Tuesday, June 2, 2020
O.k., for those of you wondering… I returned my sister in law’s Ninja Air Fryer (not the Ninja Foodi). I had fun playing around with it and found it best for frozen foods and takeout leftovers. I am not going to be purchasing one at this time for a couple of reasons – I don’t have the counter space or under counter space now. It is a bit hard to clean. It is not really big enough for meals for a family of four and things would have to be cooked in two batches. We are planning a kitchen renovation after our bathrooms get renovated. Yes, we move slowly around here, but that’s the way it is. When my kitchen is destroyed I may buy something like this to use in my dining room – I have heard to set up a makeshift kitchen during renos. I asked on the blog and on Facebook for opinions on the air fryer and what people cook in them. One comment was that your normal oven has a convection feature and it works the same way. Melanie Shankle of Big Mama Blog and Big Boo podcast was also recently discussing this topic, by the way. See what the Pandemic does to people?
I have a convection bake and a convection roast on my oven. I have also got a proofing bread feature that I ignored for the 20 years I have had this oven and a probe feature which frankly, scares me a little. What on Earth? The word “probe” is right up there with “moist” and “satchel” for me. My sweet little boy Mason used to come home from school and yell “My satchel (his backpack) is moist!”
I have gotten by just fine for twenty years with only using bake and broil. I don’t even use the oven light. I once tried self clean and it scared me. My husband cleans the oven every now and again.
Anyway, let’s learn about convection… That may be the most boring statement I have ever written!
The difference in convection is that is has a fan and exhaust that helps food cook quicker and more evenly. It cooks 25% faster and it’s better at browning food.
You should use convection for: roasting, baking pies and pastries, making lots of cookies all at once (no need for rotation), cooking covered dishes, and toasting and dehydrating.
You should not use convection for: custards and flans, souffles, breads, or cakes.
I decided to try my convection roast setting for some zucchini and potatoes. I was a bit scared, but here we go…
I knew I need to space them out on a cookie sheet for even cooking. By the way, I have three of these jellyroll pans/cookie sheet with edges. I have one that is half the size. I use these all the time and love them. I put EVOO on the pan and then used salt, pepper, and cajun spices.
I normally would roast at 375 or 400 so I set to 350 because you need to go down by 25 degrees.
After only 20 minutes, this is what I got. I think next time I will broil for the last two minutes to get even more crispy.
Verdict: I would say that is pretty good for 20 minutes! I plan to experiment further with my convection feature.
It only took 20 years for me to discover this option on my oven, guys!
Have you convected? What do you know that I don’t know?