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Forum
-> Recipe Collection
-> Chicken/ Turkey
cinnamon
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Wed, Nov 12 2014, 7:20 am
June wrote: | OT - what is the turbo? I have it on my new oven and can't figure out what it is.... |
I'm not completely sure what it does or how it works but It makes a fan go on which I think distributes the heat better and somehow makes the oven hutter.
Things cook quicker with it on.
And I read that you can put two pans in the oven when it's on (but never tried it)
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heidi
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Wed, Nov 12 2014, 8:05 am
Thanks everyone for taking the time to help. I like alot of the ideas and look forward to trying them out!
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greenfire
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Wed, Nov 12 2014, 8:27 am
never use a blech or plata or whatever - by the time men come home from shul - the chicken is dead & buried
use the oven & simply start cooking 1 1/2 - 2 hours before shabbos [you can prepare in advance if you need to so you can just pop it in] then just turn off the oven before you bentsch licht
sprinkle olive oil, pepper, garlic, paprika - rub in bake or you can skip the paprika & add rosemary - simple & divine
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Hashem_Yaazor
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Wed, Nov 12 2014, 9:02 am
Covering chicken leaves in the steam and keeps it moist, no matter how you season it (even a dry rub will have moist -- not crispy -- chicken). I put my chicken in about 2 hours before licht benching, covered, and leave it in the turned off oven until ready to serve.
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Sanguine
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Wed, Nov 12 2014, 9:19 am
This is my perfect and so easy chicken recipe
I make an average of 6 chicken bottoms
sprinkle onion soup mix on bottom of pan (I always use a pyrex)
add a little water - basically just enough to disolve the soup mix a little (maybe a drop more, but I'm not making boiled chicken)
place chicken pieces on top
cover with foil
Bake at 350 for an hour + 40 minutes (depends on your oven - my oven isn't turbo and I think I have an insulation problem)
Uncover chicken. Sprinkle Paprika on top and baste with the juice in the pan (there will be a lot)
Bake an additional 10-20 minutes uncoverd to allow the skin on top to get crispy
I bake it Friday afternoon so it doesn't have a chance to be really cooled
Heat on plata. There's plenty of juice with it so it stays moist and delicious
I don't think there's an easier recipe than this and it's delicious
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Raisin
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Wed, Nov 12 2014, 9:23 am
I cook my chicken on high 200 centigrade (400 f) fan oven for about an hour. Before shabbos I turn it down to 100c and leave it there on a timer to go off when we need it. (1.5-2 hours)
my chicken gets cooked just before shabbos because I hate reheated chicken.
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Yocheved84
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Wed, Nov 12 2014, 10:44 am
PS Remember, the women on here made a cookbook. You might find a recipe there.
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heidi
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Wed, Nov 12 2014, 3:51 pm
All your suggestions were great, but Greenfire, I'm trying your idea for Shabbos. Thanks so much!!!
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Chippies
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Thu, Nov 13 2014, 8:19 pm
Is turbo like a convection oven? I've never heard the term "turbo" before.
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etky
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Fri, Nov 14 2014, 1:34 am
Chippies wrote: | Is turbo like a convection oven? I've never heard the term "turbo" before. |
I think so. In Israel it's called turbo - though it's generally just a setting, that utilizes the fan, among other baking options like conventional radiant heat, that the oven offers.
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Jewishmom8
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Fri, Nov 14 2014, 4:31 am
mix brown sugar and ketchup and shmear on top.
its amazing every time
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heidi
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Sun, Nov 16 2014, 12:30 am
Thanks to all those (Greenfire, Raisin) who said to cook chicken right before Shabbos. I popped it in 1.5 hours before Shabbos started, added all the other stuff I wanted to keep warm 7 minutes before Shabbos and then turned off the oven as I was lighting candles. The chicken was perfect!!! And all the other stuff was perfectly warm, not boiling , but totally fine and yum!!!
Thanks all of you for taking the time-- it probably seems silly, but I feel I finally have a solution for something that was bothering me--may all our problems be solved so easily!!
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