Cuisinart Combo Steam/Convection Oven (Part 3)

[dtremit]

13 minutes ago, Kim Shook said:

I'm embarrassed to say that I STILL haven't done it.  That Sunday roast dinner was so filling that we didn't want any dessert and I just haven't done it.  

 

Hey, it's a Christmas pudding, you're just early for December 😀

[Hassouni]

So after 3 hours on Steam Bake at 225, an overnight cool down, and about 20 mins on Conv. Bake at 475 and another 10 on broil, I got a true Chef John "fork don't lie" moment, with ridiculously crisp/crunchy skin and very tender, juicy belly meat. Success!

[dtremit]

2 hours ago, Hassouni said:

So after 3 hours on Steam Bake at 225, an overnight cool down, and about 20 mins on Conv. Bake at 475 and another 10 on broil, I got a true Chef John "fork don't lie" moment, with ridiculously crisp/crunchy skin and very tender, juicy belly meat. Success!

Did you use the same method as the SE article you linked, with the first cook basically a confit?

[Hassouni]

1 hour ago, dtremit said:

Did you use the same method as the SE article you linked, with the first cook basically a confit?

 

Sort of - but the belly was taller than the pan it was in, so it was only somewhat immersed in lard. I feel like I spent more pork fat than I got out of it...very strange, I'd have expected a net surplus.

 

Can't argue with the results though! I wish I had a photo

[FlashJack]

On 4/11/2021 at 4:09 PM, JoNorvelleWalker said:

I use a special Korean water filled baguette pan

Jo, could you say more about your Korean pan? A link?

 

I bought a nice two-baguette pan for the CSO. It was a Bakemaster from Amazon. Too long for the CSO but I trimmed it with a grinder so  it would fit north-south (which is slightly longer in the CSO that east-west). My only minor criticism is that the Bakemaster would have made a better baguette if it was slightly wider. But good heavy gauge and highly recommended for fellow CSOers.

 

Baguette pans are really difficult. Hard to get heavy gauge with just the right proportions.

 

 

[JoNorvelleWalker]

7 hours ago, FlashJack said:

Jo, could you say more about your Korean pan? A link?

 

 

Sorry, I cannot find any more information on the pan.  It came with instructions, however I've not seen the instructions since about 1995.  I bought the pan from KAF (which is now KAB).

[ElsieD]

Has anyone found a baking sheet that will fit in the CSO?  I don't much care for the ridged one that came with it and would like to get one with a flat bottom.  I saw a couple on Amazon that should fit but I thought I'd ask here first.  Thanks!

[JoNorvelleWalker]

2 hours ago, ElsieD said:

Has anyone found a baking sheet that will fit in the CSO?  I don't much care for the ridged one that came with it and would like to get one with a flat bottom.  I saw a couple on Amazon that should fit but I thought I'd ask here first.  Thanks!

 

I favor TeamFar baking sheets and pans.  I have many.  One that fits the CSO is (eG-friendly Amazon.com link)

 

[dtremit]

+1 on the small TeamFar pans. I have this slightly larger one (eG-friendly Amazon.com link) and it fits as well (though only in one orientation, and only in certain rack positions).

[ElsieD]

Thank you @JoNorvelleWalker and @dtremit  On Amazon.ca the 7" x 9" costs $43.55 and the 8" x 10" costs $53.34, a bit rich but thank you for the information.

[JoNorvelleWalker]

52 minutes ago, ElsieD said:

Thank you @JoNorvelleWalker and @dtremit  On Amazon.ca the 7" x 9" costs $43.55 and the 8" x 10" costs $53.34, a bit rich but thank you for the information.

 

$7.99 in the US.

 

[ElsieD]

1 minute ago, JoNorvelleWalker said:

 

$7.99 in the US.

 

 

Yes, I did see that.  I'm amazed sometimes by the price differences between .ca and .com.  I don't mind accounting for the exchange rate and maybe a small premium if I really, really want it or can't find it here, but that's about it.

[Anna N]

9 minutes ago, ElsieD said:

 

Yes, I did see that.  I'm amazed sometimes by the price differences between .ca and .com.  I don't mind accounting for the exchange rate and maybe a small premium if I really, really want it or can't find it here, but that's about it.

Once we can shop openly and browse properly if I were you I would pop into HomeSense with your tape measure. You will be amazed at what you might find. It may take more than one visit. @Kerry Bealand I have found numerous baking pans and such that fit the CSO. 

[ElsieD]

3 minutes ago, Anna N said:

Once we can shop openly and browse properly if I were you I would pop into HomeSense with your tape measure. You will be amazed at what you might find. It may take more than one visit. @Kerry Bealand I have found numerous baking pans and such that fit the CSO. 

 

 I do stop in there whenever I'm in that particular shopping mall.  I like looking at the stuff in the kitchen area and usually come out with an item or four.  So yes, I'll keep that in mind.

[dtremit]

@ElsieD Also poke around on various sites under different brand names for just "stainless baking sheets" or "stainless baking tray" — these seem to be a generic import from China, and at least on US Amazon, you can find *identical* pans under a dozen brands. I bought some larger pans of a similar style recently for my weird size wall oven, and ended up with "HUSHIDA" instead of "TeamFar." Every detail of the pans appears identical.

 

The selection seems to be less on amazon.ca but there are a few -- e.g., this "Raynag" pan for $18: hopefully eGullet-friendly amazon.ca link

 

 

Edited May 28, 2021 by dtremit
fixed broken link (log)

[rotuts]

I thought Id post this here

 

Ive been getting Dave's bread 

 

for a few weeks.  I like it as a ' fresh '  sandwich  bread

 

and mostly toasted to different levels

 

but Dave's   isn't used up some times fast enough :

 

so :  into the refrigerator it goes .  no more ' fresh ' sandwiches

 

 but it makes mighty fine toast right out of the refrigerator

 

and at lower settings , ' decent sliced bread '

 

CSO scores again.

[ElsieD]

5 minutes ago, rotuts said:

I thought Id post this here

 

Ive been getting Dave's bread 

 

for a few weeks.  I like it as a ' fresh '  sandwich  bread

 

and mostly toasted to different levels

 

but Dave's   isn't used up some times fast enough :

 

so :  into the refrigerator it goes .  no more ' fresh ' sandwiches

 

 but it makes mighty fine toast right out of the refrigerator

 

and at lower settings , ' decent sliced bread '

 

CSO scores again.

 

I like it also, it was @Smithy who put me on to it.  I don't use it for fresh sandwiches though.  I keep it in the freezer and it makes spectacular peanut butter and toast.

[rotuts]

CSO helped again :

 

 

CSO'd Daves , as mentioned above.  bread is at least 10 - 11 days old , and kept

 

in the coldest part of the refrigerator.  CSO # 6 toast directly from the refrigerator.

 

left too cool.  light brown toasting , some crunch  not too much

 

the TurkeyMeatLoaf  

 

an award winning Rx of mine I have not made in some time

 

one pack of ShadyBrookFarms ground turkey .  20 oz.

 

I went w two eggs , and added larger amounts of TJ's Fr dijon , 

 

Bell's seasoning (  kept Fz and VacPacked )

 

RedBoat40 , Wrights Hicory lq smoke.

 

the ' panade ' was rolled oats

 

finely ground in a blade coffee grinder

 

Planned to use most of the loafs of sandwiches , room temp

 

so upped the ' flavorings '

 

I added quite a bit more ground oats than what I rfemember

 

as the ' mass ' was wet.

 

still it was fairly wet when it went into the

 

Pyrex ( original ) pan , w ' ClearAdvantage ' coating

 

( wait for it )

 

I started cooking @ 325 steam , as I wanted a lower temp

 

cooking.  cranked the CSO up to 375 ( steam ) to get some color 

 

on the tiop :

 

 

it still had some hints of ' pink '

 

and was very smooth and very tender , so

 

more like Pate , the kind that approaches 

 

spreadability.

 

it was outstanding.

 

no bacon or bacon fat ( artisanal ) was added.

 

to make it an easier prep

 

so much tastier than 

 

deli ham etc.

 

as you've been waiting patiently :

 

the pan had some dried ' fond '  on the bottom

 

usually , w bacon I bake at a higher temp

 

and get bacon fat and fond mixed together 

 

and use it for gravy made at the3 same time

 

it had been so long since I made a TML

 

I was horrified at this potential loss of flavor.

 

I let the glass pan cool

 

and use a nylon spatula w a sharp edge to it

 

and all the fond scraped right up.

 

some was very dark , but not burnt.

 

that ' ClearAdvantage ' really works.

 

it in the refrig in a small pyrex prep bowl

 

for gravy add ins

 

(  maybe after it cools off )

 

TML baked inside even w the CSO

 

is interesting when then temp inside is

 

low 80's , and outside its 90 F and v very humid

 

In The Day , I used to take the CSO outside

 

during Heat and use it that way.  Same for the iPot.

 

P.S.: the TML=> Pate   was tender and moist

 

I lucked out !

 

 

Edited August 11, 2021 by rotuts (log)

[rotuts]

I decided to work a little more 

 

w my TurkeyMeatLoaf

 

and make it very easy to make

 

for sandwiches etc.

 

I did this w ShadyBrookFarms  ground turkey

 

but didn't take any pics

 

was at Tj's

 

so tried their version  its 16 oz vs 22 oz  for SBF

 

about the same price :

 

Mise :

 

 

TJ's GT , Pyrex Advantage pan ( non-stick , and it is ) and Penzey's Chicago Steak seasonings;

 

 

open the package , dumping the Pyrex

 

 

season top only w CSS .  nothing else .

 

bake CSO steam 375 F

 

@ 50 minutes took the pan out

 

 

sorry for so much color variation

 

ThermaPen'd  200 F

 

they was a fair amount of moisture in the pan , which evaporated while

 

cooling.   this GT was thinner than SBF

 

its a little dry , but very tasty.   next time

 

using these simple techniques 

 

Ill stick to SBF  as its thicker , and watch the temp more closely

 

pull @ 180 f or so.

 

tastier than HighSalt Deli ' ham '

 

which was the point.I was looking fo.

 

no mixing , no binders ,egg etc.

 

got the simple job done.

[gfweb]

12 minutes ago, rotuts said:

I decided to work a little more 

 

w my TurkeyMeatLoaf

 

and make it very easy to make

 

for sandwiches etc.

 

I did this w ShadyBrookFarms  ground turkey

 

but didn't take any pics

 

was at Tj's

 

so tried their version  its 16 oz vs 22 oz  for SBF

 

about the same price :

 

Mise :

 

 

TJ's GT , Pyrex Advantage pan ( non-stick , and it is ) and Penzey's Chicago Steak seasonings;

 

 

open the package , dumping the Pyrex

 

 

season top only w CSS .  nothing else .

 

bake CSO steam 375 F

 

@ 50 minutes took the pan out

 

 

sorry for so much color variation

 

ThermaPen'd  200 F

 

they was a fair amount of moisture in the pan , which evaporated while

 

cooling.   this GT was thinner than SBF

 

its a little dry , but very tasty.   next time

 

using these simple techniques 

 

Ill stick to SBF  as its thicker , and watch the temp more closely

 

pull @ 180 f or so.

 

tastier than HighSalt Deli ' ham '

 

which was the point.I was looking fo.

 

no mixing , no binders ,egg etc.

 

got the simple job done.

 

Food for thought.

 

Maybe do it SV for 2 hours at 165 and then broil for crust?  Not quite as simple, of course.

 

 

[rotuts]

YEs , this is an odd post.

 

I was looking for very very simple.

 

as a curiosity but also my last TML was

 

quick good , but more like a pate than an american ML

 

so , what would a TML be like

 

as simple , and easy as possible.

 

this loaf is a bit crumbly , and over cooked

 

the thicker one ( SBF ) came out far less dry

 

and I even had some fond in the pyx pan.

 

what Im thinking is that the versions of ground turkey

 

Im now getting are wetter ( for what ever reason )

 

than the versions ( used to use , even from the same vendor.

 

when ' mixed '  w my usual ingredients 

 

by hand , it get a bit paste like

 

I think from the extra water.

 

this is a simple experiment , keeping it as simple as [ossible.

[nato]

Is the CSO still worth buying? I know the Anova is the hot new thing, but it honestly seems overly complicated and too reliant on the phone for control. I want a nice small combi oven and it seems like there's the CSO, the Anova, and nothing else? Will Breville ever make one, or maybe Cuisinart will add steam to the Chef's convection oven?

[JoNorvelleWalker]

54 minutes ago, nato said:

Is the CSO still worth buying? I know the Anova is the hot new thing, but it honestly seems overly complicated and too reliant on the phone for control. I want a nice small combi oven and it seems like there's the CSO, the Anova, and nothing else? Will Breville ever make one, or maybe Cuisinart will add steam to the Chef's convection oven?

 

Nothing wrong with the CSO but it is small.  Some might say too small.

 

[palo]

1 minute ago, JoNorvelleWalker said:

 

Nothing wrong with the CSO but it is small.  Some might say too small.

 

I'd say it's too small by a lot and you don't have the same control over temperature and steam compared to the APO.

 

p

[FlashJack]

46 minutes ago, JoNorvelleWalker said:

Some might say too small

I lived with the CSO as my only oven for several years but size was limiting. Even a single loaf could get scorched on top. Very pleased to jump to APO. Way more control. If you can afford the APO it's the way to go.