Apr. 3, 2009 10:49 pm
Updated: Apr. 4, 2009 10:00 am
To convection....or NOT to convection, That is my question! I sheepishly admit that I am a little afraid to make full use of my gas convection ovens. Sure, I use them for such new fangled things as frozen pizzas & eggrolls, but I tend to stick to old school, circulation free heating on just about everything else. I'm afraid to dry out my chicken breasts, burn my cookies or cast an impenetrable crust onto my french bread.
Do you use your convection religiously?? In your experience, has using the convection ever completely ruined a recipe or made it infinitely better, in addition to saving you time? Thanks to you all, it's always so fun to hear your take on things :o)