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JoNorvelleWalker

Cuisinart Combo Steam/Convection Oven (Part 3)

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I will have to give it a try on my next batch of dough. Finding something workable would be very welcome in these temperatures, to say the least! 

 

Sadly most of my collection of heavy steel or iron objects don't fit in the CSO, but for these purposes I can probably do a test loaf in a 7" skillet. I don't see why it wouldn't scale up.

I *started* a boule on Super Steam yesterday but only left it in for 15 minutes but transferred it to a cast iron skillet in the Breville to finish. Didn't get a ton of oven spring but I think that was just the dough, I was experimenting with that too!

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On 7/20/2020 at 4:48 PM, weinoo said:

Something workable for me, in these temperatures, is buying bread.

 

So true! We are really trying to minimize store trips, though -- and I was growing wary of repeatedly feeding my sourdough starter without baking anything.

Most of our bread, of late, has come out of the trusty Zojirushi, which barely seems to produce any excess heat.

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I used the CSO yesterday to reheat some steamed crabs that we had been given.  I did them on Super Steam at 350 for about 6 minutes - just long enough to loosen them up and make them easier to pick.  

 

I also used it to reheat the crabmeat itself for dinner last night.  A pie tin full at 350 on Super Steam again for about 4 minutes.  I couldn't see that the meat suffered any for being reheated (twice !).  

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I'm reheating some paella as we speak.  In the last week or two I've been having technical difficulties with the CSO clock.  Not that the power here has been the greatest.

 

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10 hours ago, JoNorvelleWalker said:

I'm reheating some paella as we speak.  In the last week or two I've been having technical difficulties with the CSO clock.  Not that the power here has been the greatest.

 

Reheating rice is one of those things that the CSO really shines at.  I was never satisfied with the microwave doing this.  

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On 7/14/2020 at 1:27 PM, Kim Shook said:

I know that everyone knows about the wonderful tomato-peeling properties of the CSO, but have you tried peaches?  I did the other day when I needed to prep about 8 for freezing before they went south.  Worked perfectly.  I carved a little "X" in the bottom of each peach, put them in the pan "X" up, and super steamed them at 400F. for a few minutes (I think it ended up being 7).  What a joy not to have to deal with the pot of boiling water and pull the peaches out only to find that they haven't been in long enough.  

 

Thank you for this suggestion, by the way -- this method made quick work of a half bushel of peaches we recently procured. As long as one has enough pans, one can shuttle them in and out of the CSO faster than they can be cooled, peeled and sliced.

The only issue I had was with the last tray that was half full -- those ended up being a little overdone. Will know to reduce the time for a partial tray next time.

My sense was the batch I did on the "official" CSO pan -- the one with the ridges in the bottom -- was the most successful; the ones I did on a flat pan had a little ring of cooked peach where they made contact. Putting them on a rack would probably be ideal.

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Chicken Skin

Convection Bake at 425F for 10 minutes to start then monitor.  Nice and crispy.

unnamed.thumb.jpg.669b0de02f735faa607baab330d30a3f.jpg

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1 minute ago, Okanagancook said:

Chicken Skin

Convection Bake at 425F for 10 minutes to start then monitor.  Nice and crispy.

unnamed.thumb.jpg.669b0de02f735faa607baab330d30a3f.jpg

 

You are my hero.

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How can you govern a country which has 246 varieties of cheese?

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