It's surprising how little good information is published about cooking with combi steam ovens. Reminds me of cooking sous vide in 2007, trawling forums and blogs for dubious n-of-1 insights… then a few years later, info became ubiquitous!
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There’s a reddit, icymi!
I’ve been eyeing the Anova one… seemed to have reliability problems, but supposedly awesome when it works.
Have you got one? would you recommend?
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I hadn't seen the Reddit! Not learning a ton here yet, alas, but it's something—thanks.
I have a Miele combi. I often use it as a straight steam oven (sous vide without bath, cooking veggies). Still learning about how to use it effectively in combi mode. Challenging.
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I vaguely remember there being a lot of recipes and how-tos late last year. Possibly try “top in last year” for that, if you haven’t. But I only spent a little time because the sense I got was that the Anova (then new) works maybe half the time, so…waiting for it to get debugged
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Didn't find much in terms of actual posts, but this linked from the header seems quite good!
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Also, follow He’s their marketing person and is totally frank about the pros and cons. He’s an expert in sous vide cooking.
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Thanks, ! (To be precise, former chief innovation officer.) But happy to answer questions about home combi oven cooking!
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Thank you! I'm mostly interested in exploring the results it can produce which cannot be achieved by sous vide or a normal steam / convection oven. The promise of wet-bulb control is exciting, but I've had trouble translating that into ordinarily-unachievable results.
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I hope some of this helps. You can see recipes at oven.anovaculinary.com to get a sense of some of the more unique results. Most of the time 0% or 100% RH makes sense for cooking proteins.
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Very helpful—thank you!