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F .BLUMLEIN Steam Convection Oven

md8232

By md8232
in Kitchen Consumer

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rotuts

rotuts

Posted
Posted

I persoanlly find a tiny tiny bit of fresh nutmeg

 

not enough to say , "" Well , who put the nutmeg in this ? "

 

but just enough to notice something  in in this   A , or B  or c

 

i always try to remember : its its White , maybe a tiny bit of nutmeg.

 

esp white sauces .  tiny tiny tiny.

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Kim Shook

Kim Shook

Posted
Posted
On 6/6/2020 at 1:43 PM, rotuts said:

I persoanlly find a tiny tiny bit of fresh nutmeg

 

not enough to say , "" Well , who put the nutmeg in this ? "

 

but just enough to notice something  in in this   A , or B  or c

 

i always try to remember : its its White , maybe a tiny bit of nutmeg.

 

esp white sauces .  tiny tiny tiny.

I do the same thing with potatoes.  Also white sauce and cheese sauce.  But I confess that I never measure nutmeg.  I just grate until I figure I'm done and say, "that'll do" and stop.  I'm embarrassed to admit that.  But y'all know I eat canned spaghetti, so...

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Kim

Kim's Cookbook

What Fresh Hell is This?

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rotuts

rotuts

Posted
Posted

@Kim Shook 

 

No no no !

 

you are doing it Just Right !

 

Im sure on the OlderNutmegNut

 

you grate a little off the surface 

 

and then get to the Aromatic ?

 

just so

 

I think Im the only one

 

due to C-19

 

eating canned spaghetti 

 

and Ive grown to work with it

 

and make a bit better.

 

as I have it , Ill use it  

 

as it save me a trip or 10 to the store 

 

why not then ?

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TdeV

TdeV

Posted
Posted

This is a very odd cookbook. Someone has translated grams to ounces. The Orange Rice Pudding requires 5.3 oz short grain rice, 8.5 oz milk, 6.75 oz full fat cream, . . . and some other (more easily measured) stuff.

 

My scale couldn't cope, for sure!

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md8232

md8232

Posted
  • Topic Starter
Posted
7 hours ago, palo said:

I wonder if the recipes could be easily adapted to the CSO

 

p

 

Palo if you account for the size of the item I’d think the recipes should work.

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

Charles De Gaulle, in "Les Mots du General", 1962

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md8232

md8232

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Posted

Made the King Arthur Classic Sandwich Bread today.  I wanted to try my new Spiral dough hook for the Kitchenaid and it works.

Did my proofing in the FB and baked on Convect after preheating on Steam.

The hardest part was waiting for it to cool enough to slice.  We added some French butter and one slice turned into two!  

This is a very tender bread and I’ll be making it again.

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

Charles De Gaulle, in "Les Mots du General", 1962

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Kerry Beal

Kerry Beal

Posted
Posted

I'm in.

 

IMG_1491.thumb.jpg.cd0fae76b9a5d35f7de2a3ca65415c38.jpg

 

IMG_1493.thumb.JPG.905abae2e66560bf6435304e474187a3.JPG

 

 

IMG_1494.thumb.JPG.533c909a2c0b8bf6e39d304e0bfcc641.JPG

 

IMG_1499.thumb.JPG.7a7cbe7384bd3997be45cc30d0cbe841.JPG

 

IMG_1498.thumb.JPG.c78d93296ce38aa4042e34d1021fafda.JPG

 

 

Chose not to follow the cookbook instructions - I went combi 430º F for 50 minutes. Didn't think 30 minutes would cut it.

 

 

 

 

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Confectionary Course • Confectionary Course Q&A
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Anna N

Anna N

Posted
Posted
33 minutes ago, Kerry Beal said:

Chose not to follow the cookbook instructions - I went combi 430º F for 50 minutes. Didn't think 30 minutes would cut it.

 Looks as if it’s your dream come true. Now if only it will toast appropriately!

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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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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
57 minutes ago, Kerry Beal said:

Jo - we are going to have to talk about how you are going to get this up the stairs and set up. Perhaps a pulley system?

 

After the Vesta experience it should be a piece of cake.

 

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

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

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Kerry Beal

Kerry Beal

Posted
Posted

So - I put a liter of water in the container - steamed at 210º F for 45 minutes - water ran out at 39 minutes and there is no water in the drain tray. None on the counter that I can see.

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
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gfweb

gfweb

Posted
Posted
52 minutes ago, Kerry Beal said:

So - I put a liter of water in the container - steamed at 210º F for 45 minutes - water ran out at 39 minutes and there is no water in the drain tray. None on the counter that I can see.

How big is the tank?

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md8232

md8232

Posted
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Posted
20 minutes ago, rotuts said:

is the BSO not airtight ?

 

something must be wrong w KB's unit.?

 

maybe @md8232 

 

can reproduce the experiment.   that's not a good outcome for $ 500.

 

Just filled the water.  Started on Steam at 210.  Will check at 39 minutes.

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

Charles De Gaulle, in "Les Mots du General", 1962

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md8232

md8232

Posted
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Posted

OK times up.  This is how much water is left in the tank. The FB was empty at start, but plenty of moisture after 39 minutes. 
 

41FCF3A5-5199-44AC-B6FE-DE1EE0E2CEF9.jpeg

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

Charles De Gaulle, in "Les Mots du General", 1962

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scamhi

scamhi

Posted
Posted
16 hours ago, Kerry Beal said:

I'm in.

 

IMG_1499.thumb.JPG.7a7cbe7384bd3997be45cc30d0cbe841.JPG

 

IMG_1498.thumb.JPG.c78d93296ce38aa4042e34d1021fafda.JPG

 

 

Chose not to follow the cookbook instructions - I went combi 430º F for 50 minutes. Didn't think 30 minutes would cut it.

 

What did your chicken weigh?

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Kerry Beal

Kerry Beal

Posted
Posted
11 hours ago, rotuts said:

is the BSO not airtight ?

 

something must be wrong w KB's unit.?

 

maybe @md8232 

 

can reproduce the experiment.   that's not a good outcome for $ 500.

It was actually H-steam I was using. 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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