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Cuisinart Combo Steam/Convection Oven (Part 3)

JoNorvelleWalker

By JoNorvelleWalker
in Kitchen Consumer

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FlashJack

FlashJack

Posted
Posted
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.

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JoNorvelleWalker

JoNorvelleWalker

Posted
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Posted
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?

 

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

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

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JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

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.

 

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

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

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weinoo

weinoo

Posted
Posted

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.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Edward Dekker

Edward Dekker

Posted
Posted

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.

 

1530317231_2018-06-2919_29_50.thumb.jpg.9e4eab67b82abe257409059a2f4588f1.jpg

 

1734034260_2018-06-2919_29_40.thumb.jpg.a636573bbf85b75a9031e40306fc44b3.jpg

 

 

692147729_2018-06-2919_31.30small.thumb.jpg.5a44dcf295f3e61c406c0c45d1315b93.jpg

 

531787275_2018-06-2920_58_51.thumb.jpg.200603434886cbc3b24c51ce92f5295a.jpg

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FlashJack

FlashJack

Posted
Posted
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.

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FlashJack

FlashJack

Posted
Posted

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?

 

orangecake.jpg

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Edward Dekker

Edward Dekker

Posted
Posted
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.

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FlashJack

FlashJack

Posted
Posted
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 ...

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FlashJack

FlashJack

Posted
Posted
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.

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Edward Dekker

Edward Dekker

Posted
Posted

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.

 

1038140237_2018-07-0102_42_33.thumb.jpg.15895e2b3f05d08b609dd9a8e3b07d2e.jpg

 

743574663_2018-07-0102_42_46.thumb.jpg.c05061d91b81220f8621e580e49402f7.jpg

 

1316946601_2018-07-0102_40_52.thumb.jpg.647fecd6060eddccc93d39be4bf509ef.jpg

 

881915330_2018-07-0102_52_27.thumb.jpg.cdd4b6df964c97846758cc93e21dfcb7.jpg

 

901244790_2018-07-0102_54_16.thumb.jpg.17f9f28de683b5ee3bd86f637bd529a2.jpg

 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          

 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              

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Kerry Beal

Kerry Beal

Posted
Posted
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?

 

orangecake.jpg

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

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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gfweb

gfweb

Posted
Posted

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.

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JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
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.

 

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

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

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rotuts

rotuts

Posted
Posted

@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 :

 

LD.thumb.jpg.01312b08784f41b8029dd42a76de352d.jpg

 

cheers

 

 

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FlashJack

FlashJack

Posted
Posted
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.

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Edward Dekker

Edward Dekker

Posted
Posted
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?

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JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
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.

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

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

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