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Been cooking on gas (or propane) since 1992 and after four homes similarly-equipped the apartment is outfitted with (gasp!) some sort of crazy radiant electric cooktop and combo convection/microwave oven.
Having unpacked virtually all of the cookware I stumbled my way thru
dinner prep tonight. Cornish game hens (regular electric oven) and
farro perlato risotto (homemade giblet stock) - steamed broccoli.
Everything turned out fine but the oven and stovetop are slow to respond both up and down the temperature gradient which is absolutely maddening. I can tell this is going to be a steep learning curve but I’ll figure it out.
Where I need some advice is the convection microwave. The instructions are sparse in the department of directions. Note: Heretofore I only use a microwave for reheating leftovers, heating or melting stuff and sometimes sterilizing potting soil - never actual real cooking.
Not experimenting with anything of any consequence until I master it but the convection oven feature is intriguing.
Any guidance is welcome.
Everything turned out fine but the oven and stovetop are slow to respond both up and down the temperature gradient which is absolutely maddening. I can tell this is going to be a steep learning curve but I’ll figure it out.
Where I need some advice is the convection microwave. The instructions are sparse in the department of directions. Note: Heretofore I only use a microwave for reheating leftovers, heating or melting stuff and sometimes sterilizing potting soil - never actual real cooking.
Not experimenting with anything of any consequence until I master it but the convection oven feature is intriguing.
Any guidance is welcome.
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