Recently picked up an Anova precision oven, and it’s fantastic! No need for the big ol’ oven anymore!
That's also what I have. It's amazing and it's so nice to not heat the house up in summer!
Anova club! I’ve made the best Brussels sprouts of my life with it, and asparagus is almost perfect. Mixed results with broccoli, but I might not have the steam cranked high enough.
My spouse also says it does everything an air fryer can do, not sure how. My bread is spectacular though.
Oh damn. Haven’t started baking in it yet, but it’s high on my list of things to do when I have some time! Yay steam ovens!
The trick with bread is to do high steam for the first half and no steam for the second.
Thanks for the tip, internet friend!
Something that I've learned is that it's basically built to contain steam, while an air fryer or regular oven is built to vent steam. If you are doing something like dehydrating, it basically has to run for forever to actually dehydrate things since the interior stays humid. It's easy to get around though by just leaving the door ajar by a little bit. I prop mine open with a dish towel.
It's harder when air frying cause you don't want to let all the heat out. If I'm air frying something like Brussels sprouts that have a lot of moisture, I'll just open the door a few times during cooking to let out all the steam.
Recently picked up an Anova precision oven, and it’s fantastic! No need for the big ol’ oven anymore!
That's also what I have. It's amazing and it's so nice to not heat the house up in summer!
Anova club! I’ve made the best Brussels sprouts of my life with it, and asparagus is almost perfect. Mixed results with broccoli, but I might not have the steam cranked high enough.
My spouse also says it does everything an air fryer can do, not sure how. My bread is spectacular though.
Oh damn. Haven’t started baking in it yet, but it’s high on my list of things to do when I have some time! Yay steam ovens!
The trick with bread is to do high steam for the first half and no steam for the second.
Thanks for the tip, internet friend!
Something that I've learned is that it's basically built to contain steam, while an air fryer or regular oven is built to vent steam. If you are doing something like dehydrating, it basically has to run for forever to actually dehydrate things since the interior stays humid. It's easy to get around though by just leaving the door ajar by a little bit. I prop mine open with a dish towel.
It's harder when air frying cause you don't want to let all the heat out. If I'm air frying something like Brussels sprouts that have a lot of moisture, I'll just open the door a few times during cooking to let out all the steam.
Super great tip! Thanks for the help!