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Do You Know About Infrared Oven Cooking?

by

Rudy S. Silva

There are three ways food can be cooked – convection, conduction, and infrared. Infrared oven cooking uses light energy to cook food. The infrared waves penetrate the food and cooks from inside out, which produces meat with natural juices and flavors.

Conduction uses heat directly to foods creating crispy golden brown results. Convection disseminates the heat around the food evenly, and which results to fast cooking. Even when foods are frozen, there is no need for defrosting. There is no need for you to add fats and extra seasoning to enhance the taste as food’s natural flavors are not wasted. Since there is no need for fats, cooking convection oven promotes healthy cooking. In addition, you can save time with it both in cooking and food preparation. Defrosting is no longer a necessity. In addition, the foods are cooked evenly from inside and out. Infrared oven cooking does not require fats and other seasonings to have a flavorful taste. With its precision and varying temperature you can never be wrong with cooking estimates. It allows you to save time as it cooks food 50% faster than conventional ovens. It does not create smoke during cooking, so there is no need for vents. The Infrared ovens are easy to clean up. Its dome material is durable and safe and not harm by any dishwashing solution. This oven’s cooking does not create residue on the walls that are difficult to clean. Its control pad allows you to choose the right cooking time. Even when you are having a picnic or camping, you can bring with you your infrared oven. It is compact in size and light in weight, making it convenient and portable to use anywhere. Its lightweight does not mean it cannot carry a 9 lb whole chicken or turkey; it certainly can. Both the experts and mothers who tried infrared oven cooking vouched that their lives have changed. All meats-fish, chicken and beef-have succulent and flavorful taste. It browns foods to perfection. The infrared is neither absorbed nor circulated by air. The energy emitted by the infrared oven is used up by the cooking food. This oven uses flat plates or bowls where food can be placed. The infrared oven adjusts suitably to the varying cooking surfaces with similar efficiency. Chefs enjoy the IR oven’s zoning features. Besides being able to rotate cooking wares to have evenly exposure to radiation, you can also configure the oven for ideal heating temperatures. In contrast to what people believe, IR ovens do not have health hazards as do ultraviolet radiation and microwave radiation. Experts believe that ultraviolet radiation and microwave radiation have health hazards, and not infrared oven cooking. But for precaution, you are advised against prolonged viewing of high intensity infrared emitter at 15′ distance. By using reflectors and shields, you can cook your food faster. Its maintenance is easy. You only need to clean the reflectors and examine the emitters. To make your infrared cooking oven last longer, clean your oven frequently and replace the component that wear out. If you try the infrared oven, you will find that you will be using it more frequently than your conventional oven.

You can get at https://www.mynuwaveoven.com , infrared oven cooking. Three way cooking uses conduction, convection and infrared. This oven is called Nuwave. It has infrared technology. Come to

Nuwave infrared oven

and discover Nuwave oven cooking.

Article Source:

ArticleRich.com

Instructions For Salton Yogurt Maker By Atica Brewton

Making yogurt with the Salton Yogurt Maker is fun, easy and worry-free. A few things you’ll need are milk, powdered milk for thickening, a thermometer and a yogurt starter. Be sure your yogurt maker is clean before starting. It will provide a stable temperature for incubating the yogurt. In this article you will find the best instructions for Salton Yogurt Maker.

1. Add ½ cup of dry milk powder to 1 qt of whole or skim milk.

The milk should be heated on the stove to 185-190°F, stirring frequently.

2. While you’re waiting for the milk to heat, plug in your yogurt maker so it can be warming up.

3. Let the milk cool to 110-115°F. I usually place the pot in a large bowl of ice water, stirring the milk until it’s cooled to the right temperature.

4. Pour about 1/3 of the milk into a separate clean container and add ½ cup of plain yogurt with active cultures or 1 pack of yogurt starter. Stir until mixed evenly.

5. Pour this starter mix into the remaining milk and stir.

6. Finally, pour the milk into your pre-heated yogurt maker.

7. You should allow the yogurt to incubate 6-12 hours. The longer it is heated, the more tart the taste.

8. When the batch is done, put the container in the frigerator and allow it to cool for several hours or overnight. The yogurt will thicken as it cools.

Now you have a wonderfully delicious batch of plain yogurt. If you like it flavored, add some maple syrup, honey, fruit or jam.

Homemade yogurt is a healthy alternative to store-bought brands. You have control over the ingredients and there’s no risk of eating unhealthy additives and sugars. The Salton Yogurt Maker is inexpensive and easy to use. You don’t have to part with large sums of your hard-earned money for a more expensive unit. Making homemade yogurt is exciting and I hope you find these instructions for Salton Yogurt Maker useful.

The author’s website Yogurt Maker Enthusiast features tips on yogurt, using a yogurt maker, yogurt starters and homemade yogurt recipes.