If you own a convection oven, but don’t really know how to use it, this book is for you.
Beatrice Ojakangas, an authority on convection cooking and author of more than two dozen previous cookbooks, explains how to use your convection oven to achieve perfect results in dramatically less time than with a conventional oven. You will learn:
*How to cook a whole meal in your oven–from meat to side dishes to dessert–all at the same time
*How to cook multiple batches of cookies, cakes, and pies on three or even four oven shelves
*How to roast and bake in a third less time than in a conventional oven while achieving even better results
*How to calculate the correct temperature and timing for convection cooking if you are using a standard recipe
And here are more than 150 great recipes for snacks and appetizers; pizza and foccacia; soups; roast beef, lamb, pork and poultry; savory pies and tarts; casseroles and pasta; vegetables; yeast breads and quick breads; cakes, cookies, pies, and pastries; and much, much more. Try Melted Onion Tart with Parmigiano-Reggiano, Mexican Vegetable Tortilla Soup, Tandoori Salmon with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cocoa Cake with Easy Buttercream Frosting, among so many imaginative and easy dishes.
By circulating hot air around food, convection ovens cook and brown food much more quickly and at a lower temperature than conventional ovens, while retaining food’s natural juiciness and flavor. With this book you will be able to save significant amounts of time and effort while turning out delicious dishes for everyday meals and easy entertaining.
From the Trade Paperback edition.
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|Title of eBook: Cooking with Convection|
|Release Date: 02-25-2009|
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|Publisher: Broadway Books|
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Cooking with Convection
Appetizers and Snacks
Almost any appetizer you would cook on a barbecue grill is a candidate for convection roasting. The flexibility of being able to use the grill regardless of the weather and the speed with which you can prepare delectable appetizers are amazing.
My idea of a perfect quick appetizer or snack is one I can assemble while the oven preheats. Many of the recipes in this chapter will be exactly that—ready for the oven in ten minutes or less.
Roasted Garlic and Parmesan Bread
One 12-inch loaf French bread
1/4 cup olive oil
4 garlic cloves, minced
1/2 cup freshly grated Parmesan
1. Position the oven racks so that the top rack is in the center of the oven or, if you are tripling the recipe, position the oven racks so they are evenly spaced, with the second rack in the center of the oven. Preheat the oven to convection roast at 500°F.
2. Split the bread in half lengthwise as the oven preheats. Combine the olive oil and garlic and brush the mixture on the cut sides of the bread. Sprinkle with the Parmesan.
3. Place the bread directly on the center rack, cut sides up, and roast for 5 minutes, until lightly toasted.
4. Transfer the bread to a cutting board and cut into 2-inch slices. Serve warm.
This old favorite is a quick snack or accompaniment to a simple soup and salad meal. You can get the bread ready for roasting as the oven preheats. In the summer, I like to serve slices of toasted bread with a topping of chopped or thinly sliced fresh tomatoes from the garden.
Makes 4 to 6 servings
Danish Blue Cheese Toasts
1/2 cup crumbled blue cheese
1/2 cup grated moz