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JoNorvelleWalker

Cuisinart Combo Steam/Convection Oven (Part 3)

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[Hosts' note: this topic is part of an extended conversation that grew too big for our servers to handle efficiently.  The discussion continues from here.]

 

I've been searching for the post @Anna N made awhile back about the CSO tomato tart with the insufficiently caramelized onions.  I think it was in this thread but I sure can't find it.

 

I had half a thought to try the tart for dinner but I've never used frozen puff pastry dough sheets before.

 

Maybe it's buried in a Manitoulin thread?


Edited by Smithy Modified hosts' note (log)

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22 minutes ago, JoNorvelleWalker said:

I've been searching for the post @Anna N made awhile back about the CSO tomato tart with the insufficiently caramelized onions.  I think it was in this thread but I sure can't find it.

 

I had half a thought to try the tart for dinner but I've never used frozen puff pastry dough sheets before.

 

Maybe it's buried in a Manitoulin thread?

 

It was Manitoulin indeed:Link

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No help with toasting English Muffins?  Anyone?

 

Edit:  I used black current preserves.


Edited by JoNorvelleWalker (log)

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59 minutes ago, JoNorvelleWalker said:

No help with toasting English Muffins?  Anyone?

 

Edit:  I used black current preserves.

 

 I generally prefer to broil my English muffins rather than toast them.  So I can't really be very much help although my favourite topping is definitely black currant preserves or jam.

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51 minutes ago, JoNorvelleWalker said:

How about steam baked vegetables such as radicchio?  To oil or not to oil?

 

 

 Again, I am not much help. I love radicchio grilled and always oil it. I have never tried it in the CSO.  I think you need some char on it and that is best  done with direct dry heat.  

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1 hour ago, JoNorvelleWalker said:

 

Thank you.  Tomorrow is another day, though tomatoes are infinite.

 

 

 Yes it was done in Manitoulin. The recipe is in the booklet that accompanies the CSO.

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I split the EM's w a fork    then toast maybe on 6 or so and then watch them near the end    very crispy peaks if not a touch of char

 

I add time if needed

 

for me  they are crunchy on the top and bottom yet soft in the very middle

 

to get that same color in the BVXL the whole Em would be dry.

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16 hours ago, JoNorvelleWalker said:

 

Thomas' English Muffins were on sale.  Hence my first experiment with toast in the CSO.  I agree there is an impressive difference.  But I'm not sure that means I like the CSO toast better -- compared to toast from my old (Braun, I think*) toaster.

 

I tried one muffin on a setting of 4 and it was underdone.  Another muffin I toasted on a setting of 5.  Better, though still flaccid.

 

Guidance would be welcome.

 

 

*I can see the toaster from the bedroom, but I cannot easily reach it to ascertain its provenance.

 

 

 

 

7 hours ago, JoNorvelleWalker said:

No help with toasting English Muffins?  Anyone?

 

Edit:  I used black current preserves.

 

 

For everything I toast (e.g. bagels, muffins, breads of various provenance), I first toast at 3, turn the product over, and then add increments, starting with 2, until I get the toast browned the way I like it.  I should add most of what I toast starts out frozen, as I usually freeze breads very soon after I get them home.

 

Every bread product, every thickness, requires an adjustment in my opinion. 


Edited by weinoo (log)
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9 hours ago, Anna N said:

 ...although my favourite topping is definitely black currant preserves or jam.

 

I remembered that!

 

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Chicken was relatively inexpensive at the supermarket the other day. So first chicken in my new home CSO.

 

IMG_2930.jpg

 

This morning I made flan - will try to remember to take a picture when I turn it out after dinner.

 

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2 kg chicken - 30 minutes steam bake 450 F with foil protection, turned 180 - 30 min steam bake uncovered. 

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@Kerry Beal 

 

so your turn is horizontal ?  not a vertical Flip  i.e. Bottoms Up ?

 

must be nice to have  Basement Chicken

 

 

 

 

money-mouth.gif

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1 hour ago, rotuts said:

@Kerry Beal 

 

so your turn is horizontal ?  not a vertical Flip  i.e. Bottoms Up ?

 

must be nice to have  Basement Chicken

 

 

 

 

money-mouth.gif

Horizontal indeed.

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image.jpeg 

 

Flan - 250 ml milk, 50 heavy cream, couple of tsp sugar, vanilla and 3 eggs - strained over a caramel - steam 190 F 40 minutes. 

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I'm about to put a chicken thigh and some potatoes in for tonight's repast.  But what about chicken breasts?  Does any one have advice for chicken breasts?  (Other than removing the tendon which I doubt that I shall do.)

 

Disclaimer:  I want roast chicken breast.  Normally chicken breasts here would simply be anovaed.

 

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Yup - sugar with a tiny bit of water  or lemon juice. Cook until caramelized and pour quickly into dish.

 

 

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9 hours ago, JoNorvelleWalker said:

I'm about to put a chicken thigh and some potatoes in for tonight's repast.  But what about chicken breasts?  Does any one have advice for chicken breasts?  (Other than removing the tendon which I doubt that I shall do.)

 

Disclaimer:  I want roast chicken breast.  Normally chicken breasts here would simply be anovaed.

 

Friends don't let friends eat chicken breasts.

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How do chicken wings done in the CSO turn out?  Do they resemble deep fried wings at all, i.e crispy skinned?  If they do, I fear I may weaken.....

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@ElsieD, we adore chicken wings cooked in the CSO. I'm not sure they are the same as fried wings, but the skin does crisp and the meat stays moist. It's our favourite way of cooking wings now and I make them fairly often. I rub a little bit of olive oil on the wings, spread them out on a foil-lined baking sheet and sprinkle them with salt and pepper. I steam-bake them for about 50 mins at 325 or 350, turning them halfway. I don't usually bother cooking them on a rack, as the oil they release is an enhancement, ha. If there is too much liquid, I remove some at the half way point when I turn them. 

 

This is not the best picture, but they usually do brown nicely and have crisp skin. it's a very simple way of cooking them and my husband raves about them every time. (Usually, the skin looks browner and crispier.) 

 

IMGP6199-001.JPG

 

Edited to add: If I'm in a hurry, I steam-bake at a slightly higher temp for a shorter cook time. Both methods work well, but for some reason I tend to prefer the longer cook time. Sometimes I add a sprinkle or other spices or blends, but the S&P on its own is really good. 

 

 


Edited by FauxPas (log)
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Tomato rice made with tomato just shy of being past its prime blended with water 1:1.25 ratio of rice to liquid super steam 300 degrees for 27 minutes.

image.jpg

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On ‎8‎/‎17‎/‎2016 at 9:59 AM, FauxPas said:

@ElsieD, we adore chicken wings cooked in the CSO. I'm not sure they are the same as fried wings, but the skin does crisp and the meat stays moist. It's our favourite way of cooking wings now and I make them fairly often. I rub a little bit of olive oil on the wings, spread them out on a foil-lined baking sheet and sprinkle them with salt and pepper. I steam-bake them for about 50 mins at 325 or 350, turning them halfway. I don't usually bother cooking them on a rack, as the oil they release is an enhancement, ha. If there is too much liquid, I remove some at the half way point when I turn them. 

 

This is not the best picture, but they usually do brown nicely and have crisp skin. it's a very simple way of cooking them and my husband raves about them every time. (Usually, the skin looks browner and crispier.) 

 

IMGP6199-001.JPG

 

Edited to add: If I'm in a hurry, I steam-bake at a slightly higher temp for a shorter cook time. Both methods work well, but for some reason I tend to prefer the longer cook time. Sometimes I add a sprinkle or other spices or blends, but the S&P on its own is really good. 

FauxPas

your wings have totally inspired me!  They look really wonderful.  Yesterday while rooting around in my big freezer looking for some ground veal to add to my meatloaf mix, I saw a package of wings in the back.  Now I know what to do with them!!!

 

 

 

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