Do You Need a Countertop Steam Oven? - The Kitchen Gadget Test Show
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- Опубліковано 28 кві 2019
- On this episode of the Kitchen Gadget Test Show, host Esther Choi compares the cooking abilities of the Sharp Superheated Steam Countertop Oven to both a traditional steamer and an oven to see which cooks the best.
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How to turn your regular convection oven into a DIY steam oven: 1. Preheat your convection oven with a cast iron skillet in it. 2. Separately boil few cups of water 3. Put your food into the oven 4. Pour boiling hot water into the skillet and put everything inside the oven 5. Bake your food as you would normally do 6. Enjoy
I think this is not the same as combi-oven, the combi-oven can adjust the percentage of steam and control the oven temperature separately; however the technology that used in Sharp Superheated Steam Countertop Oven, is to create "Superheated Steam" that can give the similar result as boil, grill or air-fry. Since it use the steam, it can also retained more moisture compared to traditional cooking method.
For the taros, she should have use the highest temp available instead of 350. For the pizza, should just use the non-steam setting with the steam oven if a crispy crust is the desired outcome.
I love my CUISINART CSO-300......the steam functions have become more and more useful over the last couple years....and its great for reheating leftovers/steaks without drying them out.
I've enjoyed mine, but you have to read the directions and actually make an effort to understand how it works to get the best use out of it. For example, the Pizza mode is for frozen pizza. If you just wanted crispy, the Toast mode might be a better option. I'm still learning how to use convection + steam cooking, but I don't feel like this was a good review of the oven or how to use it for home cooking.
thanks for being honest and giving us the heads up thought it might be worth it!
Finally! Honest reviewing!
Are you going to test the anova precision oven?
yes 8 months later and still barely any reviews
Best method for reheating pizza - few seconds in the micro then slide it into a preheated cast iron pan to crisp the crust. Don’t judge till you try it.
I'd rather eat it cold
@@jakekgfn Yes, one of my favourite breakfasts is cold pizza, we have quite different pizza's in Australia to the American pizzas.
@@MaZEEZaM cool
My mother loved her steamer basket that was just like that one.
Cyrribrae probably easier to say what do I not use it for. Used it for roasts, bread, crabs, lobster, vegs, reheat pizza that is really days old and it is amazing. It also cleans itself..
This was a really reasonable comparison, thank you.
Should have tested the Panasonic NN-DS58HB which can actually do all of this easily. Steam, Grill, Microwave all in one.
I like these kitchen gadgets shows and Esther Choi hosting .
damn, that eye roll at 7:28 #gold
I just put a water container in the regular oven and use convection setting. Works great!! 👍🏽😊
that's what I do when baking bread, but make sure you don't use pyrex glass. I've killed 3 pyrex baking pans over the last 5 years :)
ZULU MATUBU metal container, oven safe of course
@@yuyiboy yup, they won't eventually crack and break into hundreds of pieces. You think I'd learn after the the second time.
woolfel it’s something about the water that cracks them, weird, you can bake anything in those, but not water 🤷🏽♂️
@@yuyiboy I'm going to guess heat stress, but I have no proof
Just what I need to steam my hams
lmfao!..
You're an odd man, David, but you steam a mean ham.
Do you have the Aurora Borealis localized in your kitchen?
@@jakekgfn Yes!
“The pizza would have to come out better than when it first came out”😂😂😂😂
A cake test would've told us a bit more about moisure vs no moisture
best way imo to reheat a pizza is a good toaster oven
its so easy and makes them crispier than they were when they were fresh
Pressure cooker for the taro?
Please DO make a video of the massive $20K combi oven and what it can do! Is the combi also a PRESSURE oven? I have a home pressure oven n rotisserie that does a decent job!
they are commercial ovens with open exhaust pipes meant to be underneath commercial exhaust hoods.
deli manager here and when steaming or in combi there is a boatload of moist air pouring out the vent.
no, combi ovens are not pressure ovens
i was gonna say... i don't think Sharp ever advertised the super steam oven as a Pressure cooker. I'm sure the pressure cooker is probably faster than all 3 methods for cooking taro.
@@thewhoopimen And Pressure cookers are a very different method of cooking
Honestly, I don’t see a use in a special unit like this, especially at this price point but I also want one because it reminds me of a special steam oven in Japan thats perfect for breads, fishes, cheesecakes, etc.
Ironically, this one is VERY similar to the one that Sharp makes for the Japanese market - but that one is smaller and red. Sharp in the US makes ovens you are talking about and sells it as a built-in. It is much much more expensive than this counter-top unit. There are differences, but if you can afford a $3K built-in appliance, the counter top is a great way to go.
the best way to reheat pizza is in a pan by the slice simply on the stove top. Best results.
oh no...
came in with high hope, end sadly. But, thanks for the genuine and truthful review!
A good way to reheat pizza is in a fry pan ;)
You have pizza that makes it to being reheated?! lol
Like the way they reheat single slices at my local pizza chain, I use a cookie sheet in a preheated toaster oven. Having to preheat is annoying though.
@ZULU MATUBU My method: start in a cold frying pan, with the slice face down, over medium-low heat. As soon as you hear the cheese start to sizzle, it's melted enough to flip over. Flip it and increase the heat to medium, then go another minute or two until it smells toasty.
Try an air fryer ezpz
@@victor_ylap air fryer is just a tabletop convection oven. Waste of money to be honest.
What brand and make is the blue oven that they are using
I would really like to see your commercial combi steam oven but I would like to know how it compares to modern home $2,000 or so combi steam ovens.
if Cusinart made a larger one I would have purchased it already as I love my 4 year old model.
Cheaper now Amazon CSO 300N1 about $200
What do you use it for?
Love her!
I need this...
The only thing I would use it for is rustic loaves of bread. But it’s too short for any tall lofty oven spring
Awesomeness! Microwave + Domed Pizza slices on a flat griddle surface cooker.....PERFECT PIZZA!
Can you do a dehydrator comparison? Please!
Wondering if the Sharp oven's steam feature can produce dim sum rice rolls from scratch.
I love my Wolf steam oven!
Thank you for your HONEST and truly unbiased review. I was contemplating buying a Sharp Steamer Countertop oven. I am glad I found this review before I jumped in.
I think the chicken thigh was cooked perfectly though. Superheated steam are useful to deliver crusty outside while moist the inside while drive away excessive fat content, similarly priced combi simply cannot do as well and you gonna lose nutrition in your food because of the steaming process.
In that pizza test I am sure with couple of minutes more the result would have been fantastic.
They like to trash things here really but often missing the whole point of the product they are trashing, last time I saw them trashing a precision induction burner because it boils water too slowly, I mean, come on all 110v induction burners boil water slowly, the point is it can maintain the temperature precisely and they totally did not review that function.
Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage
www.researchgate.net/publication/281662901_Effect_of_superheated_steam_cooking_on_fat_and_fatty_acid_composition_of_chicken_sausage
Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
www.ncbi.nlm.nih.gov/pmc/articles/PMC4973943/
Yes you need a Pacuzzi just to reheat your pizza! Lol
Awesome video
My son says wolfgang puck pressure oven is one of the best appliance I have ever got.
Ugh, this makes me want an awesome nyc slice ASAP
You can save $400 and put a bowl of water in the oven to get the same results xD
true... that's why i got it for $25. At that price point ... it is better than any table top oven in that price range by far.
That means most people here don't understand why it called superheated steam過熱水蒸気。 It is not an oven that can use some steam, it is an oven that only cooks with steam. Don't think steam is not hot enough to grill your steak.
@@Lycoris831 you can get steam to a thousand degrees. Definitely hot enough for a steak
@@sulski55 Yes you can but only under intense pressure so great it would be impossible to attain in home setting.
@@peterturner1582 You absolutely can with a stovetop pressure cooker with a broken regulator
Excellent demo. Too bad this didn't get a better rating because $400 is a steal.
Seriously, she compares this oven to her $20K combi oven, says that it wins 2 out of 3 of her tests against a regular oven, and THEN says it is too expensive. Or did you just save $19,600 for results better than the wall oven?
Good job
Would putting a tray of boiling water in the bottom of your normal oven produce similar results?
No steamed pizza? 😂
Cuisinart has a steam convection oven plus is the best for home use
Can you put water in the regular oven so it becomes that fancy steam oven?
nvm, 7:49 question answered
@@MeepMeep88 for that to work, you would have to wait until the water boils and fills the oven with steam - so it would take much longer to see the effects. This oven produces the steam in a small chamber quickly and injects it into the oven cavity in almost no time at all.
@@mvecera
What if you boil the water first then.
@@MeepMeep88 like a Bain-marie? Sure. It would just take longer... and maybe be a bit dangerous to wield, but people do it.
Just the tip?
I was drinking and almost did a spit take. Didnt expect that...no matter how old you get..it never gets old!
Hi how about the breviel oven
does it smoke coming out the steam oven?
What about proofing dough?
When she did the pizza test, she switched the pizzas around. She put the steam oven pizza to our right and the oven pizza to the left. It looks like she thought she had the oven pizza to our right, So, the way it looked, she liked the stem pizza better.
the point of steam convection is to keep it moist and she said she prefers all crispy then ofc this is biased
This is why Esther is great at this. No BS!
I came here because of $300 toaster video from About To Eat UA-cam Channel. You know why?
The toaster is too pricey, and the volume is too small. So I wondering if I look for the bigger version of the combi toaster.
And I found it here.
really good review,, they lower the price to 200 now..but still....now that useful
What about the cuisinart steam convection oven? Looks better than the sharp one.
what about baking bread? what about the cuisinart steam countertop oven?
That must be an awesome knife
Are these the steam ovens used to make a baguette?
I like mine for baking french breads.
Back to the Future II, the hydrator.
Love to see what the 20K machine can do.
thats what she reported the item for her taxes.
What about for toast? Is it super even? I just want a toaster oven that cooks toast perfectly, and also lets met heat up frozen burritos and chicken nuggets.
I’m on eater Montreal ! For a project me and my friends are starting named swirl!
I was thinking that kind of steam oven would work like the steam-injecting ovens used in bakeries for crusty breads, but it doesn't look like it has much room for bread.
Show us the Combi Oven :)
She had me at 6:29
just the tip
Love that countertop steam oven
Hello Esther!!!! 😍
I still don't know why you would need a combi oven. At least have a good example of why you need the combi first because if you only do a steam test I might as well use a pressure cooker.
The Cycling Panda I think Eater is finding kitchen equipment that are being sold to regular customers and putting it up against commercial restaurant equipment. I work at a restaurant and we use combi ovens all the time. Truthfully speaking, I don’t see its application in homes. Pro kitchens, definitely need it most of the time.
I wouldn't put a tray with water in the regular oven... what if it spills..
wow the sharp steamer looks so much bigger than in the pictures.
When testing the pizza.... when she took the slice out of the steamer oven she placed that slice on the far right side (from camera point of view, not HER right) of the slice that was already there on the left but later when tasting the pizza she referred to the pizza from the steamer oven (on the right) as the regular oven pizza.... so wouldn’t that mean she mixed them up & the final review that she gave the steamer oven slice REALLY the regular oven slice & vice versa?
I watch again a few times, the pizza on the right came from the baking tray (so it's from the oven). No mixed up. Also you can tell by the edge of the crust before she put it in the ovens, the one that is burnt went in the steam oven, which she placed on the left side as the pizza that came from the steam oven. No mixed up...
Interesting gadget, at least for reheating pizza, a toaster oven is much better option, i love crispy pizza
People eat more than pizza
Why would you bake taro root?
I wanna see your 20 grand combi oven.
hmm...Would putting a pan of water in the regular oven have any effect?
7:48
@@Rebecca-fs2rg ahh...thanks...I stopped before the pizza...
Maybe, but I think the difference in thermal conductivity between just humid air and steam is pretty big. I don't think that it is too much of a difference in this oven. Our bread proofer had a dedicated water line hooked up to a reverse osmosis filtre and it used a lot of water.
@@lazytv4318 Although it doesn't answer the question of results. How she recommends using a pan of water, but she had an over right there and didn't show us a comparison.
you would have to wait until the water boils and fills the oven with steam - so it would take much longer to see the effects. This oven produces the steam in a small chamber quickly and injects it into the oven cavity in almost no time at all.
I feel like you guys are testing the wrong Japanese appliance if you're looking for a true combi oven. Would have been better to test the Panasonic Bistro or the Toshiba ER-VD7000.
woo! you finally reviewed the steam oven!
Esther choi
This review was brought to you by Esther “I bought a $20,000 used oven” Choi
She's a chef with a restaurant
Pls do a wolf toaster oven
I will like to see an episode of your kitchen tour and see your expensive oven. :D
I have a Tovala oven, which has a steam option. It's actually awesome. I love it
She should've steamed the pizza!
Airfryer is the pizza reheat god. Nothing comes even close to it
Air fryer needs to be in this competition
An air fryer is just a miniature convection oven. Put a wire rack on a baking sheet and now your convection oven is a gigantic air fryer.
Is the steamer on the stove in the pot at 350 degrees as the over and the combo oven? If not you really can't compare to the other two.
I was thinking the same thing. Why didn't she crank it up to 485 degrees?
I wonder is this machine is better for baking breads.
Nah, get a convection oven and place a baking pan filled with water at the bottom rack. Convection oven is way more versatile.
After thinking about it. Convection oven is the way to go.
No steamed pizza?
thats whats awesome about Esther if something is not #1 best of the best she won't shy away from telling you that its a piece of crap
Are those foods the type of thing this oven is designed for? They do seem similar to what they tout on their Amazon listing, but when I think of superheated steam in an oven, I'm thinking about bread, or pizza from scratch. Not a countertop steamer.
A typical steamer can only get the steam up to 100C, since the heating element is below the liquid water. But a steamer makes up for this in cook time because of all the convection happening. Whereas a steam oven has, I think, way less convection, but after it boils the water to make steam, that steam is further heated.
Their Amazon listing mentions chicken and frozen pizza. I... I just don't get it. That's not what I would want one of these for.
Why would you steam 🍕? Should done a stake test
she said she was going to taste the tip
How much odor does it produce, in comparison?
Airfryer is the best for pizza warming
yasss
Just by a Miele
You chose reheating pizza over cooking a veg? Hmmmm
The test should have included bread baking.
Right? I assume that's what most people buying this thing are using it for
@@elvsrbad2 for sure.... I mean if I want moist chicken I'll sous vide and finish with a torch or searzall. This was a major fail in this review.... Bread baking would have been the ultimate test. Even then, I'll save 400 dollars and use my Romertopff or dutch oven.
Right. I think steam is pretty important to breads like baguette. Would have been good to compare this to to the technique of adding water or ice to a tray in a regular oven for breadmaking.
@@titodavalos There is major fails in ALL HER Reviews. I remember an episode she considered her self a "Chef" then another video she admitted to never making fresh pasta, LOL!!!!!