Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven
by Beatrice Ojakangas
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Book Summary Information
Author: Beatrice OjakangasEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2005-03-08
ISBN: 0767915313
Number of pages: 258
Publisher: Broadway Books
Book Reviews of Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven
Book Review: Very comprehensive
Summary: 5 Stars
This book, though probably not perfect, deserves 5 stars in my opinion, because there is nothing else that comes close to covering the subject as well. If you have a convection oven, obviously you've read through the manual and chased down some recipes, so you know basically what a convection oven offers. My problem was figuring out how to cook food from conventional recipes. This book/author does an excellent job of explaining the key elements of convection cooking, and associating them with various food types. As a result, I now understand which food categories benefit from lower temperatures, which food categories can use shorter cooking times, and when I can take advantage of putting more dishes in the oven at the same time. She covers the various oven settings found on most home convection ovens, and when each can benefit a class of food. Pan types are discussed, and it's clear why they make a difference. Finally, there are enough recipes in each food class to give a very good understanding of the convection qualities that benefit that particular type of food, making it very easy to extend the knowledge to other similar foods. It's rare that you find a book done so well (puns intended)!
More Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven reviews:
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Summary of Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven
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.
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