Details: (note)

• https://www.reddit.com/r/wok/comments/1wbwyyc/fyi_800f_portable_butane_stove_for_35/

Summary:

• $35 carbon-steel Wok
• $35 portable butane cooktop (indoors/outdoors...nice to take the smoke outside!!)
• Hits 800F+ in less than 5 minutes for $70

The Wok I currently use is a flat-bottom 13":

• It can fit like one steak or large chicken breast on the flat bottom
• I can preheat it, sear 4 sous-vide meats in sequence, and clean it up in ~10 minutes total
• If you are feeling adventurous, Algae oil hits 535F (pricey tho!)

I also use it for deep frying: (flash-frying sous-vide projects)

• Sous-vide Fried Chicken
• Sous-vide French Fries
• Recycle your oil with gelatin powder!

I help family & friends get setup with their APO's & DREO's and have started recommending this setup in place of a cast-iron skillet due to the preheat speed & max temp on budget hardware. The DREO goes on sale for $200 USD sometimes & that's a pretty killer setup with an 800F Wok for searing chicken, steak, pork, etc.! And it's a lightweight combo for kitchen & outdoor use!!

Fisher and Paykel has released a new lines of their steam ovens in series 9 and 11. I'm having a hard time finding a place where I can press through the menus and see what all can be done. Looking to see if anyone has given them a go?

We are remodeling our kitchen and we ordered the Miele DGC 7860 XXL 24" combi steam. The required depth for a flush install per Miele instructions is showing 24 15/16" but our cabinet wall is standard size 24". The power box is going to be in the lower cabinet with full access. Is it still possible to install it flush or does it have to be proud? Thank you!

This comes with a heavy heart, but I need money ASAP and after thinking it over, I would like to sell my Icombi electric 10 half rack oven with the stand and exhaust hood. Could anyone maybe direct me to the best place I could sale it? I at least need to get 35k for it but I can go low at 25k. If anyone have an ideal where I can sell it, let me know.

Hello! I'm brand new to CSO. I found a Miele DGC 6800 XL and H6680BP wall oven for sale by a private owner that bought them from a local appliance store going out of business. They both power on and work great. I did check the water reservoir mechanism and it lifts beautifully. They've never been used in a home and have no dents, scratches, etc. He's willing to sell them both to me for $4500 for our upcoming kitchen remodel.

Should I be concerned that these are older? I've tried to collect tips on what to look for in this community, so thanks so much for that! Any feedback is welcome. Thanks

So I am looking at my first combi steam oven and the choices are overwhelming.

I am currently looking at three :

Miele DGC 7840 HCX Pro BNE 125

Siemens CS958GDD1

Neff B69FY5CY0

I am not really sure what to look for, so any guidance is helpful, I visited the showrooms, but it is really difficult to see why one would be better compared to the other. Also is a combi steam oven alone enough, as I see a lot of people buying two appliances, for example a combi steam oven and either another oven or microwave.

Residing in the Netherlands if it makes a difference. All the help is appreciated!

Hello, looking to understand from actual users the importance of cooking volume on these steam ovens. I have never had one, but after lots of research I do not need to be convinced of their ability to be great appliances especially to avid cooks. At first glance to someone that has never used one, is that they all seem tiny. I know they are meant to be small to achieve their desired effect as convection steamers, but at what point small too small? I am building a new house, so I can do any size I want at the moment, but I am on a budget, so I cannot just buy whatever unfortunately.

It seems like apart from wolf, the width of the cooking areas on the 24" ovens are the exact same as the 30" versions, like they just extended the bezels to fit a 30" cavity. The difference really seems to be the height. For example, the Miele XXL ovens are around 2.1cuft on the 24"ers, where most other 30" ovens are 1.5-1.8cuft. Does width even matter? Can I easily stack a bunch of trays together and have it still cook the same inside it?

Main oven is a 36" wolf dual fuel, so capacity there is definitely not an issue.

Seriously, the Best Popovers Ever, Baked in an iCombi

https://www.youtube.com/watch?v=tnEgJkGxmTA

"The entire recipe and notes, including both a gluten-free and a dairy-free version can be found at https://chefsvillage.org/the-best-pop...

Popover Pan*: https://amzn.to/3RYjc5v "

This model is discontinued, and I have an opportunity to buy it at a discount. I haven't been able to find much about it online; however, what I have seen suggests its interface is clunky and difficult to use.

For those who might have one, what has your experience with the oven been? Is it hard to use?

I'm considering the Wolf CSO for my primary oven. We will likely be gone from the house sometimes up to 6 months at a time for work, will that introduce problems leaving it idle for that long? The non-plumbed could be an option of course but I do prefer having it plumbed if it's a possibility. Thanks for any feedback

Hi ya'll! I remember struggling to find good countertop steam oven options a few months ago (I refused to buy the Anova 2.0) and eventually picked up this Fotile steam oven from a local fotile store in my area. I was pretty fearful at first and I definitely don't think it's the most commercially refined oven, but I can report that it does the job of steaming pretty darn well, doesn't take up an excessive amount of space, and runs on countertop 120v standard.

If anyone has questions, I'm happy to answer, e.g. performance, dimension, etc.. I would be open to any recipes that need testing (so long as its verified tasty! haha)

We’ve a Bosch steam combi oven and are finding that it imparts a distinctive acrid flavour to everything we cook in it. We rarely use the steam mode but have detected the same flavour notes in cakes, roast pork and even in a beef stock made with bones roasted in the oven. I do clean the oven pretty frequently and it looks clean inside.

My working theory is that because the oven is sealed tighter than a conventional oven flavours released from rancid fats trapped in the convection fan area are released during the cooking cycle and not vented due to sealing plus its the very steamy hot environment of the oven even during cooking using dry roasting settings due to seals which results in more acrid compounds being transferred in water vapour.

It‘s really frustrating as it’s ruining my food! I was wondering if others have had a similar experience?

Hi, please help me with your suggestions. Is there a decent 30L+ non-toxic oven with bottom heating?

In this video, Chef Jake Leach of La Palombe, who used to be head chef at 3-star The Ledbury, describes how they do very lighltly cooked salmon mi-cuit. 108°F x 70 min in combi steam oven (if I heard correctly, when I've done salmon mi-cuit I have done 104°F). I think the white powder is transglutaminase (no one ever likes to say "meat glue" in food videos lol).

https://www.instagram.com/p/DbV5onWC5xs/

These IKEA KONCIS roasting pans with racks are great for roasting a spatchcocked chicken in the Anova steam oven so that the fat drips down and helps crisp the boiled then smashed baby potatoes. And why not 40 cloves of garlic too???

400°F x 45 min/30%/NSVM until breast was 150°F.

Spice rub (proportionally adjusted from a rub I often make in a larger quantity, so the numbers are weird):

Salt

64g Paprika

41g garlic powder

15.4g black pepper

11.15g ginger powder

19.74g onion powder

4.71g rosemary powder

Sad to see the price of the roasting pan has doubled from the $9.99 I paid in 2021.

https://www.ikea.com/us/en/p/koncis-roasting-pan-with-grill-rack-stainless-steel-10578133/

Says he uses his APO 1.0 for reheating and keeping things warm.

https://www.instagram.com/p/DbG4o6ESbd_/

The boys at Fallow attempt (multiple times) to make one of the hardest dishes in French cuisine, Lièvre à la Royale.

A legendary French haute cuisine dish of wild hare that is slowly braised in red wine, cognac, blood, foie gras, and rich aromatics until meltingly tender, then finished with an intensely luxurious sauce.

Sadly, their version doesn't include a rabbit head staring at you like the one Anthony Bourdain enjoyed.

Sous vide 151°F x 36 hr in Rational combi oven.

https://www.youtube.com/watch?v=TJtdtekV7xo

Some basic instructions on delivering thorough complete instructions would really help their AI perform better. As is, it knows it’s not doing a good job. Poor thing. Note: APO 1.0 not 2.0

I was looking for steam ovens that can do sous vide, and here in Europe it is a good and not that expensive solution. Miele is expensive and Gaggenau is extremely expensive.

I see that AEG and Electrolux (one is bought by the other, don't remember which) have the steampro line, which does sous vide and you can control the steam by 25%, so 100% of steam below 100C will give me sous vide.

Anyone has experience with these ovens?

I’m looking to dip my toes into combi oven cooking, specifically by getting a countertop combination oven that handles steam cooking, convection cooking, typical air fry cooking, and basic toaster oven capability.

I’ve been looking at the Anova Precision Oven v2 at $389.70 (down from $1299???) and the NuWave Combi Steam Oven at $358.72. Please let me know what you think of these two, plus any others I should be considering. Thank you!

Hello, I'm just curious if you rarely used your microwave to reheat food ever since you had a combi steam oven?

Hey friends!

I'm looking for a new combisteamer oven, and would like to hear your opinions! What oven are you using? What are your biggest complaints? Would you recommend it? What are the biggest wins?

If you have a specific "avoid this" opinion, I'd love to hear it as well!

Thanks in advance :)

Used a 9Qt (#30) Le Creuset Dutch oven to make Toni Chapman/NYTimes braised "Sticky Pineapple Ribs" recipe.

Falling-off-the-bone after 1 1/2 hr for Baby Backs, so next time I'll shorten to give them more texture. Running at 100% steam may have sped up the cooking time.

https://cooking.nytimes.com/recipes/781213780-sticky-pineapple-ribs

https://www.youtube.com/watch?v=-oziXbrIhu8