Kamis, 03 Januari 2013

Countertop oven hides healthy cooking in plain sight

Just add water.

Just add water.

(Credit: Williams-Sonoma)

The annual changing of the calendar brings with it a multitude of promises that nobody intends to actually keep. That's OK; it's just all part of tradition. Things get said, feelings get hurt, but in the end, what really matters more: a couple of extra pounds or never seeing a frozen pizza again? Better to err on the side of caution, apologize to all those fatty and greasy foods -- but keep a little room for healthy steam cooking hidden in plain sight.

Never say never again with the Cuisinart Combo Steam and Convection Oven ($299.95). The overachieving toaster oven features simple cooking modes that can handle healthy steam cooking as well as the occasional frozen pizza. A 47-ounce water reservoir attaches to the side of the countertop appliance and allows for up to 2 hours of continuous steaming. Just fill, select a steam setting, and healthy foods can snuggle up in the same gadget that was used just hours before to heat up some sugary toaster pastries.

Preset functions account for all the standard features one would expect to find on a toaster oven type contrivance, plus a few more: toast, convection bake, bake steam, broil, broil steam, steam, super steam, bread, warm. While the appliance allows for everything from proofing bread to steaming a quick meal of fish and veggies, of course what you do with all those choices is entirely up to you. Luckily, with simple-to-use, one-dial operation, finding those healthy settings shouldn't be too hard -- providing, of course, that you would want to.


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Secrets to Profiteroles

Profiteroles might just be the most perfect dessert in existence: crisp, tender, and airy pastry encasing cold, creamy ice cream and napped by dark, luxurious chocolate sauce. Unfortunately, perfect profiteroles are often enjoyed only in the abstract, as those served in many restaurants are stale and indelicate, with a texture somewhere between damp cardboard and Styrofoam.

The challenge is the profiteroles base: pte choux. This is the most basic French pastry and is made with just a few simple ingredients, and it bakes up into light, airy, well-puffed pastries with a delicately crisp crust. But beware the pitfalls of bad pte choux. The dough will spread on the baking sheet if too soft, and it may not rise properly. It may bake up lopsided, it is subject to collapse after baking, and finally, the most common problem, it can turn soggy as it cools. Scared? Dont be. Our simple recipe and failproof procedure will help you make profiteroles like a pro.

MAKING PROFITEROLES

1. Pipe the pte choux into evenly sized 1-inch mounds on the prepared baking sheet.

2. Use a wet finger to even out the shape and smooth the surface of the piped mounds.

3. Once the pastries are baked, cut a -inch slit into the side of each puff to release the steam. Return the pastries to the oven, turn the oven off, and prop the oven door open with the handle of a wooden spoon. Let the pastries dry until the center is just moist (but not wet) and the surface is crisp, about 45 minutes.

4. Scoop the ice cream onto a chilled parchment-lined baking sheet, cover with plastic wrap, and freeze until firm.

5. Use a paring knife to split the pastries about inch from the bottom.

6. Arrange the pastry bottoms on individual serving plates or a large serving platter and place 1 scoop of ice cream on top of each pastry. Lay the pastry tops over the ice cream and press lightly to secure. Drizzle with warm chocolate sauce before serving.

WHEN GOOD PROFITEROLES GO BAD

Its important to bake pte choux pastries until they are browned and firm. If they are removed from the oven too soon (when browned but still soft, as shown on the left) they will collapse as they cool and have a dense, tough texture.

Want to try it for yourself? Check out our Profiteroles recipe for free through January 17, 2013.


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