csingley, just remind me, it has been a while we had made chinese steamed fish.
Tonight I made an experiment. Sometimes, instead of making ratatouille the proper way, I make it a la "lazy" way, according to a recipe of Stephane Reynaud. I divided into two tins the all amount. One went in my regular convection (covered with foil) and one in the CSO. Here I started with steam bake at 400F. After some time there was so much water that I switched to steam broil. I was not going to go anywhere with all that liquid. Switched to conventional baking trying to make it less soupy and then to just broil. Just from the look, the vegetables in the CSO looked brighter, a little lighter in taste but overall (as expected) the one cooked in the Convection oven where a little sweeter, more concentrated taste. So maybe just as I thought I would start the over way around in the CSO, with conventional baking first, uncover and before the vegetables get dry, switch to steam bake...it's definitely a learning curve.
