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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

leswp1 said:
Got a European convection oven- Bosch. After 30 yrs of cooking I need to start over and relearn everything. Anyone have any tidbits about what they have learned do differently?
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Does it have a convection roast feature? If so whole chicken at 375 to 390, convection roast, best chicken you'll ever eat. 5 or 6 lb will take about 1.25 to 1.5 hrs. I use a remote thermometer to 160.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Currently taking ideas for a Thanksgiving dessert. A couple years ago, I made Sara Moulton's French Apple tart, but I want to do something else this year. Something that makes splurging worth it.
 
Re: USCHO Cooks: Open Your Mystery Basket.

walrus said:
Does it have a convection roast feature? If so whole chicken at 375 to 390, convection roast, best chicken you'll ever eat. 5 or 6 lb will take about 1.25 to 1.5 hrs. I use a remote thermometer to 160.
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Yes. I seem to have the roasting figured out. Baking cookies so far is a disaster. They just don't seem to bake as crisp, they take longer too? That shouldn't happen.
 
Re: USCHO Cooks: Open Your Mystery Basket.

leswp1 said:
Yes. I seem to have the roasting figured out. Baking cookies so far is a disaster. They just don't seem to bake as crisp, they take longer too? That shouldn't happen.
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I haven't noticed that convection bake takes less time like it should or maybe I should say supposed to take less time. Can't you set it to just regular bake? I don't have to use the convection feature on mine. Maybe your temps are way off, got a thermometer you can throw in there to check?
 
Re: USCHO Cooks: Open Your Mystery Basket.

walrus said:
I haven't noticed that convection bake takes less time like it should or maybe I should say supposed to take less time. Can't you set it to just regular bake? I don't have to use the convection feature on mine. Maybe your temps are way off, got a thermometer you can throw in there to check?
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I have a thermometer and I think I need to chuck it in there. Supposedly baking time is supposed to be less with the convection. The old oven was a PIA but I was used to it. This is going to take some getting used to.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Not sure that I like either of the special ingredients in this ramen (photo taken from a restaurant serving ramen, saw this in the Deadspin funbag):

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Re: USCHO Cooks: Open Your Mystery Basket.

Last friday while I was home from work because of the hurricane, I made chili and Nanaimo bars. Freaking delicious.
 
Re: USCHO Cooks: Open Your Mystery Basket.

leswp1 said:
I have a thermometer and I think I need to chuck it in there. Supposedly baking time is supposed to be less with the convection. The old oven was a PIA but I was used to it. This is going to take some getting used to.
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With convection, I turn the oven down 25 degrees from the recipe and the cooking time still goes down by about 25% on roasts (not sure about baking, I still use the regular oven on baked goods). I use a meat thermometer on all my roasts, so if they get done early, I just pull it early. On Txgiving, I put a 24# stuffed turkey in @ 6am and it's done by 10:30-11.

My oven has the option of convection or "regular" baking, which is really sweet.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Timothy A said:
With convection, I turn the oven down 25 degrees from the recipe and the cooking time still goes down by about 25% on roasts (not sure about baking, I still use the regular oven on baked goods). I use a meat thermometer on all my roasts, so if they get done early, I just pull it early. On Txgiving, I put a 24# stuffed turkey in @ 6am and it's done by 10:30-11.

My oven has the option of convection or "regular" baking, which is really sweet.
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TUrns out the oven is anywhere from 10-25 degrees off. Still working on it. Thanks for the imput!
 
Re: USCHO Cooks: Open Your Mystery Basket.

Personally, I've always been curious as to the actual advantages of a convection oven. Can anyone elaborate?
 
Re: USCHO Cooks: Open Your Mystery Basket.

FadeToBlack&Gold said:
Personally, I've always been curious as to the actual advantages of a convection oven. Can anyone elaborate?
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It definitely cuts way down on the cooking time of roasts & birds. It does a better job of browning, provided the edges of the roasting pan are not too tall to negate the swirling effect of the hot air. The biggest plus is you can have 2 or 3 trays of things baking and there's no need to rotate due to the even heat produced by the swirling air. These 3 pluses are nice, but I wouldn't run out to get one because it makes you a better cook or produces better food, it doesn't. In fact, I have had hard time adjusting my proven methods to convection. Luckily my oven does both, so I can pick and choose when to use which function. I've had it 5 years and I could live without it.
 
Re: USCHO Cooks: Open Your Mystery Basket.

We had some big industrial convection ovens when I worked in a hospital kitchen. Cooked things quick as others have mentioned (and evenly). It was nice for us because we had to cook A LOT of food quickly. But at the same time we never really timed anything. You just had to know how long to cook stuff for and check it regularly.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Timothy A said:
It definitely cuts way down on the cooking time of roasts & birds. It does a better job of browning, provided the edges of the roasting pan are not too tall to negate the swirling effect of the hot air. The biggest plus is you can have 2 or 3 trays of things baking and there's no need to rotate due to the even heat produced by the swirling air. These 3 pluses are nice, but I wouldn't run out to get one because it makes you a better cook or produces better food, it doesn't. In fact, I have had hard time adjusting my proven methods to convection. Luckily my oven does both, so I can pick and choose when to use which function. I've had it 5 years and I could live without it.
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THis is my experience so far. Was way more excited to get it than to actually bake in it.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Looks like it'll just be my dad and I for Thanksgiving again. There is no way on Earth that I'm going to go all out for just two people. Maybe I can roast a chicken with some vegetables, serve mashed potatoes and possibly make a dessert. Something with chocolate.

Then again, I could just skip the whole thing, cook up a pound of bacon, and enjoy.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
Looks like it'll just be my dad and I for Thanksgiving again. There is no way on Earth that I'm going to go all out for just two people. Maybe I can roast a chicken with some vegetables, serve mashed potatoes and possibly make a dessert. Something with chocolate.

Then again, I could just skip the whole thing, cook up a pound of bacon, and enjoy.
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Confirmed. Instead of roasting a chicken, I'm going to cook two ribeyes medium rare and serve it with mashed potatoes, some bread, and a vegetable. Maybe even a salad and a dessert if I feel like it.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
Confirmed. Instead of roasting a chicken, I'm going to cook two ribeyes medium rare and serve it with mashed potatoes, some bread, and a vegetable. Maybe even a salad and a dessert if I feel like it.
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Know the feeling. Used to have 18. NOw the other side has decided they want to do their own thing. The 3 of us and my FIL. My mother convieniently scheduled elective surgery Tues before Thanksgiving. Still deciding what to do.
 
ShirtlessBob said:
Currently taking ideas for a Thanksgiving dessert. A couple years ago, I made Sara Moulton's French Apple tart, but I want to do something else this year. Something that makes splurging worth it.
Click to expand...

I can highly recommend spiced pumpkin cheesecake with bourbon cream sauce ...
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
Currently taking ideas for a Thanksgiving dessert. A couple years ago, I made Sara Moulton's French Apple tart, but I want to do something else this year. Something that makes splurging worth it.
Click to expand...

I've made this a few times - it's really good and pretty easy - <a href="http://www.epicurious.com/recipes/food/views/Pumpkin-Cheesecake-with-Caramel-Swirl-2635">Pumpkin Cheesecake with Caramel Swirl</a>.
 
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