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JoNorvelleWalker

Cuisinart Combo Steam/Convection Oven (Part 3)

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@Shelby

 

sounds really good.   Ive forgotten I have some Penzey' Buttermilk salad dressing mix  ( dry )

 

Ill have to find it and bring it out.   Penzey's has some fine  ( dry ) salad dressing mixes

 

which ive forgotten about.  in the past Ive rehydrated them w 1 T of water then mixed result im Hellman's

 

and had some fine creamy dressings.

 

do you peel your russets  ' on purpose ?'

 

next time try 1/2 peeled the other 1/2 not and cook both as above and

 

see if yoo can taste any difference .


Edited by rotuts (log)
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1 minute ago, rotuts said:

@Shelby

 

sounds really good.   Ive forgotten I have some Penzey' Buttermilk salad dressing mix  ( dry )

 

Ill have to find it and bring it out.   Penzey's has some fine  ( dry ) salad dressing mixes

 

which ive forgotten about.  in the past Ive dehydrated them w 1 T of water then mixed result im Hellman's

 

and had some fine creamy dressings.

 

do you peel your russets  ' on purpose ?'

 

next time to 1/2 peeled the other 1/2 not and cook both as above and

 

see if yoo can taste any difference .

These particular taters had seen better days and needed to be peeled.  Next time I'll try with skin :) 

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I learned something.  I can't use my DeLonghi and the CSO at the same time, it trips the 20 amp breaker.  I just want my dinner.

 

(Though I must confess I was most relieved the CSO had not burned out.)

 

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8 hours ago, JoNorvelleWalker said:

I learned something.  I can't use my DeLonghi and the CSO at the same time, it trips the 20 amp breaker.  I just want my dinner.

 

(Though I must confess I was most relieved the CSO had not burned out.)

 

 

Do you not have one electrical outlet in your kitchen that has a dedicated breaker?  

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3 hours ago, ElsieD said:

 

Do you not have one electrical outlet in your kitchen that has a dedicated breaker?  

 

Beats me, but I don't have much choice of where I plug things in.

 

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Baked a Pecan Pie in the CSO today.  

 

5a95e271585c6_PecanPieFebruary27th2018.thumb.jpg.f807a68cd70916be57bf14f9566f29b2.jpg

Just out of the oven.  

 

 

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57 minutes ago, Ann_T said:

Baked a Pecan Pie in the CSO today.  

 

5a95e271585c6_PecanPieFebruary27th2018.thumb.jpg.f807a68cd70916be57bf14f9566f29b2.jpg

Just out of the oven.  

 

 

What time is pie and coffee?

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I learned yesterday, that size counts.

I don't often bake Home-style white loaves.  I should have made three smaller loaves instead of two larger loaves.

5a982a6eb2ac7_HomeStyleWhiteBreadFebruary28th2018.thumb.jpg.a67a7db5fed2ce541fea2f22e23ec591.jpg

Lots of oven spring and the crust was touching the burners so I slide a knife just under the crust so it deflated slightly.  

Not pretty.  Also reduced the temperature and slide a piece of foil over the top for some of the bake.

5a982a79c2e2a_HomeStyleWhiteBreadslicedMarch1st2018.thumb.jpg.d73d0ee333a2bb22c12b642764047ef0.jpg

Sliced this morning for breakfast.

 

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@Ann_T, if you don't mind sharing, what recipe did you use for your sandwich bread? I'm always looking for one that checks off all the boxes for me...

 

 

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4 hours ago, Ann_T said:

I learned yesterday, that size counts.

I don't often bake Home-style white loaves.  I should have made three smaller loaves instead of two larger loaves.

5a982a6eb2ac7_HomeStyleWhiteBreadFebruary28th2018.thumb.jpg.a67a7db5fed2ce541fea2f22e23ec591.jpg

Lots of oven spring and the crust was touching the burners so I slide a knife just under the crust so it deflated slightly.  

Not pretty.  Also reduced the temperature and slide a piece of foil over the top for some of the bake.

5a982a79c2e2a_HomeStyleWhiteBreadslicedMarch1st2018.thumb.jpg.d73d0ee333a2bb22c12b642764047ef0.jpg

Sliced this morning for breakfast.

 

Bread looks sooooooo good.  I want a BLT.

 

 

 

My brain is fried today and I need help.

 

Anyone reheated fried chicken in the CSO?  I'm thinking this is the best appliance out of what I have to use.  Guesses on which setting....time and temp?  Ronnie went to the big city and brought home a huge treat--Popeye's chicken.  I can't wait.  

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36 minutes ago, Shelby said:

Bread looks sooooooo good.  I want a BLT.

 

 

 

My brain is fried today and I need help.

 

Anyone reheated fried chicken in the CSO?  I'm thinking this is the best appliance out of what I have to use.  Guesses on which setting....time and temp?  Ronnie went to the big city and brought home a huge treat--Popeye's chicken.  I can't wait.  

Get an airfryer

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1 hour ago, gfweb said:

Get an airfryer

Helpful 9_9

 

:P

 

If I could make that happen between now and dinner I would........

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Posted (edited)

@Shelby

 

 For sure the CSO is the route to go. 

 

Here !   But I didn’t record the time or temperature but I’m almost certain it was on bake steam around 325 or 350 for 10 or so minutes.  I was amazed. 

 

Edited to add

The post calls it the BSO but if you go further you will see I corrected it to the CSO. There’s no BSO up in Manitoulin!


Edited by Anna N (log)
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7 minutes ago, Anna N said:

@Shelby

 

 For sure the CSO is the route to go. 

 

Here !   But I didn’t record the time or temperature but I’m almost certain it was on bake steam around 325 or 350 for 10 or so minutes.  I was amazed. 

 

Edited to add

The post calls it the BSO but if you go further you will see I corrected it to the CSO. There’s no BSO up in Manitoulin!

 

Thank you Thank you  Thank you!!!

 

I KNEW I remembered a reheat of fried chicken!!!  

 

Ok...going to go your way.

 

The best advice online I had found was just in an oven at a low temp like 250F for 20 mins or so.   

 

Anna you are a life saver :x

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Posted (edited)
4 minutes ago, Shelby said:

Thank you Thank you  Thank you!!!

 

I KNEW I remembered a reheat of fried chicken!!!  

 

Ok...going to go your way.

 

The best advice online I had found was just in an oven at a low temp like 250F for 20 mins or so.   

 

Anna you are a life saver :x

 It is possible they are correct. Here is the table I made up in Manitoulin. 

 

Edited to add the first line would be the relevant one

 

B0A4B5F3-B449-4B33-89F8-278435D4EC90.png


Edited by Anna N (log)

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My thinking is like sous vide.....I don't want to heat the chicken up higher than it was fried in the first place......I'm going with lower and slower.  I will report back.  I truly appreciate the help.

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250F for 20 mins on steam/bake perfect.  Still crunchy....not dry... perfect.

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It has been quite a while since I last roasted a whole chicken. Chickens were on special at my grocery store yesterday and this one cost me in the region of $7.00.  It would normally have been about $15. There was no question in my mind but that it would be roasted in the CSO.179A286E-1E7C-47DB-A923-E92E75B924EB.thumb.jpeg.febf690c301d24e00db4673be051fd6e.jpegAE80F9FA-1261-4255-B88A-A456CFE565B2.thumb.jpeg.de0c300a289258d508642e466c868c75.jpeg 

 

 I did it by the book. Steam bake 450°F for about 45 minutes. I did turn it front to back at about the 20 minute mark and tinted it with some foil. I cooked it without the rack in the baking pan that comes with the oven.  If I had put my brain in gear I would’ve lined the pan with foil. Now I have the joy of cleaning it up. :(

 

 

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Posted (edited)

drain off the fat

 

give the pan a like wash w soapy water to remove a little more fat

 

and put it back in the CSO

 

and Steam Clean it !

 

works like a charm


Edited by rotuts (log)

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36 minutes ago, rotuts said:

drain off the fat

 

give the pan a like wash w soapy water to remove a little more fat

 

and put it back in the CSO

 

and Steam Clean it !

 

works like a charm

 

Thanks.

 

Opted to deglaze it so I can use the resulting “flavour” in some chicken stock and a quick rinse in some soapy water and it came clean without any effort. 

 

Before I found these chickens on sale I had picked up an already cooked rotisserie chicken. This has given me an opportunity to compare. I don’t know if I will ever pick up a rotisserie chicken again except perhaps in an emergency (or if I’m lucky enough to be in Cosco). The chicken I roasted is head and shoulders above the dry and tasteless convenience one. 

 

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I also don't buy rotisserie chicken.

 

the place I might get one only have them sitting under heating lights and that can't be good.

 

Im not a costco member , although I might be one for a brief time re getting a new cat.

 

however , the time and cost of going to Costco

 

would allow me to buy a FnacyPants chicken , not on sale 

 

then I might try that in the CSO.

 

Im fond of Vertical chicken on the weber w added smoke from a pellet smoker

 

 

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You just can't beat the CSO for roasted chicken.  Yours looks so good Anna!

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guess Im going to have to try one

 

once the next sale chimes  in

 

what would be a good size Ck for the CSO ?

 

and what times / temps have people found to be successful ?

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