Meet my $600 toaster oven

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Hayabusa Rider

Hayabusa Rider

Admin Emeritus & Elite Member
Jan 26, 2000
50,879
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I have taught you well 😀

Alas, I've no room left so I use some creativity to replace hardware. In the bottom of my electric oven are two pizza stones and a steel plate. The thermal mass gets rid of wild swings so I'm under 10 degrees F variation, but it's not a combi by any means and steam really isn't good. I have an oblong cast iron roasting pan, really a Dutch oven that just fits and it's massive and works for a 4 kilo loaf. It's not a combi ☹
 
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Kaido

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
50,542
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Lazy toasted sandwiches. Zero effort. Didn't even have to babysit a skillet. Preheat to 350F (>4 mins), cook 8 mins (could probably put in sandwich while cold, come to think of it), viola. 0% humidity for crispy-crunchy, 10% humidity for soft-crispy. #melty

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Kyle

Kyle

Diamond Member
Oct 14, 1999
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Quick question specifically about the sous vide function - you mentioned chicken in 30 mins - I usually sous vide chicken breast around 140 but my understanding is if you cook it that low it needs to hold at that temp for a certain extended amount of time for it to be safe - is there something I'm missing w/ this? Or are you cooking it to a higher temp for the 30 min cook?

I'm purposely avoiding reading too much on this...
 
Kaido

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
50,542
6,636
136
Kyle said:
Quick question specifically about the sous vide function - you mentioned chicken in 30 mins - I usually sous vide chicken breast around 140 but my understanding is if you cook it that low it needs to hold at that temp for a certain extended amount of time for it to be safe - is there something I'm missing w/ this? Or are you cooking it to a higher temp for the 30 min cook?

I'm purposely avoiding reading too much on this...
Click to expand...

So I'll preface this by saying I'm still learning this & wrapping my head around how it works, so I don't have a 100% clear story on the exact functionality at this point in time. For starters, pasteurization is a function of temperature over time. Baldwin is the go-to guy for the charts:


The probe measures the internal temperature, so you can be notified when it hits the desired temperature. Specifically for chicken using the app's recipe, you preheat the oven to 163.4°F at 100% humidity in SV mode (this does precision humidity control, not just steam percentage control - 212F max vs. 482F max). In this case, the app sets the probe temp target to 163.4°F & the oven to 163.4°F. After 30 minutes, which is about how long it takes a piece of chicken breast to hit 163.4°F internally, it goes into an automatic keep-warm mode at 140F at 100% humidity, which can be held for up to 8 hours:

oven.anovaculinary.com

Simple Always-Juicy Chicken Breasts

This basic, no-frills recipe for cooking skinless chicken breasts in the Anova Precision Oven is a great starting point to add your own spin. It uses 100% steam and sous vide express to achieve juicy results every time. To speed up cooking time, set the oven temperature just above the target...
oven.anovaculinary.com oven.anovaculinary.com

The probe wasn't available via immersion circulators when a bath was used with vac-sealed meat, because you couldn't poke a hole in the plastic to check. I'll try to dig up some more information on how it works, as my OP may be a bit fuzzy on the +/- 20F oven-temp-over-probe part. I can tell you that steak, chicken, and lamb all come out great using this method!
 
Kaido

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
50,542
6,636
136
SV steak
50% steamed fingerling potatoes
100% steamed no-knead demi-baguette

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My wife likes it cooked a bit more, but thanks to SV, even with the extra browning, it's still pretty good:

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I lurv this machine:

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