Cuisinart Combo Steam/Convection Oven (Part 2)

[rotuts]

nice.

 

get deux.  if you were dans le(s) Montreal.

 

on your way to some Smoked Meat at Schartz

 

http://www.schwartzsdeli.com/

 

http://www.yelp.com/biz/schwartzs-montr%C3%A9al-2

 

https://www.google.com/search?q=schwartz+montereal+smoked+meats&ie=utf-8&oe=utf-8#q=schwartz+montreal+smoked+meats

 

personally  order of the FR. menu.  tastier.

[rotuts]

@Anna N   

 

room can always be made.

[Anna N]

@rotuts

 

I have recently acquired a "cleaning lady" although I can never think of her in those terms but rather as a gift from the gods. If I were to put one more thing in my kitchen it just might be the tipping point............ And if she were to depart .......  No CSO!  

[Beth Wilson]

8 hours ago, Kerry Beal said:

I think we could hook something up that pulls down from the ceiling - that's what I need to do at my house.

 

 

If this was possible!  Sign me up!  Kerry, I always said you are an enabler :-)

 

I have added this darn appliance to my wish list on Amazon, so half considering it now.  Hoping the price drops a wee bit more.

[rotuts]

Odd occurrence  today.

 

I routinely do Skinless / tendonless Turkey breasts  with bacon on the top in the CSB

 

two TB's fit nicely on the tray with the grate.

 

I do 300 steam-bake for 30 min  and the TB's come out just to 140  which I then let reest

 

as good or better than SV.  can't by this at any deli for any price.

 

to day I did the same thing   at 30 min  the thermopened temp was 160

 

I don't think I make an error with the temp, certainly not the time.

 

these are still good, but 140 is much better

 

as this is one of my Main Routine Dishes, I wonder if I make an Operator Error ?

 

[ed.:  all this Pre- any MR --- so he ways   ]

 

or the CSB behaved differently.

 

I used to have an oven thermometer, but who knows where its hiding.

 

Ill get one at BB&B  aver  le(s) coupon if I don't find it.

 

would any one here that has an decent oven thermometer  place it in the CSB  at 300 steam bake  for  a few minutes to see that your thermometer indicates ?

 

many thanks

 

what I might do is place a remote probe in the CSB and follow the temps and see how they rise and stabilize.

 

thanks all CSB'eers

[Okanagancook]

I'm on it.  Will report back in a few minutes, using the BBQ guru.

[Okanagancook]

Very Interesting Results.  Tracked the temp for 30 minutes, steam bake set at 300F

 

Program Timer (set for 30 minutes)/Internal Temperature as read by my DigiQDx2 BBQ Guru recorded at the beginning of the program minute.

 

25   312F

24   295

23   341

20  293

18  342

17 330

16  317

15  295

14  284

13  330

12  340

11  320

10  300

9  281

8  322

7  339

6  325

5  312

4  293

3  288

2  335

1  339

0  329

 

 

As one would expect on such a small machine, there are temp swings.  The temperature probe was clipped on the rack in the toasting position.

I guess one would need to check the temperature or what you are cooking more frequently.

 

 

 

[rotuts]

nice

 

ultra nice

 

so  ....  at 0  the lower number    

 

what was 329 ?

 

im my case, its not so much the true temps dans the oven

 

but what i get out of it

 

so in the future for me

 

Ill just check the temp  of the Turks from time to time or start at 275   

 

but

 

@Okanagancook  

 

outstanding work !

 

[Okanagancook]

With no time left on the 30 minute program timer, the temperature was 329F.  With 1 minute to go on the timer it was 10 degrees hotter.

Thanks.  Had to crack open a beer while waiting :-))

 

Temperature checking seems to be the way to go.  The door was very slightly ajar with the probe in the oven...a little steam was escaping but pretty minimal.

You're welcome.

[kbjesq]

@rotuts  I'm surprised that you don't use something like this Internal temperature probe with alarm

I use an older model for cooking of all meats, have never had a case of overdone meat when using it

A very good investment considering the price of meat nowadays!  

[rotuts]

I must have cooked several dozen TB w bacon in the CSB   and they all have come out after 30 @ 300 steam-bake   140

 

this is the first time it went higher.

 

Ill try 275 next time and check at 30.  I have various probe systems so I might try that

 

I like the ease of my current system.  but  the TB when it comes out at 140 is worth a little more work.

[blue_dolphin]

I roasted a couple of chicken thighs in my 8" cast iron skillet to see how it would work.  Since the skillet needs to be quite off-center to accommodate the handle, I thought the cooking might be very uneven but this was not the case.  This should be helpful in the future if I want to use the drippings from Cuisi-roasted meat or bird to make a pan sauce.

 

2 thighs, glazed with lemon-rosemary marmalade, whole grain mustard and a little caramelized onion a la Nigel Slater:

 

In to the oven (the very, very dirty oven... I should probably turn that light on more often ) on steam-bake @ 425 deg F for 30 min:

 

I turned the pan once, at the halfway point.  I forgot to take a picture when they came out but it seemed like there was sufficient circulation to avoid hot spots along the edges.  

You can see one on my plate, over here in the Dinner thread.  

 

Of course, I should have roasted the thighs nekkid for ultimate crispy skin,  poured out the fat and added the marmalade and mustard to the pan drippings with a little wine or something to make a pan sauce in that skillet on the stove but I was wasn't thinking beyond the cooking step.  At least I know I have the tools and next time....

 

Edited to add that after I finished posting, I went ahead and deglazed the pan with a little orange juice and white wine and it did indeed make a nice pan sauce.

 

 

 

Edited April 5, 2016 by blue_dolphin
update (log)

[Shelby]

9 hours ago, blue_dolphin said:

I roasted a couple of chicken thighs in my 8" cast iron skillet to see how it would work.  Since the skillet needs to be quite off-center to accommodate the handle, I thought the cooking might be very uneven but this was not the case.  This should be helpful in the future if I want to use the drippings from Cuisi-roasted meat or bird to make a pan sauce.

 

2 thighs, glazed with lemon-rosemary marmalade, whole grain mustard and a little caramelized onion a la Nigel Slater:

 

In to the oven (the very, very dirty oven... I should probably turn that light on more often ) on steam-bake @ 425 deg F for 30 min:

 

I turned the pan once, at the halfway point.  I forgot to take a picture when they came out but it seemed like there was sufficient circulation to avoid hot spots along the edges.  

You can see one on my plate, over here in the Dinner thread.  

 

Of course, I should have roasted the thighs nekkid for ultimate crispy skin,  poured out the fat and added the marmalade and mustard to the pan drippings with a little wine or something to make a pan sauce in that skillet on the stove but I was wasn't thinking beyond the cooking step.  At least I know I have the tools and next time....

 

Edited to add that after I finished posting, I went ahead and deglazed the pan with a little orange juice and white wine and it did indeed make a nice pan sauce.

 

 

 

 

That chicken looks so good.  I need to thaw one out.

 

PS--I'm glad to see someone else's oven looks like mine....I prefer to think of it as "well used", not dirty lol.

 

PPS--I can no longer see, though, because my light bulb in there burned out.  It has it's advantages.

[chefmd]

Halibut cheek steam baked at 300 for 20 minutes.  Not much to look at but little morsels of the fish were super tender and delicious.  As a bonus, I made about a cup of very flavorful fish fume wit bones and cartilage.

[rotuts]

from time to time Ive been able to get cheeks   that were Frozen at TJ's

 

they were 'fresh'enoogh after a very careful thaw and i  put them in a mushroom cream sauce  that went over mashed potatoes

 

sort of like 

 

https://www.google.com/search?q=coquille+saint+jacque+a+la+parisienne&sa=X&biw=1198&bih=1063&tbm=isch&tbo=u&source=univ&ved=0ahUKEwiI65HM1oTMAhVHHD4KHSfiD_wQsAQIMw

 

w/o the CSJ's   delicious.

[chefmd]

I bought this one fresh at Whole Foods, it was significantly cheaper than halibut filet and (to me) much more interesting.

[Thanks for the Crepes]

On 4/5/2016 at 11:22 AM, Shelby said:

PPS--I can no longer see, though, because my light bulb in there burned out.  It has it's advantages.

 

Very nice food coming out of your steam/convection ovens everyone. I covet one.

 

I know you were making a joke, @Shelby but you do know that most oven light bulbs are easily user replaceable? Most grocery stores sell appliance light bulbs on the aisle with the regular light bulbs, and you can use them in the fridge too.

 

[rotuts]

I decided to do Country-style pork ribs in both the CSB and the IP at the same time.

 

here is the pork :

 

 

it was on sale  $ 1.19  both packages about 4 lbs.

 

I trimmed off any huge hunks of fat.  there wasn't much to trim off.

 

 

seasoned with Tj's  BBQ rub w coffee and garlic :

 

 

the IP basket w a similar amour of seasoned pork    it fit, and there were gaps here and there for the Pressure - Steam.  1cup of water on the bottom

 

 

the pork was above the water so   a " Pressure - Steam"  I chose 40 minutes   natural release.

 

 

 

here are the ribs on the rack ready for the CSB

 

 

here are the ribs ready for the glaze  :  steam bake for 30 at 375, checked by eye-ball and added  10 minutes 425  steam-bake to get to this stage

 

 

here they are as above but out of that pan, as the drip-pan was almost full.   I should have used the deeper pan that I got from the Breville mid-sized toaster oven  fit nicely

 

in the CSB and is deeper.    the little pan that comes with the CSB is a bit of a trial to use  when very hot and almost full of liquid / fat.

 

 

here is the Jus I drained out of the pan   about a cup.  I drained it to use the same pan in the CSB for the glazing.  this turned out to be very tasty.

 

more later on that.

 

 

here are the ribs  glazed and steam broil for 10 minutes.   the glaze is TJ's General Tao sauce   I like it and had it.

 

 

a tough up glaze while still piping hot.

 

 

and On the Plate.

 

these were not fall off the bone, but tender with a nice chew.   they were delicious.  w/o the glaze at the end, and a steam-broil on each side  they would have been

 

outstanding  with that Jus thicker a little,  mashed potatoes, peas    and a green salad.

 

Ill be making these as often as this cut goes on sale.   both the glazed version as  " BBQ"  and the broiled version with jus - gravy

 

change any of the rub etc to get the taste you want.

 

Go CSB !

 

 

PS   the IP version is shorter and will be in the IP thread soon.

 

PS  the IP had of course more 'jus'  as it started with 1 cup water.    It had good flavor.   I added that to the 1 cup you see above

 

will de- fat when cold and save and use as the 'broth' for some IP soup in the future.  it really was tasty, and pork-et  Yum.

Edited April 12, 2016 by rotuts (log)

[Shelby]

YUM!  I need to get more ribs.

[rotuts]

esp. when they are as meaty as these  ( country - style ) as $ 1.19 lbs

 

the ribs done in an non-steam oven or BBQ  Im sure would be excellent, but Im convinced the steam - bake  kept them juicer.  at least for

 

some one like me,   i.e. the steam - bake is very forgiving re dryness.  that's for sure !

 

how i lust after PedoG's   ElectroLux.  steam overn    2.5 cubic feet !    I could have done a bazillion packs   ( @ 1.19  )

 

at one session !

 

BTW  here is the total combines jus   from the CSB  ( more concentrated of course  ) + the IP   ( it started w 1 cup of water under the ribs )

 

 

this is the real deal pork stock.   I didn't use too much rub  so not salty at all.

 

will defat and save for some IP soup     on the porky side  and save come IP'd pork bits for that soup !

 

mostly some fresh vegetables  , maybe some  Udon noodles  etc

 

its my understanding  in Japan they use quite a bit of pork stock.    its very tasty.   if they dont

 

well too bad for them.

Edited April 12, 2016 by rotuts (log)

[rotuts]

this is how I de-fat the stock:   I use a large mason jar, then invert after checking the seal.  very important.   I pre chill in cold tap water. the fat firms up in the top

 

then chill inverted in the refrig  over night.  the stock pours off and is eventually frozen.   the fat is re-melted and poured into a container that is then discarded. L

 

 

Im sure I have more than one de-fatting decanter somewhere  but Ive stopped using them long ago as they were difficult to clean.  

 

I continue to be surprised at how tasty this stock was.

 

the pork was good re-heated the next day.    the loin portions were dry as one might suspect in both the CSB and IP preps.

 

in the future Ill cut them out and use them for something else

[blue_dolphin]

1 hour ago, rotuts said:

this is how I de-fat the stock:

@rotuts, I like this idea and keep meaning to try it but was wondering if is it difficult to remove the stock if it gels? Do you just scoop it out? Or does it "unmold" easily from the jar?

[rotuts]

no not really.   sometimes  I pour off the Jus  just after the chill in cold water.  if you get a really heavy gel just use a spoon and put it in a large pyrex measuring 'cup' as it

 

has a wider mouth.  you can then warm that slightly in the micro so that it pours easier into the final container.

 

seems like a lot of steps   but the fat is much easier to deal with this way and that's the messy part.

[Tere]

Yum, ready made dripping. This is a really good idea from the other angle as well

[Deryn]

rotuts - I love your defatting method! Thank you. Going to adopt that. I have loads of wide mouth mason-type jars around here. This house has a septic system. Separating out the fat very well from any juices (even if I am not saving the juices) so I can discard it easily before trying to wash the pan is critical, but messy, time consuming and I just don't seem to do it too well and then, because the fat is still quite juicy, it is difficult to discard easily. Can be put in compost here but the (either brown bags or expensive but flimsy 'biodegradable' plastic) compost bags leak if I put really wet 'remains' in there well before pickup day.

 

Apart from that, your ribs look divine. I am not even a big rib fan but they had me thinking I should be.

Edited April 14, 2016 by Deryn (log)