How do I convert conventional oven recipes for a convection oven?
Generally, you can reduce the temperature by 25°F and check for doneness a bit earlier than the original recipe indicates.
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At room temperature until ripe, then in the refrigerator to slow further ripening. Once cut, store with the pit and a layer of lemon juice or plastic wrap directly on the surface to prevent browning.
At room temperature until ripe, then in the refrigerator to slow further ripening. Once cut, store in an airtight container in the refrigerator.
In a cool, dark, and well-ventilated place, away from onions or other produce. Avoid storing in the refrigerator to prevent starch conversion.
Brown meat and vegetables before adding liquids, use a combination of stocks and wine, and cook slowly to meld flavors.
Place in a 200°F oven on a wire rack set over a baking sheet.
Add a splash of oil or stir occasionally while boiling. Once drained, toss with a bit of oil if not using sauce immediately.