Thread: Cooking with convection ovens

Originally Posted by Maanaam

Then spend an extra hour desperately trying to brown the veges

About 10 minutes, on the high rack, set at 250c.

While ol' matey rested under some foil and I made the Bisto.


It is odd, the little trivial things that get you all upset over Lulu.

Originally Posted by Troy

FFS that chicken was more than edible.

Nobody is arguing that. I was simply pointing out that he was lying to everyone when his method of putting the vege underneath which resulted in soggy, pale veges, was not remedied by a mere 10 minutes more of cooking, and that the remedy was not anticipated to be needed by the inexperienced cook.
It's not "hyper-critical", just a simple fact. Look above, I actually complimented part of his plan regarding the turning of the bird.

Manny, keep calm and have a Vag Beer.

Well Methy, if you know how to view the Exif Data, you would see that this pic was taken at 13:00:10 7th June 2019.



And this pic was taken at 13: 17:58 on 7th June 2019.





But you're a simpleton, so probably don't even know what it is, never mind how to view it.


Lay off the meth bud.




And give.

The pensioners.

Back their money!!!

Can't say I miss brussel sprouts while I'm over here.

We're off to town tomorrow to check out the Thai French beef farm and possibly fork out on a BBQ for the farm. Expecting a few guests over the next couple of weeks as we sort out the rice growing.

Originally Posted by Troy

We're off to town tomorrow to check out the Thai French beef farm and possibly fork out on a BBQ for the farm. Expecting a few guests

I'll be there, with ribs and me patented honey, BBQ n Soy Sauce marinade.

^ you'd be more than welcome.

OTTO'd Rice Rat?

^^ You won't be saying that when yer pick-up and drink's cabinet go missing.

Originally Posted by Maanaam

Nobody is arguing that. I was simply pointing out that he was lying to everyone when his method of putting the vege underneath which resulted in soggy, pale veges, was not remedied by a mere 10 minutes more of cooking, and that the remedy was not anticipated to be needed by the inexperienced cook.
It's not "hyper-critical", just a simple fact. Look above, I actually complimented part of his plan regarding the turning of the bird.

Point taken. Nobody puts veg underneath in a full size oven either. In fact I always do my spuds separately on the rack above the roast. A chicken slightly overcooked will expunge its juices all over the place...

Fact is one of those cheap ovens will do a tasty chicken and not everyone is a chef or wanting to install a full size oven.

Perfection is not the name of the game. Eating half decently when on your own, with the rest of the tribe preferring pan fried beetle and boiled buffalo placenta, is.


End of rant...

nice cooked chook and veges lulu

Thank you kindly Sir.

Originally Posted by Luigi

^^ You won't be saying that when yer pick-up and drink's cabinet go missing.

In typical Thai style, Monday is the new Friday and Sunday is the new Saturday. That is, BBQ is now tomorrow owing to someone having to work today and it's also too damn hot. No rain for 4 days and it is just over 38C.

I managed to get a chicken but still deciding on whether to roast or chuck on the barbie, marinated in lemon juice and chilli flakes. I have some Italian sausages and a striploin steak as well so it's going to be a feast...

Originally Posted by Troy

BBQ is now tomorrow

Damn. And I've got me patented Saturday Whiskey Honey Ribs about to go. Will do them in the Otto now that Troy has foked me over.


Will report back in 6 hours/12 beers time.

Originally Posted by Troy

I managed to get a chicken but still deciding on whether to roast or chuck on the barbie, marinated in lemon juice and chilli flakes. I have some Italian sausages and a striploin steak as well .

Originally Posted by Luigi

And I've got me patented Saturday Whiskey Honey Ribs about to go.

1.5 hours to go.

Oh Jaysus Mary n Lulu.

Bit rushed?

4 hours is usually okay.

My Mrs par boils then we BBQ. Falls of the bone like Princess slipping off the money earner in the morning.

Using the actual cheapest Johnnie Walker blend, I see.

Originally Posted by cyrille

Using the actual cheapest Johnnie Walker blend, I see.

The joint cheapest, along with that cask one that's the exact same price.

Cooking is all the stuff's good for.

Originally Posted by Neverna

Ayam beans.

^Some good char on that. That's what I'm talking about.

Maybe a tad much on the taters though.

Originally Posted by NamPikToot

My Mrs par boils then we BBQ.

Heard about that elsewhere. On a cooking show here. Some guy that has a BBQ joint was doing his ribs that way. The show host was skeptical...until he tasted them. Have yet to try it myself.

SKkin, those are the sort available in Thailand and one i am planning on getting so views on its utility will be good.