Convection Cooking

I know! I am a late bloomer to the wonderful world of convection cooking, well even to the simple world of cooking that is. I said it before and I'm saying it again, I am no wonder kid in the kitchen. I used to hate cooking because my taste buds always play tricks on me whenever I had to measure an ounce of this and an ounce of that - the combination always ends up tasting different - even after following the recipe word for word.

Now, everything changed. I am now interested in learning to cook. My motivation? My son. He's growing fast and soon he would need more nutrients in his system. I have to start being creative in the kitchen and learn to whip up fast but nutritious meals for our small family.

I know, it's not how one is supposed to start learning how to cook but, at least, I'm making progress. I am now in love with our Convection Oven. Hubby and I bought it after Christmas because I had this very splendid idea of serving moist, tasty whole chicken for New Year's Eve. And I must say, it was a success.

Sorry for the lack of presentation, we were in a hurry to devour it but it is super yummy
and all it took were some lemongrass, garlic, salt and pepper and li'l bit of oil

I've cooked four whole chickens from the time we bought the oven and I cooked Lechon Kawali in it thrice. I am so amazed at how good everything tasted, it's like I can cook anything in it.

Soon to follow will be cupcakes. I found a great site wherein there are tutorials and recipes on how to bake using a convection oven. I just need to buy my baking tools and ingredients first.