| Price : | Post Date : Dec 27, 2011 22:57:09Hamilton Beach Countertop Oven with Convection. Two hour audible tone timer with auto shutoff. Comes with 2 oven racks, 2 bake pans and broil grid. Cooking functions include bake, convection and broil.
If you've got any of my other cooking articles here, you know I'm somewhat of a tri tip expert. I love it. Normally, I do mine on the grill, but there are times (especially when I'm busy) where I'll cook it in the oven. And you know what? It still tastes great. Here's how I do it.
First of all, you need to rub / marinade your meat however you like it. There's no perfect way. I've done tri tips all kinds of ways-it's the cut of meat I use when I experiment. However, you're going to want some wet works for the cooking. This could be a mixture of olive oil and other ingredients or your preferred marinade.
If your meat is in the refrigerator, take it out for about 5-10 minutes before cooking.
Heat up your oven to about 425 degrees F. Make note that cooking times and temperatures can vary from oven to oven.
Next, place your tri tip on a baking pan fat side down. Drench a little of your preferred wet works over it and slide it in the middle of your oven. Set your timer for about 45 minutes. Your cooking time might be about 1 hour, but from about the 45 minute mark, you want to pay real close attention to the meat.
Here's the key. Every 8-10 minutes, add some more marinade over the top of your tri tip. You may end up doing this 6-7 times depending on final cooking time. Remember to take it out before it's actually done, because it will continue to cook for up to 10 minutes afterward. And I like to wrap mine in foil for 5 minutes before cutting it.
Lastly, if your cut of meat has a fair amount of fat on the fat side, start it in the oven with that side up for about 8 minutes and then flip it for the rest of the duration. If you've done everything right, your tri tip from your oven will be very tasty.
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| Price : $59.99With its generous 22-quart capacity, this Oster countertop roaster oven functions as an alternative to turning on the full-size conventional oven. Use it for anything from roasting a turkey (up to 22 pounds), baking a birthday cake, cooking a vegetarian stew, or serving up a casserole. The versatile appliance can also be used as a second oven when needing more cooking space in the kitchen to accommodate all the items on the holiday menu, plus it offers portable convenience when transporting a side dish across town. The 22-quart roaster oven also provides a removable steel roasting rack, stay-cool side handles, and a convenient lid holder. To use, simply add food to the removable enamel-on-steel roasting pan, adjust the temperatures between 150 and 450 degrees F, and it takes care of the rest.
Corn on the cob and grilling are two summer favorites. Grilled corn on the cob is a great addition to any grilled meal and is easy to do. There are two main ways to grill corn on the cob, the first is with the husk off, and the second with the husk on.
One of my favorite ways is to husk fresh corn on the cob, rinse with water, brush butter or margarine on the corn with a pastry brush, sprinkle with salt and pepper, wrap in aluminum foil, and put on the grill. Turn every 10 minutes and cook for a total of 30 minutes. The water helps steam the corn and the butter, salt, and pepper give the corn a delicious buttery moist taste as it is grilled.
A different way to grill corn with the husk off is to husk the corn, rinse, and then boil until just done. Then put the corn directly on a hot grill and brush with melted butter. Broil the corn until the tips of the kernels just start to brown. Brush with melted butter again when done and season as desired. This method allows you to start the corn cooking while grilling the main course, and then to finish the corn off on the grill, giving it that distinctive grilled flavor.
A slightly different method is to pull back the husks but leave them attached. Remove the silk and rinse as before. Gather the husks at the end of the cob (where they are attached) and tie them together to form a handle. Brush butter and seasonings on the cob. Put the cobs on the grill with medium heat, cooking for 10-12 minutes. A piece of foil placed under the husk handles will keep them from burning. The corn will be a golden brown color when done.
Grilling corn directly in their husks is the other way to roast corn. In this method, peel back the corn husks, without removing them, remove the silk, and then rinse the corn. Replace the husks and secure them with twine. Soak the cobs in water for 1-2 hours. After soaking, place the corn on hot coals or on the grill for about 30 minutes. Turn each cob as its husk turns to white, yellow, and then brown. The moist husks will steam the corn and keep the corn from burning. You can also brush butter on the cob and add seasonings after soaking in water and before replacing the husks. This method will give the corn a very strong roasted flavor that is a favorite of many. A variation of this method is to leave the silk on and then remove after grilling is done.
Each of these methods work very well, and you should try each to see which one is your favorite. You can also use a variety of seasonings in addition to, or instead of salt and pepper. These can be mixed with the butter prior to brushing on the corn, or can be sprinkled on the corn after brushing it with butter. Seasoning possibilities include minced garlic, basil, cilantro, oregano, garlic powder, onion powder, chili powder, lemon pepper, Worcestershire sauce, Dijon mustard, or any of your other favorite seasonings. Each will give the corn a very distinctive taste.
| Price : $67.99
| Price : | Post Date : Dec 01, 2011 02:13:50When the occasion calls for a large entree, cook it in the 22 Quart Roaster Oven instead of your main oven. As it roasts, meat is surrounded with steam for moist, flavorful results that always get compliments.
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