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Cuisinart Combo Steam/Convection Oven (Part 3)

JoNorvelleWalker

By JoNorvelleWalker
in Kitchen Consumer

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Okanagancook

Okanagancook

Posted
Posted (edited)

I used Peter Reinhart's Napoletana pizza dough recipe. https://www.fornobravo.com/pizzaquest/recipe-neapolitan-pizza-dough/

 

It was in the fridge for most of the afternoon. I broke off a chunk and put in on the counter top for 1 1/2 hours.  I oiled the pan; spread out the dough to a thin layer (I think it was a little too thin because the flat bread was quite crispy all the way through); put some oil on the top followed by some garlic scape pesto from the freezer; Aleppo pepper and black pepper.  Baked at the highest convection bake setting for about 13 minutes.  Really fast and economical.....didn't have to heat up the big oven for one little flat bread.

Edited by Okanagancook (log)
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JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted (edited)

@Okanagancook why not bread setting?

 

 

Edit:  half a chicken is in my CSO at the moment.

 

Edited by JoNorvelleWalker (log)

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

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

Okanagancook

Okanagancook

Posted
Posted
53 minutes ago, JoNorvelleWalker said:

@Okanagancook why not bread setting?

 

 

Edit:  half a chicken is in my CSO at the moment.

 

 

Duh, I forgot about that setting>:(

i'll have to try that next time.

  • 2 weeks later...
chefmd

chefmd

Posted
Posted

Cross posting from Holiday Roast cook off.  Five hour duck.  Pierced all over with fork, rubbed with kosher salt.  300 degrees steam baking breast side up for the first hour produce copious amounts if duck fat, 250 degrees bake for three hours turning the duck over every hour, 350 degrees bake for the last hour.  The best slow roasted duck I ever made!

 

image.jpg

  • Like 8
FauxPas

FauxPas

Posted
Posted
1 hour ago, chefmd said:

Cross posting from Holiday Roast cook off.  Five hour duck.  Pierced all over with fork, rubbed with kosher salt.  300 degrees steam baking breast side up for the first hour produce copious amounts if duck fat, 250 degrees bake for three hours turning the duck over every hour, 350 degrees bake for the last hour.  The best slow roasted duck I ever made!

 

How much did this duck weigh, if you remember? 

Anna N

Anna N

Posted
Posted (edited)

@chefmd

 

 I have made that recipe a number of times and it does make one fabulous duck. 

Edited by Anna N (log)

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

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chefmd

chefmd

Posted
Posted
7 hours ago, FauxPas said:

 

How much did this duck weigh, if you remember? 

It was six pounds.  I trimmed all extra fat and skin prior to roasting and rendered it on the stove top.  The dish that duck is in fits in CSO just barely. It is one of the older Emile Henry pieces.

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JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

Noticed a bit of algae in my water tank.  Thoughts or suggestions?

 

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

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

gfweb

gfweb

Posted
Posted
4 hours ago, JoNorvelleWalker said:

Noticed a bit of algae in my water tank.  Thoughts or suggestions?

 

 

 

Dilute chlorox wash and less sun?

 

  • Like 1
Okanagancook

Okanagancook

Posted
Posted

My Dyson humidifier says to rinse parts of the machine and the water tank with a mild solution of citric acid (30 grams/litre).  This would likely be safer than a bleach solution.  Perhaps one could use a vinegar preparation but I don't know the specifics of that.

Anna N

Anna N

Posted
Posted
1 hour ago, Shelby said:

Purchase a carp?

 

 

 

:P

 

3 minutes ago, Okanagancook said:

My Dyson humidifier says to rinse parts of the machine and the water tank with a mild solution of citric acid (30 grams/litre).  This would likely be safer than a bleach solution.  Perhaps one could use a vinegar preparation but I don't know the specifics of that.

Hmmm.   I was going to suggest she stop trying to save space and put the damn goldfish back in the goldfish bowl.

  • 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

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
2 hours ago, Okanagancook said:

My Dyson humidifier says to rinse parts of the machine and the water tank with a mild solution of citric acid (30 grams/litre).  This would likely be safer than a bleach solution.  Perhaps one could use a vinegar preparation but I don't know the specifics of that.

 

The CSO manual calls for a vinegar solution for decalcification so I don't think vinegar would hurt the unit.  Vinegar might be bad for the goldfish though.

 

  • Like 4

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

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

  • 3 weeks later...
ElainaA

ElainaA

Posted
Posted

I have been given a lovely piece of venison back strap. It is currently marinating in red wine. olive oil, juniper berries and various other stuff. Given how lean venison is I think that steam roasting may be the way to go. Has any one had experience cooking venison is their CSO? @Shelby? Anyone?

If you have a garden and a library, you have everything you need. Cicero

But the library must contain cookbooks. Elaina

Shelby

Shelby

Posted
Posted
25 minutes ago, ElainaA said:

I have been given a lovely piece of venison back strap. It is currently marinating in red wine. olive oil, juniper berries and various other stuff. Given how lean venison is I think that steam roasting may be the way to go. Has any one had experience cooking venison is their CSO? @Shelby? Anyone?

Back strap= lovely steaks.  Slice them thick and butterfly them.  Get a cast iron pan searing hot.  Sear them quickly ....venison is best rare.  2 mins on each side to start and you can cook them more from there to your liking.

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gfweb

gfweb

Posted
Posted

This cut will do well w sous vide too. I've done the @shelby method and SV. Both are great. 

  • Like 1
ElainaA

ElainaA

Posted
Posted (edited)

@gfweb Thanks for the suggestion but I don't have sous vide equipment so that's out.

 

@Shelby  That's just how my mother cooked venison steaks - except as I remember she went more for medium well done. I guess I'll stick to the traditional... but stop much sooner.

Edited by ElainaA (log)
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If you have a garden and a library, you have everything you need. Cicero

But the library must contain cookbooks. Elaina

rotuts

rotuts

Posted
Posted (edited)

@ElainaA  

 

like to see how they turn out.   Ive only had venison once in Germany.

 

some sort of BlackForrest Buck.

 

I have had Elk in Colorado many times     the Elk was delicious , properly cooked rare and surprisingly tender.  very mellow flavor.

Edited by rotuts (log)
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Fernwood

Fernwood

Posted
Posted

I tried to buy a CSO from BB&B in mid-December.  Not available in my local stores but easy to order online, no problem applying a 20% coupon.  On the day when delivery was likely I received an email:

"Thank you for your recent order with Bed Bath & Beyond.  We regret to inform you that the Cuisinart Steam and Convection Oven has been canceled from your order as it is no longer available for purchase." 
I gave up on it for the Christmas shopping.  This week I tried again.  It's still on the BB&B website but I called the customer service # from the email to make sure I wasn't going to have a Groundhog Day experience.  The hold music is quite annoying but eventually I was connected to a very helpful human.  She was able to to tell me that they are getting some more into their warehouses and I should be able to order one by the end of February.  Why does the website say "in stock"?  Who knows?  "Yes, if you place that order now it will just get canceled again."

 

Once upon a time there was a simple Black and Decker toaster oven that was reasonably priced ($29?--probably less, way less than $200), toasted well enough and served a long time.  Eventually it wore out; the next generation didn't work as well and didn't last nearly as long.  After that we were seduced by a large, dark and handsome (and expensive) Krups machine that toasted pretty well; unfortunately, there seems to be an inverse relationship between price and lifespan.  Then began the era of obeying the (eGullet) voices in my head.  The first Breville XL had some early problem (lost to memory) and was replaced by BB&B.  The second is still doing its job, once you get it going, but the start button has become flaky.  I was going to make the CSO a gift to DH for Christmas, then for his January birthday....  

Since that's not going to happen, and the Breville button is hanging on for the time being, I guess I'll sit on my hands and hope that Cuisinart will answer our fantasy/prayers and introduce a model that will accommodate a 9x13 pan.  

Very frustrated!  Fern

  • Like 3
Kerry Beal

Kerry Beal

Posted
Posted
4 hours ago, Fernwood said:

I tried to buy a CSO from BB&B in mid-December.  Not available in my local stores but easy to order online, no problem applying a 20% coupon.  On the day when delivery was likely I received an email:

"Thank you for your recent order with Bed Bath & Beyond.  We regret to inform you that the Cuisinart Steam and Convection Oven has been canceled from your order as it is no longer available for purchase." 
I gave up on it for the Christmas shopping.  This week I tried again.  It's still on the BB&B website but I called the customer service # from the email to make sure I wasn't going to have a Groundhog Day experience.  The hold music is quite annoying but eventually I was connected to a very helpful human.  She was able to to tell me that they are getting some more into their warehouses and I should be able to order one by the end of February.  Why does the website say "in stock"?  Who knows?  "Yes, if you place that order now it will just get canceled again."

 

Once upon a time there was a simple Black and Decker toaster oven that was reasonably priced ($29?--probably less, way less than $200), toasted well enough and served a long time.  Eventually it wore out; the next generation didn't work as well and didn't last nearly as long.  After that we were seduced by a large, dark and handsome (and expensive) Krups machine that toasted pretty well; unfortunately, there seems to be an inverse relationship between price and lifespan.  Then began the era of obeying the (eGullet) voices in my head.  The first Breville XL had some early problem (lost to memory) and was replaced by BB&B.  The second is still doing its job, once you get it going, but the start button has become flaky.  I was going to make the CSO a gift to DH for Christmas, then for his January birthday....  

Since that's not going to happen, and the Breville button is hanging on for the time being, I guess I'll sit on my hands and hope that Cuisinart will answer our fantasy/prayers and introduce a model that will accommodate a 9x13 pan.  

Very frustrated!  Fern

Amazon.com has some refurbished ones for a good price here. The CSO I have at work is a refurbished one - it was one of the newer models in one of the older boxes. Works beautifully.

 

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the Chocolate Doctor
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JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
2 hours ago, Kerry Beal said:

Amazon.com has some refurbished ones for a good price here. The CSO I have at work is a refurbished one - it was one of the newer models in one of the older boxes. Works beautifully.

 

 

The refurbished ones appear to be version 1 not the current version.

 

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
  • Topic Starter
Posted
1 hour ago, palo said:

What is the difference between version 1 and version 2?

 

p

 

Drain valve, cleaning cycle, much sturdier pan.

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

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

Kerry Beal

Kerry Beal

Posted
Posted

Our version 1 up north has a sturdy pan.  

 

Not it sure I see a big difference in the drain valve.

 

Cleaning cycle is just super steam  so not totally necessary IMHO

 

So that said - I'd happily have a version 1

 

 

  • Like 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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