That looks sooo pretty and so delicious. I have some yellow pepper and oinion in the pan, going to add some scallops in a couple of minutes. I have to learn to post photos. Soon.
Cooking Friends
Imelda HL wrote:zucchini again, "zuchgheti".. and Dirk loves it
bethk wrote:Imelda HL wrote:zucchini again, "zuchgheti".. and Dirk loves it
that just means Dirk has good taste! And it's good for him….an added bonus.
I was amazed when I made it for Dane and HE liked it, too. That's pretty amazing if you ask me.
Looks great.
UNCLE JIMMY wrote:
Yay! .... Imelda is Back...
Missed you here... Good to have you back.
Niagara Visitor wrote:I think it actually means "before pasta" Anyone speak Italian here to say yes or no?
bethk wrote:I made a whole roasted chicken, roasted root vegetables (carrots, parsnips, onions & radishes), a pan of roasted potatoes and a tossed salad. Welcome home Mom & Dad!!!
It's strange cooking in someone else's kitchen….the 3 1/2 lb. chicken went into the convection oven at 475 (automatically dropped to 450 degrees) and was on a broiler pan rack, no sides, for 1 1/2 hours. It was barely brown and after it had rested & I carved it into pieces, needed to go back into the oven to get cooked completely around the joints. I thought by using the convection oven it would come out golden brown and crispy and, certainly, after 1-1/2 hours at 450 it should have been completely done. I had even had the chicken out on the countertop after washing it off for a good 30 minutes to let it come to temp and allow the seasonings to work their magic…..
Andrea has 2 wall ovens ~ 1 convection & 1 regular. The roasted vegetables & potatoes in the regular electric oven were cooked just as I expected. I don't understand why the convection oven didn't do a better job of browning / baking. Hmmmm, gotta figure this out.
Well, it wasn't any big deal. I just don't understand why there's such a difference in her ovens.
Similar topics
Permissions in this forum:
You cannot reply to topics in this forum
|
|