On today’s show we dive into convection vs. conventional ovens, talk about cast iron cookware, introduce some new show “mascots,” and have another great cookbook giveaway!
Smorgasbord December 2018
Mentioned in this episode
Get into the TKC wayback machine and travel to Episode 15 and try out the egg muffin recipe!
More information on convection ovens from The Kitchn, CNet.com, and the Food Network.
Interested in a countertop convection oven? There are plenty to choose from on Amazon.
Here are some pics from my convection oven. The first pic is a batch of chicken legs. Both the top and bottom legs were roasted at 375 degrees F for 40 minutes. I just brushed them lightly with olive oil and seasoned with salt and pepper. The legs on the top row were roasted with convection, while the legs on the bottom were conventional. It is hard to see from the pic, but the legs roasted with convection resulted in a crispier skin even though they were only slightly more browned.
The following are potatoes that I tested next. Again both sets were brushed lightly with olive oil and seasoned with salt and pepper, then roasted at 400 degrees F for 25 minutes. The bottom row of potatoes were roasted using convection, and you can see the browning was much more developed that the top row.
Cast Iron Discussion
Check out Lodge, a standard in cast iron cookware.
Here is a great deal on the Lodge 10-inch skillet from Amazon. Interested in the All-Clad stainless pan I mentioned? Here it is.
Here are a couple great sites with information on caring for cast iron: Lodge has a very good site with a lot of useful videos, and here is another very simple run down from Real Simple.
And introducing the new show mascots!
Meet Slade (the black one), and his sister Charlie!
Did you miss the giveaway for Dorie’s Cookies? Check it out on Amazon!
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