Thread: Cooking with convection ovens

Originally Posted by SKkin

Do you have the griddle on the range top too?

You betcha!

Originally Posted by SKkin

Wait a minute...why did you need an Otto then?

To fit in? Because he hasn't got what you've got? Because he's got more money than sense? Who knows.

^I'm trying to figure out if the Otto and the conventional Samsung oven with convection options do two different things.

Besides I like fried potatoes better anyway.

You can get convection ovens with a stainless steel pot instead of the glass.

Means you can't drop and break it and you have an extra pot to use in some way or other.

Orrens

^The SS pot sounds more practical...

My M-I-L has what she calls a convection oven that looks more like this:



It's not an Otto brand though. That's what I expected to see with your Ottos until I saw the pics on this thread.


Does the fan in the Otto run continuously while cooking? In the Samsung it goes on and off in the convection bake or roast modes.

Seems to me like the Nev style Otto is not much different from the air fryers that everyone is going on about. Just another product to market and sell?

Originally Posted by SKkin

Does the fan in the Otto run continuously while cooking? In the Samsung it goes on and off in the convection bake or roast modes.

Yes, the fan stays on continuously but the heating element switches on and off to maintain the temperature setting.

Originally Posted by SKkin

Think for lunch I'll cut up a couple of potatoes, quarter them, splash on olive oil, rosemary and garlic then chuck em in at 450 F convection roast on a wire rack and see what happens. Pics to follow later.

Capitalist pig, wasting enough gas to heat a family of 5 for a week in the north of the UK on a few potatoes. You ever done engine cooking on your rig SK?

Originally Posted by NamPikToot

You ever done engine cooking on your rig SK?

No...but I considered it. Gave up the idea when I figured out I might have to get my hands dirty.

Originally Posted by SKkin

Think for lunch I'll cut up a couple of potatoes, quarter them, splash on olive oil, rosemary and garlic then chuck em in at 450 F convection roast on a wire rack and see what happens. Pics to follow later.

May I suggest parboiling them and roughing up the edges before putting on the olive oil.

Stick em in a tray full of duck fat

Originally Posted by Dillinger

Stick em in a tray full of duck fat

Forgot your roots Dill?

For Mercans, Duck fat is liberally applied to the body before you put your clothes on and winter sets in (thnk GOT), neither body nor clothes to be washed until the temp gets to +2 deg C in the Norf of UK.

#Cashedupwanker

Originally Posted by Luigi

May I suggest parboiling them and roughing up the edges before putting on the olive oil.

Just now read this...but remembered you had mentioned boiling. So I did do that.

Originally Posted by Dillinger

Stick em in a tray full of duck fat

Didn't have any laying around. I have been off work since before X-Mas. Lucky to have bacon fat once in awhile.


Anyway...I think Nev's little Otto is better suited to this job than my Samsung.

Got the taters cleaned and cut up



Boiled em for a few minutes then drained and rinsed with cold water...then drained again. This roughed them up enough.



Put em in a bowl with some olive oil and seasonings(kosher salt, black pepper, , lemon pepper, rosemary, basil and a few red pepper flakes) and tossed them around. Put them on a wire rack in a baking sheet.



Looks promising from the outside....450 F convection roast setting



45 minutes later, like Nev I'm getting impatient and hungry. So I got em out, gave them another splash of olive oil with some butter mixed in and put them in a baking dish. Turned oven up to 475 F CR setting. 10 minutes later, I thought enough is enough already. Pulled em out and sprinkled on a little mix of parmesan romano cheese.



Really wanted a little more brown crustiness than what I ended up with. Maybe I should have started out with the baking dish. But still they were very tasty and soft and creamy on the inside. Grandson liked em and wanted me to make more. Yeah, right. The kitchen was hot as...

So here was lunch with a dollop of french onion dip.




Maybe next time I'll round up some duck fat.

@NPT - "why the grease proof and foil?" I don't know...it was already in the baking sheet like that and I was too lazy to take it out.

^ they look great.

Originally Posted by SKkin

Really wanted a little more brown crustiness than what I ended up with. Maybe I should have started out with the baking dish

What spuds did you use?Maris Piper's, King Edwards and Yukon Gold are best for roasting.
Russets are best used for chips or baked spuds

Originally Posted by Dillinger

What spuds did you use?

I think they're Russets... I can get some good Yukon Golds dirt cheap at the farm stand. I'll have to get some next time I'm there.

Originally Posted by SKkin

Russets.

.

FOOD & DRINK
A Guide To Every Type Of Potato You Need To Know
Everything you need to know to make the perfect potato dish.
03/02/2014 07:00am ET


Potatoes are the all-star of the vegetable world in our opinion. Mashed, fried, or just as skins, potatoes rock our world in so many ways. And preparing a great potato dish doesn't have to be difficult -- it can be has simple as throwing them in the oven with some butter and salt. The hardest part, in fact, is often making sure you buy the right type of potato.

Potatoes fall into two important categories that impact the outcome of your dish: starchy and waxy (plus a category that lies somewhere in between those two).

Starchy: Like the classic Idaho or Russet, these potatoes are (obviously) high in starch and low in moisture. They're fluffy, making them great for boiling, baking and frying, but they don't hold their shape well, so they should be avoided in dishes like casseroles, gratins and potato salads.

Waxy: Like Red Bliss or New Potatoes, these have a low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking. They're typically great for roasting, boiling, casseroles and potato salads.

All-Purpose: These potatoes have a medium starch content that fall somewhere in between the starchy and waxy potatoes. They're a true multi-purpose potato, and therefore can be used for just about any cooking application. A classic example is the Yukon Gold.

Once you know which type of potato you need for your particular dish, you can be as creative as you'd like when choosing varieties at the market. For example, if you're thinking of making a potato gratin, you know you're looking for a firm, waxy potato -- you can choose from a bright blue Purple Peruvian, a yellow Inca Gold, or any other waxy variety.

Here are 13 of our favorite potatoes, and everything you need to know about them.

https://www.huffpost.com/entry/types...toes_n_4877050

You'll never guess in a Month of Sundays who these were cooked by



https://teakdoor.com/the-kitchen/1809...-potatoes.html (Roast Potatoes)

^ pattaya plies ?

Looks like the sort of shit chitty turns out and calls food.

When using your Ottos, does your kitchen heat up to the point you feel you're on the front porch of Hades? If not, that's a plus on the side of having an Otto.

Yeah, they are far more energy efficient, for sure.

^That's what I figured. The Samsung type oven is best for use in cooler seasons.

The flip side is that the smaller size is obviously a huge limitation though.

I've been meaning to get a larger oven for years, but when I go out looking for something I'm somehow never convinced.

Originally Posted by cyrille

when I go out looking for something I'm somehow never convinced.

If you're not cooking many large meals/feeding several people, you probably don't need one.