This is a great cookbook for those who are unfamiliar with convection cooking. The cookbook starts with explaining what convection cooking is and what type of convection ovens there are. Convection is the circulation of heat, used by a fan, in convection ovens. A conventional oven will leave more hot/cold spots than a convection oven due to the fan circulating the heat in the convection oven, cooking your food more evenly. Top 10 reason to love a convection oven are: preheat faster, foods cook faster, foods brown evenly, no need to sear the meat, crisp without drying out, retains more natural juices, flakiest pastries, higher rise on baked goods, crisp oven-fried food and eliminates the need to rotate the pan! Any type of ovenproof cookware can be used in a convection oven and the author even lays out their top kitchen tools as baking/pizza stone, broiler pan, roasting rack, wire cooling racks, baking/roasting pans, silicon oven mitts/potholders, oven liners and silicone baking mats. There is a list for cleaning and caring for convection oven as it IS different than a conventional oven. In chapter 2, you will find that you can cook ALMOST anything in your convection oven with the handy cooking chart on pages 16-19, which lays out cooking temperatures and times for everything from meat to vegetables to baked goods! The recipes are broken down into 8 different categories: breakfast/brunch, appetizers/snacks, vegetables, fish/seafood, poultry, beef/lamb/pork, breads and cakes/cookies/desserts, with each section having at least 8 recipes, most sections having more than that. My favorite recipes so far are the chocolate and peanut butter granola bars (appetizers & snacks), whole roasted cauliflower with parmesan and garlic (vegetables) and the oven-roasted steak with peppercorn sauce (beef, lamb & pork) but definitely can’t wait to try more! Something I was unaware of and one of my favorite parts of cookbook is the last page containing the “Dirty Dozen” & “Clean Fifteen”. The EWG (Environmental Working Group) and (FDA) Food & Drug Administration compiled a list of those foods with the worst/best pesticide loads and the “Dirty Dozen”, containing high pesticide loads are apples, celery, cherries, grapes, nectarines, peaches, pears, potatoes, spinach, strawberries, sweet bell peppers, tomatoes with hot peppers being contaminated with highly toxic organophosphate insecticides. The “Clean Fifteen”, containing low loads of pesticides are asparagus, avocados, cabbage, cantaloupes (domestic), cauliflower, eggplants, grapefruits, honeydews, kiwis, mangoes, onions, papayas, pineapples, sweet corn, sweet peas (frozen). This is not only a good cookbook with great recipes, but if very informational on convection cooking! Below are pics of an entire meal, from the side dish to the main dish to dessert! The combinations are endless with this cookbook.
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