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Posted

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.

Posted

I have a Gaggenau Oven have not been able to keep it running our local service people have given up and thats why I am looking at a Rational Oven (see other post and Gear Guide Recommendations). I can not say enough good things about " Combi" cooking I bought a Electrolux "ditto" with a steam generator to use while the Gaggenau was being worked on or while they were waiting for parts to come over on the BOAT from Germany and am amazed at the quality of the end product using any type of Combi approach. My general rule of thumb is use steam and have temp 25 degrees lower than a non steam approach.

With Salmon I cut fillets into plate size pieces coat it in mustard seeds with a bit of salt and cook it with full steam at 200 degrees till they turn a bit white ( fat coming out?) and serve. Usually on the tray above I will put fresh vegetables such as broccoli that I have tossed in lemon juice and a bit of salt then put a few more lemon slices on top.

Mike Macdonald Calgary

  • 1 month later...
Posted

I also have a Gaggenau combi oven and have just begun using it to cook sous vide. I tested the accuracy of the built in temperature probe against my calibrated thermometer and found it accurate within +/- 1F. Last night I tried the oven to cook steak. I first preheated the oven to 135F. To provide more constant temperature I elected to fill a container with tap water already heated to 130F. I bagged and immersed the steaks in the water having inserted the temperature probe into the center of one. In about 30 to 40 minutes I had reached a core temperature of 129F. A separate min/max thermometer in the water bath had never varied more than one degree F. Cooking had required no oversight whatsoever. After hot searing in a cast iron pan the steaks were perfect. I do, however, plan to get a suitable torch as soon as I can.

Although I am sure I will eventually invest in a Polyscience immersion circulator the oven has greatly reduced the urgency. Moreover, with both oven and circulator I will be able to simultaneously cook multiple items sous vide at different temperatures. The combi oven has a minimum set temperature of only 85F. I have only tested down to 105F but it seems to be accurate at least that low.

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