combi oven

This all-butter pie crust is works well for any kind of pie—sweet or savory. Blind-bake it in a two-stage bake with a hint of steam for even color and flaky layers. 

Notes: If you prefer, you can cut the butter into the flour using a food processor. Pulse until the butter forms black bean- to pea-sized pieces in the dough. Transfer to a bowl to mix in the water.

Depending on your filling, you may want to increase or decrease the baking time in the second stage. For pies with uncooked fillings, bake until deeply browned, 20 to 25 minutes. For pies with baked fillings, bake the crust until lightly brown, 15 to 20 minutes. 

Blind-Baked All-Butter Pie Crust

Cut Butter into Flour

Whisk together the flour and salt in a large bowl. Add the butter and toss lightly to coat the butter pieces with flour. Use your fingers (see note) to rub and pinch the butter into the flour. The goal here is to have the butter in pieces no larger than a black bean, with some bits thoroughly incorporated into the flour. You shouldn’t see any dry bits of flour.

Add Water

Drizzle in 4 tablespoons of the water. Use a rubber spatula to stir and smear the water into the dough, pressing the dough against the side of the bowl to work in the water. If you see dry, cumbly bits in the bottom of the bowl, add additional water, 1 tablespoon at a time. (I typically end up using between 5 and 6 tablespoons of water.) You’ll know you’ve mixed in enough water when you can pinch the dough together and it holds without crumbling.

Form and Chill

Transfer the dough to a lightly floured counter and form into a disc. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days.

Roll, Crimp, and Freeze

Return the dough to a lightly floured counter. Use a rolling pin to roll the dough into a round that is about 1/4 inch thick and is at least 1 inch wider than the edge of a 9-inch plate. Transfer to the pie plate and press into the bottom and sides of the pie plate. Do not stretch the dough in this step; let it slide into place.

Trim off excess dough and crimp the edges as you’d like. Transfer to the freezer for 15 minutes.

Line Dough

Remove the dough from the freezer. Line with a double layer of heavy-duty aluminum foil, wrapping the foil around the crimped edge and pressing firmly into the bottom and sides of the dough. Fill to the very brim with pie weights, rice, beans, or sugar. 

First Bake

Place the pie plate on a sheet pan. Transfer to the oven and bake until the crust has set but is still pale in color, about 30 minutes.

Remove Weights

Carefully remove the pie crust from the oven. Using the foil as handles, carefully remove the pie weights. Use a fork or knife to poke several holes in the bottom of the crust. 

Second Bake

Return the pie crust to the oven and bake until it has browned to your liking, 15 to 25 minutes (see note). 

Cool

Transfer to a wire rack and let cool before using in your favorite pie recipe.

While traditional ratatouille is prepared as a vegetable stew of fried eggplant, summer squash, and peppers, this version, known as confit byaldi, is the fancier version of the dish showcased in the Disney film Ratatouille. 

This recipe is based on one by Thomas Keller, who served as a consultant to Pixar in the creation of the film. His method involves placing thinly sliced vegetables accordion-style over a pepper sauce in a round dish and baking them together in the oven. (You can plate the dish individually by using a ring mold to arrange the delicately cooked vegetables onto a plate.)

This dish usually requires a close eye to ensure perfection. But preparing this dish in the Anova Precision Oven is stress-free because you have complete control over the temperature and time. It’s a perfect way to use late summer vegetables and is great for entertaining. 

Confit Byaldi (a.k.a. The “Ratatouille” Ratatouille)

red bell peppers

0.5 of white onion, peeled

olive oil, divided

rosemary, leaves

salt and black pepper

zucchini

yellow squash

Japanese eggplants

Tbsp of sherry vinegar

parsley

Roast Vegetables

Coat the peppers, onion, and garlic with 1 tablespoon of the olive oil. Place on a sheet pan and transfer to the oven. Cook until the garlic has browned, about 5 minutes. Remove the garlic and continue to cook the peppers and onion until the peppers are charred, about 5 more minutes. Transfer to a bowl, cover and let sit for another 10 minutes

Make Pepper Sauce

Peel the skins from the peppers and remove and discard the stems and seeds. Transfer to a high-powered blender or food processor, along with the onion, garlic, 1 tablespoon olive oil, 2 of the tomatoes, half of the rosemary, and the thyme. Blend on high speed until very smooth. Season to taste with salt and set aside.

Blanch and Peel Tomatoes

Bring a pot of water to a boil. While the water heats, cut a small X in the bottom of the remaining 4 tomatoes.

Once the water boils, add the tomatoes and boil until the skin just begins to peel off around the X, 30 seconds to 1 minute. (The riper the tomato, the shorter the boiling time should be.) Transfer to an ice bath and let cool completely.

Once cool, remove the skin and discard.

Slice Vegetables

Using a mandoline slicer or very sharp knife, slice the peeled tomatoes, zucchini, squash, and eggplant into 1/8-inch-thick slices. Cutting the vegetables into consistent, evenly thick slices ensures that they all cook at the same rate. Place the vegetables in separate piles on a large sheet pan.

Assemble

Pour a layer of the pepper sauce across the bottom of a 9- by 13-inch baking dish or 12-inch paella pan. 

Arrange the vegetables on top by shingling a slice of eggplant with a tomato, yellow squash, and zucchini, leaving less than 1/4 inch of vegetable visible between each slice. Continue this pattern around the edge of the dish. Once the outside of the dish has been lined with vegetables, repeat another layer inside. Continue until the dish is filled with vegetables. 

Sprinkle the remaining rosemary over the vegetables, along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle another tablespoon of olive oil over the top.


Steam Cook

Transfer to the oven and cook until the vegetables are tender, about 1 hour.


Dry Bake

Continue to cook without steam until the vegetables are very soft and starting to brown on the top, 15 to 20 more minutes.

Make Vinaigrette

While the confit byaldi cooks, make a simple vinaigrette by whisking together the remaining 3 tablespoons olive oil with the sherry vinegar. Season to taste with salt and pepper.

Serve

Drizzle the finished confit byaldi with the vinaigrette and garnish with parsley. Serve straight from the baking dish or arrange the vegetables on individual plates using a ring mold.

Fluffy on the inside, crispy on the outside, these baked potatoes are the kind you will want to dig into, skin and all. This recipe uses the steam function, along with the probe, to quickly cook multiple potatoes to their optimal texture. After the potatoes are tender, the oven switches to dry heat to crisp the skin.

Note: The initial baking time depends on the size of your potatoes. You can expect a medium, 8-ounce potato to take about 45 minutes to cook. A smaller, 5-ounce potato will take around 30 minutes; a larger, 12-ounce potato will take about 1 hour. 

This recipe uses a perforated pan, but if you don&apos;t have one, you can use a wire rack placed over a sheet pan.


Steam-Baked Potatoes

water

Tbsp of kosher salt

russet potatoes

1.5 Tbsp of melted duck fat or olive oil

Prepare Brine

In a medium bowl, whisk together the water and salt until the salt is dissolved.

Prepare Potatoes

Wash the potatoes and trim away any eyes. Use a fork to carefully poke the potatoes on all sides to allow steam to escape.

Dip in Brine

Add each potato, one at a time, to the brine, and roll to coat it in the water. Transfer to a perforated pan (see note).

Probe

Carefully insert the probe into the center of the largest potato.

Cook 

Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, 30 minutes to 1 hour, depending on the size of the potatoes.

Brush with Fat

Remove the potatoes from the oven and brush on all sides with the melted duck fat.

Crisp

Return to the oven, placing a second tray on the rack below to catch any drips. Cook until the skin is crisp, about 15 minutes after the stage begins.

Top and Serve

Slice each potato open, fluff the insides, and add butter or any other desired toppings. Serve hot.

Lobster is an investment, but when cooked properly, it pays handsome dividends. That’s why lobster has become such a popular food to cook sous vide — you’re guaranteed perfect results. However, lobster is an odd-shaped food and difficult to bag for water bath cooking. Using the Anova Precision Oven, we get the best of both worlds: no bag and exceptional results. 

Note: This recipe is written for tender-cooked lobster. For lightly cooked lobster, reduce the probe temperature in the second stage to 126°F (52°C). For firm-cooked lobster, increase the probe temperature to 140°F (60°C). Keep the oven temperature the same.

Always Tender Lobster Tail

lobster tail,

0 of Melted butter,

Lemon wedges,

Steam

Place the lobster tail on a sheet pan and transfer to the oven. Steam for just 2 minutes to help separate the meat and shell. Immediately remove from the oven. The oven will likely not return back to the preheat temperature; this is okay.

Adjust Oven for Sous Vide Cook

Open the oven door for 20 seconds to help the oven cool quickly.

Remove Shell

Use a pair of kitchen shears to cut along the underside of the shell. Remove the tail, working carefully to keep the meat in one piece.

Insert Probe and Cook

Insert the probe into the thickest part of the tail. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, 30 minutes to 1 hour, depending on the size of the lobster (see note).

Slice and Serve

Slice the lobster tail into bite-size pieces and serve with butter and lemon.

I can&apos;t believe it&apos;s already time to start thinking about holiday baking and there&apos;s nothing better than my favourite holiday bake, the KING of bread, panettone. 

Juniper wanted to start early and teach her sister so that she is ready for the holiday baking season, plus they love the process. We love cooking panettone in the Anova Precision Oven because it does it all. Being able to bake panettone at the exact perfect temperature is a game-changer and time-saver. 

Note: The prep time for this recipe does not include the steps for making the pasta madre. Those steps will take 5 days. The prep time includes all of the resting and rising time for the dough, in addition to the mixing steps.

Chocottone (Chocolate and Sour Cherry Sourdough Panettone)

0 of **For the Pasta Madre (Stiff Starter)**

bread

g of very active sourdough starter at 100% hydration

0 of Filtered water

0 of **For the First Dough**

bread flour

115.1 g of filtered water

sugar

Pasta Madre (above)

unsalted butter,

0 of **For the Second Dough**

0 of First Dough (above)

vanilla bean (optional)

honey

cocoa powder

salt

dark chocolate couverture pieces or chips

white chocolate couverture pieces or chips

sour cherries

0 of **For the Glaze and Toppings**

almond flour

hazelnut flour

g of pastry flour

cornstarch

Pearl sugar,

Start the Pasta Madre

The first thing you will need to do is convert the liquid sourdough starter to a stiff starter, called a pasta madre. This process will strengthen the starter and allow the long period of fermentation needed for the production of panettone. This step will take 5 days of twice-daily feedings.

On day one, combine 100g flour with the sourdough starter and 40g water in the bowl of a stand mixer fitted with the paddle attachment. Mix on the stir setting until the mixture forms a very stiff, pliable dough, 8 to 10 minutes. Transfer the dough to a clean counter and press into a rectangle. With the short side facing you, fold the top down to the center and the bottom up to meet it, as you’d fold a letter. Rotate the dough 90 degrees and repeat. Repeat once more, then shape the dough into a cylinder, then into a round. Place in a medium bowl and score a deep X on the top with a paring knife. Cover and proof in a proofing box or the Anova Oven set to proof at 28°C (82.4°F) for 6 hours. You can also do this step in a traditional oven, turned off, with the oven light turned on.

For the second feed that day, combine 100g of the proofed starter with 100g flour and 40g water. Repeating the mixing and shaping steps. This time, proof the starter at 18 to 20°C (64.4-68°F) for 12 to 15 hours. For many homes this will be at room temperature.

Continue Feeding the Pasta Madre

On day 2, repeat the same process as day 1, except in the first feeding, use 100g flour, 50g starter, and 45g water. Use these same amounts in the second feeding.

On day 3, repeat the same process and amounts as day 2, except that you will only proof the starter for 4 hours after the first feeding.

On days 4 and 5, repeat the same process as day 3. After this, your starter should be ready to use for panettone. If you’re ready to bake in the next few days, continue to repeat the feeding process. If you’d like to store the starter for a longer period of time, cover and refrigerate it for up to 2 weeks. You will need to refresh the starter for 1 to 2 days after refrigerating before baking.

Mix the First Dough

In the bowl of the stand mixer, combine the flour, water, and sugar. Mix using the paddle on the stir setting until stretchy and barely sticky, about 10 minutes. Add the pasta madre and half of the egg yolks and continue to mix on the stir setting until incorporated, 5 to 10 minutes. If needed, scrape down the sides of the bowl and the paddle. Add the butter and remaining yolks and continue to mix on the stir setting until incorporated, 5 to 7 minutes. Switch to the dough hook and continue to mix on the stir setting until the dough is smooth and somewhat stretchy, about 10 more minutes. Remove the bowl from the mixer but leave the dough in the bowl for 10 minutes to rest. 

Proof the First Dough

Transfer the dough to a lightly buttered counter and form into a round. Transfer to a proofing container and mark the sides with two rubber bands; the first where the top of the dough currently is, and the second at 3 ½ times the volume. Cover and proof at 28°C (79°F) until triple to quadruple in volume, 12 hours. The dough should not be shiny but it should have some bubbles.

Start the Second Dough

Transfer all of the first dough to the mixer bowl with the flour. Mix on the stir setting until the flour is incorporated, 2 to 3 minutes. Increase the speed to the second setting and continue to mix for 7 to 8 minutes. If you pull on the dough, it should pull back on you and shouldn’t be shiny or loose. Don’t let it stretch out all the way to make a windowpane at this point. 

Add Sugar and Aromatics

If using the vanilla bean, cut it in half and scrape the seeds into the honey.

Open the mixer and add in half of the sugar, along with the honey, vanilla bean, and about one third of the yolks. Mix on the stir setting until the sugar has fully dissolved, about 6 minutes. Add the remaining sugar and mix on the stir setting for 2 ½ minutes. Increase to the second setting and continue to mix until the sugar has dissolved and the dough has formed a smooth paste, 4 to 5 minutes. Double check that you cannot feel the sugar granules in the dough; if you can, continue to mix, checking every 30 seconds, until they have dissolved.

Add Remaining Ingredients

Add the cocoa powder, salt, and another third of the egg yolks. Mix on the stir setting for 1 ½ minutes, then increase to the second speed and mix just until the yolks and salt are well incorporated, 1 ½ to 2 minutes. Be careful not to overmix as this can start to break down the dough.

Stop the mixer and add the butter and the remaining egg yolks. Mix on the stir setting for 2 ½ minutes, then increase to the second speed and mix until the egg and butter have fully incorporated, 7 to 8 minutes. Scrape down the sides of the bowl as needed during this process.

Stop the mixer and add the chocolates and cherries. Mix on the stir setting for 1 ½ minutes, then increase to the second setting and mix until everything is just combined, about 30 seconds. Do not overmix. Remove the bowl from the mixer but leave the dough in the bowl for 20 minutes to rest.

Preshape the Dough

Gently remove the dough from the mixer bowl and transfer to a lightly buttered counter. Use a dough scraper to form the dough into a ball. Don’t worry about getting it too tight at this point. Let rest for 20 minutes.

Final Shape and Proof

Push two 30cm (12-inch) skewers through the bottom of a 21 by 7cm (8¼- by 2¾-inch) paper panettone mold. Stick one skewer through the top third of the mold and the other through the bottom third. There should be at least 5cm (2 inches) of skewer sticking out on either side.

Shape the dough into a tight ball, using a dough scraper to pull the dough on the table to develop tension. Place into the prepared panettone mold. Proof, uncovered, in a proofing box or the Anova Oven set to the proof quickstart at 29°C (85°F) until the dough has risen to about 3cm (1 inch) from the top of the mold, about 6 hours.

Preheat the Oven for Baking

Place a baking steel or stone on the oven rack.

Make the Glaze

Whisk together the sugar, egg whites, almond flour, hazelnut flour, soft flour, cocoa powder, and cornstarch until smooth.

Glaze and Top

Pipe the glaze over the loaf. Sprinkle the top with the pearl sugar.

Bake

Transfer to the oven and bake until the dough is domed, the top is crisp, and the internal temperature of the top quarter of the dough registers 94°C (201°F), about 1 hour. The top of the loaf takes the longest to cook, so it is critical that you take the temperature of this section of the loaf. It can help to take the temperature of the loaf in more than one spot.

Immediately after removing the panettone from the oven, invert it upside down and hang it across two stacks of cookbooks so that the top is not touching the counter. Let cool in this position overnight. 

Serve or store in a plastic bag for up to 2 weeks. If you want to add a special extra touch, mist the inside of the bag with whiskey or vodka before adding the bread. Leftover panettone also freezes well.

Top 5 combi oven recipes from across the web

The most viewed combi oven recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blind-Baked All-Butter Pie Crust

Confit Byaldi (a.k.a. The “Ratatoui...

Steam-Baked Potatoes

Always Tender Lobster Tail

Chocottone (Chocolate and Sour Cher...

Top 5 combi oven recipes from across the web

The most viewed combi oven recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blind-Baked All-Butter Pie Crust

Confit Byaldi (a.k.a. The “Ratatoui...

Steam-Baked Potatoes

Always Tender Lobster Tail

Chocottone (Chocolate and Sour Cher...

The most viewed combi oven recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine