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Anyone got a convection cooker ?

Got one a week or so ago, excellent, quick and easy.

Cost $39 :eek:

 
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The alternative to everything diet related is of course to eat everything in moderation.

Less and less of us can do that.
 
I find that grapeseed oil is the best for stir frying etc as it has a very high smoke point, and is quite bland in itself so as not to overpower the food.
 
MrBurns said:
Anyone got a convection cooker ?

Got one a week or so ago, excellent, quick and easy.

Cost $39 :eek:

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Yes, we've had one for about 12 months, first one the halogen lamp blew, when cooking outside in a draughty spot. Great bit of gear, cooks a chook, beef roast etc, beautifully. Struggles to make great pork crackle.lol
 
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Julia said:
Imo far too many people eat far too much carbohydrate. The obesity epidemic began around the time nutritionists came out in force saying all carbs are good - eat as much as you like - you won't gain weight.
Absolute rubbish. The greedy, undisciplined masses jumped on the opportunity to chomp down massive bowls of pasta, eight slices of bread per day, potatoes every which way etc., and then wondered why they got fat.
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It's only over the past year or so that I've become aware that pasta, bread etc aren't considered to be "health" foods. I always thought they were, and ate more of them as a direct result of that thinking.

I remember it well, it was one of those things thoroughly drummed into us at school. The "food pyramid" it was called. And the number one thing you should eat lots of is bread, pasta, cereals etc. I'd take a rough guess and say that at least half the population would probably consider bread, pasta etc to be a core "healthy" food since that's what they've been told over and over.

Most people simply aren't experts on most subjects. They'll take what they are told as fact unless they either have a personal / professional interest in the subject, are one of the few independent thinkers who perceive some sort of problem arising from the standard advice or just happen to stumble across a credible opinion which differs from their previous understanding. The vast majority will however do none of those and will thus follow whatever is the mainstream opinion on any subject.
 
CanOz said:
Ahh, would that explain why my fan forced oven struggles too...? I should use the griller to crackle it first!

CanOz
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No, don't do that, CanOz. To get good crackling:
Leave the meat uncovered in the frig overnight. This allows the surface to become thoroughly dry.
Score the fat well and salt heavily, rubbing the salt in.
Preheat your fan forced oven to 220.
Cook uncovered for 30 minutes then reduce the heat to 180 until meat is done to your liking.

That should give you good crackling, but if not, then put it under the grill at that stage, not at the beginning.

Some cuts of pork crackle better than others.

Not everyone will find this acceptable, but the very best crackling imo can be obtained from the pig's head.
Butcher will supply the half head so you have a large surface area of potential crackling. Roast at 220 for at least an hour then turn down as above. Try not to look at the eye which peers accusingly at you.
 
Julia said:
There is no particular food which, if avoided, will guarantee the maintenance of a healthy weight.
Imo far too many people eat far too much carbohydrate. The obesity epidemic began around the time nutritionists came out in force saying all carbs are good - eat as much as you like - you won't gain weight.
Absolute rubbish. The greedy, undisciplined masses jumped on the opportunity to chomp down massive bowls of pasta, eight slices of bread per day, potatoes every which way etc., and then wondered why they got fat.

Focus on fresh, unprocessed foods, simply cooked, avoid too much carbohydrate, and have moderate levels of healthy fat, and a bit of animal fat such as butter and cream to provide great texture and flavour, along with small amounts of protein daily.
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+1

The equation is so simple, calories in = calories out and you maintain weight. Carbs are high in starchy calories that process quickly, so you feel hungry sooner.

People are fat these days because food is cheap. 150 years ago, you couldn't afford to eat as much as you can today.
 
Julia said:
No, don't do that, CanOz. To get good crackling:
Leave the meat uncovered in the frig overnight. This allows the surface to become thoroughly dry.
Score the fat well and salt heavily, rubbing the salt in.
Preheat your fan forced oven to 220.
Cook uncovered for 30 minutes then reduce the heat to 180 until meat is done to your liking.

That should give you good crackling, but if not, then put it under the grill at that stage, not at the beginning.

Some cuts of pork crackle better than others.

Not everyone will find this acceptable, but the very best crackling imo can be obtained from the pig's head.
Butcher will supply the half head so you have a large surface area of potential crackling. Roast at 220 for at least an hour then turn down as above. Try not to look at the eye which peers accusingly at you.
Click to expand...

Sometimes when I remove the roast from the oven to rest, I detach the crackle and put it back in the oven and turn it up to give it and the roast veg one last blast for 10 to 15 mins to ensure crispness. Make gravy during this time, add resting juices and then carve, serve and crunch :) Proceed to feel guilty at calories consumed and vow to walk a bit further next day.....
 
The convection oven does the best crackle I've ever had my sister did it on hers
I think you need to take the crackle off at the end of cooking and blast it on a higher heat for a while separately
Good thing about the convection oven is that you can see things cooking
 
Julia said:
No, don't do that, CanOz. To get good crackling:
Leave the meat uncovered in the frig overnight. This allows the surface to become thoroughly dry.
Score the fat well and salt heavily, rubbing the salt in.
Preheat your fan forced oven to 220.
Cook uncovered for 30 minutes then reduce the heat to 180 until meat is done to your liking.

That should give you good crackling, but if not, then put it under the grill at that stage, not at the beginning.

Some cuts of pork crackle better than others.

Not everyone will find this acceptable, but the very best crackling imo can be obtained from the pig's head.
Butcher will supply the half head so you have a large surface area of potential crackling. Roast at 220 for at least an hour then turn down as above. Try not to look at the eye which peers accusingly at you.
Click to expand...

That is realy close Julia. My mum cooks the best roasts ever(Yorkshire girl). She scores it, rubs olive oil over it and salts it then puts it in the fridge overnight.
Then she preheats the oven to 250c and cooks it for 30min, then backs it off to 180c untill done.
Very similar, to yours.
It is unbelivable, I find it hard to eat crackling in moderation
 
DocK said:
I find that grapeseed oil is the best for stir frying etc as it has a very high smoke point, and is quite bland in itself so as not to overpower the food.
Click to expand...

We use the rice bran for the same reason, must give the grapeseed a go.
 
sptrawler said:
We use the rice bran for the same reason, must give the grapeseed a go.
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A couple of drops of sesame oil just before serving gives a lovely nutty flavour to a stir-fry or salad dressing. Be frugal with it though, it's quite potent.
 
One of my favorite salad dressing has sesame oil in it...

i haven't got the exact recipe with me but its a combo of:

soy sauce
sesame oil
Chinese rice vinegar
wasabi

don't tell anyone....i wanted to market that one day!

CanOz
 
Julia said:
No, don't do that, CanOz. To get good crackling:
Leave the meat uncovered in the frig overnight. This allows the surface to become thoroughly dry.
Score the fat well and salt heavily, rubbing the salt in.
Preheat your fan forced oven to 220.
Cook uncovered for 30 minutes then reduce the heat to 180 until meat is done to your liking.

That should give you good crackling, but if not, then put it under the grill at that stage, not at the beginning.

Some cuts of pork crackle better than others.

Not everyone will find this acceptable, but the very best crackling imo can be obtained from the pig's head.
Butcher will supply the half head so you have a large surface area of potential crackling. Roast at 220 for at least an hour then turn down as above. Try not to look at the eye which peers accusingly at you.
Click to expand...

Great advice:)....thank you very much!:xyxthumbs

CanOz
 
I dont even bother trying to roast beef any more, it's dry and tasteless.

My ex mother in law however did the best beef i've ever tasted, tender, full of flavor, just perfect.

I THINK she used a bolar roast and did it very slowly......

Anyone with knowledge in this area please speak up.
 
I was wondering what elec consumption, in that youtube video, I can't quite make out the settings, is it 40 mins at what deg C ?
 
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