Who knows? So you just said that you've been trying not to have a boss, but you're kind of famous for being a good one-- convection you have going on, the more moisture-- the more you're encouraging moisture to evaporate away, and so the faster you're going to concentrate flavors.
know, you can think of thunderstorms like your hot cereal pot. Do you ever make hot cereal, right? You heat it up and it starts percolating, right, it causes convecting. Convection occurs when this big change in temperature with height in your pot. Well, the atmosphere is the same way. Well, to get a big change in temperature with height, youneed to warm up the surface a lot, right? But the trouble here is we don't--because the air is coming up from the Pacific, we don't warm up that much . So for
As we keep digging, eventually we’d make it to the mantle: Earth’s dense middle layer. It generates convection currents, which help drive the churn of tectonic plates and the recycling of rocks from the surface. The mantle is thicc with two c’s.
So the metal is directly transferring heat to the food, but when you're cooking in any kind of gravy, the moment you add water, or when you add any kind of fat, you're cooking by convection , meaning that it's the liquid that is actually transferring the heat, if you will. In an oven, it's actually air, air molecules that's actually transferring this.
So make you guys hungry. You don't have convection and things.
And it's not unsafe. We talked about convection heat, and we talked about conduction heat.
And it's not unsafe. It's cooking by convection flow-- gentle air flow.
If you guys want to test recipes, sure. I wondered about convection oven versus conventional, and which is your go-to and in what cases will you opt for the other choice, and why?
If you guys want to test recipes, sure. We use mostly convection at this point, but it's for specific pastries.
Ooh, another question. If we don't have a convection oven, does that change the time that it takes to bake? Like a convection versus a regular oven? Regular oven is fine, yeah.
If you guys want to test recipes, sure. And the difference-- with the convection , you've got the fan whirring around, which is making the temperature more consistent, but it is introducing the element of movement and air.
If you guys want to test recipes, sure. If you put bread in the convection oven, the air will cause the skin of the bread to crust, which means that as the yeast is trying to expand
And I would finish it in the oven on the high temperature. And the best is in a convection oven because the temperature flows around it. Keeps the outside nice, closed up.
Just open a can. And I don't have the convection oven.
there are a few recipes in there that that will make some Crispy Crunchy snacks like crackers if you want and you have to have a dehydrator or a convection oven that goes down to a low temperature for that but you can add start adding more raw fruits and vegetables to your diet right now you want to know how to do that of course
If you guys want to test recipes, sure. But a cake-- if you put a cake in a convection oven, what tends to happen is that the cake starts to cook on the outside,
Will it affect the time? Do you have to do it a little longer without a convection ? Yeah, just check it up, you know, after 30 minutes.
Some of you probably have dry ovens at home. It just depends. Convection is the one, specifically, that I'm talking about. It makes the potatoes cook faster and more even.
And it's not unsafe. But it's hotter than warm air, convection air flow.
And it's not unsafe. And the reverse sear technique will give you even color from the indirect convection airflow.
centralize back on the floor of the oven. And then of course, you have convection . Since this fire-- you notice how the fire is sort of to the left?
And that's like one of the advantages of being able to toss in a wok. That the more you move things through the air, the more convection you have going on, the more you're encouraging moisture to evaporate away, and so the faster you're going to concentrate flavors.
And we use a little trick for stars like the Sun to do that, that's called stellar seismology. Now, every star like the Sun has an outer layer that sort of boils from convection . And these boiling motions create sound waves, well below the range of human hearing, that propagate down into the star and set up standing waves
That's so fun. Does anyone have any questions? Ooh, another question. If we don't have a convection oven, does that change the time that it takes to bake? Like a convection versus a regular oven?
you warm the air above, that air wants to rise. And when you have rising air, you get more convection , thunderstorm
The hottest rock creeps upwards toward the surface, and the colder stuff at the top sinks back down, creating convection currents, or heat-based flow cycles.
But I mentioned there's different types of heat. When we cook on a grill, you have air temp, which is the convection airflow. You have conduction, which is the temperature of the metal.
If you guys want to test recipes, sure. So for cookies, brioche, muffins, and tarts, tart shells, we'll use convection .
So I didn't make this particular slide, and this one often turns-- to me, it was a little hokey, but you guys all understand there's no convection in space
So today for the class what I've got here, this is a 500 degree electric portable convection oven, so essentially simulating what your home situation is.
At the shop we have, they like, we have an electric oven, very even heating, and I like how convection works.
So whereas my, the oven at the shop, I do like convection , you know when I do catering gigs and I'm using someone's kitchen as my pizzeria that night, I often find that convection
And so we put them both in there. We had temperature probes stuck all over both of them. And we put them into a convection oven. That let us control the temperature better than a real
But bigger. >> MASS: Well, that's true, but it costs a lot of money, okay? But they had spent tens of millions into those extra for the big size, Oh, yeah. Oh no, the model said that. Yeah. I mean, there was a trough and the thunders and the convection was coming around and, yeah, the days before, you know, with the