.
Saw a great way to use a profi steam oven to make pastry cream, truly tempted.
Would love to hear from people's experence.
