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JoNorvelleWalker

Cuisinart Combo Steam/Convection Oven (Part 3)

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Interesting that one ships to Canada, the other does not.

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1 hour ago, ElsieD said:

Interesting that one ships to Canada, the other does not.


I think this may just be "sold by Amazon" vs 3rd party sellers.

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Just wanted to report my very good result using the steam function (210F) on chuck eye steak tonight.  I seared it in a cast iron skillet, then cut it into chunks when it was cooled:

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I steamed it in a sauce that I made and it turned out very, very tender:

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What you can't see is that inside each of those little chunks, the meat is medium-rare.  I'll probably try using sous-vide next time I want to eat these as a steak, but I was thrilled that this ended up almost as tender as pot roast in just over 15 minutes!

 

 

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Haven’t had much to report lately — lots of work travel and have been cooking non-ovenish things — but I used the CSO on steam to do something I thought impossible: reheat fish. We had some excellent fish (fried slices of tilapia) in chili basil sauce at a local Thai place that I couldn’t bear to toss. On a hunch, I reheated it on steam at 210F for ten minutes, and it was delicious. Not crispy anymore, but still perfectly cooked, not dry, not smelly, and didn’t stink up the kitchen. 

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Cracked open virtually perfect eggs this morning:

egg.jpg.b0c30503494c85a505458ae1038a6258.jpg

Just exactly the firmness and consistency that I want - perfect for egg salad, deviled eggs, or for eating out of hand.  A hint of green, but I can live with that.  This was 25 minutes at 210F steam.  I might keep experimenting with the IP for when I need lots of eggs, but my rack holds 7 and that is usually plenty for us.  

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I had a pork brisket, rubbed with spices, that we usually do on the grill. It was cold and snowy (yes, snowy on October 13!) and I tried it in the CSO on steam bake: 225F for something between 1:30 and 2:00. I lost track of the time due to other duties, and wasn't able to monitor the internal temperature. When I pulled the brisket its internal temperature was around 204F. It looked juicy, but only the end that had a fair amount of fat came out that way; the rest was on the dry side. The potatoes underneath it were dandy. The pork tasted delightfully porky: we both agreed that the flavor was great, but the meat was overdone.

 

This pork brisket was around 1.5" thick. Now that the test is over, what would y'all have done? We have another pork brisket from this supplier.


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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39 minutes ago, Smithy said:

Now that the test is over, what would y'all have done? We have another pork brisket from this supplier.

 

I would have not bought brisket.

 

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SV'd it, now that you have it.

 

140 F  36 - 48  hours/   cold smoked after that.


Edited by rotuts (log)
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I never thought about their being such a thing as pork brisket. I'd corn it, SV it, then coat it in coriander and black pepper and smoke it. Pork pastrami!

On 10/12/2019 at 5:26 PM, Kim Shook said:

Quick question: Do y'all cook tots on bake/steam at the recommended temperature or on convection at 25degrees less?  Thanks!  

 

Anything that's a frozen food that I want crispy, I do on convection. Just comes out crispier, to my mind.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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1 hour ago, kayb said:

I never thought about their being such a thing as pork brisket. I'd corn it, SV it, then coat it in coriander and black pepper and smoke it. Pork pastrami!

 

Anything that's a frozen food that I want crispy, I do on convection. Just comes out crispier, to my mind.

 

You know what?  I had to go ahead and try before I saw your answer and I ended up doing them on bake/steam at the recommended temp on the package and they were PERFECT.  I find convection sometimes dry things out even if I back off the temp a bit.  I've been experimenting with bake/steam a lot lately.

 

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2 hours ago, robirdstx said:

F4B90D58-E2CC-46B6-842F-B5FC1BFB8F36.thumb.jpeg.674bc1f2a758fba266f5fd5b755970f9.jpeg

 

I’ve just put this 3 lb. Pork Butt Roast in at 300F on Bake Steam for 120 minutes. First time trying a roast on Bake Steam. I usually chop them up and do them in the Instant Pot for carnitas, but thought I would give this a try tonight.


The Result! Very Happy!


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The juices had been poured off and used to make gravy while the roast rested.

 

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After resting for 30 minutes, the roast was returned to the oven on Convection Bake at 450F for 10 minutes to really crisp it up! (Maybe not necessary, but that’s what the recipe I was following called for.)

 

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My plate with Pan Gravy, duck fat fried Savory Polenta and Blistered Tomatoes

 

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Spectacular looking pork!  That treatment is going in my CSO notebook.

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2 hours ago, robirdstx said:


The Result! Very Happy!


F550296F-A26D-4FC6-8E57-267E49561B5D.thumb.jpeg.49e1249735a0a90d532a96b4473cd24d.jpeg
 

The juices had been poured off and used to make gravy while the roast rested.

 

 

Beautiful!

 

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WoW !

 

this price can't last for long.

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After discussing with Ronnie, we bought his two daughters each a CSO for Christmas.  They are still $159 US as of Nov. 11.  I am pretty sure that one daughter will love it, not so sure about the other, but even though they are adults, gifts still have to be fair and equal lol.  

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