You won’t believe the versatility of the drawer. Apart from the usual sous vide cooking possibility, vacuum sealing ingredients extends the life of the veggies or fresh food five times longer in the fridge. And in this picture, as we couldn’t get cone shape bags for gift wrapping some Maple Nuts, we got creative and … Read more

NOT anywhere close to melting dark or milk chocolate! Wish I did my research before melting my first white chocolate! These seem trivial, but let me tell you otherwise! RULE 1. White chocolate scorches at 44c RULE 2: On Induction cook top, melt white chocolate on level 1, max, for about 8 mins. Stir. RULE … Read more

Before reaching out for any cleaners, start with a spray bottle of water and a microfiber cloth. There is a good reason why manufacturers choose glass for the oven door. Glass is the easiest material to clean! Tools Dry microfiber cloths* Spray bottle filled with tap water Method Spray surface Wipe with a dry microfiber … Read more

The hardest part of using a combisteam oven without sensors, is determining the volume of steam in each recipe. Steam, as we know it, is wet. Some call it ‘pure’ steam. We use steam in the combisteam oven in place of boiling on the stove. So, when we boil eggs on the stove, we steam … Read more

One size does not fit all. We are referring to settings across various ovens. Here are poached eggs cooked in 3 luxury ovens. Steamed at 75c for 17 minutes. The results came up different. We aim for the perfectly poached egg on the right. The take is, use settings as a guide. Experiment in your … Read more

Ovens looking like this all the time? Sure can! Even if you were to use it for breakfast, lunch & dinner, 365 days, like I do. 8 years into combisteaming, and it sparkles still, ( if I choose to LoL).  OK, zoom in and traces of scratches are visible. This is typical of an impatient … Read more

Sharing Susan’s question: Is there a guide/chart suggesting how long it takes?…… to dry Rosemary as an example? The #combisteam oven is great at doing this. Choose Hot Air function and start at 50c. Duration depends on what you’re dehydrating. Lemon rind, parsley, and thin pieces take about 2 hours. If they feel dry and … Read more

Sharing excerpts of Susan’s question: (start from the bottom) Reply 2 To dehydrate, use hot air program and ‘bake’ as usual. Door closed. I dehydrate lemon &, lime rind and julliene chilies to make flavored salt. On hot air, 50c for 2 hours or more. Door closed. ‘Hot air’ function opens up the climate control … Read more

    I love gadgets. But not all tools proof their worth in my kitchen. Here is the list that made it. 1. Vitamix. A REAL blender. Nothing in between 2. Kitchenaid mixer. Every chef has one. Unless they are sponsored 😉 3. Wooden cutting board. Not as pretty as bamboo, but cuts more comfortably … Read more