New Oven Steamer??

Toast
buckeyebaker on 14 Nov 2010 at 17:55

I saw the following gadget advertised in a catalogue (sur la table); it;s described as an "oven humdifier" to be used (or at least pictured) with cooking turkey.  of course I immediately wondered whether it would work for baking bread. Has anybody had any experience with it? looks intriguing, albeit  more expensive than the lava-rock method. Here's the catalogue description --

Moistly Roasted Oven Humidifier The Moistly Roasted oven humidifier is a wonderful way to ensure a moist and delicious turkey. Just fill the slim pan with water, beer, wine, juices or other liquid, place your roasting pan on top and cook. 

Four vents release steam into the oven, adding moisture, infusing food with complex flavors and keeping it naturally tender. Food retains more natural juices and rich flavor, for amazing results every time. One large vent allows easy refilling during cooking. 

 

Well my first question is how is this thing different from a 1/2 sheet pan on a lower rack in the oven?  Why go out and spend $30 on something you can replicate for $6-$8 bucks.

Though this has got me thinking of a solution to getting a nice steam in the oven.  I may have just thought of a million dollar idea :)

A turkey takes several hours to cook.  I think this humidifier is meant to release humidity over a long period of time. Bread needs a quick burst of steam right after it is loaded into the oven. 

Pam

Toast

ronhol on 16 Nov 2010 at 20:37

               

LOOKS LIKE AN AWESOME PRODUCT!

   I may just get one.  But I would probably place it on the bottom rack as low in the oven as possible, rather than placing the loaf directly upon it.

The cooling effect from the generation of steam would keep the bottom of the loaf cooler than we want them.   Ron