Combi Oven Corn
Dinner, Aug 25th, 2026
Corn on the cob in the Precision Oven, no pot of water: [[corn-on-the-cob-precision-oven|combi oven corn]]. Sous vide mode at 183ºF with 100% steam does what boiling does, but the timing is forgiving — thirty minutes to done, and it holds up to two hours before the kernels start going mealy. Without a bag the butter does not soak in during the cook, so the butter at the table is not optional.
Barbecue Ribs, Start to Finish
Dinner, Aug 26th, 2026
Two racks of St. Louis ribs, cooked entirely in the Precision Oven: [[barbecue-ribs-precision-oven|barbecue ribs]], Kenji’s Anova water-bath recipe moved into sous vide mode with 100% steam. The recipe offers two paths — 63ºC for 36 hours for a dense rib that slices, 74ºC for 12 hours for one that shreds — and the calendar picked for us: 12 hours fits between a morning start and a 5 PM return, 36 does not.
