Cuisinart Combo Steam/Convection Oven (Part 3)

JoNorvelleWalker · January 26, 2019

3 hours ago, scubadoo97 said:

Wouldn’t the steam retard the browning somewhat even at a higher temp?

I don't think so. Vegetables I super-steam come out quite colored. Almost wish I had some carrots to run the test.

gfweb · January 26, 2019

11 minutes ago, JoNorvelleWalker said:

I don't think so. Vegetables I super-steam come out quite colored. Almost wish I had some carrots to run the test.

As I understand it, browning (Maillard Rxn)is a function of temp of the vegetable surface. If true, that would mean they'd brown quicker in a CSO than a regular oven. Still probably wouldn't top a frying pan though

Edited January 26, 2019 by gfweb (log)

Anna N · January 26, 2019

I am interested in this, too, because I find the texture of carrots roasted until they have some colour to be quite off-putting. I am talking dry roasting here. I have carrots but they’re really not very suitable for this sort of experiment so I will have to get some others soon. Without any evidence whatsoever to support my view I think that I would enjoy carrots coloured in cast-iron before being steamed.

Carrots add it to my shopping list for future experiments.

rotuts · January 26, 2019

this is turning out to be a very interesting discussion

typical of eG at its best.

I love carrots , but do not cook them that often

way back when , starting out to cook at home

I tried to make ' glazed carrots ' I never got it right. it took too long for the brown sugar - butter - water to ' glaze-up '

and the carrots were over cooked.

I like carrots w some firmness , but not cooked so that they are soft , and possible over sweet from that cooking.

Im a very big fan of pressure-steaming ' root ' i.e. hard veg in the iPot. easy . in bulk and chilling the and keeping them

in the refig makes all sort of things possible ; potato salad at an instant. beets ( if you can get nice large ones )

ready for something else at an instant.

maybe carrots might also benefit from a pressure steam , the one w green top still on

so you know they have not sit in an industrial cooler for a fair bit of time.

it cold here , but Ill keep this in ming. If I see carrots w tops that look OK

but it might need to wait here until spring time.

why not pressure-steam the best carrots you can fined ?

chill , then work with them later for the right glaze , the right browning etc ?

not all of this has to be done at " the point of service ? "

rotuts · January 26, 2019

one more thing :

i am for sure a Meat Eater.

no apology.

but I do understand , that less is better , if the very bests and done right.

I wont get that at McD

but from time to time , Ive been to restaurants , modest indeed

that understood vegetables on my plate that Ive never looked into nor accomplished myself.

tasty stuff , properly done.

iPot pressure-steaming is a fine start

in bulk , then work with that later

day to day or so

why iPot pressure steaming ?

punch a few buttons , walk away and do something else

the iPot will beep.

the vast of the flavor of the [ root ] veg stays in the veg not the water.

it for sure stays in any veg root or not

but timings are far more curtail in more tender veg

thing The Egg

delicate , delicious , but a day to day PITA

get a doz or 18

pressure steam possibly on low-pressure in the iPot

rapidly chill in cold water

and enjoy later in the week

you do in deed control that egg

and its yolk

potato salad [ seasoning of your choice ]

w a gel like yolk ?

very nice

what ? you have 18 of those in your refrigerator ?

nicer indeed

JoNorvelleWalker · January 26, 2019

2 hours ago, rotuts said:

this is turning out to be a very interesting discussion

typical of eG at its best.

I love carrots , but do not cook them that often

way back when , starting out to cook at home

I tried to make ' glazed carrots ' I never got it right. it took too long for the brown sugar - butter - water to ' glaze-up '

and the carrots were over cooked.

I like carrots w some firmness , but not cooked so that they are soft , and possible over sweet from that cooking.

Im a very big fan of pressure-steaming ' root ' i.e. hard veg in the iPot. easy . in bulk and chilling the and keeping them

in the refig makes all sort of things possible ; potato salad at an instant. beets ( if you can get nice large ones )

ready for something else at an instant.

maybe carrots might also benefit from a pressure steam , the one w green top still on

so you know they have not sit in an industrial cooler for a fair bit of time.

it cold here , but Ill keep this in ming. If I see carrots w tops that look OK

but it might need to wait here until spring time.

why not pressure-steam the best carrots you can fined ?

chill , then work with them later for the right glaze , the right browning etc ?

not all of this has to be done at " the point of service ? "

Pressure steaming (at least in any apparatus available to me) does not get hot enough. Remember Modernist carrot soup. CSO super-steaming is another matter.

**ElsieD** · January 26, 2019

2 minutes ago, JoNorvelleWalker said:

Pressure steaming (at least in any apparatus available to me) does not get hot enough. Remember Modernist carrot soup. CSO super-steaming is another matter.

I made the Modernist Carrot Soup. I found it way too sweet.

JoNorvelleWalker · January 27, 2019

1 hour ago, ElsieD said:

I made the Modernist Carrot Soup. I found it way too sweet.

Maillard reactions should make the soup less sweet. Depends on the pH and on the pressure you can achieve. I can't say I found the soup too sweet, though for me it was not worth the blood and tears and toilet paper.

Kim Shook · January 29, 2019

Can I proof and bake two 9x5 loaves of bread at the same time? Thanks!!!

**Shelby** · January 29, 2019

16 hours ago, Kim Shook said:

Can I proof and bake two 9x5 loaves of bread at the same time? Thanks!!!

Yes. I have these that I use all of the time--two at a time in the CSO. The total length and width in including the lips are 9.5x5.5.

Edited January 30, 2019 by Smithy
Adjusted Amazon link to be eG-friendly (log)

chefmd · February 4, 2019

Chicken wings 350 steam bake 50 minutes. Tasty, but I think higher temp would result in crispier skin. Definitely very low maintenance.

JoNorvelleWalker · February 4, 2019

2 minutes ago, chefmd said:

Chicken wings 350 steam bake 50 minutes. Tasty, but I think higher temp would result in crispier skin. Definitely very low maintenance.

I'd go either lower (300F) or higher (450F).

chefmd · February 4, 2019

2 minutes ago, JoNorvelleWalker said:

I'd go either lower (300F) or higher (450F).

Higher, I think.

JoNorvelleWalker · February 4, 2019

2 hours ago, chefmd said:

Higher, I think.

Try it and report back! For most exquisite flesh I use 300F when steam-baking thighs. (I can't take much credit for the revelation since the advice comes from the CSO instruction booklet.) Though for crispest skin I go with 450F.

Tonight I am doing my usual half Cornish game hen at 450F for 15-20 minutes. (Embarrassingly same as last night's Cornish game hen, actually.)

Poultry dysonizing as we speak...

Kerry Beal · February 4, 2019

1 minute ago, JoNorvelleWalker said:

Try it and report back! For most exquisite flesh I use 300F when steam-baking thighs. (I can't take much credit for the revelation since the advice comes from the CSO instruction booklet.) Though for crispest skin I go with 450F.

Tonight I am doing my usual half Cornish game hen at 450F for 15-20 minutes. (Embarrassingly same as last night's Cornish game hen, actually.)

Poultry dysonizing as we speak...

Shouldn't that be drysonizing?

**Shelby** · February 14, 2019

I should have asked this sooner....I'm guessing I'm just going to have to guess lol.

I have some snow crab legs. I just took them out of the freezer...they may or may not completely thaw before I cook them. They are already cooked so I just need to reheat. Reading the instruction manual, there is a recipe for an indoor clam bake which includes lobster tails which I assume are not already cooked.

I'm thinking I should do these snow crab legs on super steam at 300 for 7-10 minutes.

Any advice?

Okanagancook · February 14, 2019

That sounds good. You can always stick a themapen in the claw to check the temp..around 125f

**Shelby** · February 15, 2019

The snow crab legs were reallllllly good. I'm never (well one shouldn't say never) doing the boil method again. They were still about half frozen so I did them at 300F on Super Steam for 10 minutes.

rotuts · February 15, 2019

@Shelby

Im pleased you SC worked out.

Im wondering , esp if they were not previously cooked

would SV be a method worth trying ?

300 F on the outer part of the crab seems excessive.

I know w SV , picking just the right temp , shimp can be out of this world.

would this work for other shell-fish , hoping you don't puncture the bag !

the proteins I think for shell fish are more delicate than animals w legs.

sort of thinking a long the lines of Eggs SV , creating something that could not be achieved any other sway.

but ' realllllly good ' sounds fine to me.

**Shelby** · February 15, 2019

Just now, rotuts said:

@Shelby

Im pleased you SC worked out.

Im wondering , esp if they were not previously cooked

would SV be a method worth trying ?

300 F on the outer part of the crab seems excessive.

I know w SV , picking just the right temp , shimp can be out of this world.

would this work for other shell-fish , hoping you don't puncture the bag !

the proteins I think for shell fish are more delicate than animals w legs.

sort of thinking a long the lines of Eggs SV , creating something that could not be achieved any other sway.

but ' realllllly good ' sounds fine to me.

I think SV would definitely work whether they are already cooked or not. I was just kind of nervous that the legs are so sharp that they would poke through the bag.....one could wrap the sharp parts in saran wrap though.......

Okanagancook · March 11, 2019

I love this little machine. This morning I reheated a couple of slices of pizza: Super Steam at 400F for 5 minutes; switch to Convection Bake 450F for 4 to 5 minutes depending on your topping. Perfectly reheated and still crispy.

**Shelby** · March 11, 2019

I ordered another one the other day to keep for a spare just in case. 😊 It should be here this week.

rotuts · March 11, 2019

@Shelby

way ahead of you

Ive had a spare for a long time.

I could not imagine Life w/o one if they stop making them.

the original still going on strong

w plenty of Patina !

blue_dolphin · March 11, 2019

1 hour ago, Shelby said:

I ordered another one the other day to keep for a spare just in case. 😊 It should be here this week.

Welcome to the club! Don't you have 2 in active use?

Edited March 11, 2019 by blue_dolphin (log)

JoNorvelleWalker · March 11, 2019

I have my spare in the living room just in case.

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Cuisinart Combo Steam/Convection Oven (Part 3)

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