No, I did not remove the bone side skin. The steam utilized in the Convection Steam Mode will tenderize the meat without you having to take that extra step! Great question. Thanks for asking and watching!

@@EvatheSteamOvenDiva - thats very interesting, some say the spices penetrate better without the skin, BTW Do you still do modeling?

I can understand your points, however, the ability of the CSO (heat and steam vs just heat) to open-air braise is what helps to enrich flavor and makes those tougher cuts/areas of meat moist and tender. So, in my experience with my CSO, I prepare baby back ribs as I demonstrated in the video and have always had tasty success. And, my time is dedicated to my channel and helping viewers master the CSO. Thanks again for the questions and for watching. :-)

Good question. I have not used a "regular oven" to Sous Vide my homemade herbal tea. However, if you were going to try, my guess would be, you could possibly be successful if you - 1) make sure to use an oven safe vacuum seal bag - 2) be sure to add some moisture to your oven and fill an oven safe large bowl with water and place it on the lower rack of your oven, this will create a steamish-like environment and 3) i have found convection oven vs regular oven usually varies about 25 degrees, so set the oven to 175 and again, make sure to use an oven safe vacuum seal bag that can withstand that temperature. Thanks for watching!

True story! Thanks for watching! :-)

Very interesting contraption and application. Set-n-forget ribs sound amazing. That said, with ribs especially, 'fall off the bone' means over-cooked. Pull off the bone, yes, but if the bone just pops out - this could just be a coastal Texas thing. Thanks for the vid and showing that steam oven.

I appreciate your kind comments and the Texas education! Thank you for stopping by and watching. :-)

Perfectly stated! Thanks for watching!

Please do try them and come back and let us know what you think! Thanks for being here and watching. Happy 4th!

Make them; you won't be sad! Thanks for stopping by and watching; Happy 4th!

Make your own personal fireworks with this great dish! Thanks for watching and enjoying! Happy 4th!

Thanks for stopping by and the love. 😍🧡

Hope you will give it a try and let us know your thoughts.

Absolutely agree!

Yeah, it is! Thank you. And, be sure to check out the full length episode on my channel page. :-)

Glad I could help!

So good!

You can if you are wanting to wrap the beef tenderloin in bacon. If not, I would recommend the Slow Roast Mode for a beef tenderloin, but yes, 135 is a good rare temp. And, I do plan on recording an episode on that very soon! Thanks for the excellent question. :-)

chop chop chop!

Excellent idea! Yes, you can substitute fresh peaches.

This is a fantastic way of keeping your mandarins fresh, delicious, and ready to enjoy anytime for many weeks. 😊

Hank must be a happy dog! Thanks for sharing. 😍

Let us know how yours turn out!

🤤‼️

@@TheRealGoldiLooks for sure! :-))))

Ha ha! Thanks for the note and compliment! Stay tuned and keep watching for more fun surprises. 😊

Thanks for watching and please let us know what you think after. 😊

Ha ha! You won't be disappointed - enjoy! Thanks for watching!

Thanks for watching, nonetheless. And, please check out my other videos and shorts with different proteins. :-)

Thanks for the feedback!

It is tasty and simple! Let us know what you think after you try it out. :-)

This looks amazing. Can’t wait to try it.

Let us know what you think afterwards! 😊

Thank you for checking out the custard episode, Afsheen! 😍

No temperature watching, no straining the mixture - very easy and most importantly DELICIOUS! Thank you for watching!

Much appreciated @AnnaBeyer-bl8uv ! If you decide to give it a try, let me know. 😍

Thanks for being here, @TheRealGoldiLooks! Looking forward to hearing more from you soon!