The Halogen (Turbo) Oven: Re-visited

[dddave]

Thanks to a topic on this forum several years ago, I was introduced to the remarkably effective and versatile "HALOGEN OVEN", sometimes referred to as a "TURBO OVEN"

Sorry, I wish I knew how to insert a picture here but the process eludes me.

Like many on this forum, I have lived in a Thai style apartment with no formal kitchen. Over the years I have developed a decent workspace with a cabinet/counter unit, the ubiquitous gas bottle with a cooking ring, counter top induction "hotplate" which I love, microwave and some decent pots and pans.

Missing was the ability to roast meats, poultry, pies, breads, ect. That void was filled when I read that topic about Halogen Ovens which made it clear that they were much more than a late night TV Gimmick and space waster.

My local BIG-C had them on sale starting at B1000. Most have glass bowls but being an admitted klutz, I chose one with a stainless steel bowl; less likely to get broken and also useful to make the gravies which I love directly from the pan drippings. Total cost was B1150.

I use it constantly: Small roasts, both pork and beef, chicken; whole and cut up, ribs, pizza, some pies and even a less than successful try at bread. My only complaint was the size. I could do a whole chicken but not a turkey, which I really craved. I could do a lamb roast but not a whole leg; it just wasn't big enough. Also, sometimes when a chicken or roast was on the large size, the top close to the element would overcook and dry out if you weren't really careful about constantly turning it.

Recently I was shopping at FOODLAND. The butcher was about to slice a beautiful full rack of pork ribs into strips. I stopped him and asked him to weigh up the full rack. It was surprisingly cheap so I bought it....with no Idea how I was going to cook it. Sure; I could have cut it up into hunks and cooked it on a grill or in the Halogen oven but I really wanted to cook the whole thing.

I pondered for a while with little success and went about my business. Suddenly an idea. I didn't know if it would work but it was worth a try.

I took my tape measure and measured the diameter of the lid/power unit of my halogen cooker: just shy of 12 1/2" (32cm) I then put the measure into my pocked and headed to my local garden center. They have a huge selection of clay pots of many shapes and sizes. I found a tulip shaped one: about 2' tall, widest at the middle with a 12" top opening, exactly what I was looking for. It had a hole in the bottom so I also bought a clay dish that it could sit on.

I grabbed a taxi and brought it home. I washed it inside and out and partially lined the interior with foil. I devised an interior rack out of this & that.

After marinading the ribs for several hours in a citrus, then a chipotle marinade, I set it on the rack inside the pot and placed my Halogen lid on the top. In retrospect, I think next time I will pre-heat it but this time I started from cold. I wanted to try slow cooking them so I used a medium setting. I was really surprised at how effectively the unit heated the large volume space and the ribs began to brown quickly. I lowered the temp a bit and changed their position several times. They were looking really good so I called some friends who live nearby to bring themselves, their appetites and a few beers.

The ribs came out perfectly, cooked through but tender and juicy. The rack didn't last long.

Now that I know I can use this method for a large volume roaster, I will this year fulfill my dream and attempt to cook a real Christmas turkey. I am pretty confident it will work out, the halogen power unit certainly seems up to the task and the clay pot is the perfect oven.

If any of you reading this also have halogen units and have wished for a larger cooking space, give this a try. My clay pot cost less than B150 with the saucer...a cheap way to a great result.

Does anybody know a source for fresh, whole turkey in Bangkok?

[GinBoy2]

Well I bought a frozen Butterball turkey at Tops few weeks back for my Thanksgiving dinner. I'm sure they have a few left. As for fresh...you ever seen a turkey in Thailand? I know I haven't.

[NeverSure]

Nice job. I'm wondering why you didn't buy a convection oven for more even heat - or did you? They make them in combination convection and microwave.

Many chefs start a roast turkey or chicken upside down until about 1/2 way through. This causes the juices to run into the breast, and the legs aren't affected. Then they turn it over to brown it. It makes for juicier meat.

Good luck with your cooking.

[GinBoy2]

Nice job. I'm wondering why you didn't buy a convection oven for more even heat - or did you? They make them in combination convection and microwave.

Many chefs start a roast turkey or chicken upside down until about 1/2 way through. This causes the juices to run into the breast, and the legs aren't affected. Then they turn it over to brown it. It makes for juicier meat.

Good luck with your cooking.

Way to go with Turkeys is brine. Soak them in a water, salt, sugar, orange, lemon, thyme and rosemary mixture for 24 hours before cooking. Keeps the meat tender and juicy, gives great flavor too

http://www.foodnetwork.com/recipes/emeril-lagasse/brined-and-roasted-turkey-recipe/index.html

[CPT]

Well I bought a frozen Butterball turkey at Tops few weeks back for my Thanksgiving dinner. I'm sure they have a few left. As for fresh...you ever seen a turkey in Thailand? I know I haven't.

Oddly enough, Turkeys are raised in Thailand in limited quantity. To my surprise I found that some Thais are very fond of turkey larb and the meat is known amongst them.

[dddave]

Nice job. I'm wondering why you didn't buy a convection oven for more even heat - or did you? They make them in combination convection and microwave.

Many chefs start a roast turkey or chicken upside down until about 1/2 way through. This causes the juices to run into the breast, and the legs aren't affected. Then they turn it over to brown it. It makes for juicier meat.

Good luck with your cooking.

In answer to your question; money & space. A friend had a combo: convection/microwave and it was terrific for small items like Guinea hens or small roasts but it cost B20,000+ at the time, well beyond my budget. Most of the stand alone convection ovens just take up too much space, especially if you want to be able to cook larger items. Also, it seemed to me that the less expensive ones were basically glorified toaster ovens. The better quality ones were near the B10,000 range.

Interesting points on positioning the turkey. Because of the shape of the clay pot I'm using, I've planed on mounting the turkey on a spit and roasting it vertically.

Maybe I should mount it in such a way that I can reverse it's position half way through.

[GinBoy2]

Well I bought a frozen Butterball turkey at Tops few weeks back for my Thanksgiving dinner. I'm sure they have a few left. As for fresh...you ever seen a turkey in Thailand? I know I haven't.

Oddly enough, Turkeys are raised in Thailand in limited quantity. To my surprise I found that some Thais are very fond of turkey larb and the meat is known amongst them.

Down South? I know up here in Isaan turkey is certainly an oddity.

[attrayant]

Here's a thread where we've discussed the turbo cookers. I'll repeat here what I said there: The heat is intense on the top and almost non-existent on the bottom, so cook with that in mind. I have to cover everything with aluminum foil to shield it from the halogen element, or else it'll be burned on the top and still raw on the bottom. I've gotten pretty good at making pizza in mine, but I still have to transfer it to a preheated cast iron skillet to finish cooking the crust.

[dddave]

Here's a thread where we've discussed the turbo cookers. I'll repeat here what I said there: The heat is intense on the top and almost non-existent on the bottom, so cook with that in mind. I have to cover everything with aluminum foil to shield it from the halogen element, or else it'll be burned on the top and still raw on the bottom. I've gotten pretty good at making pizza in mine, but I still have to transfer it to a preheated cast iron skillet to finish cooking the crust.

One of the things that surprised me was that the ribs in the bottom of the clay pot cooked just as well as those in the middle and near the top.

I purposefully kept the top of the ribs as far from the element as I could.

Maybe my unit has a higher power/heat output than yours does although mine was one of the least expensive on offer. Give my clay pot trick a try. You can buy a medium size, clay flower pot for less than B100...it might surprise you.

[attrayant]

I've mostly tried baked things like cakes and casseroles. I don't know what I might be doing wrong. There's even a convection fan in the top but heat just doesn't seem to be reaching the bottom of whatever I try to cook.

[sabaijai]

Well I bought a frozen Butterball turkey at Tops few weeks back for my Thanksgiving dinner. I'm sure they have a few left. As for fresh...you ever seen a turkey in Thailand? I know I haven't.

Oddly enough, Turkeys are raised in Thailand in limited quantity. To my surprise I found that some Thais are very fond of turkey larb and the meat is known amongst them.

Down South? I know up here in Isaan turkey is certainly an oddity.

An oddity, but I've seen turkey larb a few times in Isan. And it's pretty popular in Laos.

[yougivemebaby]

Have you ever seen the Nu Wave ovens ? They have an adapter for the oven that increases the distance and volume you can have inside cooking. I used my dremmel to cut a large metal pan perfectly with the oven. It took a while but I can cook a WHOLE turkey or huge lamb leg inside. It works GREAT!

[sabaijai]

Have you ever seen the Nu Wave ovens ? They have an adapter for the oven that increases the distance and volume you can have inside cooking. I used my dremmel to cut a large metal pan perfectly with the oven. It took a while but I can cook a WHOLE turkey or huge lamb leg inside. It works GREAT!

Available in Thailand?

[yougivemebaby]

Have you ever seen the Nu Wave ovens ? They have an adapter for the oven that increases the distance and volume you can have inside cooking. I used my dremmel to cut a large metal pan perfectly with the oven. It took a while but I can cook a WHOLE turkey or huge lamb leg inside. It works GREAT!

Available in Thailand?

The nu wave ? I believe they are made in china sold in USA. Don't waste your money. Just buy the cheaper ones in Thailand and adapt it. The OP had a great idea using the clay pot. I tried it too and it worked great. Just find something to plug the bottom with.

I also found smaller turkey's available in tops in central chonburi. 4-6 kg. 900 baht for a 4.6 kg whole turkey. I think still a bit too big for the standard halogen convextion ovens but just cover the breasts with foil half - 2/3 of the way done. You definitely need a thermostat.

Villa market sells the turkey breasts only ( Bangkok near soi 33) along with the full large birds.

Did that answer your question?

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[sabaijai]

Yes very well thanks.

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