anyone have the cuisanart combo steam oven cso-300?
I just received mine and want to start with steaming a boneless chicken breast for a mexi style meal of shredded chicken.
Just received mine! Soo excited..
I want to first try with a boneless chicken breast - maybe with a dry adobo-like rub - to make shredded chicken for a mexi style meal.
What does anyone think about doing this on the super steam function??
Or should I just stick to the regular steam function?
I've read (on this site.. thank you) that for shredded chicken roasting works against you because the muscles are contracted through that type of heat.. So I'm thinking the steam function could work well here...