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JoNorvelleWalker

Cuisinart Combo Steam/Convection Oven (Part 3)

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17 minutes ago, Shelby said:

I think if you can, you should.

 

Ah yes, @Shelby the enabler.😁


Edited by ElsieD (log)
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16 minutes ago, Hassouni said:

Lucky you. We urban 1-bedroom apartment dwellers can barely fit one, let along a backup!

Hear hear!!!

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54 minutes ago, Hassouni said:

Lucky you. We urban 1-bedroom apartment dwellers can barely fit one, let alone a backup!

 

 

In my living room I call it a table.

 

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1 hour ago, kayb said:

 

Welcome to the Dark Side. I'm seriously contemplating ordering a backup, as I seem to be one of the few club members without one (or more).

 

I'd wait for the new anova oven

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Stupid question:  can I keep grilled fish warm in the CSO?    Like an hour?  

 

Am thinking I'd slightly undercook it first.    

 

Am I flirting with disaster?    And overcooked fish?


eGullet member #80.

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20 minutes ago, Margaret Pilgrim said:

Am I flirting with disaster?    And overcooked fish?

Yes and yes. 

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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

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I tried to be polite and not answer

 

AnnaN stepped in and politely replied.

 

I can't imagine the aromas from a 1 hour very warm  fish.

 

but id bet  your toast in the morning might be quite

 

" dynamic " 

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Thanks, Anna and roruts.    An honest answer is always appropriate and appreciated.


eGullet member #80.

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I've actually reheated fish in the CSO fairly successfully -- but even so I can't imagine grilled fish in particular would do well in that moist environment. It would probably be warm, and you could probably manage to not overcook it, but it would lose a lot of the texture you'd get from the grill in the process.

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Thanks.    The reason I questioned this is that I always precook scallops, prawns and chunks of white fish (halibut, monk) when making a "big fish soup".    I stop cooking when they are seared but undercooked, then remove them to a covered ceramic casserole which I leave on the stovetop until serving...the fish added to the broth a couple of minutes before plating.     This has worked a charm with guests asking how the fish was so perfectly cooked.    When I noticed the CSO "warm" setting and temps a low as 125F, I thought maybe I had an alternative method.     But afraid not.  


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Actually, if you're going to put them into broth afterwards anyway, it might work just fine. I was imagining grill seared fish with skin that needed to stay crispy or something similar.

 

(That said -- it sounds like you have a method that works great already!)

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On 1/20/2020 at 2:25 PM, Hassouni said:

Lucky you. We urban 1-bedroom apartment dwellers can barely fit one, let alone a backup!

 

 My kitchen is really small.  I barely have room for the first one.   The spare is kept in its box on one of the shelves

we store the maple for our charcuterie boards. 

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44 minutes ago, JoNorvelleWalker said:

Amazon currently lists the CSO as unavailable.

 

 

Still available at Amazon.ca for $194.98.

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1 hour ago, ElsieD said:

 

Still available at Amazon.ca for $194.98.

 

Tempted.  Very sorry I didn't click when it was $99.  Somehow I had believed anova.

 

 

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1 hour ago, JoNorvelleWalker said:

 

Tempted.  Very sorry I didn't click when it was $99.  Somehow I had believed anova.

 

 

 

Comes in at a good price for you Americans paying in US dollars.

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maybe they really stopped making them

 

drunk.jpeg.000e36965f1dcf02db445f6dc1f54095.jpeg

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Amazon no longer lists the steam oven.

 

Maybe they are coming out with a new and improved model?

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