F .BLUMLEIN Steam Convection Oven

[md8232]

I tested the CSO on the toast setting 3. 
I expected it to reach a temperature and stabilize, but the temperature continued to climb for the entire cycle. Ended @ 500 F. 
 

[rotuts]

@md8232 

 

very fine work.

 

a Kudos or two on th way to you

 

I don't know about This nor That

 

but I have opinions .

 

back in the Day ,  

 

and as soon I can either bake some Good Crumb Bread

 

or get some at TJ's  ( Whine Ill pick up soon )

 

in the Day , putting two ' slices '  in the CSO

 

then dealing w The Cat , and The Coffee etc

 

the CSO did it all for me 

 

w no fiddle and faddle

 

I dont see the FBCO as a Toaster 

 

good , better , nor the Best.

[rotuts]

@md8232 

 

interesting on the CSO

 

however , I feel that the magnificent strength of the CSO 

 

is simple :  w experience , you put your untoasted  favorite bread in there

 

and end up w Spectacular Toast when the CSO Dings .

 

 

[md8232]

4 minutes ago, rotuts said:

@md8232 

 

interesting on the CSO

 

however , I feel that the magnificent strength of the CSO 

 

is simple :  w experience , you put your untoasted  favorite bread in there

 

and end up w Spectacular Toast when the CSO Dings .

 

 

 

I agree.  If my kitchen remodel come to pass, I’ll probably keep both units.  

Each has it’s strengths.

[TdeV]

4 minutes ago, md8232 said:

If my kitchen remodel come to pass, I’ll probably keep both units.  

 

Oh. I thought you thought the toast was a winner?

[md8232]

1 hour ago, TdeV said:

 

Oh. I thought you thought the toast was a winner?

 

It is a lot more work in the FB.  Opening a steamy oven to turn over the bread is doable,

but not enjoyable.  CSO wins on toast.  FB wins on large proteins and bread making.

Edited May 24, 2020 by md8232 (log)

[kayb]

I don't eat much toast. And when I do, I want it fairly lightly toasted, so drying out the inside isn't a huge issue for me. You're pushing me toward the Blumlein.

[Kerry Beal]

2 hours ago, md8232 said:

 

It is a lot more work in the FB.  Opening a steamy oven to turn over the bread is doable,

but not enjoyable.  CSO wins on toast.  FB wins on large proteins and bread making.

 

Thanks for all this. Not sure how this will work - I don't have room for both and can't expect the hubby to have to preheat and turn over toast...

[md8232]

1 hour ago, kayb said:

I don't eat much toast. And when I do, I want it fairly lightly toasted, so drying out the inside isn't a huge issue for me. You're pushing me toward the Blumlein.

 

 

[TdeV]

Sadly, I eat lots of toast.

[md8232]

1 hour ago, Kerry Beal said:

Thanks for all this. Not sure how this will work - I don't have room for both and can't expect the hubby to have to preheat and turn over toast...

Top Rack @ 450F with no preheat. 5 minutes with a turn at 2 1/2 minutes. 
Not any color on the bottom, but it has the soft

moist interior. 
 

Arrgh, I actually ate Wonder Bread!

[md8232]

3 minutes each side. 
For me, the color is better and still

a proper center. 

[jimb0]

I deeply appreciate reading all of the toast experiments, because it's so foreign to me. I'm pretty sure i'd get divorced if i told my SO that this is how we'd be doing toast from now on (vs the long slot breville unit we have now). We consume a shameful quantity of toast in this household.

4 hours ago, Kerry Beal said:

Thanks for all this. Not sure how this will work - I don't have room for both and can't expect the hubby to have to preheat and turn over toast...

 

[md8232]

I’m a fan of Kenji’s All American Meatloaf  and normally make it in our oven.

After verifying everything would fit I decided to make it in the FB.

You form the meatloaf in a loaf pan, cover with foil and bake it upside down on

a tray.

350 F on Conv for 30 minutes, gently remove the loaf pan and finish.

It was just as tasty as ever and we didn’t have to fire up the big oven.

 

[md8232]

So tonight I used the FB to reheat yesterday’s Brisket. One of the pans is perforated to help drain off moisture. I was able to lay out enough slices for 2 carnivores and it performed perfectly. 
The CSO heated some frozen French Fries to go 

with the tasty Brisket. 

[md8232]

Just checked my mail and found this. If some of you do Facebook you might try to win a juicer. 
 

 

[JoNorvelleWalker]

Trick question.  None, unless you can fill it with hot oil.

 

[md8232]

2 hours ago, JoNorvelleWalker said:

Trick question.  None, unless you can fill it with hot oil.

 

 

Wait, you didn’t know about the deep fry function?

[md8232]

I decided to make Au Gratin potatoes for dinner.  Using a Bon Appétit recipe less

all the bits I don’t have on hand.  It requires a 3Qt baking dish, so I checked and 

the non perforated pan works.  It’s cooking away now and I hope it will be good, as there is a ton of it.

 

And they are quite good. My wife is going back for seconds. 
 

 

Edited June 4, 2020 by md8232 (log)

[Okanagancook]

The dish looks to be very evenly cooked and browned.  Love potatoes.  BA recipes tend to have a ton of ingredients which I am not fond of.

[md8232]

47 minutes ago, Okanagancook said:

The dish looks to be very evenly cooked and browned.  Love potatoes.  BA recipes tend to have a ton of ingredients which I am not fond of.

 

I used this as my starting point.  Not enough potatoes and no Gruyere unfortunately.

This is an older video from before Claire looked like Rogue from XMen.

 

[gfweb]

5 hours ago, Okanagancook said:

The dish looks to be very evenly cooked and browned.  Love potatoes.  BA recipes tend to have a ton of ingredients which I am not fond of.

I agree.

For me the best au gratin potatoes just have yukon gold potatoes, salt, a breath of garlic and cream.

[md8232]

52 minutes ago, gfweb said:

I agree.

For me the best au gratin potatoes just have yukon gold potatoes, salt, a breath of garlic and cream.

It seems all potatoes around here must be purchased in the handy 5 pound sack!

That is a lot of spuds for two people. 
I plan on making these again, but playing with the flavors. 

[rotuts]

did you use a tiny bit of freshly grated nutmeg ?

 

you know, you grind off the surface a bit , to get to ' fresh ' ?

 

potatoes love a tiny bit of nutmeg

 

esp AuGratin and Mashed.

 

not enough to know its in there , just enough to wonder about.

Edited June 6, 2020 by rotuts (log)

[md8232]

1 hour ago, rotuts said:

did you use a tiny bit of freely grated nutmeg ?

 

potatoes love a tiny bit of nutmeg

 

esp AuGratin and Mashed.

 

not enough to know its in there , just enough to wonder about.

 

I had the nutmeg grater on the counter and completely forgot to use it.