Need recipes and ideas for DD's new Breville Smart Air Oven
Compumom
5 years ago
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Breville Pie Maker?
Comments (13)I bought one of these (sale price had jumped to $79.95 in their catalog) and thought I would give a report. As I'm not fond of making pastry I used a good brand of butter pastry from a local specialty market. Made a thick bechamel and added (medium) diced chicken breast, diced baby carrots, and sauteed onions/garlic. The bechamel was seasoned with McCormick lemon pepper, hot pepper sauce, and 1/4 tsp Herb de Provence spice blend. I added 1/2 cup grated Parmesan and a good handful of chopped flatleaf parsley as well. Tips: - the Breville suggestion of 1/2 cup filling is accurate. Keep the diced food size small to medium, no larger. These pies are mostly crust, not much filling. - Cut the pastry circles out as the unit is preheating and have all of them ready, laid out on flour-sprinkled cookie sheets if you're doing more than one batch (which makes 4 pies). These really do cook fast, so you need everything "mis en place" - ready to assemble. Keep the remaining dough circles in the frig so the dough doesn't get oversoft, especially when it's a butter pastry. - Williams-Sonoma's proprietary tool for lifting the pies out honestly does work like a charm and is probably well worth the $12.95 it costs. - The Breville crimps edges like a champ. But the moment you put the pastry in, it's starting to cook. You don't have time to fuss over the edges, especially if the bottom pastry circle shifts around and leaves an open side. I stopped using the press-in tool, and found putting the filling in was enough to push the bottom pastry into place. - It seems to cook the tops faster than the bottoms. On the second batch (I was making 8 chicken pot pies), I lifted the lid and let the pies cook on the bottom for 1 minute longer before taking them out. - Since the filling has to be pre-cooked, I don't really see how this saves a whole lot of time for anyone. The one thing it does to save time is that closing the top crimps those edges into a nice decorative pattern that really seals tight. Despite a creamy filling, there was no leakage on any of the pies, even the one where I barely had enough pastry left so it has no outer rim at all. Summary: Overall, it's a sturdy, well-made small appliance. Roughly about the size of a small waffle iron. No on-off switch; plug it in and it's on. Whether it's worth the price or not will depend on how often you use it. There's still some countertop mess with the pastry circles, and of course anyone needing more than 4 pies has to factor in the double or triple cooking time - using custard cups, one could bake 18 of these sized pies all at the same time using an oven. I think I'd like this more if I could bake one large 8" pie rather than 4 small ones. We're not big carb-loaders so it's a lot of crust in proportion to the filling amount. OTOH, I'm making something with no preservatives or filler, with a minimum of fuss - not such a bad deal. Still, the speed is pretty impressive if the small quantity works for your household. I have a fairly large gas oven but no air conditioning, so it's a minimum 15 min. to evenly heat up the oven...to make 4 or 6 pies would hardly be worth the tremendous heat the oven would add during one of our heat spells, before/during/after the baking. The Breville heats up in 5 minutes and the pies were done in 8 min. exactly. Cooldown was about 15-20 min. but the overall heat amount was relatively small; my exhaust fan handled it just fine. We'll see how much I end up using this. But my DH, who adores pot pies, was very happy with his dinner tonight!...See MoreJust bought a Breville Grille. Suggestions/recipes/techniques?
Comments (6)Thanks, Lindac Years ago I had an electric grill with two flat plates and two waffle plates. It did OK hamburgers, sausages, pancakes, eggs, bacon, and waffles. Worthless for steaks and anything that I wanted to sear. I am hoping to be able to get this one hot enough to grill steaks. I like them rare, so it has to heat enough to sear the outside without cooking the steak all the way through. Maybe closing the adjustable lid gently so juices aren't pressed out and searing both sides at once will work? Like you say, I don't want a grilled cheese sandwich type steak. Guess I'll find out. It's gotta get HOT though. And the top ribbed grill has to just touch on the steaks, not smash them. (When the weather is bad and I don't want to go outside to the wood/gas grills, I frequently cook steaks on a big flat grill over two burners because the broiler in my 8 yr old Jenn Air is totally useless. That's also how I sear steaks cut from sous vide' roasts. I am hoping this expensive toy will tide me over until I can get a CC to replace the Jenn Air. I think fish and shrimp will work--again, if it gets hot enough. Hamburgers and other patties of any ground meat, brats or other round sausages, I am sure will work. Bacon and ham should work. Panini type sandwiches will work, of course. I wonder about grilling veggies--asparagus, sweet potatoes, green beans, which I usually do in a big skillet or the big two-burner grill when it's just too hot to heat up the oven and roast them. I think I will try sliced apples, pancakes, bacon, and eggs, using a flat grill and a ribbed one. I'm hoping that someone who uses a Breville will comment about how they use theirs. Sandra...See MoreBreville Toaster Oven
Comments (10)Breville make good appliances. Probably considered the top choice. Reflected in the price point. Second and close is Cuisinart?. Then Oster for good, even great, for the price paid. I second what was mentioned purchasing locally BB&B or Costco, or SurLaT...easy return if you get a lemon. Whoever has the most lengthy return time. Not sure where everyone puts all these countertop convenience appliances. I have none of it. Not even a toaster. My built-in 24inch side opening wall oven and steam oven stacked does it all. I need all my counters cleared at all times. That said, I do have an Oster toaster oven here at my beach house that has its own shelf built-in over my water jug dispenser. Used maybe a dozen times in 5 years. Costco purchased and so simple to use for quick toast and small bakes. Manual dials, timer set/turn off if I'm outside and forget...works great for a spare small oven. If this will be your main cooking appliance I see no reason to not get the best for the job. 300 is minor compared to a free-standing oven cooktop that it seems is only used rarely. I hear often, "I never use my main oven anymore". Who wants to bend oven practically on your knees to check a big oven when countertop is more efficient and at near eye level....why I have wall ovens. Another cooking forum likes the CSO Cuisinart steam oven. So much so they have purchased back-ups as it seems they are being discontinued. They also like the Oster French door oven. Considering it for my renovation as I have two kitchens. The smaller kitchen will be a working pantry/baking center. I can give it an open shelf up off the counter. On a open wall of storage shelving....See MoreAir Fryer oven -- desertsteph
Comments (9)Don't mean to be rude calling out your name desertsteph I don't take that as being rude... I think for getting extra info on one it is better in a separate thread so not to trail away from the OP of the other. It's a good topic - we can learn from each other before making an investment of our $s. i can't really recommend the brand I have. I wouldn't buy it again unless they remade it with SS inside instead of the coated whatever they used. It's a Paula Deen, comes with 2 or 3 trays and a basket. It stunk to high heaven for a very long time when used. If looking for another one now I'd want SS on the inside and on the trays. I do have a problem with lots of 'scents' on / in things (soaps, shampoo, detergent, cleaners, candles etc). This one is a good size for me and easier to use than a round one (that one is a cook's essentials I think from Evine (now a different shopping channel name)). It was good but the basket didn't come apart (so more difficult to clean) and didn't hold a lot - it was maybe 4 qt size. The one someone posted a pic of here looks good - like it has SS inside. A lot of them are more than I want to spend and probably larger than I need (or have space for). FB has a separate page for the IP AF oven so you could check there for reviews on that brand. I read a lot of good reviews and a lot of not so good reviews on it. I've read not so good reviews on the one by Wolfgang. Curtis Stone has one now (on HSN) but rather new out and I haven't checked reviews on it. Mine has 'burned' off most of the smell by now so I keep using it. somethings I cook in it are in another small pot so not on the rack that came with it. and I found I had a very small SS 'pan' with holes in it that fit in it and use that to put in garlic bread / tater tot type things. the air flows in / around it but food isn't on the nonstick rack that came w/ the AF. it's like a tiny broiler pan insert. I haven't used a broiler in many, many decades so I have no idea why I have this little tiny holey piece of metal... lol! but it works great. Breville should be a good brand if it has an AF. Moccasin Landing (yrs ago she posted on Small Homes) had a Breville toaster oven that she raved about. I like the dials on them rather the electronic read outs. also be sure that the words / temp numbers are dark and large enough to read without your glasses (if you need them). Mine has a light inside and I like the glass in the door so you can see the food cooking rather than the AF basket type. I was always pulling it out... and pushing it back in. you might check the Blue Jean Chef's website to see if she (Meredith Lawrence) has any tips on the different brands and / or what to watch / look for in one....See Moreann_t
5 years agosleevendog (5a NY 6aNYC NL CA)
5 years agoLars
5 years agoCompumom
5 years agoLars
5 years ago
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