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Baking... - Tina Marie's Ramblings
Red hair and black leather, my favorite colour scheme...
skywhisperer
skywhisperer
Baking...
I love my new convection oven.

It really does work just as well as all the books said it would - everything comes out perfectly even, and perfectly browned. Two nights ago there were chocolate-chip cookies, and last night there were homemade pop-tarts. My co-workers love me.

Tonight, I'm thinking sugar cookies. It's so nice to have a countertop big enough to roll out dough on!

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Current Mood: cheerful cheerful

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Comments
kathygnome From: kathygnome Date: June 8th, 2006 05:50 pm (UTC) (Link)
I hate you :)

I had to choose between a regular and convection and decided it wasn't worth the money and I've regretted it since.

Seriously, congratulations on having such a nice oven. It's also great to hear feedback. Is this an "official" convection or one of the pseudo-convection "oven with a fan" ones?
skywhisperer From: skywhisperer Date: June 8th, 2006 05:53 pm (UTC) (Link)
It's an 'oven with a fan'. The manual calls it 'speed bake mode'. And it more then makes up for the great oven with a glass flat cooktop, which is turning into a huge pain to keep clean.

The book suggests subtracting 25 degress and 25% off the cooktime. I'm finding 25 degrees and about 10-15% off the cooktime works better. We'll see what happens the next time I put a turkducken in it - I've not tried any meat yet.

kathygnome From: kathygnome Date: June 8th, 2006 05:55 pm (UTC) (Link)
Now I really hate you :) I think that's the same thing I was looking at. (Except in gas, yours is electri?)
skywhisperer From: skywhisperer Date: June 8th, 2006 05:59 pm (UTC) (Link)
Mine is electric. And I'm honestly not sure why. There's a gas line behind it. I don't have any strong objections to electric ovens/cooktops, but it seems odd to choose it when you have gas right there.
alioth1 From: alioth1 Date: June 8th, 2006 09:20 pm (UTC) (Link)
I have a Belling Platinum db3 (one of these: http://www.edirectory.co.uk/pf/pages/moreinfoa.asp?pe=DIECIHDQ_+belling+100cm+wide+platinum+range&cid=880 - but since my Dad works at B&Q I got an ex display model for half price which is good because it's bloody expensive).

It has an electric fan oven but a (five burner) gas hob - the middle burner being an awesome wok burner. I've never used it for a wok - but whenever I cook a steak, I put the cast iron pan on the wok burner and get it so hot it smokes. Even though I'm not a great cook I can do a decent medium rare steak on that thing, with all the excitement of catching the oil in the pan on fire, so it's also good fun too.

The fan oven is very handy. It heats up much faster than a conventional electric oven and is very consistent. One feature I like about it is that I found on the lowest setting, it's just the right temperature for rising dough.
kathygnome From: kathygnome Date: June 8th, 2006 10:05 pm (UTC) (Link)
That is absolutely gorgeous.
alioth1 From: alioth1 Date: June 8th, 2006 09:12 pm (UTC) (Link)
The cookies don't look too hard (read: I can probably manage to make them without too much of a disaster). However, before I do, translations and substitutions:

Parchment paper: what is this? Is this possibly what's called greaseproof paper here?
How did you chill the dough? (Just put it in the fridge? It doesn't say for how long)
How much is two sticks of butter (in weight)? Butter here comes in blocks of varying sizes rather than sticks.
What aisle is vanilla extract likely to live in?

I think I may soon be brave enough to try my kolaches on my co-workers, too. Although really for best effect I need to get up early and bake them right before going to work to get the most freshly baked effect. If you can get Italian tapas sausages, try those. They go really well in kolaches.
skywhisperer From: skywhisperer Date: June 8th, 2006 09:28 pm (UTC) (Link)
Parchment paper: Probably. It's like a thinner version of butcher paper. No coating at all.

I put it in the fridge. Half an hour between the time I mixed it up and the time I put the first pan in the oven, then I put the dough back in the fridge inbetween pans. I think an hour would have been better. It's a very soft dough, and you want it to stiffen up a bit before it goes in the oven. If you bake them with the dough not cold enough, they'll melt and flatten out and be too flat before they start baking.

There's 1/4 pound in each stick of butter.

Vanilla extract is with spices. Always buy 'real' vanilla extract. There's stuff that's sold next to it called 'imitation' vanilla extract. It's horrible - it's a terrible, chemical-tasting alternative. I buy the double-strength stuff from here, but I really like vanilla.

Good luck! That's a pretty easy recipe, since the fat is melted up front, so you don't have to figure out how "creamed" is enough.
alioth1 From: alioth1 Date: June 10th, 2006 10:28 am (UTC) (Link)
The vanilla falvoring probably is terrible chemical tasting because it's petrochemicals. I couldn't find any real vanilla extract at the local grocery store (Tesco sells it, but it's a 30 minute drive to get there which is a bit much for just one item). I looked at the ingredients of the vanilla flavouring and the ingredients are: isopropanol, propylene glycol, colouring!

That sounds suspiciously like aircraft deicing fluid.
alioth1 From: alioth1 Date: June 10th, 2006 12:17 pm (UTC) (Link)
You know what's best about this, and something I've not done since I was a small child?

Licking the mixture off the whisks when you're done mixing all the ingredients :-)
skywhisperer From: skywhisperer Date: June 10th, 2006 10:04 pm (UTC) (Link)
*grin* Yes.
skywhisperer From: skywhisperer Date: June 8th, 2006 09:31 pm (UTC) (Link)
I suspect if you make them to the point where you have the sausage in, then cover them in plastic wrap and move them to the fridge, you can bake them in the morning without damage. It would save you from having to get up 2 hours early
oshawapilot From: oshawapilot Date: June 10th, 2006 01:17 am (UTC) (Link)
When we bought all our appliances for our house 5 years ago we splurged on a convection oven. It cost us a signifigant premium back then, although I see prices have moderated.

Best investement ever - the food is indeed amazing.

Wait untill the first time you make a big turkey in it. It cooks so evenly and remains so juicy that it never fails to amaze our guests.

Best yet, no burned-on gunk on the bottom of the roasting pan, so cleanup is super-easy.
skywhisperer From: skywhisperer Date: June 10th, 2006 10:01 pm (UTC) (Link)
I have a turducken scheduled for the end of the month. :)

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