Kitchen

Reply to: Here is an evidence for one of the main reason I decided to get Miele DGC 6805, for convenience of cooking steamed dish. This is a one kg fish (my fish monger called it Queensland farmed grouper) that fits easily in the oven. It would fit my 32cm stove top steamer, but head and tail has to be tucked, or snipped. Another major advantage of the combi oven is temperature control. At the moment, one kg whole fish steamed at 90*C for 20minutes is my preferred setting compared with 100*c at 15minutes. A little lower temp, a little longer time, a little bit more forgiving, and a little bit more delicious. Telescopic runner, HFC 71, is also very handy for helping pulling the whole dish out when it is full steam head.

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Reply to: I think I am heading towards the right direction for holey sourdough home bake in Miele combi. This loaf is between 65-70% hydration 20% whole wheat, baked at previously preheated 225*c 100% humidity for 15 minutes, and about 225*c 0% humidity for 20. Oven spring was pretty good, considering the loaf went flop after slashing.

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Reply to: To the others in this thread complaining of durability issues with their quartzite- I have noticed that since we had Dupont Bulletproof sealer on our tops, my top is a lot easier to wipe down/clean! Doesn't solve the metal scratch problem but I don't have to buff it dry to keep it looking spot and ring-free anymore!!

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Reply to: Super White is Dolomite. They incorrectly market it as a quartzite. Dolomite is a cousin of marble. And Gery, you can apply a sealer yourself, no need to call someone. Research quality Impregnating Sealers. I've used Aquamix and 511 with good results. Follow the directions exactly. When water no longer sits or beads, its time to reseal. You should always use a cutting board when prepping your food, regardless if the top is granite or anything else.

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Reply to: Extra White. Clean, bright but not too stark. Goes well with *most* all paint colors.

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Reply to: Hi Kaye Agreeable Gray is just a bit lighter than Worldly Gray Worldly Gray is light so Agreeable Gray will be even lighter.....Worldly gray on my walls....Shoji White trim..it is a soft warm trim if you have a whiter trim it will apear a bit darker.

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Reply to: FYI, there is a screwdriver calibration adjustment for the Bluestar oven temperature inside the shaft beneath the oven control knob. It may have a caulk plug over it that would need to be removed first: http://ths.gardenweb.com/discussions/2317912/bluestar-rnb-30-oven-temp-range http://www.appliance411.com/faq/ovencontrol-calabrating-C160.pdf

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Reply to: Sherwin Williams Stucco and Oyster Bay are great neutrals that will help tone down the floors and sofa, Sea Salt is a gray green that can work as a neutral also.

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Reply to: I chose Edgecomb Gray for all of my main living areas. I first had SW computer match for the color, it wasn't spot-on, so i took the actual chip in and they color matched it by hand. It was very, very close. Maybe leans a tiny bit toward the beige side of greige than the BM sample, but that could've just been the difference in sheens. If you decide to go this route, I can post a pic of the formula from the can and you can have SW mix it up to see what you think. Other SW colors I found similar to Edgecomb Gray were SW Modern Gray and SW Wordly Gray.

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Reply to: I did actually try it! Yesterday I tried SW Accessible Beige, SW Alpaca and Olympic Tightrope. The Tightrope is actually very, very close to the BM Edgecomb Gray but with a tiny bit more gray in it. I may just go with it. Thanks!

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Reply to: nan Another piece of advice our floor guy gave us was to have a new coat of poly put down every 1-2 yrs in our kitchen remodel/new oak flooring. They just rough the top surface and put new poly - this will keep the floors looking great & will prolong the life esp in high traffic areas - this is where many fail - they wait until the floor is looking tired/shabby - too late that needs refinishing. The cost is nominal, I had it done last yr for a whopping $120 to do about 300sq ft. Enjoy your new flooring

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Reply to: The finished opening for bipass should be 63", which is why it's hard to convert to bifold in the future. The height can be trimmed off the doors if you get it wrong but where I learned the rough opening was almost always 2" larger than the door size. 82 1/2" would be OK too as you may want room for carpet. Bipass hardware is usually ACME or JOHNSON. Look them up online for specs and clearances.

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Reply to: Bypass doors means one door passes in front of the other one. You see this a lot in closet door applications. I attached a louvered photo of what that looks like. This one left the track exposed, but you can use a trim piece attached to the wall to create a finished look if you prefer that. See the alternative one panel look with the trim. Back to the original question, I would do a bypassing unit but choose a custom door that makes the opening really stand out. like this one panel door used in New York City. All the Best!

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Reply to: @Jo: the no-knead dough is wet, very wet (70% hydration or more). You cannot bake it in a cold dutch oven placed in a cold oven. The dutch oven must be hot (450*F or more) when you plop the dough in it. Furthermore, the steam needed for the oven spring comes from the dough itself and is retained in the dutch oven by the use of a lid. There is absolutely no need to inject extra steam in the main oven cavity.

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Reply to: I'm using my combi steam this weekend to make marmalade and apple butter for gifts. It's doing an excellent job and keeps my cooktop from being too crowded with pots. Love it!

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Reply to: Hi Barry, that loaf was a slightly moist dough at approximately 66% hydration. I preheated the oven and the perforated baking tray (as seen in the photo) in Fan plus (European convection mode) to 435*F at 100% moisture level. Just as the oven reaches temperature, I put the loaf in, and my program was set for two stages: Fan plus, 435*F, 100% humidity, 15 minutes Fan plus, 435*F, 0% humidity, 30 minutes. I do keep checking the loaf for the second stage cooking. This one came out at about 20 minutes in the second stage. I was trying to follow standard baking method from Northwest Sourdough which is preheat oven to 500, put the loaf in and cover at 450 for 15 minutes, then take out the cover for the rest of the time. Miele has automatic baking program, that I have used successfully before with yeast dough. Those programs start from cold oven. It will be some experiments for me for quite a bit to see what works best for different type of bread.

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Reply to: Stevep - thank you again. As an update for anyone who stumbles onto this information. Faxon no longer sells these parts. But, they kindly provided me with the CNP sales number. Amazingly, the prices are the same as 10 years ago. Great service. Warming shelf rack - #10028, MSRP = $36.40 ea Upper clip - #10089 (one per shelf), MSRP=$5.80 ea Lower clip - #10089 (two per shelf), MSRP= $5.80 ea Shipping cost is additional (was around $11 for me) Wind Crest CNP Industries, Inc. - 1-877-387-6721 Question - I have a 54" space. Should I have ordered 3 shelves?

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Reply to: I adore it! I will never have another range without a 24” griddle. You let it get seasoned and then forget it. Every so often i will pour a can of Sierra mist on it to degrease but mostly i just scrape it after cooking and wipe it with a paper towel. Easy peasy.

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Reply to: We have a 36" Thermador gas cooktop with an electric griddle. I don't use it as much as I thought I thought I would. The griddle we have does come in handy for bacon and pancakes. You can also use it to keep stuff warm. We originally bought the Thermador stainless cover for the griddle, but I hated it and returned it to the store. I went to a company that makes custom cutting boards and had them make an end-grain walnut cutting board that sits perfectly in the griddle. It looks way better and gives me one more cutting board that doesn't take up counter or storage space.

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Reply to: We have a Gagg but I just thought I'd chime in and say my favorite thing about it so far is the roast chicken. It makes a mess, but it's delicious. For a 3-3.5 lb presalted (24-36 hours) chicken we do 20 min at 390 w/80% steam and 20 min at 420 with 0% steam and it is juicy with a crisp exterior. I think I'll butterfly it next time so the thigh skin get crispy too. Happy cooking!

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