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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Great question. Here are some examples. First up: roast chicken. You can set the wet bulb temp BUT without generating any steam. The meat cooks like sous vide, but the skin stays as dry as possible for better crisping in a subsequent searing stage.
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As it happens, I did this tonight! :) I've found that it improves the results relative to a normal convection roast, but not by a huge margin. Maybe I'm not doing it right! I brine overnight; combi at 150° @ 0% humidity until probe hits 145°, rest 1hr, then crisp at max.
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Dry brine uncovered in the fridge?
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No, tonight was a wet brine; but I've done the same program with dry brine uncovered, as well as with injected brine on a rack for 5 days, with honestly very little difference.
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Wanted to follow up and thank you: I tried spatchcocking a roast chicken as suggested in the ANOVA combi recipe, and I got *much* better browning/crisping than when attempting "whole". Makes sense in hindsight. Thank you!
Sounds great. What astounds me as “The MindSkills Guy,“ is that people still want to cook the way we have been cooking for thousands of years, and resist trying new methods.
People resist trying new things because a primitive part of their brain screams danger re the unknown.
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