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Post by DAS (formerly BushAdmirer) on Dec 1, 2013 0:04:09 GMT
Looking for a great Christmas present for the serious home cook? Look no further. Combi Ovens have been extremely popular in restaurant kitchens for several years now. However, their $7-10,000 price tag has put them out reach for the serious home cook. Cuisinart aims to change all that with an affordable $300 combo countertop oven that does everything the big ones do at a much lower price. It looks a bit like a big toaster oven but don't be fooled by looks. It does way more than a toaster oven. Here is a review. Cuisinart’s newly released Combo Steam and Convection Oven does way more than just make toast. That is good considering the price tag on this unit is $299. At that price it needs to be more than just a fancy toaster oven and after a couple weeks of testing this unit out, I must say, it is really an impressive unit. Read the full review here: is.gd/CpsEeMHere is a Cuisinart promo video
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Post by ♫anna♫ on Dec 2, 2013 3:16:38 GMT
Das, I think someone hacked your account. You didn't post this here did you???
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Post by DAS (formerly BushAdmirer) on Dec 2, 2013 14:22:22 GMT
Certainly did. I want one of these.
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Post by Deleted on Jan 9, 2014 18:50:21 GMT
i really want one of these but not at that price!
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Post by DAS (formerly BushAdmirer) on Jan 10, 2014 4:04:07 GMT
I did get one for a Christmas present Gibby. Really a nice addition to our kitchen.
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Post by Deleted on Feb 9, 2014 17:19:28 GMT
Now that is one Christmas present I'd be happy to see under the tree.
An oven like that would come in very useful.
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Post by DAS (formerly BushAdmirer) on Feb 10, 2014 2:42:03 GMT
Deyana - We've had one for a month and a half now. So far I'm very impressed.
Last night we roasted a whole chicken using the steam oven setting. It came out with a very moist breast and crisp skin. It also cooked a lot faster than in a regular oven because steam conducts heat better than air.
French bread baked in the steam oven also came out great. Very crisp crust and big holes inside.
Perhaps the most successful dish to date was roasted tomatoes using the steam oven. These were winter hothouse tomatoes from the super market that usually have very little flavor. I cut them in half and put them in the steam oven for twenty minutes cut side down. The flavors were concentrated. The skins lifted off. The resulting pasta sauce tasted like high season summer tomatoes fresh picked from the vine. I added some crushed garlic, chopped Italian olives, capers, olive oil, hot red pepper flakes, and a bit of anchovy paste. The resulting pasta was remarkably good.
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Post by Deleted on Feb 17, 2014 9:40:41 GMT
Those tomatoes sound wonderful !
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Post by DAS (formerly BushAdmirer) on Feb 23, 2014 17:53:14 GMT
I'm using it a lot to bake European style breads with crispy exterior and great flavor. First I make a stash of no-knead bread dough. I have a plastic lidded storage box the shape and size of a shoe box. I weigh out 2 pounds of all purpose flour, 26 ounces of water, 1.5 tablespoons of kosher salt, and 1.5 tablespoons of instant yeast. Dump those four ingredients into the shoe box, stir with a wooden spoon just until the flour is wet. Then let it sit out at room temperature for five or six hours to get the yeast action going. When doubled in size and bubbly, put in the refrigerator where it will keep for up to three weeks. My Cuisinart combi oven isn't real big but makes a nice small loaf that's plenty for a family dinner and a few sandwiches the next day. On bake day, I scoop out about one fifth of the refrigerated dough onto a floured surface. Then I stretch and letter fold the rather elastic dough four or five times which gives it some structure. Then I form it into a round or oval loaf, pinching the dough together on the bottom. Cover the rectangular pan that comes with the combi oven with parchment paper and set the loaf on it. This dough is pretty wet and will spread out a bit while rising. Set the oven on the steam setting with the temperature at 100 degrees F (38 C) and allow the dough to rise in this warm and humid proofing environment. It will take several hours to fully rise. When a finger imprint in the dough doesn't pop back, it is ready to bake. Set the oven to the Bread setting at 400F (205C) and bake for about 35 minutes until browned and crispy on the exterior. The bake cycle first bathes the bread in a mist of hot steam, which contributes to a crispy exterior. Then it switches to convection bake until done. After about five minutes, I open the oven door, pull out the bread tray, and cut a slit or two in the top with a serrated knife. This lets the dough expand without fracturing the crust. This is so easy and takes very little effort, just a little planning ahead to allow for the dough to rise. A small Euro style loaf like this bought at the supermarket's in store baker costs about $6.00 and has almost no taste. This bread tastes great and costs only pennies per loaf. I will bake at least two loaves a week saving at least $10 over the cost of buying bread at the store. $10 times 52 weeks in a year = $520 savings on bread alone. The cost of the combo oven was $300. It is easily going to pay for itself. (I can't stand soft and mushy American style sandwich breads so would always buy the more expensive Euro type breads with crisp crust).
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Post by heeeeey on Mar 5, 2014 1:42:18 GMT
How does it differ from a microwave oven?
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Post by DAS (formerly BushAdmirer) on Mar 5, 2014 18:45:15 GMT
Heeney
It is not a microwave. It is a steam oven. Comes with a water tank. Also a convection oven and toaster. Watch the video at the top of this thread.
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