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Unveiling the
Mysteries of Convection Cooking! By Jon Alden Everythingwestport.com April 10,
2008
Chef Kurt tempted the taste buds and educated his guests in a
lively presentation about the features and benefits of convection cooking.
Now, chocolate chip cookies and baked chicken breasts aren’t exactly gourmet
cooking, but learning about the time-saving benefits of using your oven’s
convection feature was well worth the $12 class fee.
Chef Kurt is well versed in the tools of his trade, answering many questions
about specific features of mid- and top range models like Viking, Wolfe, and
Bosch. We also picked up a few insiders’ tricks in preparing sauces and
sautéing vegetables. For example, using a lemon wedge impaled on a fork makes
for a great method of removing browned bits from the bottom of a hot sauté
pan while poaching garlic in a wine sauce; and it adds a mild lemon flavor to
boot!
Convection cooking can save
substantial time in preparing meals, something job-wielding home chefs can
appreciate. For example, browning chicken breasts on one side in a pan, then
flipping the breasts and immediately putting them, while still in the pan,
into the oven to bake by convection. Note: Don’t shake the pan while
searing; it can ruin the searing effect. The already-browned, seared-side
of the breasts preserves the juices, and cooking time is dramatically
reduced. Less splatter on the stove top, less odor in the kitchen, less time,
and fewer pans to clean. You have to like how this chef thinks! Information for the “technos” who need to know: Because the heat from a
convection oven comes from the top, bottom, and sides, and is circulated by a
fan, you can place your favorite baked dish on any rack position without fear
of cooking inconsistencies. And, believe it or not, flavors don’t transfer
between different dishes being baked at the same time with convection
cooking. Chef Kurt baked chocolate
chip cookies, garlic and rosemary potatoes, chicken breasts, and a baked
chicken all at the same time. Talk about efficient cooking! Chef Kurt discussed meat thermometers and temperature probes, and shared
with us that the location to place them in a whole chicken is the thigh close
to the hip joint, rather than the breast. “A more accurate measure of your
cooking choice,” he said. Interestingly, this chef uses a meat’s response to
a finger prod to determine doneness. A few things about convection cooking:
Roasting a chicken produces little or no juice, which means no gravy.
“Sorry,” said Chef Kurt. Use stainless steel pans – they transfer heat better
than aluminum. The temperature in an oven can drop by 100 degrees when the
door is opened and a cold roast is placed inside. For this reason Chef Kurt
suggests using a cold oven when roasting. One more thing; you can put a pan
of water (or ice cubes) on the bottom rack to reduce food dehydration and
increase humidity. Convection cooking with electric can
be better than gas for cakes and pies as moisture is retained. Gas is better
for roasts, according to Chef Kurt. A dual fuel range gives better all-around
stability, he added. Want to know more? Look for Chef Kurt von Kahle’s new book
on convection cooking to be released this summer. Westport Cooks! is a great
experience. Socializing and sharing a meal with friends, improving your
culinary skills, and being entertained all wrapped up into a two-hour class
at Westport’s great social center – Lees Market. What more can you ask for on
a Monday night!
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