Your Oven's Secret Setting--Convection (September Posting Challenge)

I cook on Tuesdays. That's not totally true. I cook breakfast every morning. I often cook part of the meal on the weekend-grilling especially. I cook chili sometimes. I cook dinner on Tuesday so that my wife has a break in the middle of her week homeschooling our kids.

Normally, I make something like sloppy joes. I often roast veggies or make fries with it. The kids and I love Autumn Frost squash roasted in the oven. We want to eat at a decent time, so I use convection. Convection shortens the time needed to roast or bake because it circulates the heat with a fan. I wouldn't use it for cookies or cake, though. 

You may have heard the hype around air fryers. Convection is the same as using an air fryer--circulating hot air is what air frying is.  I have eight mouths to feed. That would be a very large air fryer. Instead, I just use the oven. 

Convection and air frying are the same thing. You are welcome.

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