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ElsieD

Breville Smart Oven Air

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Pork tenderloin schnitzel cross-posted from schnitzel thread.

375 F 4 minutes till 140 F

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Fooling around with chicken skin stuffed with a sausage-like mix. 

 

375F 20 min in the BSOa

 

The result was crispy and firm enough to take several bites through without it falling apart.  There is something to this I think. Now if I only had more chicken skin...

 

Before

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After

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@gfweb

 

if short of CSkin

 

consider  rice-paper wrapper and won-ton wrappers.

 

Test Kitchen did s show recently w buffalo cauliflower bites

 

those looked very very good.

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Fooling around with breaded pork tenderloin thickness... The ideal thickness is 1/4 inch at most.  Any thicker and the juices will make the breading soggy on the plate.

 

Perhaps you could cook it past MR and avoid this issue.

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I did mine at 1/8th inch and they were over done before the coating got crispy so I also think your 1/4 inch is ideal.

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8 minutes ago, Okanagancook said:

Pan frying to 145f might be different. It might be well dried out and not wet the crust. 

 

 I airfried to 130 ...still very juicy and crust-wetting. 

 

But I wonder about pan frying to 145 anyway.  The edges have to be way overcooked to get 145 in the center.  


Edited by gfweb (log)

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145F = why people don't like pork.

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A heads up if you are thinking of getting a BSOA.  Williams-Sonoma has them on a rare sale at $319.99.  Usually Amazon drops the price to match, which is where I got mine, but so far they haven't - they are at $375.

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Amazon has matched the $320 price. 

 

 

20 hours ago, mgaretz said:

A heads up if you are thinking of getting a BSOA.  Williams-Sonoma has them on a rare sale at $319.99.  Usually Amazon drops the price to match, which is where I got mine, but so far they haven't - they are at $375.

 

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BB&B also has it for $319.99 and if you use a 20% off coupon it comes down to $255.99!

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Just ordered one through Airmiles. I'm temporarily living in a basement suite for another year as I switch cities for a new job, and I'm hoping that this will be a better replacement than the cheap toaster oven the landlord provided.

Does anyone have a 7.25 qt Le Creuset Round French Oven and know if it fits in here? I'm thinking it's just a tad too small... wondering if I should bring mine out from Calgary next time I visit. 

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I have the BSO Air.  I just filled my biggest Le Crueset with water and it held 6 quarts to the top, so smaller than yours.  In the bottom it says 26 which I assume to be cm.  The pot across the top is 10".  This one fits easily into this oven with lots of room to spare on all sides and the top.  I hope this is of some help.

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Thanks Elsie. It's the height that I'm mostly concerned about. Online it says the oven is 7 inches high which is the approx same height as the dutch oven according to online stats. I guess once I get the oven, I'll get my father in Calgary to measure it with the lid. Might be able to make it squeeze in if I customize it with a smaller knob.

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Or use it as an excuse to buy a smaller one... but to tell you the truth, I don't see the point of a smaller one. Anything I can do in a small one, I can do in a big one... maybe get a $50 one from Amazon Basics since it's only temp.  Or invest in a different shaped one.

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I don't know about your Dutch oven, but on mine, I can take the knob off.

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@CanadianHomeChef, unless you need an especially heavy lid for the particular cook, another option is to get a silicone lid that fits the Dutch oven in question. Here's a rectangular "banana leaf" lid by Charles Viancin; the company makes a variety of shapes and sizes. They stand up well to the heat, although I've seen some discoloration in mine. 

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or foil

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Question:  how do you clean the inside top of the thing?  I can clean the racks, sides and back, but is there a good way to clean the inside top?  I have cooked a lot of bacon in there recently and it needs cleaning.

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