Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: natterjak on January 23, 2012, 09:34 AM
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I was interested to see terramamba's halogen cooker in this thread http://www.curry-recipes.co.uk/curry/index.php?topic=7779.msg67992#top (http://www.curry-recipes.co.uk/curry/index.php?topic=7779.msg67992#top) perhaps I've led a sheltered life but I've somehow not come across this type of appliance before. Just interested to know if any members own one and would recommend it? If so, what do you find yourself cooking in it?
A quick look on amazon and I found this one, but want to research before I decide whether to buy: http://www.amazon.co.uk/Andrew-James-Premium-Replaceable-WARRANTY/dp/B002LYQF7A/ref=sr_1_1?ie=UTF8&qid=1327311221&sr=8-1 (http://www.amazon.co.uk/Andrew-James-Premium-Replaceable-WARRANTY/dp/B002LYQF7A/ref=sr_1_1?ie=UTF8&qid=1327311221&sr=8-1)
I have an electric fan oven which is pretty much ideal for roasting, etc so wondering if I would really use a halogen cooker or not. I can see how it might be advantageous for reducing energy consumption and limiting the ambient temperature in the kitchen at the height of summer but having bought and then consigned to cupboards a sandwich maker, bread maker & electric meat grinder I'm Anxious not to purchase another "counter queen"!
Thoughts?
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Hi Natterjak!
;D
I use my halogen oven a lot, for numerous things, a roast, lasagne, even cheese on toast. It cooks good pastry too. My roast potatoes always come out crispy in it, don't know about my Yorkshire pudding though! I was lucky to be given mine, as I think they can be around the ?50 mark. The halogen can thaw food and act as a dishwasher, I've not tried the dishwasher bit, but thawing is good, takes a bit longer than the microwave. I like the way it heats up very quickly, that also means it cooks a bit quicker too, but as it's on the counter top it's easy to see when it's burning! I don't own a microwave so it's what I use instead.
I know what you mean about counter queens! I fallen foul to those before, I'm dead chuffed with my halogen oven and would definitely buy another if mine broke. I have tried to cook a chutney in it before, massive failure. It functions well for me, for a multitude of cooking, also I really like the light it emits.
Flavourwave machine (as in the picture) is the best from Thane Direct.
(http://www.curry-recipes.co.uk/imagehost/pics/ebd8c7137db3646ae2cc2f71a6b5b893.jpg) (http://www.curry-recipes.co.uk/imagehost/#ebd8c7137db3646ae2cc2f71a6b5b893.jpg)
I have a good mate who writes cookery books, she is often sent all sorts of devices to test with a hope from the manufacturer of a good review. It's from her that I was given mine, she kept the best one, lol! The Flavourwave is the one she recommends.
From what I understand there are two basic types, one with a removable lid, that sits on a stand, which is easier to clean or a hinged lid, that makes it safer as the halogen bulb gets very hot.
Hope that helps!
:)
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That does help thanks, terramamba. Now the only factor this might hinge on is whether I can dispose of enough of my other counter queens to create a space for a halogen cooker! Now who wants to buy a Braun multipractic food processor? Been in the family 25 years, used no more than three times ;D
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Sadly don't know anything about them mate.
But I was sure I had seen on recently somewhere, and I had.
http://www.aldi.co.uk/uk/html/offers/special_buys3_22898.htm?WT.mc_id=2012-01-13-10-08 (http://www.aldi.co.uk/uk/html/offers/special_buys3_22898.htm?WT.mc_id=2012-01-13-10-08)
Was a week or so ago, but might be some still knocking about in your local Aldi?
Anyway thought I'd give you an heads up on it, whether any use or not. ;)
Martin
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Thanks guys, I did buy one - the Andrew James 12l. Had a bit of a struggle using it so far but I'm sure I'll get the hang of things before too long.
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Hi Natterjak! :)
Good luck with your halogen! I'm planning to use mine for cooking chicken, the way Heston B. did last week on the tv. Brining it overnight to add moisture, 60g salt per litre of water. Roast 90c 1.5 hrs, to test it's cooked use a probe to 60 degrees, rest uncovered 45 mins. It looked so succulent and tasty.
Although the chicken won't have that charred look and taste I'm hoping that by finding the right kind of pan to use I'll achieve that smokey taste....one day!!!!!
All the best ;D
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Well I guess it can be browned at the end of cooking with 10 or 15 mins at a high temp. Let me k ow how the Heston technique works out please?
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Well I guess it can be browned at the end of cooking with 10 or 15 mins at a high temp. Let me k ow how the Heston technique works out please?
That's an excellent idea, and to make it Heston inspired I could use a blowtorch, lol!
I'm sure to be sharing results of the brining and low temperature cooking, all the best ;D
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I'm planning to use mine for cooking chicken, the way Heston B. did last week on the tv. Brining it overnight to add moisture, 60g salt per litre of water. Roast 90c 1.5 hrs, to test it's cooked use a probe to 60 degrees, rest uncovered 45 mins. It looked so succulent and tasty.
I used Heston's method at least four times about 5 years ago. So I gave it a fair crack and decided 'never again' because I found I prefer non-brined poultry. This was for roast meals. Perhaps it would be different if brined chicken is submerged in a curry sauce. The chicken/turkey didn't taste salty or anything but it completely alters the texture and, I reckon, the taste. I wasn't persuaded. I'll be interested to hear what you think.
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I used Heston's method at least four times about 5 years ago. So I gave it a fair crack and decided 'never again' because I found I prefer non-brined poultry. This was for roast meals. Perhaps it would be different if brined chicken is submerged in a curry sauce. The chicken/turkey didn't taste salty or anything but it completely alters the texture and, I reckon, the taste. I wasn't persuaded. I'll be interested to hear what you think.
Hi George!
Thanks for that, I'm a little unsure about marinating the chicken to start, not sure what the brining will then do? I shall give it a go anyway :)
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Hi George! Thanks for that, I'm a little unsure about marinating the chicken to start, not sure what the brining will then do? I shall give it a go anyway :)
I suspect the brining might negate the marination to a greater or lesser extent, as in washing it away. I'd be inclined to marinate afterwards. Or just try cooking without a marinade, first off, so you can access the impact of the brining, like I did. Good luck, anyway!
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Thanks George! It'll seem odd, I really like doing the marinade, but I think you're right. I shall try it without. :) all the best!
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Hi Natterjak!
;D
I use my halogen oven a lot, for numerous things, a roast, lasagne, even cheese on toast. It cooks good pastry too. My roast potatoes always come out crispy in it, don't know about my Yorkshire pudding though!
Hi TM
What kind of times / temps would you use for a pork crackling joint and roast potatoes, and do you parboil your roast spuds? The biggest issue I'm having at present is is ease of manipulation to move stuff around, or rather lack Of ease. Anything not on the top shelf doesn't seem to cook at all!
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Hi NJ!
With the roast spuds, the halogen recipe book says to parboil 10 mins, roast at 220c for 50-60 mins.
What I do is ;D heat the halogen up to max, remove all racks, add oil, peel spuds halve the big ones and chuck in! Keep an eye on them and they're done to perfection ;) in around 45-50 mins.
With a pork crackling joint the halogen recipe book says heat to 210c, place joint on low rack, in a tray, cook for 20 mins, heat down to 180c for 20 mins to every 500g. If meat starts to look too dark, cover with foil. Leave meat to rest for 15-20 mins.
I'd follow that, but when meat is out, carefully remove the skin, wack up the heat, place skin back into the oven, and keep a very close eye, generally I manage to burn mine, but it's still quite edible, reckon about 10 minutes or so. Additionally before adding meat at the start, I'd cut into the skin, remove excess moisture and add salt.
The top shelf is a bit quirky, I agree, good for grilling, I find anything that needs more time I put lower down.
Glad you're using your halogen and it hasn't become a counter queen!!! :)
As for moving stuff around, I use a long handled pair of tongs, still manage to burn myself though! Lol!
All the best,
Colette.
;D
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Thanks collette, so you would cook directly in the glass bowl (no rack) and put joint there with potatoes around it?
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Yes that's right, no rack, directly into the bowl. Although, the meat wouldn't do too well at the higher temperature required for the spuds. Doing both together I'd use the lower temperature, the spuds would take longer, but to get them crispy increase the heat at the end, along with the crackling.
All the best ;D
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Thanks. I managed to make nearly a whole meal in mine tonight. Burgers and bacon with fried egg and chips. Just the steamed veg were done in the microwave. Fried egg was a revelation actually. Evenly cooked instead of tough on the underside and runny on top as per frying on the hob.
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Fried egg in the halogen? Please explain how! I'm intrigued! :)
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Very simple, just break the egg into a pre heated non stick pan and cook at 250 degrees for about 5 mins.
You can cook a whole breakfast in a Hologen according to this link:
http://halogenovenrecipes.forumotion.com/t1656-all-day-breakfast-with-andrew-james?highlight=all+day+breakfast (http://halogenovenrecipes.forumotion.com/t1656-all-day-breakfast-with-andrew-james?highlight=all+day+breakfast)
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Excellent, thank you, I'll be trying that :)
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Forgot to mention, put some oil into the pan (light coating is all it needs)
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I've recently discovered the halogen oven appears to be perfectly suited to cooking chicken tikka! It has enough radiant heat to sizzle the outside of the tikka, bringing out the sweetness but doesn't seem to dry the meat in the way that grilling can. 5mins each side at 225C in a pre-heated halogen oven and the tikka's done!
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I've recently discovered the halogen oven appears to be perfectly suited to cooking chicken tikka! It has enough radiant heat to sizzle the outside of the tikka, bringing out the sweetness but doesn't seem to dry the meat in the way that grilling can. 5mins each side at 225C in a pre-heated halogen oven and the tikka's done!
Hi Natterjak!
The halogen is no counter queen!!! Excellent ;D
Are you putting the chicken on skewers? If so, how have you 'suspended' them?
I am struggling with that and usually place them on a tray :)
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Haha, not a CQ, no :) I skewer the chicken then lay on top of the high rack and use the extension ring. I also recently cooked a whole roast chicken, roast tattles, stuffing and Yorkshire pud in the Hologen because my fan oven element had expired. Went well in fact, but manipulating the potatoes is a challenge when they're low down in the bowl.