Meet my $600 toaster oven

[Geekbabe]

Aint no

Aint no one got two hours to spend cooking a burger!

disagree, that burger is magazine worthy!

 

[Kaido]

Aint no one got two hours to spend cooking a burger!

I literally have 40,000 posts on an Internet forum. What else would I be doing? lol

 

[BudAshes]

Aint no

Aint no one got two hours to spend cooking a burger!

12 minutes on the BBQ.

 

[Muse]

I need a drool emoticon! That looks amazing!

Actually, it looks delicious but scary. Too many and you might be looking at cardiac arrest.

Aint no one got two hours to spend cooking a burger!

I used to cook burgers, go for the ultimate, etc. I don't make burgers anymore. I could, I don't.

12 minutes on the BBQ.

I haven't BBQ'd for something like a dozen years. I have the equipment, the briquets, just don't have the inclination to go to the trouble.

disagree, that burger is magazine worthy!

It would get your magazine pretty greasy!

 

[Kaido]

12 minutes on the BBQ.

I do BBQ SV burgers once in awhile. SV ahead of time, then sear on the grill. Pre-COVID, this make cooking for a crowd SUPER easy, because all I was doing was heating up the pre-cooked burgers & searing them!

 

[WelshBloke]

I do BBQ SV burgers once in awhile. SV ahead of time, then sear on the grill. Pre-COVID, this make cooking for a crowd SUPER easy, because all I was doing was heating up the pre-cooked burgers & searing them!

TBH cooking the burgers is the easiest bit on the grill, I cant imagine it being easier than slapping them on the hot grill waiting a bit then turning them over.

Its assembling the burgers when one person doesnt like pickles, one wants ketchup but no mayo, one doesnt want chees, one wants BBQ sauce but no onions, theres always one weirdo that doesnt eat bread...
And if you just cook a stack of burgers and let people assemble their own they will just fuck them all up.


I totally dont have control issues in the kitchen!

 

[Kaido]

TBH cooking the burgers is the easiest bit on the grill, I cant imagine it being easier than slapping them on the hot grill waiting a bit then turning them over.

Its assembling the burgers when one person doesnt like pickles, one wants ketchup but no mayo, one doesnt want chees, one wants BBQ sauce but no onions, theres always one weirdo that doesnt eat bread...
And if you just cook a stack of burgers and let people assemble their own they will just fuck them all up.


I totally dont have control issues in the kitchen!

 

[Icecold]

Not to derail the thread, but a Blackstone Griddle(or other brands I'm sure) is pretty hard to beat for cooking burgers. With the 36 inch griddle you have enough to room to cook a ton of burgers, and make bacon, onions, mushrooms, etc. to go on the burgers.

 

[Kaido]

Not to derail the thread, but a Blackstone Griddle(or other brands I'm sure) is pretty hard to beat for cooking burgers. With the 36 inch griddle you have enough to room to cook a ton of burgers, and make bacon, onions, mushrooms, etc. to go on the burgers.

They are fantastic! I had one for several years. There's also an indoor version available that goes over whatever burners you have:

Flat Top Griddle - Baking Steel - Pizza Steel - Steelmade Cookware

Making the best Flat Top Griddle and Baking Steel for amazing meals and wood-fired style pizza in your own kitchen. All Steelmade products are made in Kansas using American Steel and include a lifetime warranty and free shipping.

steelmadeusa.com

 

[Fritzo]

Not to derail the thread, but a Blackstone Griddle(or other brands I'm sure) is pretty hard to beat for cooking burgers. With the 36 inch griddle you have enough to room to cook a ton of burgers, and make bacon, onions, mushrooms, etc. to go on the burgers.

I got one over the summer. It's IMO a MUST HAVE for any patio. Smashburgers are a new staple to my diet Can't beat it for egg sandwiches and pancakes either.

 

[Fritzo]

They are fantastic! I had one for several years. There's also an indoor version available that goes over whatever burners you have:

Flat Top Griddle - Baking Steel - Pizza Steel - Steelmade Cookware

Making the best Flat Top Griddle and Baking Steel for amazing meals and wood-fired style pizza in your own kitchen. All Steelmade products are made in Kansas using American Steel and include a lifetime warranty and free shipping.

steelmadeusa.com

This sounds interesting but messy- you have to store a seasoned oily cooktop when you're not using it? The grease catch looks like a pain too. Part of the benefit of an outdoor cooktop is not having to deal with spatter and smoke inside.

I like the concept but there are a lot of drawbacks...

 

[Muse]

TBH cooking the burgers is the easiest bit on the grill, I cant imagine it being easier than slapping them on the hot grill waiting a bit then turning them over.

Its assembling the burgers when one person doesnt like pickles, one wants ketchup but no mayo, one doesnt want chees, one wants BBQ sauce but no onions, theres always one weirdo that doesnt eat bread...
And if you just cook a stack of burgers and let people assemble their own they will just fuck them all up.


I totally dont have control issues in the kitchen!

Let them fuck up their own shit, at least they can't blame you! Sounds like a definite assemble your own scenario.

 

[Kaido]

I got one over the summer. It's IMO a MUST HAVE for any patio. Smashburgers are a new staple to my diet Can't beat it for egg sandwiches and pancakes either.

Pre-COVID when we did family get togethers, it was awesome to do a zillion smashburgers at a time on it! My process was:

1. 2oz meatballs
2. Preheat the Blackstone as hot as it will go
3. Wrap a cast-iron press with a piece of parchment (this way the meat won't stick) & smash
4. Flip after 90 seconds & throw a piece of cheese on
5. Serve up on buns as double burgers (slather a layer of mayo on the bottom bun to make it waterproof)

Super A+++

 

[Kaido]

This sounds interesting but messy- you have to store a seasoned oily cooktop when you're not using it? The grease catch looks like a pain too. Part of the benefit of an outdoor cooktop is not having to deal with spatter and smoke inside.

I like the concept but there are a lot of drawbacks...

The outdoor version is a nicer idea for the smoke. Just throw a foil bowl underneath the grease catch. Clean like normal. They make a smaller 2-burner model as well. The key features are the high sides & the drain holes, compared to other solutions...you can get messy & not have to worry about splatter everywhere.

 

[Kaido]

Didn't realize this was up already - interview on the APO:

Anova Precision Oven Q&A with #anovafoodnerd Kaido Mac

You can't go on Reddit or Facebook without seeing Kaido Mac cooking up a storm with the Anova Precision Oven! Few have put the APO through the paces quite like Kaido has, and we caught up with him recently to let him tell his story and show how the Anova Precision Oven has changed his cooking...

anovaculinary.com

 

[Kaido]

Some recent projects. You wouldn't think it from the pictures, but they are all VERY low-effort thanks to the oven. For the pork tenderloin below, I literally just plopped it on a tray & let it sit in sous-vide mode in the oven for a couple hours, then pan-seared it in some sauces & spices (Wendy's Awesome Sauce, no joke lol). I swore off mashed potatoes after eating them too much as a kid, and now make them just about every week in sous-vide mode. The fancy chocolate dessert is literally nothing more than a boxed brownie mix in half-sphere silicone molds with some melted chocolate mixed with heavy cream. This is 100% the Easy Bake Oven for adults lol.

 

[herm0016]

oh damn. we finally caved and ours arrived last week. wife made 6 loaves of bread over the weekend. haha! I think we have used it every single day we have owned it.

 

[Kaido]

oh damn. we finally caved and ours arrived last week. wife made 6 loaves of bread over the weekend. haha! I think we have used it every single day we have owned it.

Welcome to the club!! Check out my reddit post history for some ideas:

Reddit - Dive into anything

www.reddit.com

Accessories discussion here:

https://www.reddit.com/r/CombiSteamOvenCooking/comments/lz4y7f/_/gpzscky

Yeah, I've used it just about every day since I've gotten it. Open door, push buttons, magic!! Baking with steam is something else! Wings come out great with zero prep, just air-fry for half an hour to get crispy skin:



Sausage grinders are ridiculous. Just get a chub sausage (the soft tubes, I like the white-bag Jones brand in the freezer section, as I don't care for the fennel in Jimmy Dean) & SV at 140F 100% humidity using the rear fan for a couple hours (I just leave it in the bag). Slice into thick coins (I'll go about 2x the thickness below, as they were so tender), throw on a grinder roll with some marinara sauce, throw some cheese on top, and stick back in the APO to broil!



I have some 5-inch mini cast-iron skillets that I use for desserts like cookies:

 

[Fenixgoon]

I was thinking about remodeling my kitchen this summer...hmmm 🤔🤔

 

[Kaido]

I was thinking about remodeling my kitchen this summer...hmmm 🤔🤔

I plan on 4 units eventually, with an overhead ventilation system (no joke). In-wall residential Combi ovens typically start at $4,000, whereas you can get four of the Anova Precision Ovens for $2,400 and use them for cooking & for long jobs like 24 & 48-hour sous-vide projects, yogurt fermentation, bread proofing, dehydrating, etc. Dehydrating by itself is great - you can make sous-vide jerky then dehydrate it if you like soft jerky (or just dehydrate it straight-up if you like chewy jerky), or fruit rollups, or just dehydrate anything you want - fresh bay leafs, fruit & veggies that are going south that you want to upcycle (ex. dried cinnamon apple rings), peppers to grind into fresh spices (I have a small Krups spice grinder)...literally all you do is slice the food before bed, stick it on a rack, and let it dehydrate overnight!

The biggest thing for me is the convenience...the temperature & humidity levels are super-controlled, so you can replicate your recipe over & over again, so you know that once you perfect a recipe, it's going to come out awesome every single time after, which makes meal-prep & making meals really easy! The most convenient part is just how hands-off it is...it babysits the food & then dings you when it's done No sous-vide water bath, you don't have to vac-seal foods (I do tho a lot, but for freezer-storage purposes of raw steaks, chicken breasts, etc.). Just stick the food in & let it do its thing! Also, for a lot of stuff, I like doing smaller batches anyway. Like, I don't need 24 cookies when I make cookies, I just need two or three after dinner, so I can just pop in my frozen cookie dough balls straight from the freezer onto a pre-cut parchment sheet & stick it in the APO, easy peasy!

 

[Muse]

View attachment 38589

Oh, that looks like something that died last week in my garden.

 

[herm0016]

Lamb and roated veg tonight. Sui vide the lamb, then crust and broil.

 

[Kaido]

View attachment 38589

Oh, that looks like something that died last week in my garden.

Are you this guy?

 

[Kaido]

Lamb and roated veg tonight. Sui vide the lamb, then crust and broil.

Wow that looks AMAZING! How was it?

I do tenderloin every week now, just because of how easy it (not to mention cheap in bulk from Costco!). We mostly do pork but also do turkey tenderloin, which I didn't know existed until just recently! A couple hours in SVM in the APO, then a quick pan-fry to reheat & crisp up!

 

[herm0016]

i'm usually the cook in the house, lamb chops are something I love to make, perfectly cooked is almost an art form.

My wife made this!!! I was working. she is usually the one to make the sauce, and is an amazing baker.