by Robyn Folmar
Roasting and Baking were the topics du jour during class four at the 3015 Trinity Groves cooking school. I was looking forward to this one because we were going to roast a chicken and make penne al forno (ostentatious mac n’ cheese) and really, what more does an American need?
Read Week One, Week Two and Week Three
As usual, we started with a team huddle and group hug (not really) to talk about our action plan for the night. Dr. Mike, class instructor, talked a bit about how to use the convection oven. This was great, because I’m scared to death to use mine. He said when using the convection, simply assume the oven temperature is 20 degrees hotter than your recipe states and then shorten the cooking time by a third. So if the recipe says 350 degrees for 30 minutes, just assume it’s at 370 degrees and cook it for about 20 minutes. No sweat, I got this. Continue reading
