Ask Behr anything food related thread

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#8,678
#8,678
Lol, Im trying to replant some mater plants and these kamakazi skeeters are relentless.

Convection is all you need. True convection would be nice to shave off some time with items like turkey's, big roasts or filling the racks with a bunch of stuff, but everyday use, you've got all you need.
 
#8,680
#8,680
The best advice I can give is to experiment with it until you get used to it. The manual will probably give you "too safe" suggestions. Better to follow than not.

True or not, if a recipe tells you 350 for 60 minutes for a regular oven, I would do 325 and start checking at 30 every 5 minutes. The convection versus a regular oven is like wind chill factor versus the temperature.

Whenever you can, use a low lip pan. The lower the lip the more of the circulated air, whatever you're cooking, will get. After you get used to it you'll figure out you can cook almost anything on a sheet pan. Like a whole chicken or roast. The air will crisp the outside quicker and retain more of the juices. Good grief. I'm getting excited just talking about. Ain't even my new toy. Pft.

Funny how you and Lima bean don't seem interested in the griddle as I would be. I use my griddle almost every time I use the grill. It's just not the same on electric. The flat top grill was always my favorite piece of cooking equipment in the restaurant anyway.

Well, hope you're enjoying it right now.
 
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#8,681
#8,681
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...

You'll love it! :pepper:

I think mine has Sabbath mode too. It's because you're not supposed to do work on the Sabbath, and turning on a stove is considered work.

We're not Jewish, but my daughter went to a med school associated with an Orthodox Jewish university. The med school is nonsectarian but had to comply with university rules. One was that vending machines were turned off on the Sabbath, so all the students would rush downstairs at 4:30 on Friday to load up on drinks and junk food in order to survive the next 24 hours. (Med students are rarely examples of healthy habits.)

Elevators at Cedars Sinai Hospital in LA keep the Sabbath, because punching buttons counts as work, so they run automatically during the Sabbath, stopping and opening at every floor. Riding is OK, just not operating them.

When my kids went to bar and bat mitzvahs back in middle school, the lady at the temple was Southern Baptist, so she was allowed to turn lights on and off and so forth.

Gut shabbos, y'all. :hi:
 
#8,682
#8,682
Behr said:
The best advice I can give is to experiment with it until you get used to it. The manual will probably give you "too safe" suggestions. Better to follow than not.

True or not, if a recipe tells you 350 for 60 minutes for a regular oven, I would do 325 and start checking at 30 every 5 minutes. The convection versus a regular oven is like wind chill factor versus the temperature.

Whenever you can, use a low lip pan. The lower the lip the more of the circulated air, whatever you're cooking, will get. After you get used to it you'll figure out you can cook almost anything on a sheet pan. Like a whole chicken or roast. The air will crisp the outside quicker and retain more of the juices. Good grief. I'm getting excited just talking about. Ain't even my new toy. Pft.

Funny how you and Lima bean don't seem interested in the griddle as I would be. I use my griddle almost every time I use the grill. It's just not the same on electric. The flat top grill was always my favorite piece of cooking equipment in the restaurant anyway.

Well, hope you're enjoying it right now.
Click to expand...

Hey, I use my griddle a LOT! That's where I do the asparagus, and one day, if I ever let myself eat bread again :cray:, that's where grilled cheese sammiches will get cooked. I did figure out that laying aluminum foil over the side burners (on the right and left) helps cleanup if the olive oil is flying on the griddle. (I learned quickly not to put aluminum foil on the bottom of the oven...)

Thank you for the detailed insights on using convection. Question: should it be used on things like pot roast that depend on low and slow to get tender?
 
#8,683
#8,683
Oh volly, another nice thing about your range (it seems to similar to mine) is that when you have the oven on, the heat comes up through the center back of the range top, so you can keep stuff warm there. Even if you don't want to, so heads up...
 
#8,684
#8,684
hmanvolfan said:
Or do I just put the chicken on the baking pan and pour the dressing over it and put it in the oven?
Click to expand...

I forgot to ask you today, how was your chicken?

I grilled some Itailan dressing maters and mozzarella earlier. I used the cheap Bel Gioioso log that is already sliced. Soaked it in olive oil with fresh garlic, put it in the freezer till it was good and cold then put it on the grill. About 30 seconds is all it could handle. Really good.

Watched Captain Fantastic last night. Thought it was gonna be a goofy comedy. Wasn't. Really enjoyed it.
 
#8,685
#8,685
VolNExile said:
You'll love it! :pepper:

I think mine has Sabbath mode too. It's because you're not supposed to do work on the Sabbath, and turning on a stove is considered work.

We're not Jewish, but my daughter went to a med school associated with an Orthodox Jewish university. The med school is nonsectarian but had to comply with university rules. One was that vending machines were turned off on the Sabbath, so all the students would rush downstairs at 4:30 on Friday to load up on drinks and junk food in order to survive the next 24 hours. (Med students are rarely examples of healthy habits.)

Elevators at Cedars Sinai Hospital in LA keep the Sabbath, because punching buttons counts as work, so they run automatically during the Sabbath, stopping and opening at every floor. Riding is OK, just not operating them.

When my kids went to bar and bat mitzvahs back in middle school, the lady at the temple was Southern Baptist, so she was allowed to turn lights on and off and so forth.

Gut shabbos, y'all. :hi:
Click to expand...

Far be it from me to knock any religion, but isn't the act of walking to the stove or elevator more 'work' than standing and pushing a button or turning a knob? My pharmacy school kid has decided he wants to be a Jew. His is not sectarian, either, being UT. I just told him 'But son.........BACON!!!' Need I say more? Anyway, glad he believes in something.
 
#8,686
#8,686
MphsBlues said:
Far be it from me to knock any religion, but isn't the act of walking to the stove or elevator more 'work' than standing and pushing a button or turning a knob? My pharmacy school kid has decided he wants to be a Jew. His is not sectarian, either, being UT. I just told him 'But son.........BACON!!!' Need I say more? Anyway, glad he believes in something.
Click to expand...

From what I read, it's more than just turning on the oven. It's preping and all the other stuff that is involved in cooking and eating. Even washing all the dishes.

There was also mention of other things too. Doesn't matter. It's just an extra option that no one even needs, not even those that would use it.
 
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#8,687
#8,687
And yes Lima, you can use your convection oven to cook pot roast, prime rib or anything else you want to cook low and slow. It'll be even better and more evenly cooked than ever.
 
#8,688
#8,688
Behr said:
From what I read, it's more than just turning on the oven. It's preping and all the other stuff that is involved in cooking and eating. Even washing all the dishes.

There was also mention of other things too. Doesn't matter. It's just an extra option that no one even needs, not even those that would use it.
Click to expand...

Makes sense. And it's good for those that observe the Sabbath.
 
#8,689
#8,689
I meant to finish that. Someone that follows that religion could obviously explain it better.

Evidently there are times during this period, that you can't do any work, including cooking.

During that period, there are times you can "warm" already prepared food.

This mode on the stove allows you to program it so it will not work at all during a certain time, like being child proof, then come on to warm some food then turn itself off.

Program days and times it won't work at all. Program to come on at a certain time, on a certain day at a certain temp for a certain length of time.... Several times, temps and lengths for several days. Programming pain in the butt.
 
#8,692
#8,692
And I wasn't being a smartazz. I wish I had said what you just did earlier. Duh, on my part.
 
#8,693
#8,693
What should be my first thing in the oven? A whole chicken? Hoping it'll be tomorrow, but my aunt has some kind of project planned for my after church. No idea what it is, or how long it'll take.
 
#8,695
#8,695
vollygirl said:
That's just ridiculous. Wow. I've never seen it on anything else.
Click to expand...

I didn't know until today about it. They have it on refrigerators too. Wtf? I'm not interested enough right now to find out why you would need it on a fridge. Maybe another time.

A whole chicken sounds good. Got one?

I know you don't eat it, but BACON would have been in mine waiting for me to plug it in.
 
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#8,698
#8,698
Thank you for allowing me to be this excited for you. Lol.

It's not just the time it cooks. It's the even cooking of everything and you need not worry about flavor transferring from one thing to the other. Want to cook brownies with that garlic covered chicken without the brownies tasting like garlic? You can. Wanna cook chicken, baked apples, cookies, rice and fish, at the same time? Obviously putting them in at different times, but go for it. Evenly cooked. And about 25% faster than a regular oven.

As I said before, the chicken will crisp faster and better so it will hold the juices better.
 
#8,699
#8,699
vollygirl said:
I'll admit, cooking a whole chicken on a sheet pan makes me nervous.
Click to expand...

Then don't. Get used to it. If I hadn't said that, you might not have thought about for a while. Cook it in a pan you feel comfortable with and notice when you pull it out.
 
#8,700
#8,700
Then next time, use a sheet pan and see if you can tell a difference.

Don't be scared, experiment until you jack it up to 500 and cook everything at that temp. Haha.

Shet pan. Ha.
 
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