Cuisinart Combo Steam/Convection Oven (Part 3)

[FlashJack]

6 hours ago, jer_vic said:

I guess I would suggest try the L8DD3?  Esp. if you are baking larger loaves in the oven (1kg or a bit more), or just want a big, useful cast iron dutch oven.  If the lid doesn't work for you as well as you'd hoped, you would probably be able to "make do" until you got a smokin' deal on the L8SKL.

 

Thank you, jer_vic, for a detailed and thoughtful reply.

 

I don't need much encouragement to add the L8DD3 to the collection. It might prove to be more than a "make-do".

 

Lodge's technical pictures are great -- down to a thousandth of an inch.

 

Happy baking.

[rotuts]

that's 175 USD !
 

wow !

 

BTW :

 

BB-USA no longer caries the CSO

 

maybe they are discontinuing it mort go the boarder ?

Edited June 29, 2018 by rotuts (log)

[JoNorvelleWalker]

1 hour ago, rotuts said:

that's 175 USD !
 

wow !

 

BTW :

 

BB-USA no longer caries the CSO

 

maybe they are discontinuing it mort go the boarder ?

 

 

BB&B shows the CSO available online?

 

Anyhow, I took a chance, even though I paid less than $237.01 last time -- $218.08 to be precise, two years ago almost to the day.  I note BB&B, WS, and Home Depot all currently list the CSO at $299.  Yesterday Home Depot's price was $237.01, strangely close to amazon's price of $237.01.  Furthermore none of the amazon third party sellers have the CSO anywhere close to $237 unlike a couple days ago.  I predict amazon's price is about to change as well.

 

Now where will I put it?

 

[JoNorvelleWalker]

Clearly I do not have the courage of my convictions.  I cancelled my CSO order.  I'll have to wait to see what the anova oven offers.  Though the idea of running my oven from an iPad...

 

Nonetheless my price prediction stands.

 

[rotuts]

BezosBot matches prices.

 

the HomeDepot   in the earlier case of 237 USD     it now 299 as noted

 

Amazon still 237.

[ElsieD]

I just bought one and paid $249.99 Canadian.  At current conversion rates, that's $190.11 US.

[weinoo]

I almost pulled the plug on a 2nd unit today. It popped up at $169 on a Walmart site. Went all the way up through checkout, then realized it was a refurb, whcih isn't necessarily a bad thing, but it only came with a 90-day guarantee.

[Edward Dekker]

The photos show the Lodge L2SP3  2-Quart Serving Pot

It will fit in the CSO with the lid.

 

[Edward Dekker]

Yesterday I made a Roast chicken in the CSO.

 

1 4 pound chicken 

1 pkg Tuscan Chicken Seasoning

1 Lemon

 

The result looks good but did not taste as good as my first CSO Roast Chicken.  I suspect that chicken was "better" .  This chicken was a managers special at Market Basket for $0.69 per pound.  The sodium content of this chicken was a quarter of the sodium of the first chicken.  I am guessing that the first was brined or injected.  Brining this chicken may have given an improvement.

 

 

 

 

 

[FlashJack]

1 hour ago, Edward Dekker said:

The photos show the Lodge L2SP3  2-Quart Serving Pot

It will fit in the CSO with the lid.

 

Edward, those pictures are probably some illegal combination of pornography and entrapment. You could have got me in if it weren't that in the Amazon Aust store the L2SP3 is $133 sold by Lodge or $282 sold by some other outfit.

 

A pity as that size would be very handy. What do you use it for most?

 

I can't understand the Amazon Australia store. Some items are sold by Amazon, qualify for Prime, have free shipping on orders over $49 and are around $US pricing. Others are nothing but a nuisance.

 

But I'm sure other followers of this thread have just snuck off to make a quick guilty order.

[FlashJack]

This might be more of a general baking question but I'll ask it here as it's particularly about the CSO.

 

I very rarely bake cakes but today I made an orange cake in a loaf tin. It split. Here's where you can see I'm not a cake maker: my theory is that it was too hot too early and rose too quick. I baked it at 180c (375f). It split after about 15 minutes.

 

My experience with the CFO in general is (a) it gets to temp very quickly and (b) its temperature is pretty accurate and constant. By contrast most ovens are slow to heat, generally cooler than advertised and fluctuate a lot (on the downside). The CSO runs hot.

 

So, cake bakers, would you knock back the temp slightly in the CSO compared to other devices?

 

[Edward Dekker]

2 minutes ago, FlashJack said:

 

Edward, those pictures are probably some illegal combination of pornography and entrapment. You could have got me in if it weren't that in the Amazon Aust store the L2SP3 is $133 sold by Lodge or $282 sold by some other outfit.

 

A pity as that size would be very handy. What do you use it for most?

 

I can't understand the Amazon Australia store. Some items are sold by Amazon, qualify for Prime, have free shipping on orders over $49 and are around $US pricing. Others are nothing but a nuisance.

 

But I'm sure other followers of this thread have just snuck off to make a quick guilty order.

 

I received the L2SP3 from Amazon today. 

I don't know what its primary use will be yet.   It looks like it will be useful.

From Amazon USA it was  $24.99 including prime shipping.   It looks like I will spend more on accessories than I spent on the CSO.  So far I ordered the L2SP3,  L9SKL,  L8DD3,   the Wilton 10 x 10 pan and supplies.   I see 8 x 4 loaf pans,  a Banneton,  ... in my future.

[FlashJack]

2 minutes ago, Edward Dekker said:

 

I received the L2SP3 from Amazon today. 

I don't know what its primary use will be yet.   It looks like it will be useful.

From Amazon USA it was  $24.99 including prime shipping.   It looks like I will spend more on accessories than I spent on the CSO.  So far I ordered the L2SP3,  L9SKL,  L8DD3,   the Wilton 10 x 10 pan and supplies.   I see 8 x 4 loaf pans,  a Banneton,  ... in my future.

Welcome to the road to ruin. This is a path I have been on a long time. It takes different twists and I get new companions ...

[FlashJack]

5 minutes ago, Edward Dekker said:

It looks like I will spend more on accessories than I spent on the CSO.

Edward, I've also gotta say that, in addition to buying accessories for that thing, you have got to turn it on and use it one day. It looks waaay too clean. I wouldn't dare show here the insides of mine. It's been my only oven for 18 months. I'm jealous of that bright sparkly machine you have.

[Edward Dekker]

CSO bread came out an hour ago.

 

I used the no-knead recipe with half AP flour and half Bread flour and a tablespoon of Malt Vinegar added for flavor.

I preheated the pan (Lodge L8SKL 10.25 inch pan) to 450 on convection,  and cooked for 40 minutes on bread.  The temperature was 205 F when I removed it from the CSO.

 

I expected more rise. 

 

Next time I will tent the loaf to prevent the crust from burning. (And I will be better resisting the urge to taste it warm.)

 

I like it.

 

 

 

 

 

 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          

 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              

[Edward Dekker]

What size Banneton is most useful with the CSO?

 

[FlashJack]

2 hours ago, Edward Dekker said:

I like it.

I like it too, Edward.

 

The CSO is mighty bitey when things get too close.

 

Let it cool a little and enjoy 🙂

[Kerry Beal]

5 hours ago, FlashJack said:

This might be more of a general baking question but I'll ask it here as it's particularly about the CSO.

 

I very rarely bake cakes but today I made an orange cake in a loaf tin. It split. Here's where you can see I'm not a cake maker: my theory is that it was too hot too early and rose too quick. I baked it at 180c (375f). It split after about 15 minutes.

 

My experience with the CFO in general is (a) it gets to temp very quickly and (b) its temperature is pretty accurate and constant. By contrast most ovens are slow to heat, generally cooler than advertised and fluctuate a lot (on the downside). The CSO runs hot.

 

So, cake bakers, would you knock back the temp slightly in the CSO compared to other devices?

 

Yup - I knock it down 25º F typically, tent when necessary. Splitting sometimes occurs from over mixing the batter as well.

[gfweb]

Adjusting recipe cooking times/temps with the CSO is tricky. In general, the idea is to cook shorter and cooler (since steam is a better heat conductor) but by how much?  My thinking is that with a big chunk of meat, the conduction with in the meat is unchanged so rather than go shorter by a lot, I go cooler by 10% (so as not to over cook the surface).  With a little thing, like a shrimp, I go both shorter and cooler.

[JoNorvelleWalker]

9 hours ago, Edward Dekker said:

CSO bread came out an hour ago.

 

I used the no-knead recipe with half AP flour and half Bread flour and a tablespoon of Malt Vinegar added for flavor.

I preheated the pan (Lodge L8SKL 10.25 inch pan) to 450 on convection,  and cooked for 40 minutes on bread.  The temperature was 205 F when I removed it from the CSO.

 

I expected more rise. 

 

Next time I will tent the loaf to prevent the crust from burning. (And I will be better resisting the urge to taste it warm.)

 

I like it.

 

 

If you have access to a copy of Modernist Bread there is a procedure for the CSO.

 

[rotuts]

@Edward Dekker

 

Nice on the 

 

Lodge L2SP3  2-Quart Serving Pot

 

the question the is :

 

What can I buy at Amazon for $ 0.01 ?

 

but more importantly

 

what might this do for me that the other Lodge items i have that fit in the CSO ?

 

and yes

 

when it begins to Snow Hard Here

 

[ed.:  96 F 48 % H outside , 80 F 72 H inside  I don't choose to have AC ]

 

I will be getting a few new items from DARTO

 

I do have this :

 

 

cheers

 

 

[FlashJack]

20 hours ago, Kerry Beal said:

Yup - I knock it down 25º F typically, tent when necessary. Splitting sometimes occurs from over mixing the batter as well.

 

Thanks Kerry. It's quite likely I overmixed and it was a touch hot. Thanks for the tip.

[Edward Dekker]

On 7/1/2018 at 12:58 PM, JoNorvelleWalker said:

 

If you have access to a copy of Modernist Bread there is a procedure for the CSO.

 

 

I do not have access to Modern Bread.  What are the highlights of the MB procedure for the CSO?

[JoNorvelleWalker]

44 minutes ago, Edward Dekker said:

 

I do not have access to Modern Bread.  What are the highlights of the MB procedure for the CSO?

 

Thirty minutes on steam bake at 450, after pre-heating.  They do not use the bread function.  Turn boule back to front after twenty minutes.

[Edward Dekker]

49 minutes ago, JoNorvelleWalker said:

 

Thirty minutes on steam bake at 450, after pre-heating.  They do not use the bread function.  Turn boule back to front after twenty minutes.

 

Thank you