Friday, April 16, 2010
Halogen Cooking Tips
So you’ve eagerly purchased your new halogen oven and now you’re drying to try out a recipe or two. The first thing to keep in mind is to avoid the temptation of throwing everything into the oven at the same time. It may seem irresistible, it may even seem like a good idea, but cooking with a halogen oven will require planning just as if you were doing more conventional cooking. The convenience and ease of use comes with the cooking time, not being able to skimp on ingredients or preparation.
A halogen oven will make things easier but it won’t eliminate work entirely. So you will still want to marinade and season appropriately. True, you can cook meat from a frosted state, but this should be avoided if you want full flavour. So take the time you will save during the cooking process and use it to handle your meat with care. Chicken, beef, and pork are all better when seasoned with the very basics of salt and pepper. Add to that varying spices and herbs and don’t be afraid to let meat sit in a marinade overnight. Combined with the circulating heat and concentrated temperatures, a well prepared piece of meat will have the best chance of cooking to perfection.
With experience you will be able to plan all types of meals in your halogen cooker. Take into account your halogen oven may have varying levels and racks that you can use to great effect. You might be able to time one main meat, keep it warm in your conventional oven, and prepare a second main dish accordingly. The options are only limited by your imagination, and seasoned chefs will soon be able to incorporate halogen cooking in all types of ways that enhance their menus.