A typical convection oven arrives with little in the way of instruction other than the breezy advice to bake as you normally would, but reduce the temperature by 50º. Could it really be that easy?
No.
Or, you might acquire a cookbook written specifically for convection ovens -- and still come away without understanding the difference between convection, convection bake, convection broil features, or even realizing that the distinctions exist.
That’s why the seasonal “Convention Meals” classes taught by Larissa Taboryski at the Purcell Murray showroom and demonstration kitchens in Brisbane are such a find.
If you’re planning to remodel your kitchen and wonder if you should consider a convection oven, or if you want a convection oven but need to know more before you’re ready to make a decision -- or even if you already own a convection oven and want to get more out of it -- this is the event for you.
The demonstration classes, launched as “how-to” for events people who have purchased a convection oven through Purcell Murray -- or intend to – are open to the public for a $45 registration fee*.
Taboryski covers a lot of ground in the brisk, down-to-earth, two-hour presentation. At the core of her message: “tools have changed, thinking hasn’t.” And by way of bringing your thinking up-to-date on the utility of convection ovens -- modes and settings, rack positions, and other features – she puts the ovens through their paces, roasting and braising meats and vegetables, broiling fish, baking cakes, and more.
By the end of the class she has prepared three full dinners – Braised Chicken with Artichoke Hearts served with Roasted Peppers and White Beans, Convection-Broiled Cod with a Parmesan –Walnut Crust and served with Asparagus and Mushrooms, Pork Chops with a Sherry Cream Sauce alongside Roasted Potatoes with Kale, and a Ginger Cake (caramel sauce on the side, prepared on one of the splendid Purcell Murray stovetops). And all of this while answering questions for cooks awaiting delivery of their new appliances, and troubleshooting for others who were still getting used to their new convection ovens.
The demonstrations make it easy to relate to the appliances in terms of your own food preferences, cooking style, and needs. You can see what will work for you and what won’t; what you need and what you don’t. “The tools,” says Taboryski, “are the key to getting what you want.” And Purcell Murray is all about the tools (refer to the “Product Lines” button on the home page).
There’s no sales pitch at the end of the class, although you could request one.
And yes, you get to eat the food.
The Purcell Murray demonstration kitchen offers an ongoing slate of culinary events – some are related to particular types of appliances (curious about steam ovens?), others feature notable chefs, authors, and other food professionals. Refer to the Northern California class schedule at the Purcell Murray website for more complete details and enrollment information.
Cooks’ Bonus: For seasonal menus and recipes (dozens of them), go to Larissa’s Corner at the Purcell Murray website and select the “Culinary Lifestyle” button.
*For the record, I attended the convection oven class as a guest of Purcell Murray.
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