Convection ovens are misunderstood and are underutilized in most kitchens. Tony from Example TV and Appliance joins us to show us how to use them more effic.
When you stress to bribe your kids to eat leftovers (yet again) and you’ve given up after dinner desserts, the most effective way to do it is to make soft pretzels. It’s also good for making friends and influencing people… grab some to your next meeting or social event. Want to make some. First, prepare some dough. You can use many different dough recipes to get delicious pretzel results. The dough programme I used is from King Arthur Flour website. Prepare a cooling rack by placing it on a dishtowel and spraying it with cooking spray (you will be baking without delay on it). Baking on a wire rack will allow the pretzels to cook on all sides without getting too crunchy or soggy in places. I would also use this method for bagels. The towel will drunk up drips… don’t skip that step. While the dough is rising, skip the wimpy baking soda bath and jump straight to the big guns of pretzel-making: LYE. Lye will nearly always come in a container where DANGER and/or POISON are printed in a font size bigger than than the contents of the container itself. Make no mistake: lye is dangerous. It is used in soap making and also as a cloaca cleaner. Alkaline substances will corrode and discolor your favorite aluminum pans (ask me how I know), so don’t use those with lye or baking soda. Lye can cause severe burns. Don’t let lye fanatic you out… You’re the boss if it. The pretzels will be worth using substances that may get you on some sort of government watch list. Of course if you don’t have lye on hand and must make some pretzels right now, by all means use the baking soda as advised by the KAF method I linked. Preheat your oven to 450. If you have convection, turn it on (if you don’t they will still turn out amazing. Put about 6 cups of water in a stockpot (choose your dirtiest looking stainless steel stockpot… the lye will leave of absence it sparkling. ), add a couple tablespoons of lye (always add the lye to the water, never the other way around. Lye can get staticky, so be careful when measuring and clean up any spilled lye particles quickly to steer clear of unpleasantness later. Roll your dough out flat and chop it into breadstick shapes (4” L by 1/2” H by 3/4”W… ish) with a pizza cutter. Allow it to abide by resign for a few minutes while you make sure everything is in order with your lye bath and wire rack. Carefully place the strips into the simmering lye bath for about 10 seconds, just until they mutiny a little yellow. I do about 4 at a time since I can scoop that many out at one time. The yellow means the gluten in the surface of the dough has been affected by the alkaline bath, and it will give you the delicious pretzel flavor and blessed brown pretzel exterior you know and love. Don’t leave them in too long or they will get soggy. Scoop them out with a mesh strainer utensil or slotted spoon (again, elude aluminum). The lye in the water on the pretzels has reacted already, so you don’t have to be overly worried about lye burns if you need to nudge them with a finger at that point. Arrange them on the rack, leaving some area for expansion. When the rack is full or you’ve done them all, sprinkle with kosher salt to taste. Place the wire rack into the preheated oven and bake for 8-9 minutes, or until they are a trivialize golden brown and nicely puffed. Meanwhile, you can pour the hot lye bath down the drain and feel pretty good about it. When done, allow them to diminish for a few minutes, and then coax them off the rack. Some may require gentle persuasion with a spatula, but hopefully the cooking spray did it’s job and they slide off easily. I don’t own a nonstick cooling batter, but I imagine that would be a good thing for these. These pretzels should be eaten promptly… if you try to wrap them up, the moisture of the pretzels will be soaked up by the salt and they will get gluey in parts. They will last out in the liable (or in a brown paper bag) for hours with their chewy exterior, and can be reheated in the oven later if you want to serve them at a party but don’t want your guests to see you in chemistry goggles while you cook them... They are remarkable with a honey mustard dipping sauce. My basic recipe is below (a knockoff from Applebee’s, I think), though I rarely measure ingredients and it always turns out delicious. Honey Mustard Dipping Backchat.
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Convection vs. Traditional oven--worth the extra $$?
I also have the baking and roasting convection modes. In unearth (Monogram ZET2PLSS), convection bake uses the heating element at the back with the fan.
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