- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
You can keep up with
TurboChef by subscribing
to our RSS 2.0 Feed.
TurboChef Owners ArchivesMain
By Ted Curtis | May 23, 2008
This entry comes to us from Ted Curtis, a TurboChef customer and avid user of his TurboChef 30" Double Wall Speedcook Oven. If you own a TurboChef Speedcook Oven and would like to share stories, recipes or tips on this blog, please contact us.
I prepared my first filet mignon in the oven the other night. It was amazing.
I took an 8-9 oz. filet and brought it down to room temp (a very important first step). Then I bacon wrapped it and coated the top and bottom with Oklahoma Joe’s Steak Seasoning (great stuff!). I melted a tablespoon of butter on a plate, then coated the steak – top and bottom – right before putting it on a small, preheated Le Creuset grill pan. I had preheated the pan in the bottom oven on “Hi-Broil” for about 20 minutes before moving it to the top for cooking. There is no need to apply non-stick spray to the pan due to the butter. In fact, you don’t want to because you want the pure juices from the meat, butter, and bacon to pour onto the steak when you're ready to plate.
I selected Broil > Beef > Filet > Medium > 1 Count using the Cook Navigator and put the steak in to cook for 6 minutes when preheat was complete. Then I flipped the steak at the 3-minute point to mark both sides.When it came out of the oven, I placed the pan and steak on the stove top under the hood, letting it rest on the pan for about 5 minutes until the internal temp got to around 125-130 degrees. While still in the pan, I salted the steak with kosher salt and fresh cracked pepper. I placed the steak on a hot plate that was placed in the oven for about 30 seconds. Then I poured the juices that collected in the pan over the top of the steak.
It may be the best steak my wife and I have ever had. The flavor was unbelievable! I’ve prepared it since for a few friends and it’s blown them away! They say it’s as good, if not better, than Ruth’s Chris. I agree.
Hungry yet? - Ted
By Brian Pember | June 30, 2008
The Dallas Morning News recently published a feature story on Michael McAdams, a Capital Distributing customer that recently incorporated the TurboChef 30" Double Wall Oven into his remodeled kitchen. The article profiles Michael's TurboChef experience.
"Mike McAdams had been learning to cook for about a year when he saw an advertisement in Wired magazine for an "oven reinvented." He was intrigued with the new TurboChef oven that can cook up to 15 times faster than a conventional oven.
After 35 years in their North Dallas home, the Mr. McAdams and his wife Emily were considering remodeling their kitchen. A talk with Dallas distributor Capital Distributing about the oven convinced them it was the real deal."