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Archives for November 2011

Convection versus Conventional Ovens Tips and Techniques

By Denise Pare-Watson

The Confident Kitchen Series

Convection ovens are a source of confusion for many folks. It is one of the questions that I am often asked to explain how a convection oven works compared to a conventional oven.  Some of the same folks who have asked me this question have high-end ovens in amazing kitchens.  They rarely use their ovens because they really don’t know where to start. Trust me on this – cooking with convection ovens is NOT scary. This post is all about Convection versus Conventional Ovens Tips and Techniques.

Convection Oven Tips | urbnspice.com

Convection versus Conventional Ovens Tips and Techniques

To simplify, the convection is a forced air oven which makes your food preparation, cooking and baking more effective, efficient and versatile.  The food cooks more evenly, browns beautifully (approximately 25 % less time), and at a lower temperature (typically 25°F less/15°C).

A good conventional oven has its place as well.  My Mom has always had a conventional gas oven, and as much as I enjoy cooking and baking with a conventional oven, they do have a few drawbacks, such as: hot and cool spots in the oven, lengthy cooking and baking times, and lack of air circulation resulting in uneven browning. After using both types of ovens, it reinforces why I love using a convection oven.

Let’s start with an example:  Upon visiting a friend just prior to her opening a new restaurant, she was stating in frustration…………….., “I hate this oven!”  She asked me to take a look at the oven and give her some advice. Apparently, she was testing a recipe for the second and third time because her lovely lunch buns were not baking properly.  After investigating, I noticed that the oven had some amazing features that would impress any chef, such as: convection bake, convection roast, no-fan, low-fan, high-fan options and the “convection-convert” choice (which is absolutely brilliant).  She was a little hesitant to try any of these new features.  After a few demonstrations of how these features worked and which feature worked best for which recipe, the once under-appreciated oven soon gained significantly higher status.

Convection Oven Tips | urbnspice.com

You can probably tell that I am an enthusiastic advocate of convection ovens.  My first opportunity using a convection oven was in a very busy private golf club where I worked as a pastry chef. I soon learned the many benefits of baking, roasting or drying foods with a convection oven. I was hooked!

Convection versus Conventional Ovens Tips and Techniques

Here are a few convection oven features that I use and what I use them for:

  • To caramelize root vegetables or bake croissants and scones, I turn the fan on high.  I want the tips of the vegetables to turn golden in the caramelization of the roasted vegetables and I want the quick rise of the scones and similar baked goods.
  • To bake a more delicate item such as a cheesecake or angel food cake, I turn the fan off.
  • I use the convection oven as a food dehydrator by turning the temperature and fan on low to dry apple or tomato slices, make jerky or dried citrus peel.
  • To bake cookies to golden perfection, I turn the fan on low.

As a chef, one of the features that I am delighted with is the capability to bake not one – not two – but three sheets of cookies at the same time with excellent results. The daily task list at work is lengthy, so this is a great feature.  At home, this feature also works well on Grey Cup or Super Bowl Day when multiple trays of chicken wings and appetizers are a must.  I also use all three racks at the same time for what we call “oven meals” – for example, roasting chicken legs on one tray, roasting diced butternut squash on another tray, as well as roasting seasoned potato wedges on the third rack.  Take advantage of this feature to catch up on mise-en-place.  Just yesterday, a tray of raw pecans halves went into the oven for roasting while the rest of dinner was cooking.  I keep a variety of roasted nuts at the ready in my freezer for my marathon baking days or for sprinkling on morning breakfast bowls.

Convection Oven Tips | urbnspice.com
My convection oven tips:

  • As with any recipe that you make for the first time, remember that every oven is different!  CHEF TIP:  You will notice in the photo above that I have an internal oven thermometer hanging on one of the racks in my oven.  If I am testing a recipe, particularly if it is a dessert or pastry item, I double check the temperature internally and make adjustments, if necessary before I put my food into the oven.  And, I have found that different settings on ovens (bake, convection bake, roast or convection roast) fluctuate the internal temperature of the oven.
  • I tend not to depend precisely on the instructions for cooking times on most recipes and this is why: err on the side of caution and set the time for 30% less time than indicated in the recipe and keep checking until done.  Adjust your recipe notes accordingly. I have a habit of keeping scrupulous notes regarding the correct cooking times and temperatures.  Perhaps it is my competition background that has established this practice so clearly in my day-to-day routines.  Our coaches told us to try, try and try yet again when working on a competition recipe. You made sure to keep very, very precise notes as to what you did, how you did it, at what temperature, in which oven, and how long it took.  I would not expect that you would need to go to these lengths, however, I would encourage you to get into the habit of at least writing down adjustments to your recipes, with your particular oven as you go through the learning curve of using your convection oven.
  • Generally, when you are using the convection oven to bake, you can assume that you will bake 25 degrees F lower and it will take the same time as stated in your recipe. (See note above)
  • Keep in mind that roasting pans, cookie sheets and cake pans for convection ovens should be shallow in order for the fan to be the most effective and efficient. I use shallow cookie sheets to roast chicken as often as I use them for cookies with excellent results. There are also racks available to lift the items to be roasted from the bottom of the baking sheets or roasting pans to ensure fan effectiveness.
  • Pans that are lighter in colour (stainless steel, aluminum) yield the best results in a convection oven. Darker pans tend to make foods over-brown, so you will have to be diligent in checking on the cooking process. You might find it useful to keep this tip in mind: line these pans (as well as any other type of pan for easy cleanup) with parchment paper to avoid over-browning.
  • Typically, when you are using the convection oven to roast, assume that you will roast the item at the same temperature and that it will take 25% less time.

Using a convection oven need not be scary. There is a lot of information available to help you get started and I have listed several under the heading:  Additional Resources below. You can now try some of your favourite recipes once again and I am confident that you will be pleased with the final product.  Let me know how it is going?  I am happy to offer more tips if you need them.

And as an extra incentive to get you started using a convection oven, here is a very handy convection converter that will help calculate convection temperature and convection time.

You Might Also Be Interested In:

Learning Tips – Cutting the Cake

Fun with Pomegranates – Tips, Techniques and Recipes

Additional Resources:

Better Cooking Through Convection

What is a Convection Oven, and How does it Work?

How to get the Best Results with your Convection Oven

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

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Filed Under: Making Sense Series, The Confident Kitchen Series Tagged With: Convection Oven Techniques, Convection Ovens, Conversion, Oven

Mulling Over Spices

By Denise Pare-Watson

Well, with a blog name like “Urb’n’Spice”, it’s high time that I discuss the spicier side of the website – Mulling Over Spices.  It is not that the focus of the website is about spices – not at all.  The website/blog was created as a forum to provide a wider audience help and support with their culinary questions, concerns and issues, and to provide information and help make sense of some of what has us scratching our heads, culinary-wise.

Urbnspice Mulling Spices | urbnspice.com

From time to time, my inventive side gets the better of me and I just must create! Often this happens when I get a request for information. For example, when “kid-of-a-chef’s” gluten-free/grain-free dilemma was unable to find spice blends that she could use due to her dietary restrictions.

As well, I had a village acquaintance approach me expressing their frustration over how tired she was of cooking and eating bland food because of a strict sodium reduced diet. She had completely eliminated all salt from her cooking but had not thought of any alternatives that might make her food tasty or even (heaven forbid) palatable.

My spice blends have been developed with these requests in mind. As a starting point, I build a careful and consistent blend of ordinary herbs and spices. These blends make cooking just a little more interesting and add a significantly higher level of interest to a dish that would otherwise be lack-lustre, flat and uninspired without the addition of salt.

There are many spice blends on the market designed to suit almost any situation: gluten-free, salt-free, organic, etc. Despite all the selection available, creating custom blends is fun for this chef. It is not just the task of blending the spices and experimenting with the blend – but it is the testing, writing and sharing of the recipes with the featured spice blend that is most gratifying.

The “Urb’n’Spice Salt Substitute” was created many years ago for a family member who wanted to reduce his sodium intake due to health concerns. It is a blend of vegetable powders, zests and spices that will lift any dish (scrambled eggs, meat dishes, etc.) from bland to exciting.

Other Urb’n’Spice spice blends have been developed since that original blend to include:

  •  “Journalier” – Beef Seasoning
  •  “Chef’s Blend” – Poultry & Pork Seasoning and Spice Rub
  •  Pork Dry Rub Seasoning
  •  All Purpose Seasoning and Spice Rub
  •  Fish Seasoning and Spice Rub
  •  Roast Chicken or Brick Chicken Seasoning and Spice Rub

Not all spice creations have been used for seasoning purposes. Creating “Seasonal Spice Blends”, such as Mulling Spices and Holiday Simmering Potpourris can be as charming and nostalgic as they are fragrant.

 

With people wanting to cocoon at home with friends and family during the cooler weather, the old-fashioned tradition of serving mulled wines or ciders is becoming more popular once again.

There is something very cosy about the thought of it all – the warm mug in your hands, the fragrant spices wafting from the depths of the brew and the aroma in your kitchen during the slow “warming process”.  One must not hurry the task – it is an excuse to take life just a little bit slower and just enjoy the moment.

Mulling Spices are a perfect balance of what is often referred to as the “warm spices” (cinnamon, nutmeg, cloves, and allspice) with a mixture of dried peels and spices. The spices which are used either loose or enclosed in a sachet are immersed in a pot with wine or cider and slowly warmed, enveloping your home into an aromatic and welcoming hideaway. Mulling Spices make a wonderful hostess gift to accompany the timeless gift of your favourite wine during the holidays.

Another old-fashioned practice that is being re-introduced is simmering spice potpourris.

Simmering Spice potpourris were historically used to usher in the Christmas season with the fragrance of spices simmering in a pot on the stove.   In the good old days, this was accomplished on an open hearth. Water is added as needed to replenish the liquid and it is simmered as long as the fragrance is desired.  It has been a part of our holiday season for many, many years- the fragrance envelops the house like a big warm hug.

Make it your mission to mull over spices this holiday season.   Rediscover spices, herbs and spice combinations from a new and different perspective. There is so much more to experience!

“Variety’s the very spice of life that gives it all its flavour.”
William Cowper (1731-1800)
British poet

You can learn more about the history of Urb’n’Spice here.  If you are interested in learning more about Urb’n’Spice Spice Blends, please feel free to contact me: urbnspice@gmail.com

You can find me on social media (see links below) -be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Food Fun, Spice Blends Tagged With: Cooking Techniques, Spices, Tips and Techniques

An Ode to Tasty Men

By "Kid of a Chef"

Written by ‘Kid of a Chef”

I like Men.

Lots of them.

Some days I just want one man; others days, I want to be pleased many times a day by many different men.

Specifically, I like a Man who has a golden tan and smooth body clothed with adornments so fine that it makes my mouth drool and eyes widen at the very site.

I want my Man to be warm, comforting and have a scent that is unlike any other.

And I want him to taste like Ginger.

He may be a mere cookie, but my Man made of Gingerbread makes me feel as if I am being rescued from a world of flavourless food by a succulent saviour. My senses fill with his aroma, my body tingles at the thought of having one little taste, and my mind lingers on thoughts of the satisfaction he will bring me when we meet. He is the hero of my taste buds; the dessert and main course all-in-one.

Although my Gingerbread Man does not come with a noble steed (unless I find a cookie cutter in that shape…) or rescue Damsel’s in distress, I feel as if I could love him forever; or at least until I lick the last delectable crumbs from my lips and I cozy up to his friend who is lounging supine on the cookie sheet.

I am not the only one who lusts after cookies. I share my love of Gingerbread with many other people (although I admit that I am hesitant to literally SHARE my cookies with them…we are all selfish in our own ways), and I have a good idea why: Gingerbread People are a perfect synonym for creating our ideal mate or ultimate self. Each little cookie starts out looking the same: two arms, two legs, one head and endless possibilities.

Testy Men: Annual Gingerbread Cookie Decorating Day Fun with Family | urbnspice.com

Annual Gingerbread Cookie Decorating Day Fun with Family 

I always decorate my Cookie-Men to be handsome and brilliantly clothed in the finest icing money can buy, with flowing locks of liquorice hair and bright jujube eyes. My Cookie-Women wear M&M jewels and model the latest in designer gum-drop shoes. Through my cookies, I create my Utopia. In a perfect world, I too would emit the scent of freshly baked cookies and would be adorned with extravagant fashions and edible jewellery…and my real-life man would always wear what I tell him to (plaid-shirts and faded jeans are out of the question!).

I feel as if I journey with my Gingerbread Cookies from conception to consumption, and the personal attachment I feel for my creations makes their taste all-the-more sweet. Oh sure, I have tried to make Men-Cookies out of peanut butter or chocolate-chip dough, but it is just not the same. The marriage between the fragrance of Gingerbread and the perfection of the dough that can be formed into shapes is a beautiful union indeed. Just as beautiful as that first bite of Gingerbread heaven.

Tasty Men: Gingerbread Cookie Fun with Family | urbnspice.com

Gingerbread Cookie Fun with Family 

Perhaps I will never be a faithful consort in my love affair with the Gingerbread Man, for I will always be searching for yet another Man to satisfy my desires, but my love will never diminish. I will remember each-and-every Man I consume, I will savour every moment we spend in each other’s company, and I will never stop craving his sweet flavour.

Tasty Men: A simple Gingerbread House made by grandchildren | urbnspice.com

A simple Gingerbread House made by grandchildren 

More Cookies:

Vanilla Bean Poppers – Holiday Variation

Vanilla Bean Poppers

You can find me on social media (see links below) – be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
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Filed Under: Cookies, Food Fun, Kid of a Chef Series Tagged With: Christmas Cookies, Cookies, Gingerbread

In a Bit of a Jam!

By Denise Pare-Watson

Well – it is that time of year again when the Urbnspice Chef is busily getting ready for Artisan Sales and I am having a blast!  I always call it my, “In a Bit of a Jam” time.  This is a busy, busy season.

A Charcuterie Platter with Urbnspice white port and white balsamic jelly | urbnspice.com

A Charcuterie Platter with Urbnspice white port and white balsamic jelly and Herbes de Provence Jelly

I was delighted today by one of “Kid of a Chef‘s” best friends who wrote after having sampled a birthday package of jams and chutneys.  She states:

“I wanted to say thank you for the jams once again.

The Urbnspice Brown Pickle didn’t last very long.

The White Zinfandel Rose Wine Jelly with Vanilla Bean was different and made me feel warm and cosy.

The Sun Dried Cranberry compote reminded of Christmas which is just around the corner!

And the Woodland Blueberry Lavender jam was very unexpected.

All amazing in their own special way.

Your creativity is inspiring and your taste palate is unfathomable.”
…

Read More »

Digiprove sealCopyright secured by Digiprove © 2014-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Food Fun Tagged With: UrbnSpice Confitures

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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