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palsdorf

Hello to all fellow experimenters and tinkerers!

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Hi everyone!  I'm a passionate home cook (and eater) who's lurked on and benefited from the sous vide thread for years.  I am just completing a dream kitchen remodel, complete with a combi steam oven (miele), convection oven, and induction cooktop.  Hoping to find a group of like-minded enthusiasts who are committed to delicious experimentation and deepening our understanding of these new technologies.

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We hope you'll post pictures of your new kitchen: lots and lots of pictures, complete with discussion of your design choices, followed by exploration of just what you can do with your new setup. :-) Welcome!


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Do you have a countertop height that is friendly towards kneading dough?  We have three countertop levels in our kitchen.  Regular height (37 inches) in the mis en place area and near the stove; at the washing up sink the height is a little higher so one doesn't have to reach down too far to the bottom of the sink (39.5 inches) and the kneading countertop which is 34.5 inches.  It makes a hugh difference to me when kneading something like pasta for 15 minutes.  Your appliances sound amazing. 

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Thanks for the welcome!

 

The countertops are still in progress (I would have thought that "measure twice, cut once" would be a marble fabricator's motto, but who knew), but here are a few pics of the new toys pending finalization.  Counters are all standard height.

 

Oven installation day:

BF2643C6-E657-43E8-AB66-C20EA8C78F4B.jpg

 

Steam oven in action (can do temps from 85-435, humidity from 0-100%, and it has a convection function). Cooked a chicken from frozen in 1:30 (100% humidity, 145 degrees), perfectly juicy.

17576D5C-FED0-40BD-ABCE-31A9BDDC0D17.jpg

Skin needed crisping with the searzall:

8C2E9A97-6796-4D82-BCC8-2F467A31105E.jpg

 

A few things on the cooktop (zoneless Gaggenau, which I completely love):

 

1735F73F-C5E9-4295-9CE5-FE86534214D3.jpg

 

Will try a prime rib on NYE - sous vide style in the steam oven.  Can't wait!

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Beautiful kitchen!!  Love the back splash.  I have a mere mortal Mieli regular oven and I find it amazing.  The temperature is spot on and it cooks so evenly.  My only complaint would be the cost of the little tiny oven bulbs......$50 Cdn a pop.  Two have been replaced in ten years.  The other thing that happened was the door hinges gave out and had to be replaced...$300 Cdn.  Too much peeking at the food inside I guess.   :raz: But I would probably be buying a new oven by now if it weren't a Mieli.  

 

Looking forward to seeing more from the steam oven.

cheers

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thanks! whole foods was out of prime rib so we are doing a tenderloin and pots de creme tonight, hoping for a truly sublimes expire on the dessert.

hopefully the sparkling wine won't make me forget to take pics!

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