Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cuisinart Combo Steam/Convection Oven (Part 3)

JoNorvelleWalker

By JoNorvelleWalker
in Kitchen Consumer

 Share

Recommended Posts

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
1 hour ago, Shelby said:

I forget, did you have to de-gunk last time?

 

Yes, and it may be time again.  That or return it under warranty.

 

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

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

Link to comment
Share on other sites
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
44 minutes ago, lindag said:

I can count on three fingers the number of times I’ve used the steam function in my CSO.

i bake all my breads in my big oven since they rise too tall for the small CSO.

For  proofing I use the bread proofing box I got from KAF., it works great.

 

Wow.  I use steam for almost everything.

 

  • Like 2
  • Delicious 1

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

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

Link to comment
Share on other sites
Shelby

Shelby

Posted
Posted
21 minutes ago, JoNorvelleWalker said:

 

Yes, and it may be time again.  That or return it under warranty.

 

When I said de-gunk, I meant that you took it apart like I did?  If you did that, IMO you shouldn't have to do that so soon again.  My water is way worse than yours and I haven't had to since that first time and I use steam a lot.

  • Like 1

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022

Link to comment
Share on other sites
dtremit

dtremit

Posted
Posted
20 minutes ago, JoNorvelleWalker said:

 

Wow.  I use steam for almost everything.

 

 

I'm in the same camp as @lindag for bread -- most of what I bake is bread for sandwiches or toast, and I can't get a loaf tall enough for slicing without burning it.

 

But I love it for savory cooking.

 

(Though thinking through this post has inspired me to try focaccia!)

  • Like 1
  • Haha 1
Link to comment
Share on other sites
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
1 minute ago, Shelby said:

When I said de-gunk, I meant that you took it apart like I did?  If you did that, IMO you shouldn't have to do that so soon again.  My water is way worse than yours and I haven't had to since that first time and I use steam a lot.

 

Yes took it apart, spilled the water on the floor, and everything.

 

  • Like 1
  • Haha 3

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

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

Link to comment
Share on other sites
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
10 minutes ago, dtremit said:

 

I'm in the same camp as @lindag for bread -- most of what I bake is bread for sandwiches or toast, and I can't get a loaf tall enough for slicing without burning it.

 

But I love it for savory cooking.

 

(Though thinking through this post has inspired me to try focaccia!)

 

Last night's half kg boule was baked in my CSO.

 

Bread12162019

 

 

Though the baguette was not.

 

  • Like 4

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

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

Link to comment
Share on other sites
dtremit

dtremit

Posted
Posted
19 minutes ago, JoNorvelleWalker said:

 

Last night's half kg boule was baked in my CSO.

 

Bread12162019

 

 

Though the baguette was not.

 

 

It's a beautiful loaf! How tall is it, though? I find anything more than maybe 3" tall burns on the top. And at that size, I maybe get 3-4 sandwich slices out of the center at the most.

Link to comment
Share on other sites
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
11 minutes ago, dtremit said:

 

It's a beautiful loaf! How tall is it, though? I find anything more than maybe 3" tall burns on the top. And at that size, I maybe get 3-4 sandwich slices out of the center at the most.

 

Four inches.

 

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

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

Link to comment
Share on other sites
lindag

lindag

Posted
Posted
1 hour ago, JoNorvelleWalker said:

 

Wow.  I use steam for almost everything.

 

Yes, I need to up my game.

I cooked some (skinny) asparagus in mine the other night and it kind of shriveled; I should have used steam.

  • Like 1
Link to comment
Share on other sites
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
1 minute ago, lindag said:

Yes, I need to up my game.

I cooked some (skinny) asparagus in mine the other night and it kind of shriveled; I should have used steam.

 

Though I prefer my asparagus grilled on the Philips or simply boiled.

 

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

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

Link to comment
Share on other sites
Kim Shook

Kim Shook

Posted
Posted

Last night, I heated up some brioche dinner rolls in the CSO and they demonstrate a problem I’ve noticed recently.  When I heat rolls on bake/steam they always burn on top.  These were only in for 7 minutes and I’m not remembering that happening when I first got the CSO:

DSCN0484.JPG.7d1f4976fa286054f0c22e704d633b77.JPG

Kim

Kim's Cookbook

What Fresh Hell is This?

Link to comment
Share on other sites
blue_dolphin

blue_dolphin

Posted
Posted
15 minutes ago, Kim Shook said:

Last night, I heated up some brioche dinner rolls in the CSO and they demonstrate a problem I’ve noticed recently.  When I heat rolls on bake/steam they always burn on top.  These were only in for 7 minutes and I’m not remembering that happening when I first got the CSO:

 

What temp are you using?  I usually re-heat rolls or bread @ 300°F for 3-5 minutes on convection bake.  If they are stale and need freshening, I might start them out with 3 min steam-bake and then switch to convection bake, at the same temps. 

  • Thanks 1
Link to comment
Share on other sites
Kim Shook

Kim Shook

Posted
Posted
1 hour ago, blue_dolphin said:

What temp are you using?  I usually re-heat rolls or bread @ 300°F for 3-5 minutes on convection bake.  If they are stale and need freshening, I might start them out with 3 min steam-bake and then switch to convection bake, at the same temps. 

Usually 325F.  I'll try your method  next time!  Thank you!

Kim

Kim's Cookbook

What Fresh Hell is This?

Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted
7 hours ago, Kim Shook said:

When I heat rolls on bake/steam they always burn on top. 

Is it possible you are leaving the rack in the toast position?

  • Like 3

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites
weinoo

weinoo

Posted
Posted
On 12/16/2019 at 5:25 PM, dtremit said:

(Though thinking through this post has inspired me to try focaccia!)

 

 

Focaccia comes out very nicely in the CSO.  And you can always slice it horizontally for sandwiches a la Romana.

 

1374188653_Pizzaabiancasandwich.thumb.jpg.cba18d0a8771fc15a4a075163b944641.jpg

  • Like 11
  • Thanks 1
  • Delicious 2

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?

Link to comment
Share on other sites
curls

curls

Posted
Posted
On 12/2/2019 at 10:48 PM, curls said:

CSO chicken thighs for dinner tonight. Delicious!  🙂

Found a corning casserole dish in my cabinets that will fit in the oven — planning to make a small cheese lasagna sometime this week.

 

 

And some pictures of that lasagna...

 

IMG_5708-lasagna.jpg.cbe839ebb39b59f17e345b2d619ef506.jpg IMG_5709-lasagna.jpg.353f1a60a5a808e2c88bad519290ac9d.jpg IMG_5711-lasagna.jpg.915dfb3f481a3718723e6fb5a4617ffb.jpg

 

  • Like 7
Link to comment
Share on other sites
curls

curls

Posted
Posted

Had Thanksgiving at the in-laws and was not sent home with any leftovers. CSO turkey breast (1/2 a turkey breast with skin & bones) to the rescue! Had a few turkey sandwiches to take to lunch.  🙂

 

IMG_5717-CSO-turkey-breast.jpg

  • Like 10
Link to comment
Share on other sites
chromedome

chromedome

Posted
Posted
18 hours ago, curls said:

 

And some pictures of that lasagna...

 

IMG_5708-lasagna.jpg.cbe839ebb39b59f17e345b2d619ef506.jpg 

 

 

The reflection in this image fooled my eyes briefly, and made it look like a deep cauldron. I thought "Gee, that's a really impractical pan for lasagna..."

  • Like 1
  • Haha 2

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Link to comment
Share on other sites
Hassouni

Hassouni

Posted
Posted
On 12/24/2019 at 3:07 PM, JoNorvelleWalker said:

Amazon's price for the CSO is now up to $292.94.  Quite a change from $99.

 

 

Seriously, I saw the $99 post and was about to pull the trigger then saw that...what the hell.

  • Haha 1

Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East

 

my eG foodblog - Beirut and beyond

My occasionally food-related site

Link to comment
Share on other sites
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
23 hours ago, Hassouni said:

 

Seriously, I saw the $99 post and was about to pull the trigger then saw that...what the hell.

 

You should have pulled the trigger yesterday...$299.00 at the moment.

 

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

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

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...