Cuisinart Combo Steam/Convection Oven (Part 2)

[blue_dolphin]

Host's note: this topic has been split to reduce load on our servers; the first part is here: Cuisinart Combo Steam/Convection Over (Part 1)

I've been using this machine to make myself some quick breakfast flatbreads and thought I'd share.

I usually keep Trader Joes whole wheat flatbreads on hand in the freezer so this is handy for me. Top with a little smear of sauce, a bit of leftover veg, maybe some carcinogenic bacon, a little cheese, make a little well in the middle and drop in an egg. 5-6 min on steam bake at 450 and the egg is nicely cooked with a soft yolk that can be sopped up with the rest of the bread. I'm impressed how nicely the egg cooks without any sort of dry skin forming on the top.

That one had a bit of TJs red pepper & artichoke tapenade (a bit wet for this purpose), bell peppers and onions and mozzarella.

Here we've got collard green pesto, mushrooms and mozzarella. I tried "pre cooking" the egg in some hot water in an attempt to get the egg cooked before the cheese gets so brown but (as could have been predicted by rotuts testing up thread) this just produced an unevenly cooked egg.

This overcooked specimen has the same toppings as above, along with some bacon. I wandered away and started playing with my new computer so this one sat in the hot oven a couple minutes after the bell rang. Still a perfectly tasty breakfast but a reminder to pay attention to the bell.

I might try one more of these before I go back to broccoli smoothies for breakfast!

Edited October 30, 2015 by Smithy
Added host's note (log)

[weinoo]

I wandered away and started playing with my new computer so this one sat in the hot oven a couple minutes after the bell rang. Still a perfectly tasty breakfast but a reminder to pay attention to the bell.

Maybe we can get Cuisinart, in addition to making the oven large enough for a quarter-sheet pan, make it WI-FI or Bluetooth controllable from your computer!

[rotuts]

Id like to see an OvenCam WiFi'd to an iPad or an iMac.

 

maybe with a Siri commentary on how the cooking is going

 

[Okanagancook]

Nice BD, that's going on my spread sheet!

[blue_dolphin]

On 10/30/2015 at 4:47 PM, weinoo said:

Maybe we can get Cuisinart, in addition to making the oven large enough for a quarter-sheet pan, make it WI-FI or Bluetooth controllable from your computer!

 

Yes, and I'm going to need the auto eject option so I can hit the eject button on my keyboard and my food will automatically come out of the oven !

 

I forgot to mention that based on recommendations in the the bread/pizza peel topic, I purchased one of these 11 inch aluminum screens - less than 5 bucks.  I tried the 12 inch version.  It fits from front to back but conflicts with the shelf supports on the sides so it's not a good choice.  Anyway, these make it a bit easier to transfer a floppy flat bread with a raw egg on top into the little oven.  I tried adding the egg when it was already inside the oven but it wasn't that easy either.  One of these perforated pans might also be good ....but more than $5.

 

Here's today's version:

A smear of TJ's Aioli Garlic Mustard, some broccoli and mushrooms and Cabot extra sharp cheddar.

[Okanagancook]

Just made one for my DH's birthday breakfast.  Of course I had some baked winter squash in the fridge which went on there with some beef bacon (double the carcinogen) from our local sausage maker.  He really liked it but his egg white wasn't quite done , he ate it anyways....he's too impatient to put it back in for another minute

[blue_dolphin]

Wow, that was quick!  Too bad about the egg white.  I forgot to mention that the first time I tried this, I broke the egg into a strainer (as some folks do when poaching to get rid of any really loose egg white) as I was afraid it would run off the edge.  I don't know if it would or not, but I've continued to do that and it might affect the cooking time.  Also, except for the one I tried to "pre cook", the eggs were pretty close to room temp when I used them.

[Okanagancook]

I had some chapati dough in the fridge which I used for the flat bread part.  Oh, my egg was right out of the fridge.  A room temp egg would work better.  Thanks.

[lindag]

When you make toast with your CSO do you use the steam function?

[rotuts]

I don't   if the bread is fresh  i.e. still moist that moisture in enough to keep the bread from being over dry but still brown and crispy on the top layer only.

 

CSB toast is rather unique and every home baker would appreciate this.

 

its because the CSB is a sealed toaster  :  after you do your toast ( fresh bread ) there is a significant Puff of steam released when you open the door.

[lindag]

Routs,

How, specifically, does the Cuisinart make better toast than the Breville. Is it that the radiant elements are closer to the bread?

[rotuts]

no   the CSB is a sealed 'box'  moisture from the fresh bread stays in the box until you open the door.   you get moist and brown and crunchy at the same time

 

you will notice the difference on the first bite.

 

the the BV and other toasters, the moisture is lost.

 

I never would have believed this would make any difference.  but it does.  for the much better in my view.

 

its the plain old toast function but in a sealed 'box'

 

'fresh' i.e. not stale  english muffins are a revelation  :  use the folk method to separate, etc and have plenty of butter ready.

 

'genereic' EM's  ( store brand ) are terrific this way    not so much BV'd or regular toasted

Edited November 7, 2015 by rotuts (log)

[Okanagancook]

Just received the latest London Drugs flyer out here in British Columbia:  $229 is their current price, wow, that's the cheapest I've seen it in a long time.

We have been using ours to reheat leftovers a lot this week.  It does such a lovely job compared to the microwave.  Reason alone to get one.

Merry Christmas.

[rotuts]

no toast ?

 

buy one just for that

 

just saying

 

if it came around again to me for what I paid for it

 

delivered     179   OK  180  Id buy another 

 

use it w an extension cord

 

not having enough Amps nor Watts in the kitchen itself

 

the SV went up stairs a long long time ago.

[Okanagancook]

Oh yes toast every morning. My DH's sour dough. The first reason to get one with leftovers a close second.

If I were to buy another one, I would be sleeping in the wood shed.

It would make a nice Christmas gift though.

[lindag]

In case anyone is waiting for a better price, as of this morning Amazon's price has again dropped to #249.

[rotuts]

tracking software is new to me.  from todays NYTimes and Camelcamelcamel

 

track the CSB !

 

http://camelcamelcamel.com/Cuisinart-CSO-300-Combo-Convection-Silver/product/B00E6ZK8BQ?context=browse

 

be sure to add third party  ( the blue box on the Right )  CCC is primarily amazon, but you can add third parties

Edited November 26, 2015 by rotuts (log)

[rotuts]

I did a second TurkeyBreastCook in the CSB w the second TB from my ( post ) Thanksgiving cook.

 

here is the BVXL thread that covers most of the initial work on the Stuffing and TB :

 

https://forums.egullet.org/topic/152342-thanksgiving-2015-after-action-reports/

 

# 21 and # 22

 

In the CSB  I used the same stuffing, in a slightly smaller but deeper re-usable cheep aluminum pan,

 

lined with parchment paper for easy clean up, and with a few rashers of Generic Bacon  I didn't want the

 

delicious and smokey flavor of the Benton's bacon I use on the TML's

 

 I can't find that stuffing pic, but looked like this one  ( from the BVXL ) :

 

 

it just was a sl smaller pan, but deeper.   the bacon and stuffing in both preps were lightly hand torched.

 

similar flavor, faster in the CSB

 

the boned out turkey, w some generic bacon on top no skin :

 

 

ready to go in the CSB

 

note the fit :

 

 

done :

 

 

torched:

 

 

and sliced :

 

 

note the juicy-ness.   I didn't want to point this out on the PostThanks thread.  not all of us have a CSB or a 

 

ElectroLux  stam oven. 

 

[ ed.:  there is a hidden Quiz in the last pic ]

 

the TB was as good as it gets.  moist, tender, tendon less, and a hint of mild bacon flavor.

 

the way to go I think.

 

they chill nicely this time of year, outside.  then go into the fridge or are FZ for later sandwiches.

 

thats the plan at least.

 

BTW  :  the TB in the CSB, as you can see, was on the lowest rack, and not covered.  325 steam util 135 -140 Thermapen'd

 

then rested.  about 30 minutes, perhaps a bit more.  w steam, it does not dry out.

Edited December 4, 2015 by rotuts (log)

[stckciv]

Sorry for the repost but things got lost from the site upgrade.

 

Was wondering if I could get the excel spreadsheet for the times on different things.

[Okanagancook]

stckciv, I can't seem to get the spreadsheet to attach so if you would like to email me at phschnurr@shaw.ca with your personal email I will send it to you.  Are you Mac or Microsoft?

cheers

[weinoo]

Has anyone seen or touched the new version - the CSO-300N?

 

They've added a steam cleaning function at the touch of a button...

[chefmd]

Beautiful marrow bones (12 pieces for about 4.50) in a surprisingly upscale Giant in Prince Frederick near our beach house.  350 degrees steam bake for 30 minutes.  Got few tablespoons of beef fat as a bonus from roasting four pieces.

 

 

 

 

 

 

[blue_dolphin]

That looks great, @chefmd!  Would be lovely on some crusty Cuisi-toast!

 

[rotuts]

I have not done this 

 

re: Les Bones

 

but Im now on thew Hunt.

 

deeply sorry

 

  Sone Swells Here

have lost their way re the CSB

 

 

 

 

[chefmd]

Les Bones were delicious.  And yes, there was toast involved but it was so mundane compared to the silky bone marrow...