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CanadianHomeChef

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    https://www.sizzleandsear.com

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    Calgary, Alberta

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  1. Never mind. Found it. Product from several years ago in Australia. Discontinued. https://www.productreview.com.au/listings/breville-the-quick-time
  2. Saw these two photos on Facebook this morning. Anyone recognize the appliance? I see that Celsius is printed right on the interface so I looked at Breville Australia and Sage UK, but no dice. Looks almost like it could be a home version of the control freak? Perhaps a prototype? Or has anyone seen it on the market? I’ve asked the poster of these videos about the model. I’ll let you know if he responds
  3. What's everyone cleaning their oven with? I used Bar Keeper's fried and it worked well for the bottom of the oven. But the back wall is proving tricking. Haven't attempted the top of the oven yet....
  4. Not specifically sticky rice but I've made a couple rice dishes. Chicken and rice where you just throw everything on the sheet pan. Turned out nicely for me.
  5. That's my understanding too. I do notice however that sometimes it seems like I get a huge waft of steam when I open the oven at 212 but other times barely anything..... maybe something to do with the temperature of my house?
  6. I wrote a review here, comparing it to the Cuisinart Steam and Breville Smart Oven Air, if anyone cares to take a read. The size of the tank is massive compared to the Cuisinart: https://www.sizzleandsear.com/equipment-reviews/anova-precision-oven-review/
  7. Made a whole chicken tonight. I’ve got to say I’ve never seen a chicken hold onto so many of its juices. You can squish around the liquids underneath the bubbles in the skin. Lots came pouring out as I carved the bird. The chicken was cooked perfectly. I’m just not sure if I like my chicken this juicy. The jury is still out. Cooked some brussel sprouts from the garden for 10 minutes at 212 with 100% humidity. Threw two knobs of butter, salt, and pepper inside the pan before placing it in the oven. Easy side dish as the chicken was resting.
  8. I think you could pull after 17 minutes. The rest of the baking will get you to the ideal temperature. Or you could just set the temp to slightly above 135 and pull a sous vide express. Just need to adjust to the new cooking techniques. I'll be writing a thorough review that I hope to have published this weekend. Both the cons and pros. There's a number of things in both categories, but overall I believe it's outweighed by the pros... will find out if this remains to be true after doing a chicken and some bread this weekend.
  9. Maybe slightly. Didn't have the probe in it during the final cooks so I can't say for sure. I enjoyed it. I pulled mine out at around 126 but that took 90 minutes to achieve. Then you fire the oven up to 400 and give it several rounds of quick bakes and reglazing. Nothing wrong with the oven itself but the recipe is faulty and I didn't notice it until later on.
  10. Steamed and glazed salmon tonight. APO recipe thought the salmon would reach 130 core temperature when set at 130 for 17 minutes. Grossly under estimated. If I were to remake this, I'd stop at around 120 and expect to reach up to 130 during the high heat sessions...
  11. Steamed and broiled cauliflower
  12. I was thinking of that. Wasn’t sure how it would turn out in the end... didn’t think about the sanitizing the probe itself. I imagine that as long as it was cleaned since last use, any bacteria in introducing wouldn’t be a large enough inoculation. Can never be too careful though.
  13. Inspired by it. Used the same times and temps
  14. Just in a frying pan. I think 180ish Fahrenheit. 100% steam. Texture inside was very custardy. I liked it a lot.
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