While I am not in the business of reviewing kitchen appliances I was a Chemistry major undergrad and very hip in the kitchen as labs are like kitchens only cleaner. They are utterly spotless by necessity and we Chem majors were well-known for our skills in barbecues and that was powerful with our “big-strong country girls.” My how they loved potatoes…
It all started when I was six and my mother would not let me go on a fishing trip with my father until I could fry an egg and make my breakfast. She felt he would not get up early to care for me being zonked from a night of beer drinking. That lady had precognitive gifts and you can bet I passed the test.
After my marriage to a serious intellectual I learned cooking skills were very important as she had none and wanted less. This was my first brush with “women’s lib” and I not only lost gracefully, but came out with cooking skills that served me well at putting on great dinner parties for fascinating people the memories of which I ever cherish. I would be remiss not to admit to a few disasters, but the stories played well. “Are you the guy?…”
Our subject is the Savoureau Pro Line Convection Oven which I obtained from the Heartland Co. in Minnesota. It looks like a 3D “Happy Face” on your counter. It takes little space, incorporating the largest Pyrex™ vessel I have ever seen. That impressed me as I have seen Pyrex™ made. It is an incredible process. The unit looks like a robot and makes R2D2 type sounds as you make adjustments and push the handle down to activate it.
This machine blows hot air all around raw objects for a much higher heat transfer than an ordinary oven. It has several potentials: It requires little to no fat or oil is used for heat transfer. That is not needed in this device. It speeds up the process typically cutting cooking time 50%. No stirring or manipulation is needed. Moving air is everywhere.
The most interesting simple dish is the “Convection Fried Potato” which I prefer to leave the skins on as the green layer between the skin and potato parenchyma, or body, is the location of all the molecular goodies we need. To make a batch of “Air Fried Potatoes” we slice them into “French Fry” looking slivers, put into in a plastic bag with a teaspoon or two of “Seasoned Salt,” shake vigorously and then on the included rack and set for 20 minutes at 400°F along with a few pieces of chicken underneath and wait for “ding” saying dinner is ready.
The Savoureau Pro Line grand slam is the souffle and there are two sized pans available, 6.5 inch for three and four egg souffles and the 8 inch for the six to eight egg soufles. Souffles range from “Dinner” to “Dessert” and nothing is more impressive when entertaining in your home than to finish with a Chocolate souffle and a bottle of antique Madiera, say 1880 knowing the solera from which it comes adds another 200 years to the elements of the wine. You can feel like you are in touch with the Founding Fathers as they all drank Madiere and Port, the great wines of Portugal. Meanwhile, back in the kitchen…
I saw the most beautiful tray of hothouse tomatoes harvested on a single vine in my local grocery and I had to have it. The orange season is over and I begin every day with a piece of fruit.
The tomato is a fruit, not a “vegie.”
What would a tomato souffle be like? I made one in my small pan with four eggs first crafting the base with 1.5 tablespoons of olive oil, and 1.5 tablespoons of flour, a cup of chicken broth over low heat adding the four egg yolks after removing the pan from the range on low heat.
After whisking the whites into a stable froth I mixed them with the egg/flour base and added two cups of diced fresh tomatoes, but this could be anything from a drained can of tuna to chopped mushrooms or cheese, etc. Then into the baker after coating the bottom and side with oil using a wad of paper towel. Into the convection oven for 30 minutes at 350°F and when the “ding” sounded I had something unique and worthy of being served with a fine bottle of California Campaign-type wine as we make some of the best with the only difference being that with the French stuff you get a hint of “old tennis shoe” essence as their casks are old and ours our young. Let it be here known: I will no longer open packages from France.
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