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    • My wife is the most financially conservative person I know. When I buy expensive cameras, her poor face gets a pained look while I say "but it's for the children!"

      This time she just said "I've researched and I think we ought to step up and buy a steam oven. $4,000." I had to make sure she wasn't joking. I had never heard of a steam oven. Anyone else have experience with them?

    • The funny thing is steam got a bad connotation as being healthy but tasteless among consumers (think steamed vegetables), so chefs have been unwilling to let on that so many of their dishes are cooked with steam. Here's a fascinating New York Times article about it from way back in 2000.

      The main advantages are moistness and tenderness, far as I can tell. There are all kinds of raves about better bread because it doesn't dry out as much in the first stage of baking so the yeast can give a better final kick at raising, and the crust turns out better.

    • 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).