Cuisinart Combo Steam/Convection Oven (Part 3)

[Shelby]

7 minutes ago, MelissaH said:

Have we come to any kind of consensus on the best setting/time/temp for bone-in, skin-on chicken thighs? In a tray, in a pan, on a rack?  (Paging @Anna N, @Ann_T, @rotuts, @Shelby)

 

I do mine like they say to in the book:

 

Bake-steam, 300F, about an hour.

 

edited to add--sometimes I do about 45 mins and they are done--depends on how big they are.  

Edited November 29, 2017 by Shelby (log)

[blue_dolphin]

14 minutes ago, MelissaH said:

Have we come to any kind of consensus on the best setting/time/temp for bone-in, skin-on chicken thighs? In a tray, in a pan, on a rack?  (Paging @Anna N, @Ann_T, @rotuts, @Shelby)

 

 

I do 425°F, steam-bake for ~ 30 min, testing for doneness.  Smaller thighs have tested done in 20 min.

I use a cast iron skillet if I want pan drippings, otherwise I use a rack.

Edited November 29, 2017 by blue_dolphin (log)

[Shelby]

Oops forgot the other part of your question.  I cover the pan with foil and place the rack on top of it.  Foil helps the pan be easier to clean.

[Anna N]

425°F Steam/bake function for 30 to 45 minutes.  Most seem to be done at the 30 minute mark but I’m sure it’s a function of size. 

[Ann_T]

28 minutes ago, MelissaH said:

Have we come to any kind of consensus on the best setting/time/temp for bone-in, skin-on chicken thighs? In a tray, in a pan, on a rack?  (Paging @Anna N, @Ann_T, @rotuts, @Shelby)

 

 Melissa, I'm a fan of high heat roasting so if I had the option I would always roast at 500°.  The bake steam setting only goes to 450°F so that is what I would use on this oven. It is what I roasted the chicken on.   

I don't use a rack.  I roast in a cast iron skillet and after the first 10 minutes I give the pan a shake to make sure nothing is sticking.  I would do the same for legs, thighs or even bone in breasts.

[rotuts]

Rack or pan

 

I use the pan that came w the CSB but line it w parchment paper

 

Im no fan of CkFat so I cut out all I can get to.   it you like CkFat then use a deeper pan 

 

you might make gravy with it    

 

rack:  you will get a better cook'd underside , but then you have to clean the rack 

 

 

and the thighs will stick to the rack.

 

no fan of extra work , I use the pan removing as much fat I can before hand

 

you can use all sorts of different tremps

 

Ill leave that up to you tp work through.

 

a hotter , shorter cycle will give you extra crispy skin w/o the thigh drying out

 

kudos steam cooking.

 

what you want is extra crispy skin  , in fact you can only get this w steam cooking

 

( steam bake )

 

other wise the CkTh will dry out

 

look for little bubbles on the skin

 

you will find the skin is like a potato chip but made out of ckicken

 

ie a chicken chip

 

steam cooking is very forgiving re time  as it won't dry things out.

 

higher temps will give you this unique sort of skin , and dark meat won't dry out as much as white meat.

Edited November 29, 2017 by rotuts (log)

[MelissaH]

Thanks, all.

[Ann_T]

Decided after 2:30 PM that I wanted to try baking bread in the CSO.   

So I started a 500g batch of dough.    I definitely should have started earlier in the day.  

 

The bread  came out of the oven at 9:00. 

 

Enough dough for two rounds.   The one in the background was baked on a stone in the Waring Countertop and 

 

the one upfront was baked in the CSO.  Both were baked on a stone.  I have a 7" stone that is perfect for the small oven. 

 

I can't remember the last time I baked bread from same day dough.   

 

 

[JoNorvelleWalker]

42 minutes ago, Ann_T said:

Decided after 2:30 PM that I wanted to try baking bread in the CSO.   

So I started a 500g batch of dough.    I definitely should have started earlier in the day.  

 

The bread  came out of the oven at 9:00. 

 

Enough dough for two rounds.   The one in the background was baked on a stone in the Waring Countertop and 

 

the one upfront was baked in the CSO.  Both were baked on a stone.  I have a 7" stone that is perfect for the small oven. 

 

I can't remember the last time I baked bread from same day dough.   

 

 

 

Do I infer correctly that each boule was 250 g?

 

[rotuts]

@Ann_T

 

may I ask where you got the stone ?

 

would there be one a bit larger for the CSO ?

 

did you protect the top of the loaf in the CSO ?

[Ann_T]

8 hours ago, JoNorvelleWalker said:

Do I infer correctly that each boule was 250 g?

JoNorvelle, I didn't weigh when I divided the dough. Just eyeballed.  One might have been slightly larger than the other.  But the weight of the dough with 500G of flour and 360g of water, would make each loaf around 430g each.

 

1 hour ago, rotuts said:

@Ann_T

 

may I ask where you got the stone ?

 

would there be one a bit larger for the CSO ?

 

did you protect the top of the loaf in the CSO ?

 

Rotus, the stones are by Pizzacraft and come in a set of four 7 .5" stones.   I bought two sets when they were on sale at Canadian Tire. If I remember correctly I paid $24.99 per set.   Great for lining a grill too.

Not sure what other sizes they have, but I used just one in the CSO last night and it was big enough for the round.   

No, I didn't do anything to protect the top of the loaf.  

 

 

Sliced the CSO loaf this morning.

 

 

Edited November 30, 2017 by Ann_T (log)

[Shelby]

[Anna N]

12 minutes ago, Shelby said:

We need that “green with envy” emoticon. 

[Shelby]

It JUST fits.  I was afraid for a minute but after rotating it around, it works.

 

[Anna N]

3 minutes ago, Shelby said:

It JUST fits.  I was afraid for a minute but after rotating it around, it works.

 

Which size did you buy?

Edited November 30, 2017 by Anna N (log)

[Shelby]

3 minutes ago, Anna N said:

Which size did you buy?

 

The 10 1/4

[rotuts]

@Shelby

 

I think its going to be more that 1 jug of MR tonight !

 

Soooo

 

the door does shut w/o the Iron touching the glass door ?

 

mine is coming Via AmazonSnailService and I refuse to get Prime

 

after all , its been said .

 

Im Prime++

 

PS  there may be a lodge Lid for this :

 

Lodge Logic cast iron lid

 

just saying

 

I have a lid for a lodge Pot maybe that fits

 

for me

 

I see CornBread

 

jhalepeno CB  w Benton's bacon dripping heated up on the stove in this pan

 

maybe bits of Bentons in the CB

 

 

 

 

 

 

Edited November 30, 2017 by Smithy
Added Amazon link (log)

[Shelby]

26 minutes ago, rotuts said:

@Shelby

 

I think its going to be more that 1 jug of MR tonight !

 

Soooo

 

the door does shut w/o the Iron touching the glass door ?

 

mine is coming Via AmazonSnailService and I refuse to get Prime

 

after all , its been said .

 

Im Prime++

 

PS  there may be a lodge Lid for this :

 

Lodge Logic cast iron lid

 

just saying

I have a lid for a lodge Pot maybe that fits

 

for me

 

I see CornBread

 

jhalepeno CB  w Benton's bacon dripping heated up on the stove in this pan

 

maybe bits of Bentons in the CB

 

 

 

 

 

 

Yes, the other handle touches the back, but the front handle does not touch the glass.

 

I see cornbread happening too!  

Edited November 30, 2017 by Smithy
Added Amazon link (log)

[rotuts]

Im wondering if the above might work as a ' stone ' for

 

baking bread in the CSB ?

 

like parchment lifted bread  in a preheated L-CSB ?

[Shelby]

3 minutes ago, rotuts said:

Im wondering if the above might work as a ' stone ' for

 

baking bread in the CSB ?

 

like parchment lifted bread  in a preheated L-CSB ?

I think it would be perfect for that.

[rotuts]

@Shelby 

 

Benton's Bacon Jalenen(i) cornbread

 

w Bentons Sizzinling bacon fat in the pan

 

and Bentons Crispy Bits w Jalepenio 

 

in the Bread ?

 

Ill put you in Charge of this.

[Shelby]

3 minutes ago, rotuts said:

@Shelby 

 

Benton's Bacon Jalenen(i) cornbread

 

w Bentons Sizzinling bacon fat in the pan

 

and Bentons Crispy Bits w Jalepenio 

 

in the Bread ?

 

Ill put you in Charge of this.

Ok, I'll accept the position  

[JoNorvelleWalker]

5 hours ago, Ann_T said:

JoNorvelle, I didn't weigh when I divided the dough. Just eyeballed.  One might have been slightly larger than the other.  But the weight of the dough with 500G of flour and 360g of water, would make each loaf around 430g each.

 

 

Rotus, the stones are by Pizzacraft and come in a set of four 7 .5" stones.   I bought two sets when they were on sale at Canadian Tire. If I remember correctly I paid $24.99 per set.   Great for lining a grill too.

Not sure what other sizes they have, but I used just one in the CSO last night and it was big enough for the round.   

No, I didn't do anything to protect the top of the loaf.  

 

 

Sliced the CSO loaf this morning.

 

 

 

 

Beautiful, Ann, as always!  I'm glad I asked about the weight because when you said 500 g batch of dough I assumed 500g total recipe weight, not flour weight.

 

How do you transfer the loaves to the stone?

 

[Ann_T]

4 hours ago, Shelby said:

 

@Shelby, I have the same one plus the 8" on order but I don't think that Amazon has even shipped it yet.  Suppose to be here between Dec.5 and the 11th. 

 Can't wait to see how you use it.

 

 

1 hour ago, JoNorvelleWalker said:

 

Beautiful, Ann, as always!  I'm glad I asked about the weight because when you said 500 g batch of dough I assumed 500g total recipe weight, not flour weight.

 

How do you transfer the loaves to the stone?

 

JoNorvelle,  I have birds eye/burl  maple transfer board that we made.  Loaves can be slid in off the long end or off the short end.  So in this case it was the short end.

 

[JoNorvelleWalker]

9 minutes ago, Ann_T said:

 

JoNorvelle,  I have birds eye/burl  maple transfer board that we made.  Loaves can be slid in off the long end or off the short end.  So in this case it was the short end.

 

 

Just to be clear, do you transfer to the stone while the stone is in the CSO?