Clippings by chefkev

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RE: Forum Info Needed (Follow-Up #5)

posted by: buehl on 02.23.2009 at 05:16 pm in Kitchens Forum

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clipped on: 02.23.2009 at 10:37 pm    last updated on: 02.23.2009 at 10:37 pm

RE: bluestar turkey cooking (Follow-Up #3)

posted by: chefkev on 11.22.2008 at 05:08 pm in Appliances Forum

Each oven performs a little differently, sometimes even in the same line for the same manufacturer (your's could be calibrated a little differently than someone else's). Your real concern is getting the turkey cooked completely through on the inside while getting nice browning and caramelization on the outside. The first time you're doing this in your oven, you'll want to check it more frequently than normal. I'd check it at 30 minutes, then 60 minutes, then every hour (more frequently towards the end of cooking). You want to check early on the see that it is browning gradually and not too much too early. Once you get close to the browning you desire, you can turn the oven down to 300-325 (275 & switch to conventional bake if it's reached full browning) to let it finish cooking through without burning. If you have the temp too low it will cook through, but look like it needs to visit the tanning salon - If you've reached this point, you're out of luck because getting additional browning for flavor will overcook it and make it dry.

The government and often the people who sell you the turkeys will tell you to cook it till a meat thermometer reads 180 degrees. They're not confident you will place the thermometer correctly and they don't want to get sued. I can practically guarantee if you do this it will be over cooked. And those pop-up thermometers - by the time it pops up the turkey is generally overcooked as well. Your best bet is to place your thermometer all the way in to the pelvic crease of the thigh, but still inside the thigh close to the bone (not hanging out in the cavity). Ideal placement is where the tip of the thermometer is right at the inside of the joint where the thigh bone connects to the body - that is the part that gets done last. Take it out at 165 degrees (170 if you're feeling borderline paranoid, 180 if full paranoid) and cover it loosely with foil and let it rest 15 - 20 minutes so it can carry over cook slightly and so the juices can reabsorb back into the meat. Voila! you're on your way to a happy turkey day.


clipped on: 11.24.2008 at 10:57 pm    last updated on: 11.24.2008 at 10:58 pm

Truth about 'True Convection'

posted by: memarcus on 07.30.2008 at 08:59 am in Appliances Forum

Hello all first time posting. My wife raves about these forums and we're currently deciding on appliances for a new home build and had a discussion on the issue of "true convection."

Can anyone explain the differences between normal convection and true convection? I am a mechanical engineer by profession and fairly knowledgeable of basic heat transfer mechanisms and don't understand the differences. I am not a chef but is there any advantages of one over the other such as browning faster due to the higher power?


clipped on: 07.30.2008 at 03:32 pm    last updated on: 07.30.2008 at 03:32 pm

Rational-a different kind of oven

posted by: rosenblumr on 05.24.2008 at 06:08 pm in Appliances Forum

When a friend of mine who is a chef heard I was deciding between all sorts of expensive ovens, along with a steam cooker and a speed cooker, he asked me to take a look at this (I will warn you, pretty it is not):

(the link is from a reseller not the mfgr--But I highly recommend the videos).

After my friend explains to me how it works, and the price I start laughing. Something about starting at 30K, and having a ched come to my house for 2 days to program it. Then I see the price is 1/3 of what it was a couple of years ago, so I start thinking about it. It gives me everything I wanted from the Miele wall oven, the Gagg wall oven and the Gagg steam oven. Plus it holds more, and cleans more easily and will take up less room than 3 pieces.

I show it to my wife, she laughs, then starts watching the video and laughs some more. Then at the end of the 3 videos I get "I want that."

So I go trying to find out if it can go in a residential kitchen. Seems like it can with some minor modifications. I go for a live demo on Thursday.

Any chefs out there with any experience with this thing.

Taking all opinions, even the sarcastic ones.


clipped on: 05.25.2008 at 08:29 am    last updated on: 05.25.2008 at 08:29 am