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Cuisinart Combo Steam/Convection Oven (Part 2)

blue_dolphin

By blue_dolphin
in Kitchen Consumer

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MelissaH

MelissaH

Posted
Posted
On 7/5/2016 at 9:03 AM, Shelby said:

Yeah, I think so too.  I meant one of the carts further on down the page.

No room for a cart in my fully-cabineted, galley style kitchen.

 

The thing that really kills me about the CSO is the size. Had it been quarter sheet pan size, it would be easy to say yes!

  • Like 1

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

rotuts

rotuts

Posted
Posted

I completely agree that initially, the 1/4 sheet pan is an issue, prior to getting one.

 

after its first use, you will completely forget about that 1/4 sheet pan.

gfweb

gfweb

Posted
Posted

That was a killer for me too. 1/4 sheet pan seems the smallest useful size and part of what made the BSO a great thing.

 

But I'm finding that most stuff I can make in the CSO and I don't miss the extra inch or so.

 

Wondering about a roast chicken though.  Time  to experiment

 

  • Like 1
kayb

kayb

Posted
Posted

I'm waiting to see someone post pictures of that 45-pound chicken Amazon cites.

 

  • Like 5

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Anna N

Anna N

Posted
Posted
39 minutes ago, kayb said:

I'm waiting to see someone post pictures of that 45-pound chicken Amazon cites.

 

Me too!

  • Like 3

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

gfweb

gfweb

Posted
Posted

@rotuts I just made a meatloaf using my standard recipe. V. tasty but a bit loose. How much panade do you use per lb of meat?

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted (edited)

Tonight was steam baked par-boiled red potatoes.  (One large steam baked par-boiled red potato, actually.)  My website seems to be down for maintenance, so unfortunately no picture.

 

But probably the best such potato I have prepared.  Served with 30 second green beans, which did not grace the CSO.

 

 

Edit:  my server is back up so here is the potato picture:

 

CSOPotatoes07072016.png

 

http://tribade.org/Food/CSOPotatoes07072016.png

 

Please excuse the poor elderly green beans.  They tasted better than they looked.

 

The large red potato was boiled for 25 minutes, allowed to cool somewhat, then cut up and steam baked at 425 deg F. for 25 minutes.

 

This plus wine was dinner -- no meat, no bread.

 

Edited by JoNorvelleWalker
picture (log)
  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

rotuts

rotuts

Posted
Posted

i mix up my TML by eyeball.  I have noticed from time to time the TML does indeed seem a bit looser than that in the BVXL

 

but as I do not measure, can't say if the CSB made that difference.

 

I do note how 'wet'  the mixture is as I shape it.  wetter = looser.

 

I used to use just finely ground rolled oats ( ground in a blade grinder, the kind some use for coffee )  but now I add milk directly to the

 

ground oats , mix up , then add to the almost finished TML mixture.

 

thermapen the meatloaf and take out at 140.  if the bacon is not to my liking on the top, and at that temp its not, I torch the bacon rather than

 

leave it in the CSB.   that 140 might have something to do with the looseness, but it doesn't bother me.

  • Like 1
rotuts

rotuts

Posted
Posted

potatoes are especially nice in the CSB.

 

they are also very good in the IP, esp for potato salad

 

the CSB complements the IP perfectly, and visa versa

  • Like 1
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Can anyone advise on a CSO sized steamer insert?  Something suitable for, say, English peas?

 

I have (humorously enough) a Cuisinart Chicken Steamer from the 1980's.  The insert's holes are just about the right size to keep a pea from falling through.  But the insert is far too large to be accommodated by the CSO.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

blue_dolphin

blue_dolphin

Posted
  • Topic Starter
Posted

 

16 minutes ago, JoNorvelleWalker said:

Can anyone advise on a CSO sized steamer insert?

 

I have this stainless mesh basketir?t=egulletcom-20&l=am2&o=1&a=B007SPKR8 that I purchased to use as a steamer insert for the Instant Pot.   If I put the CSO wire shelf in the lower position, that basket will fit.  I assume this is for steam only as food in the bottom of the basket would be quite close to the lower heating elements.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
47 minutes ago, blue_dolphin said:

 

 

I have this stainless mesh basketir?t=egulletcom-20&l=am2&o=1&a=B007SPKR8 that I purchased to use as a steamer insert for the Instant Pot.   If I put the CSO wire shelf in the lower position, that basket will fit.  I assume this is for steam only as food in the bottom of the basket would be quite close to the lower heating elements.

 

Thanks, that should do, but ideally I'd like something just a little smaller.

 

And, yes, for steaming only.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

lindag

lindag

Posted
Posted

Just ordered mine; couldn't resist the $218 Amazon price.  It arrives Tuesday!  I'm totally excited to toast my onion bagels!

 

  • Like 3
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted (edited)

For steaming things like little peas I just ordered a smaller basketir?t=egulletcom-20&l=am2&o=1&a=B00BR4GWN than the one @blue_dolphin linked above, from the same supplier.

 

How it works we shall see.

 

 

Edit:  the embedded amazon link is not working.  This is the basket:

 

https://www.amazon.com/RSVP-Endurance-Precision-Stainless-Colander/dp/B00BR4GWN2/ref=sr_1_2?s=kitchen&srs=12092818011&ie=UTF8&qid=1467933641&sr=1-2

 

Edited by JoNorvelleWalker
broken link (log)
  • Like 3

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

chefmd

chefmd

Posted
Posted

Steam baked zucchini at 450 degrees steam bake.  Just enough time to toss and eat green salad and to pan sear halibut.

 

image.jpg

  • Like 1
chefmd

chefmd

Posted
Posted

Salmon skin left over from making salmon mixed with mayo and capers from left over salmon posted in dinner thread.  Broiled at 450 degrees for 10 minutes, sprinkled with salt.  

 

image.jpg

  • Like 1
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
52 minutes ago, Shelby said:

Mom just went to our dark side. She had a gift card from a settlement on Amazon plus this good price.  I think it was like $160.

 

I'm so excited for her!

 

Now she can experiment and tell me stuff... :) 

 

Get her to post here!

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

As shown in the dinner thread:

 

CSO07082016.png

 

 

http://tribade.org/Food/CSO07082016.png

 

 

The pork and the sweet potato were cooked together in the CSO at 140 deg F. for 120 minutes.  The final temperature measured 147 deg F.  Thus I perceive the CSO is no substitute for an anova.  The sweet potato was then cooked for a further hour and a half at 150 deg F.  Then steam baked at 375 deg F. for an hour and fifteen minutes.

 

I have never had a better sweet potato.  I ate the whole thing with every bit of skin.

 

But the pork was over done.  Not overdone by USDA standards, perhaps, but more done than I would have liked.  Didn't keep me from eating it.  But to add insult to injury the pork chop trashed the inside of the CSO.  Fortunately the inside of the CSO cleaned right up with paper towels.  However the takeaway is that protein needs more precise temperature control.

 

The beet greens were so good.  I sautéed them in the Falk with garlic and clarified butter after searing the pork chop.

 

  • Like 5

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

rotuts

rotuts

Posted
Posted (edited)

the SP was in the oven , at different tmps for 285 min ?

 

Id starve if I had to wait that long, even if it was the best SP ever

 

or have several bottles of MR and forget the potato in the CSB

Edited by rotuts (log)
  • Like 2
Anna N

Anna N

Posted
Posted
10 minutes ago, rotuts said:

the SP was in the oven , at different tmps for 285 min ?

 

Id starve if I had to wait that long, even if it was the best SP ever

 

or have several bottles of MR and forget the potato in the CSB

 

 It does give new meaning to the term "slow cooking" doesn't it?

  • Like 3

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

rotuts

rotuts

Posted
Posted

ive been making Toasties in the CSB for some time.

 

TJ's Sourdough from ' Pigs that Fly '  ( a local NH bakery  Tj's rebrands and gets the Fz and they fill up the shelf every night when restocking )

 

tomato, olive oil, and cheese that i have on hand, which is Jack, and Parmesan-ish  ( TJ's again )

 

I love Brie, and TJ's has several varieties, much cheaper than other cheese shops and its the same stuff.

 

never buy the Brie that does not bulge in the wrapped tranche   get the version that bulges the most, and unwrap and keep in a cabinet at Room Temp

 

if you have a cat that is a bit of a Cheese Snob.   I finally got around to making the toastie w Brie :

 

Brie toastie 1.jpg

 

last nights,  with a final torching.  note the parchment paper.  ands a hint smokiness  ?  

 

o.O

 

and then breakfast this am :

 

Brie Toastie 2.jpg

 

i remembered to add a few WindowGrown green onion tops.

 

this was the best toastie Ive ever made.   the Brie flavor was very complex, but did not overwhelm the dish.   I was thinking of some

 

Blue Costello next, but that's too strong I think.   Brie Forever

 

Im now out of Brie so have to motor down to TJ's for some more.

 

thank got for 'statins, I say

 

light toasting first :  # 4 on the CSB, then a little olive oil, tomato, cheese  the Steam Broil until bubbling, final torching optional

 

Soooooo  Goooooood

 

  • Like 5
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
4 hours ago, Anna N said:

 It does give new meaning to the term "slow cooking" doesn't it?

 

And then there is Kenji's 24 hour sweet potato...

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Smithy

Smithy

Posted
Posted

So, let's hear a comparison, please.

 

Standard toaster: I put in the number of slices I want, check the setting in case DH changed it, push the lever down.  A minute or so later the toast pops up, toasted more or less the way I wish.  Obviously I don't have toasties out of this deal.  It's just toast, destined to receive butter.

 

CSB: how much more elaborate is the procedure for plain toast in the CSB?  Is there a preheat required?  Steam?  How much time does the process take?

  • Like 1

Nancy Smith, aka "Smithy"
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