Thread: Cooking with convection ovens

Originally Posted by Dillinger

A masterclass.

Thanks D. Don't know that I'd go that far.


One thing I did figure out. The timer on that thing is junk. When it gets to the 10 minute mark the timer stops working. The oven keeps going. Not something I'd want to have on if I fell asleep again while cooking.

Both wrapped in foil, EEVO, S+P, thyme.






Ended up mashing the chickpeas into a paste with EEVO and lime juice. Will add a crushed garlic clove to them next time before I wrap them in foil.

I've got a chicken in the Otto.

25 to 30 minutes at 230-250c it says. Fingers crossed.

Originally Posted by Luigi

Both wrapped in foil, EEVO, S+P, thyme. Ended up mashing the chickpeas into a paste with EEVO and lime juice. Will add a crushed garlic clove to them next time before I wrap them in foil.

Tops salad?

Originally Posted by Neverna

I've got a chicken in the Otto.

25 to 30 minutes at 230-250c it says. Fingers crossed.

In a pre-heated oven, my Chook cook time is 40 mins per Key @ 200c followed by 10 mins rest time under tin foil. No idea if that equates to anything with an Otto though, but your cooking time seems quite short. Do you have a temperature probe to make sure it's 165c+ in the thick parts before rest time, or are we winging it?

Originally Posted by Headworx

In a pre-heated oven, my Chook cook time is 40 mins per Key @ 200c followed by 10 mins rest time under tin foil. No idea if that equates to anything with an Otto though, but your cooking time seems quite short.

The 25-30 mins at 230-250c is what the Otto says on the top but it doesn't say for what weight. Perhaps the handbook does. I haven't read that yet.

Originally Posted by Headworx

Do you have a temperature probe to make sure it's 165c+ in the thick parts before rest time, or are we winging it?

I'm winging it. I'll see what it looks like outside then cut it open to see what it looks like inside.

Voila.

^ Hmmmm....didn't you season it first?

I' d whack some salt on that and give it another 15 minutez

Originally Posted by Dillinger

^ Hmmmm....didn't you season it first?

I' d whack some salt on that and give it another 15 minutez

No. I don't want salty chicken. Just chicken flavoured chicken.

It is cooked enough. And I'll eat it too. No soi dog's getting my dinner.

Originally Posted by Neverna

I'm winging it. I'll see what it looks like outside then cut it open to see what it looks like inside.

My Mrs had a "Doctor" who had a similar approach to investigating a back problem she had.

Originally Posted by Neverna

No. I don't want salty chicken. Just chicken flavoured chicken.

It makes the skin nice and crispy.

Not a bad first effort though Nev. Certainly looks better than Luigis burns unit job

The skin is actually quite crispy. The Otto blasts hot air at it continuously.

And one thing I really don't like on my food is burnt bits. Each to their own, of course. If other folks like black cancer forming stuff on their food, that's cool with me, but I don't want it anywhere near my plate.

Originally Posted by Neverna

Otto

Get one for your bedside table Dill.

^^any red bits inside? The worst food to undercook is chicken.

Take it you're gonna be eating chicken sandwiches tomorrow dipped in chicken soup?

Originally Posted by Luigi

Get one for your bedside table Dill

I have a wife and a bell mate

Originally Posted by Neverna

No. I don't want salty chicken. Just chicken flavoured chicken.

Agree on the chicken flavoured chicken, but a light rub with EVOO and a sprinkle of either of these makes a very nice change.

^^ Well, try not to eat them.

Originally Posted by Neverna

The skin is actually quite crispy. The Otto blasts hot air at it continuously.

If you want it properly browned ala Luigi's tandoori chicken embers and raised Suzuki footpegs you would do well to invest in one of these



Also great for searing genital warts and nob cheese

Originally Posted by Neverna

Voila.

Voila!

You're welcome.

Originally Posted by Neverna

When are you going to cook that Nev?

Originally Posted by Neverna

Voila.

You cook that with a hairdryer?

Originally Posted by buriramboy

You cook that with a hairdryer?

No Mazda MX5s were used in the cooking of that chicken.

Originally Posted by Neverna

No Mazda MX5s were used in the cooking of that chicken.

I've only been home 10 minutes and already my cooking skills are in demand. My little girl wants quiche, we have a glut of eggs and I've found a ball of pastry in the freezer left over from my steak and kidney pies. So quiche it is. And besides, everyone knows that real men love quiche!

Despite last night's mauling in the dinner thread by the Teakdoor Culinary Review Board I'm gonna risk a few pics of my quiche construction and reckon I should be safe so long as I avoid peas, chips and tomatoes...

So, first up I gently fried a few rashers of cut up bacon with an onion. Separately 12 eggs were whisked up in a bowl and some milk added. Then grated cheddar cheese was also mixed in - the stronger the better. Mine had been frozen so it was easier to crumble up.



While all this was going on I rolled out my ball of pastry and laid it across a greased pie dish. This was blind baked in the convection oven for 10 minutes to help stop the pastry going soggy later. The great thing about quiche is that if the pastry falls apart you can patch it up and no-one knows after you've added the filling! Mine fell apart a bit - pastry doesn't seem to like being frozen.



Mix all the bacon/onion, eggs, milk and cheese together in a bowl, but save maybe a third of the cheese. Add all the filling to the pie dish, then sprinkle the remaining cheese on the top. Add a few finely sliced tomatoes for decoration.



My daughter doesn't like tomatoes, hence only put on halve of the quiche.