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Cuisinart Combo Steam/Convection Oven (Part 3)


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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

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 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.

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Anna Nielsen aka "Anna N"

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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 ? "

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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

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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.

 

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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.

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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.

 

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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.

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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...

 

Chicken02032019.png

 

 

 

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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...

 

Chicken02032019.png

 

 

 

Shouldn't that be drysonizing?

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  • 2 weeks later...

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?

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@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.

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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.......

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  • 4 weeks later...

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.

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