I was thinkong of getting my wife one for Christmas. She sent the one we had with the kids because she hates it.
At the expense of security, I have a shitty 30€ oven which I opened and ripped out the thermostat circuit to get higher temps, so it works at full power all the time. It is a high risk, I know, but it's not at home. It's somehow in a covered space in the garden where it poses no risk, and for the price I don't really care for long life, it's not intended to be used frecuently.
I have an oven by this brand : Commercial oven, combi oven and professional cooking system | UNOX
(the name may look German, but it's Italian manufacture : Uno X)
The comparable size current model is the xvc305, can do 10 XL size pizzas in one go. Combi oven UNOX XVC305 - iPelican.com
Beauty of a combi-steamer is that vapors are extracted. With the steam control button set to zero and max temperature, the oven basically operates as an open door grill (but with the door closed).
Built-in, and at ~€3,500 + 21% tax, ripping out a thermostat is not my cup of tea (and you know what the weather is like overhere).
Oldy pic : www.diyaudio.com/forums/everything-else/80296-ptfe-teflon-harmful.html#post925397
In order to handle the weight, the yellow cupboard is 2'' mdf all round, btw.
Water tap, drain pipe, and mains sockets are behind the cupboard. (the huge depth isn't very practical though)
To vent the excess steam, there's a hole in the outer wall at the front of the house. Still an amusing sight to see the wall of a home blow out steam.
(the name may look German, but it's Italian manufacture : Uno X)
The comparable size current model is the xvc305, can do 10 XL size pizzas in one go. Combi oven UNOX XVC305 - iPelican.com
Beauty of a combi-steamer is that vapors are extracted. With the steam control button set to zero and max temperature, the oven basically operates as an open door grill (but with the door closed).
Built-in, and at ~€3,500 + 21% tax, ripping out a thermostat is not my cup of tea (and you know what the weather is like overhere).
Oldy pic : www.diyaudio.com/forums/everything-else/80296-ptfe-teflon-harmful.html#post925397
In order to handle the weight, the yellow cupboard is 2'' mdf all round, btw.
Water tap, drain pipe, and mains sockets are behind the cupboard. (the huge depth isn't very practical though)
To vent the excess steam, there's a hole in the outer wall at the front of the house. Still an amusing sight to see the wall of a home blow out steam.
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don't have a "salamandre" -- how about using the hot air gun from the rework station to crisp up the sugar on the creme brulese?
I've got a 1lb copper soldering hammer bit to solder zinc gutters, but questionable if it's all that healthy to use for brulée.
(but Hey, you must be 100% glass fibre reinforced bitumen on the inside by now)
(but Hey, you must be 100% glass fibre reinforced bitumen on the inside by now)
It took a while and the moving air blew the sugar around the kitchen, but it did work. I used the creme brulee recipe from "Gourmet's Best Desserts" -- a pity that Gourmet magazine went out of business, but sic transit etc., etc.
That's what they use in restaurants these days.
6th of December approaching, it's speculoos time !
The recipe I use, approaching quite closely Dandoy's:
Ingredients:
- plain flour: 500gr
- butter: 150gr
- brown sugar: 300gr (not sure about the translation, in French it would be "vergeoise brune", in Belgian French "cassonnade", anyway, it is dark and comes from sugar beets, not sugar cane)
- water: 5 to 10cl
- sodium bicarbonate: 1 teaspoon
- cinnamon powder: 1.5 teaspoon
- 4 spices powder mix (1/4 black pepper, 1/4 cloves, 1/4 ginger, 1/4 nutmeg): 1 teaspoon
Recipe:
- whisk together the butter, spices and sugar until creamy.
- slowly add 5cl of water.
- add the flour and the bicarbonate to the mix
- mix it properly but no more than needed. If necessary add some water so that the dough sticks together into a ball
- put the ball of dough, covered, into a cold place, at least for 2hours, more is better.
- set your oven to 180°c
- flatten the dough (about 0.5cm), cut it into small pieces.
- bake for 8min at 180°c.
- let it dry after baking for a few min (it is normal if they go out of the oven not quite hardened yet).
- enjoy. 😛
I guess I missed St. Nicholas day, but made some of those last night. Very nice, thanks for the recipe!
A request to our Italian friends (I guess)... would anyone have a known and tested recipe for panforte ?
