15 minutes ago, csingley said:Nobody's steam-baked pastry? Is it a bad idea?
Last week, I used steam-bake to blind bake the crust for a quiche and used the same function to bake the filled quiche.
The crust came out very crispy but not as flaky as usual. I can't say that was for sure due to the steam bake function as I'd inadvertently left the pastry sitting out on the sunny side of the counter. It got quite warm and that alone could have caused the problem.
I plan a repeat soon. It's nice to be able to make a quiche without heating up the big oven.
I've also been meaning to try steam-bake or the bread function on some of those little frozen croissants from TJs that you proof overnight and then bake. I've only used the regular convection bake for them thus far.
1 hour ago, Kerry Beal said:When looking for the right appliance for the task - I prefer to cook my brown bastards in a cast iron kettle!
15 minutes ago, csingley said:Madam (?)
I'm thinking Kerry was poking fun at this sentence from your post above:
3 hours ago, csingley said:...My vision of the Cuisinart bread function yielding big puffy glorious butter-browned bastards was dashed when I tried it,...
Which gave me a laugh, too 
!
