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I am staying at this house with a wonderful kitchen and it has 4 settings for the oven:
I understand what Broil is and have a good idea of what Bake is, but what's the dif between Convection Bake and Pure Convection? When would I use either one?
Is it an issue of how crowded the oven is (ie: 3-4 teirs of sheet pans for cookies) or is it to acheive a different cooking effect/ result?
There he goes—one of God's own prototypes—a high powered mutant of some kind never even considered for mass production. Too weird to live and too rare to die.
—Hunter S. Thompson
from Fear And Loathing In Las Vegas
Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi.
Arabella Weir as Minty Marchmont - Posh Nosh