jetfin

Yes i agree, super steam adds extra heat from the bottom elements so i think it may not be suitable for things that just need a regular steam.

Later the same day i used basically the same recipe sans steak but substituted lightly precooked spinach, squeezed out excess juice. This one took about 6 minutes longer, I'm guessing because of the extra density and residual liquid in the spinach. Also i found that covering the yolks with something (small slice of cheese) prevents the exposed area from overcooking. I'll definitely be experimenting more with this steamed breakfast bowl approach. Actually you mentioned shakshuka: i think I'll try to make something similar with precooked and cooled ingredients....

I'm so impressed with the CSO and a long time Anova fan, I'll definitely be getting us the precision oven as soon as finances and physical space allow. I like the idea of more precision control over the steam percentage and larger capacity.

We hickory smoked a 2" bone-in rib-eye for dinner last night saving the cap of the rib-eye for leftover steak & egg brunch today. This steamed steak & eggs brunch bowl works perfectly if you like soft boiled eggs: The whites are fully set with the yolks being slightly creamier than raw. It is very similar to a 145f sous-vide egg consistency. The ingredients could easily be altered using a different (pre-cooked) protein or even veggie. This was so amazing that we're planning on trying subbing the steak with lightly precooked leaf spinach. CSO "(Soft)-steamed steak & eggs" recipe for 2 Butter two 12oz ramekins combine leftover steak slices, crushed tortilla chips, 2 eggs, crumbled goat cheese, couple small slices medium hard goat cheese (drunken goat), 1 heaping teaspoon shredded anchovies in each ramekin. Place on middle rack and steam at 170f for 30 minutes or until an internal temperature of 145f (or 150 if you prefer the yolks more firm) See attached animation for a rough idea on how i layered these. We have been using the CSO quite a bit now for various veggie and protein dishes and absolutely love it. Reheating leftovers is definitely the bomb. Since I have been cooking many things sous-vide over the past years I've been experimenting quit a bit with sous-vide inspired temperature/timing in steam-only mode at low temps. This seams to work so well for some things that we are already using our two sous-vide circulators less than before.

Hi everybody! My wife and i currently reside in a coastal Florida trailer park on a barrier island and recently received our Canadian CSO-300N1C from Amazon. Living full time in a small travel trailer we were looking to expand our mainly patio based cooking repertoire. Mostly we use a kamado style BBQ, 2 Anova sous-vide sticks and a single induction burner. Having taken the time to read all three parts of this post I already feel like i know some of you a little. Aside from the pan and grate that came with it we have two things that fit inside: An Emile Henry casserole and the lid from our (also new) lodge double dutch oven (photos attached). We also have some 5 and 12 oz ramekins which I'm guessing we'll be using more often now with this little beast. I'm looking forward to sharing our CSO experiments and experiences with y'all!