Post by camochef on Oct 7, 2013 16:02:14 GMT -5
The past month I purchased the Ninja 3 -in-1 (Stove-top/slow cooker/ oven) and the very next day the Big Boss Rapid Wave oven. I've been going back and forth between the two of them "experimenting".
I find both of them more than useful.
I started out doing a 5+ lb chicken in the Big Boss. Did it beer-can style, but using chicken broth in the can instead of beer. It came out tasting great, and being very moist.
Tried a 6+ lb chicken in the ninja 3 in 1 with a 28 oz container of Swanson's low sodium chicken stock as the liquid. I did brown the rubbed chicken with the stove-top setting on high before switching to the oven feature. Set the temperature to 350 degrees and the timer to 1 hour and 20 minutes. It came out even better than the one in the Big Boss.
I then tried doing two loaves of French Bread in the Ninja. I really liked how I could insert a temperature probe through the hole in the lid and watch the temperature rise, while watching the digital timer count down on the unit control panel.
( The main reason I bought this product was the fact that the oven could be used to steam bake or steam roast). Well, as my bread reached an internal temperature of 205 degrees, which was the desired finished temperature, and I opened the units lid I was disappointed to see what looked like undercooked bread.
It was just as pale as when it was placed in it. Not to be dismayed, I took the loaves out and placed them in the Big Boss. The Halogen/infrared/convection combination quickly browned them and I found I had the crispiest, crust I ever made after years of trying many different techniques to obtain such. From Spraying water to produce steam every 30 seconds to using ice cubes on the floor of the oven, to soaking my stoneware cloche lids before placing them on my long baker in my convection oven. This was what I wanted.
I then tried baking a couple loaves in the Big Boss, with only water brushed on them. While quite tasty, they weren't near as crispy crusted as the others. The crumb was still just as tasty though.
I tried French fries in the Big Boss and they came out great...without any oil!
Did the same with some fish fillets. Mrs Camo did the same in the Gas oven and the Big Boss was faster!
Did another Chicken in the Ninja, this one was just over 7 lbs. I used 2 cups of better than bouillon low sodium chicken broth and 2 cups of better than bouillon vegetable broth to steam roast the larger bird for 1 hour and 20 minutes but at 375 degrees this time. I had to agree with Mrs Camo...this was the best tasting one yet. We had 3 good meals out of it plus plenty left over to make chicken salad with in the food processor.
Today I made a large loaf in the ninja using my NYC hard-roll recipe but made into a loaf in my silicone bread pan, using 2 cups water to steam with. When my probe thermometer reached 200 degrees I removed it. My 2 cups of water was gone, so I simply removed the loaf from the silicone bread pan and placed it in the 400 degree, pre-heated oven for about 10 minutes till it browned up on the silicone board I placed it on.
Right now its sitting on the cooling rack...will have it with dinner, shortly.
Enjoy,
Camo
I find both of them more than useful.
I started out doing a 5+ lb chicken in the Big Boss. Did it beer-can style, but using chicken broth in the can instead of beer. It came out tasting great, and being very moist.
Tried a 6+ lb chicken in the ninja 3 in 1 with a 28 oz container of Swanson's low sodium chicken stock as the liquid. I did brown the rubbed chicken with the stove-top setting on high before switching to the oven feature. Set the temperature to 350 degrees and the timer to 1 hour and 20 minutes. It came out even better than the one in the Big Boss.
I then tried doing two loaves of French Bread in the Ninja. I really liked how I could insert a temperature probe through the hole in the lid and watch the temperature rise, while watching the digital timer count down on the unit control panel.
( The main reason I bought this product was the fact that the oven could be used to steam bake or steam roast). Well, as my bread reached an internal temperature of 205 degrees, which was the desired finished temperature, and I opened the units lid I was disappointed to see what looked like undercooked bread.
It was just as pale as when it was placed in it. Not to be dismayed, I took the loaves out and placed them in the Big Boss. The Halogen/infrared/convection combination quickly browned them and I found I had the crispiest, crust I ever made after years of trying many different techniques to obtain such. From Spraying water to produce steam every 30 seconds to using ice cubes on the floor of the oven, to soaking my stoneware cloche lids before placing them on my long baker in my convection oven. This was what I wanted.
I then tried baking a couple loaves in the Big Boss, with only water brushed on them. While quite tasty, they weren't near as crispy crusted as the others. The crumb was still just as tasty though.
I tried French fries in the Big Boss and they came out great...without any oil!
Did the same with some fish fillets. Mrs Camo did the same in the Gas oven and the Big Boss was faster!
Did another Chicken in the Ninja, this one was just over 7 lbs. I used 2 cups of better than bouillon low sodium chicken broth and 2 cups of better than bouillon vegetable broth to steam roast the larger bird for 1 hour and 20 minutes but at 375 degrees this time. I had to agree with Mrs Camo...this was the best tasting one yet. We had 3 good meals out of it plus plenty left over to make chicken salad with in the food processor.
Today I made a large loaf in the ninja using my NYC hard-roll recipe but made into a loaf in my silicone bread pan, using 2 cups water to steam with. When my probe thermometer reached 200 degrees I removed it. My 2 cups of water was gone, so I simply removed the loaf from the silicone bread pan and placed it in the 400 degree, pre-heated oven for about 10 minutes till it browned up on the silicone board I placed it on.
Right now its sitting on the cooling rack...will have it with dinner, shortly.
Enjoy,
Camo