Combi ovens are powerful, but my Miele has only a vague moisture level control. How do I use that to control wet bulb °? Experimented today.
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(the implication is that with this data I can roughly maintain some food’s moist interior at 155° while browning its dry surface at 350°)
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Hm, I’ve done that plenty, but it’s really not the same. e.g. if you do that to a carrot, you’ll blacken it, not get nice browning.