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Cuisinart Combo Steam/Convection Oven (Part 3)

JoNorvelleWalker

By JoNorvelleWalker
in Kitchen Consumer

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Anna N

Anna N

Posted
Posted

 

 

image.jpeg.36ebc302fd84f6908784e0f0426c1dfa.jpeg

 

 This is where the CSO really shines and doesn't get quite enough publicity.   On most things it puts the microwave to shame for re-heating.  I think it is particularly valuable to those of us who live alone and often have leftovers.  This was 325°F  steam bake for 10 minutes.   It was indistinguishable from fresh.

  • Like 6

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

Kerry Beal

Kerry Beal

Posted
Posted
1 hour ago, Anna N said:

 

 

image.jpeg.36ebc302fd84f6908784e0f0426c1dfa.jpeg

 

 This is where the CSO really shines and doesn't get quite enough publicity.   On most things it puts the microwave to shame for re-heating.  I think it is particularly valuable to those of us who live alone and often have leftovers.  This was 325°F  steam bake for 10 minutes.   It was indistinguishable from fresh.

Yup - totally agree on the reheating!

the Chocolate Doctor
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Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

  • 2 weeks later...
Anna N

Anna N

Posted
Posted

image.jpeg.881eadcc8e75a840593877e36d7d865a.jpeg

Breakfast. Potato salad and poached egg. Baby potatoes tossed in olive oil and roasted for 25 minutes at 400°F steam bake function. Recipe inspired by one found in Food 52: Mighty Salads.

  • 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

I was given a gift of a frozen Stouffer's spinach soufflé that I plan to have for dinner tonight.  The directions call for cooking at 350 deg F. in a conventional oven for 50 minutes.  It is specifically stated not to use a toaster oven.

 

Is there really any reason not to use the CSO?  And if not, convection or steam bake?

 

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

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

chromedome

chromedome

Posted
Posted

Usually the stricture against using a toaster oven is just because the heating element is too close, and scorches the top of the item being cooked. I think you're probably savvy enough to correct for that. :)

  • Like 1

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

rotuts

rotuts

Posted
Posted

steam cooking cooks faster than dry heat

 

try 350 for 40 and check there after 

 

loosely cover w foil or parchment paper.

 

bon appétit 

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JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

Steam bake 350 deg F for 40 minutes was just about perfect.  Maybe 35 would have been done but I didn't check.

 

  • Like 2

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

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

Anna N

Anna N

Posted
Posted
19 minutes ago, JoNorvelleWalker said:

Steam bake 350 deg F for 40 minutes was just about perfect.  Maybe 35 would have been done but I didn't check.

 

 More data to add to our notebooks. Thank you.

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

gfweb

gfweb

Posted
Posted
2 hours ago, JoNorvelleWalker said:

Steam bake 350 deg F for 40 minutes was just about perfect.  Maybe 35 would have been done but I didn't check.

 

Was it put in the CSO frozen?

JoNorvelleWalker

JoNorvelleWalker

Posted
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Posted
9 hours ago, gfweb said:

Was it put in the CSO frozen?

 

Mostly.  It had been sitting at room temperature for about an hour.

 

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

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

Anna N

Anna N

Posted
Posted

image.jpeg.ab23df4469f638c5132cd7319240e21b.jpeg

Two small loaves of Walter Sands sandwich bread (from King Arthur flour site). Still not convinced of the efficacy of this oven for bread.  Final rise on counter as I have had too many "failures" using the proofing function. But still did not get the oven spring I am accustomed to getting with this bread. I used the "bread" funtion for baking it. My next experiment will be just convection bake. 

  • 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

Franci

Franci

Posted
Posted (edited)

I am not a religious person but yesterday night I thought I had a curse, my Cuisinart just stopped working while I was roasting some potatoes.  Should I go to a pelegrinage? Just a couple days ago, still roasting potatoes I thought: is this slower than normal? Yes, it was. Just a sign. :S Me and kitchen appliances are not going along lately. 

Edited by Franci (log)
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eG Foodblog: Franci (2012) From heirloom tomatoes to zucchini blossoms

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  • 1 month later...
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted (edited)

From the CSO recipe booklet, whole roasted branzino* p 20.

 

Stuffed07202017.png

 

Stuffed, ready to refrigerate.

 

 

Baked07202017.png

 

Baked.

 

 

Branzino07202017.png

 

CSO recipe followed exactly.  Excellent.  Watch out for the bones though.

 

 

*Branzino farm raised Turkish, by way of amazon fresh.

 

 

 

Edit:  served with baguette.

 

Edited by JoNorvelleWalker (log)
  • Like 7

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

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

chefmd

chefmd

Posted
Posted

Italian sausages and new potatoes cooked at 350 steam bake for 40 minutes.  It's just not fair.  CSO cooks food regardless of my (legendary in my own mind) skills.

IMG_0004.thumb.JPG.adf7038c0bf1ffb46b963707bed6d87d.JPG

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  • 2 weeks later...
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

Having a few nice chicken thighs for once, I did an experiment.  I cooked one thigh at 300 deg F. for 60 minutes, steam bake, strictly according to the CSO instruction book.  I cooked another thigh by the @weinoo method at 425 deg F. steam bake for 40 minutes.

 

https://forums.egullet.org/topic/146617-cuisinart-combo-steamconvection-oven-part-1/?do=findComment&comment=1949300

 

The flesh of the 300 deg thigh was perfect.  Perfect.  I can't imagine how it could be better.  But the skin was not shatteringly crisp.  OK -- to be sure -- but not shatteringly crisp.  By the @weinoo method the skin was indeed shatteringly crisp, though the flesh was slightly stringy.

 

Thoughts?

 

  • Like 2

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
4 hours ago, weinoo said:

I wonder if 350 - 375 would give you even better results?

 

One thigh left.

 

I was thinking maybe 300 followed by a broil?

 

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

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

blue_dolphin

blue_dolphin

Posted
Posted
28 minutes ago, Kerry Beal said:

425 steam bake 30 min

 

This is my general MO for CSO thighs, though I check temps and sometimes pull them at 25 min or even a little earlier.

  • Like 1
Anna N

Anna N

Posted
Posted
19 minutes ago, blue_dolphin said:

 

This is my general MO for CSO thighs, though I check temps and sometimes pull them at 25 min or even a little earlier.

I am finding just lately that in a package of 6 thighs the variation in size makes even cooking quite a challenge. 

  • 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

blue_dolphin

blue_dolphin

Posted
Posted
1 minute ago, Anna N said:

I am finding just lately that in a package of 6 thighs the variation in size makes even cooking quite a challenge. 

Agreed. I usually just buy a package of 2 but even there, the sizes can be wildly different.

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