Post by chrisg on May 27, 2015 17:59:04 GMT 10
Funny how some things can get in your way sometimes, the new stove took until yesterday to get its oven christened, hot plates have been great but was getting anxious to see how the oven behaved.
Finally had the chance with something that was in the freezer called a roasting piece, looked way too sinewy for that but trimmed and diced looked like a good bet for a casserole.
So, assembled up diced onion, celery, carrot, quartered small potatoes, the beef and some peas in a nice dish, seasoned, added some Franks Hot sauce and Maggi seasoning, red wine and water and finally a very much reduced gravy I had on hand.
It came up looking ok to go first pass so gave it an hour at 160C in a the oven pre-heated conventional, no fan. At one hour took it out for a stir and the sauce needed a little thickening, flour slurry took care of that and added some Italian herbs for the hell of it.
The beef at that stage was unsurprisingly tough
An hour later holding same temp it was looking good, all the flavours coming together well but beef needed longer.
I debated on dropping temp but it was looking like another hour at 160 would do the trick so kept it covered and did just that.
What then came out of the oven was one heck of a good casserole, beef falling to pieces, veg beautifully cooked, rich thick gravy.
My wife is not a beef fan but went through two bowls
Very, very simple dish of course but new ovens are even in the kitchen a case of getting used to.
This one without the fan has a very even temperature throughout and held a much lower temperature than the old wreck ever would have.
So, now to see what this fan-forced thing is about - let no one say I'm an early adopter
Cheers
Finally had the chance with something that was in the freezer called a roasting piece, looked way too sinewy for that but trimmed and diced looked like a good bet for a casserole.
So, assembled up diced onion, celery, carrot, quartered small potatoes, the beef and some peas in a nice dish, seasoned, added some Franks Hot sauce and Maggi seasoning, red wine and water and finally a very much reduced gravy I had on hand.
It came up looking ok to go first pass so gave it an hour at 160C in a the oven pre-heated conventional, no fan. At one hour took it out for a stir and the sauce needed a little thickening, flour slurry took care of that and added some Italian herbs for the hell of it.
The beef at that stage was unsurprisingly tough
An hour later holding same temp it was looking good, all the flavours coming together well but beef needed longer.
I debated on dropping temp but it was looking like another hour at 160 would do the trick so kept it covered and did just that.
What then came out of the oven was one heck of a good casserole, beef falling to pieces, veg beautifully cooked, rich thick gravy.
My wife is not a beef fan but went through two bowls
Very, very simple dish of course but new ovens are even in the kitchen a case of getting used to.
This one without the fan has a very even temperature throughout and held a much lower temperature than the old wreck ever would have.
So, now to see what this fan-forced thing is about - let no one say I'm an early adopter
Cheers
