|By Amason53 (Amason53) on Thursday, March 25, 2004 - 11:41 am: Edit|
I need some advice about using a convection oven to bake baklava. I am concerned about the fan and its effect on the top layers of the phyllo dough -- is the fan going to blow the dough around?
Also, I'm looking into a Cadco electric convection and am wondering if any has had any experience with Cadco products? How would you rate their convection ovens?
thanks for your help!
Catering by Dinner is Served
|By Chefmanny (Chefmanny) on Thursday, March 25, 2004 - 11:55 am: Edit|
Some fans have a high and low speed, use the low speed if you have that option.
When cooking in a convection oven you must lower the temp. by 25F and the cooking time gets reduced by 1/3, on any recipe. If you don't it will overcok and dry the food out!
Never heard of Cadco, and have never used an electric convection! Why would you not use gas/electric?
To retain moisture you can also place a pan with water in the oven while you cook or bake, if it needs it.
|By Stelios (Stelios) on Thursday, March 25, 2004 - 01:17 pm: Edit|
TRY NOT TO CUT DOWN THE PIECES BEFORE BAKING BUT ONLY SHAPE THEME...USE THE OPPOSITE SIDE OF YOUR KNIFE AS EXAMPLE..OR...A METAL SPATULA (IT WILL WORK GREAT).THAT WAY U WANT HAVE TO WORRY ABOUT BLOWING THE DOUGH AROUND...
BAKE....USE YOUR SIRUP...AND THAN CUT INTO PIECES...GOOD LUCK...
CONTACT ME IF SOMETHING GOES WRONG AGAIN....BYE...STELIOS23_GREECE
|By Avanter (Avanter) on Thursday, March 25, 2004 - 03:04 pm: Edit|
the top layer will defintly blow around, your best option is probably to assemble the baklava as normal, pre cut it as normal, then on the very top, soak one last layer of phyllo without cutting it, that will keep all the little pieces from blowing around. I would cut that last layer when it comes out, so can you soak it correctly, after it cool, if any pieces dont look that grat, you can take off the little peice on top (its extra anyway). If your baklav is soaked with enough butter on top, you shouldnt have any problems....
hope this helps
|By Scott123 (Scott123) on Saturday, March 27, 2004 - 12:52 pm: Edit|
It might change the way your baklava cooks but you could build a 2" foil wall around your pan (or bake in a pan with high walls). That should create enough wind interference to prevent your pieces from uplifting.
|By Stelios (Stelios) on Sunday, March 28, 2004 - 12:15 pm: Edit|
I'm back again with a few more tips..
If any of all these could not helped u,just spray your baklava with a little water/ or brush it over(the first one helps me more),after u pre-cut it and before u bake it.This way u will retain moisture.Pay close attention to the temperature u use..Bake at 160C/320F for 1 hour..
Hope this help...bye