Ask Behr anything food related thread

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#8,652
#8,652
You're welcome. Sorry it took so long to get back, I was monitoring the interstate thread. Lol, I "over thought the plumbing" and was about to kick it up a notch, but really didn't feel like derailing the thread.
 
#8,656
#8,656
Behr said:
99% of my oven cooking in life has been a convection oven. Add another 1000 dollars to whatever yours is gonna cost and it'll be worth.

My dad always said about spending money, if it's for hunting, it don't matter. I feel that way about cooking and the equipment you need to do it.
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Send me the $1k.
 
#8,657
#8,657
vollygirl said:
...I'm looking at a Samsung. I can't really justify buying one, other than I just want it. This one has the features I want (broiler on top and convection fan), and I can live with the price.
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We bought this: http://www.samsung.com/us/home-appl...as-range-with-true-convection-nx58h5650ws-aa/

We love it! We paid upper $900's for it from a Sears outlet when the one we had on hold at another store (and had paid for) was sold before the kitchen was ready. :banghead2:

We haven't used the convection yet, except by accident when we choose it instead of bake and wonder what the humming noise is. Only change I'd make is to level it properly. And maybe we'll take that on one day.

Good luck with your hunt! :hi:
 
#8,658
#8,658
VolNExile said:
We bought this: http://www.samsung.com/us/home-appl...as-range-with-true-convection-nx58h5650ws-aa/

We love it! We paid upper $900's for it from a Sears outlet when the one we had on hold at another store (and had paid for) was sold before the kitchen was ready. :banghead2:

We haven't used the convection yet, except by accident when we choose it instead of bake and wonder what the humming noise is. Only change I'd make is to level it properly. And maybe we'll take that on one day.

Good luck with your hunt! :hi:
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Thanks!
 
#8,659
#8,659
vollygirl said:
Send me the $1k.
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Yea, I wish I could. You get my point tho. It may not seem like a big deal until you get used to it, and then it goes out and you have to cook without it. Then you'll see what I mean.

Woot woot. Lol, I'm excited for you.
 
#8,660
#8,660
VolNExile said:
We bought this: http://www.samsung.com/us/home-appl...as-range-with-true-convection-nx58h5650ws-aa/

We love it! We paid upper $900's for it from a Sears outlet when the one we had on hold at another store (and had paid for) was sold before the kitchen was ready. :banghead2:

We haven't used the convection yet, except by accident when we choose it instead of bake and wonder what the humming noise is. Only change I'd make is to level it properly. And maybe we'll take that on one day.

Good luck with your hunt! :hi:
Click to expand...

Nice!

Shame on you.

I don't know about that particular one, but crank it up to about 500 turn it on. 3-4 minutes it's ready to go. Full pan of bacon 8 minutes. Nice fillets of salmon, swordfish, grouper, shrimp, lobster, scallops whatever 6-8 minutes. Perfectly cooked. Open the door pull something out, smoke a cigarette. Close the door, it's 500 again in about 2 minutes.

I want to go play with one now. :clapping:
 
#8,661
#8,661
Behr said:
Nice!

Shame on you.

I don't know about that particular one, but crank it up to about 500 turn it on. 3-4 minutes it's ready to go. Full pan of bacon 8 minutes. Nice fillets of salmon, swordfish, grouper, shrimp, lobster, scallops whatever 6-8 minutes. Perfectly cooked. Open the door pull something out, smoke a cigarette. Close the door, it's 500 again in about 2 minutes.

I want to go play with one now. :clapping:
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This is on convection? I shall put on my big-girl panties and figure it out. :) I had never thought of convection for things that cook fast anyway.

Hubby will like this. He is the one who estimates 15 minutes on the charcoal grill, whatever he's cooking.

edit to add: I have to confess that the first requirement for a gas range was the continuous grates. I've broken my right hand and wrist in the past (separate accidents), and lifting cast iron skillets full of food gets hard. Being able to slide a pot a little or all the way off the fire, without the pot falling off an eye, is fantastic. Just skootch it over a bit to the side or back and then pull it back...
 
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#8,662
#8,662
New question involving the mother sauces: I love pasta with just a butter-olive oil-white wine sauce, but sometimes I want a little more oomph without going into full-bore alfredo sauce territory.

What would be good for something like capellini garlic sun-dried tomatoes and scampi that has a little more body and binding that just the wine-oil option? A cheese sauce? Just a flour/cream something? Something that still leaves a shiny chin but doesn't have the consistency of mortar. Thanks muchly :hi:
 
#8,663
#8,663
VolNExile said:
This is on convection? I shall put on my big-girl panties and figure it out. :) I had never thought of convection for things that cook fast anyway.

Hubby will like this. He is the one who estimates 15 minutes on the charcoal grill, whatever he's cooking.

edit to add: I have to confess that the first requirement for a gas range was the continuous grates. I've broken my right hand and wrist in the past (separate accidents), and lifting cast iron skillets full of food gets hard. Being able to slide a pot a little or all the way off the fire, without the pot falling off an eye, is fantastic. Just skootch it over a bit to the side or back and then pull it back...
Click to expand...

Or just turn off the fire. :)

Lol, just kidding. I know what you mean tho, it's a luxury. In a high volume restaurant, you can have 6 or 7 sauté pans going at once, and moving a pan over to go tend to something else is not an option, turning off the burner is.

I see it has a wok burner. Did your model come with a griddle? If it did, I'm sure you already know but just a reminder to season it, if not coated. That really is a sweet piece of equipment. I'm not familiar with Samsung brand ovens, but I'm sure it's as nice as it looks.

Unfortunately I don't have gas at home, so Im envious of you and Volly.
 
#8,664
#8,664
VolNExile said:
New question involving the mother sauces: I love pasta with just a butter-olive oil-white wine sauce, but sometimes I want a little more oomph without going into full-bore alfredo sauce territory.

What would be good for something like capellini garlic sun-dried tomatoes and scampi that has a little more body and binding that just the wine-oil option? A cheese sauce? Just a flour/cream something? Something that still leaves a shiny chin but doesn't have the consistency of mortar. Thanks muchly :hi:
Click to expand...

I added this last, so you don't have to read the rest if you don't want. Yes, add some flour, heavy cream or cheese. Or all. Or anything.

I get a headache just thinking about this question. Not necessarily your fault haha, just that there are infinite answers and I confuse myself with original, modern and common terminology.

Ask Julia, Jacques or James Patterson what the 5 Mother sauces are and they will give you the same answer, the "correct" answer, technically. Veloutte, Bechamel, Espagnole, Tomato and Hollandaise. Ask three different Culinary Institutions and you'll probably get three different answers that will include as many as 10 different variations. Ask Rachel Ray and she'll tell you Ketchup, Mustard, Ranch, Tarter and A1. Lol, just kidding Volly.

What is "Scampi"? Go to one restaurant and it's Shrimp baked with garlic and butter in an au gratin dish. Another place it's garlic shrimp or chicken over pasta. Another it's lobster served with butter.

If you want more "umph " and consistency, you'll want a different pasta than capellini like vermicelli or even bigger like linguine or fettuccine. You want capellini, sun-dried tomatoes, wine and "scampi" (garlic and butter?), with umph. Start with heavy cream or milk, butter and flour (Bechamel), it would be roux without the butter and go from there.Lol. I wanted to keep this short. Sorry.

Just an idea. Try adding a pesto to your original thing there and try some fusilli, rigate or penne.
 
#8,666
#8,666
vollygirl said:
Bought the one Lowes had on sale. Sorry Behr, didn't drop the xtra grand. Hubby installed it last night.
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Yea, you know I want more info.

I did a quick search for ovens on sale at lowes, just to see if I could narrow it down so I didn't have to bother you with too many questions, so just tell me any and everything you feel like typing.
 
#8,667
#8,667
Samsung 5-Burner Freestanding 5.8-cu ft Convection Gas Range (Stainless Steel) (Common: 30-in; Actual: 29.75-in)
Item # 617237 Model # NX58H5600SS

Don't know how to link it on mobile.

My old one was white. Fridge and microwave are both stainless.

The broiler on top is essential. Had to sit on the floor to use my old one. Hated it. Also like the oversized burner in the middle. Not sure how much I'll use the griddle that came with it, but I'll use my cast iron grill pan.

My old one had knobs that turned off past LOW. This one is opposite. I was forever cutting off the burner when I tried to get the flame as low as I could.
 
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#8,668
#8,668
vollygirl said:
Samsung 5-Burner Freestanding 5.8-cu ft Convection Gas Range (Stainless Steel) (Common: 30-in; Actual: 29.75-in)
Item # 617237 Model # NX58H5600SS

Don't know how to link it on mobile.

My old one was white. Fridge and microwave are both stainless.

The broiler on top is essential. Had to sit on the floor to use my old one. Hated it. Also like the oversized burner in the middle. Not sure how much I'll use the griddle that came with it, but I'll use my cast iron grill pan.

My old one had knobs that turned off past LOW. This one is opposite. I was forever cutting off the burner when I tried to get the flame as low as I could.
Click to expand...

I figured that was the one. I hate you. Obviously kiddin, just wish I had gas here. I looked at the specs on it, you will absolutely love the Sabbath mode. You will probably use that more than any other function it has. Yea, kidding again, I don't know wtf that is lol. I started reading about it but decided I dgas :)

Do you have a Gratella? I don't remember us talking about them. I use mine on the electric stove almost everyday, but having gas is even better.

Congrats. Something like that is exciting to me.

Oh, I understand about the knobs. Every one I've used are like your old one. I guess they finally figured it out.
 
#8,669
#8,669
"I don't know wtf that is lol. I started reading about it but decided I dgas" Right? I still don't understand it, but I also skipped that in the book. lol

And I don't know why it took so long for them to get the knobs right. I like the varied burners on this one. My old had four, all the exact same size. It was gas, but without any of the benefits. lol

My poor husband stayed up til after midnight putting it in last night. I am stupid excited about it. :)
 
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#8,672
#8,672
I downloaded the manual to read more about it and it didn't give enough information about what is actually is. I googled it. It's obviously a religious setting for those that practice the rules of not preparing food on the sabbath and only warming foods on different days of the sabbath. Anyway, it basically renders the oven useless on some days and turns on before you can't use it for cooking, then turns itself off so you can use it for warming. Complicated and totally useless to me. Might as well be an automatic Mac and cheese maker.
 
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#8,674
#8,674
True convection is a fan plus another heating element. A convection will circulate the air that the oven puts out. True convection blows out hot air.
 
#8,675
#8,675
And I thought a convection fan mad an oven a convection oven. Where did I go off the tracks Behr?
 
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