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    • I took a bread baking class that took place in a bakery. They used steam as part of the process and I know ship's galley often use steam heat for their flattops to eliminate open flame.

      Never heard of a steam oven before the bread experience but I do see the value. I do have to ask, why not gas?

    • my parents got one in their new kitchen. It’s great for a number of things, especially bread, but also does a great job cooking vegetables without drying them out (we all know how chris hates veggies) or reheating food, especially meat (which we know you actually hate)

    • And if Chris didn't, maybe he can look forward to the Anova's product to ship this year, seems to be nice (I use their original sous vide cooker, and they only improved after being bought by Electrolux).