>>JENNIFER WAUGH: WE KNOW THIS WEEKEND, MANY OF YOU WILL LIKELY BE THINKING ABOUT YOUR
MENU FOR THANKSGIVING DINNER
AND YOU MIGHT RUN INTO THE
SAME PROBLEM EVERY HOW AM I
GOING TO COOK ALL THIS FOOD? I
ONLY HAVE ONE OVEN. I WAS LIVE
AT FSCJ. YOU GOT SOME ANSWERS.
>> I DON’T HAVE THE ANSWER.
BUT SHOT A GREAT DOES HAVE THE
ANSWERS. SO HE IS JOINING US
TODAY TO TALK MORE ABOUT HOW
TO AND MAKE SURE THAT
EVERYTHING COOKS TO PROPERLY,
YOU KNOW, CHEF FIRST THING I
LEARNED IS ABOUT CONVECTION
OVEN IS HOW ARE YOU SUPPOSED
TO COOK? THINGS IS A LITTLE
BIT DIFFERENTLY. IF YOU’RE
USING THAT CONVECTION. ONE OF
THE THINGS ABOUT THE
CONVECTION OVEN AS IT
INCREASES THE EFFICIENCY
>> SO BY DOING THE FAN BLOWING
HEAT AROUND, WE DROP THE
TEMPERATURE BY 25
>>LAUREN VERNO: AND SO
WHATEVER THE RECIPE SAYS ARE
GOING TO DROP BY 25 DEGREES.
AND DOES THAT INCREASE OR
DECREASE THE TIME THAT IT
WILL, QUE, INTENSE TO BE ON
THE DECREASE TIME BEING BUT
NOT TOO TO WATCH I SAW BURNING
SOME LIKE IT’S JUST TOO BUT
IT’S WORKING EFFICIENTLY. YES,
YOU JUST HAVE TO PLAY AROUND
ALL RIGHT. ALL RIGHT, CHEF. SO
HERE IS THE CATCH. WE TALKED
ABOUT THIS. YOU KNOW, YOU GUYS
HAVE 4 OVENS. LUCKY YOU, BUT
MOST OF US ONLY HAVE ONE. AND
WHEN YOU LOOK AT THIS, I MEAN,
THE TURKEYS TAKING UP ALL THE
SPACE.
>> SO WE CAN TAKE THE TURKEY
OUT AND THE BEST THING TO DO.
LOOKING FOR THANKSGIVING AS WE
NEED TO LET THE 30 RESTAURANTS
20 MINUTES THAT OPENS UP ALL
THE SPACE IN THE OTHER. SO AS
WE REALLY HEAT THINGS WE CAN
FOR OUR RAP. AND USE THE
EFFICIENCY OF THE OTHER THAN
THAT BY PUTTING. THE THING
THAT WE TO HIGHER TEMPERATURE
AT THE TOP AND SOMETHING THAT
IS NOT NECESSARILY A PART OF
IT AT THE BALL.
>>LAUREN VERNO: SO WHEN YOU’RE
DEALING WITH THINGS, LET’S
SAY, YOU KNOW, ONE THING NEEDS
TO COOK IT FOR 50 SOMETHING
ELSE. MAYBE 3.50, SHOULD WE
ADJUST THE OVEN TEMPERATURE OR
ARE WE JUST GOING TO PAY
ATTENTION TO WHERE WE’RE
PUTTING IT IN THE OVEN? YEAH.
THAT MIGHT BE WITH THAT TYPE
OF TEMPERATURE VARIANCE. IT
MIGHT BE TOO MUCH RIGHT. SO I
WOULD THINK THAT 3 53 75 WOULD
BE THE BUT IF YOU GO MORE 75
DEGREES TO BE VERY DIFFICULT.
COMPENSATING GRANT, YOU SAID
SO BASICALLY ON TOP, WE’RE
GOING TO BROWN ON THE BOTTOM.
IT’S GOING TO BE MORE OF A
SLOW, BUT THAT MIDDLE IS THAT
IDEAL SPOT FOR HIRING A COOK
THINGS. YES, THAT’S THE IDEA
IS THAT OFFICIALS THE OF AND
SO HE NATURALLY RISE.
>> SO WHEN YOU HAVE A REALLY
FALL OUT AND THINGS ARE A LOT
OKAY. SO.
>> OVERCROWDING IS NOT IS NOT
A GOOD THING, WHICH IS WHAT
WE’RE ALL GONNA TRY TO DO NEXT
WEEK. OKAY. LAST QUESTION FOR
YOU WHEN IT COMES TO THIS
OVEN, YOU KNOW, TAKE THE
TURKEY OUT. WHAT TEMPERATURE
DO YOU WANT TO WARM THINGS ON?
THING FROM ABOUT 300 TO 3.50,
OKAY. AND ONLY ABOUT 15 TO 20
THE WIDER THE PAN, THE BETTER
WOULD FROM TRYING TO. YOU’RE
SERVING ITEMS BETTER. READ
REAL THING AND HEAT UP OKAY.
AND THEN YOU GET ALL DRY.
THAT’S ONE THING THAT I THINK
I KNOW I MESS UP.
>>LENA PRINGLE: IS THIS LITTLE
HAND SPACE HERE? YOU KNOW,
MOST OF IT AND SOME PEOPLE
HAVE COOKING UTENSILS AND
THERE. BUT YOU SAID IT’S
REALLY FOR HEATING UP. YEAH.
WELL, YOU ACTUALLY FOR WARMING
WARMING AIR OR TO KEEP
SOMETHING MORE OKAY. SO IF I
TOOK SOMETHING OUT OF THE
OVEN, STOPPING.
>> AND I PUT THAT I COULD PUT
IT DOWN THERE AND WE’LL STAY
NICE AND WARM. I PUT IT ON THE
COUNTER. IT’S SO STAY NICE AND
WARM. THE CAUTION IS GAS,
THOUGH, SOME OF THE GAS, THOSE
THAT HAVE THAT OR OR BUT IT’S
ACTUALLY AND GAS.
>> FREYLAR, RIGHT? AND YOU
COULD REALLY DO MORNING. YEAH.
THAT’S THAT’S GOING TO GET YOU
IN TROUBLE. SO REALLY THE KEY
HERE IS NO OTHER AND, YOU
KNOW, GET TO KNOW IT MAY BE A
LITTLE BIT BEFORE YOU START TO
COOK SO THAT YOU REALLY
UNDERSTAND WHAT IT’S ABLE TO
DO AND MAYBE TAKE OUT SOME OF
THOSE ITEMS THAT YOU HAVE DOWN
THERE THAT ARE JUST GETTING
WARM EVERY TIME YOU COOK AND
YOU DON’T NEED THEM TO STAY
WARM. SO COMING UP HERE AT 8 9
O’CLOCK, WE’RE REALLY GOING TO
HELP YOU OUT. SO CHECK THIS
BABY OUT. THIS IS A BEAUTIFUL
CAKE. THAT CHEF IS GOING TO.
>>LAUREN VERNO: TELL US HOW
YOU GUYS CAN DO THIS IN
ADVANCE. YOU WANT TO MAKE
MAYBE SOME OF YOUR DESSERTS IN
ADVANCE FOR GOING TO AT SOME
BEAUTIFUL PIPING TO IT AND
MAKE IT LOOK LIKE IT WAS
FRESH. MADE THAT DAY. BUT
HERE’S THE THING. IT’S ALL
ABOUT PRIORITIZING YOUR TIME
AND MAKING SURE THAT YOU GET
THINGS DONE. SO YOU’RE NOT SO
OVERWHELMED WHEN IT COMES TO
THANKSGIVING DAY. COMING UP AT
7 OR 8 O’CLOCK EXCUSE ME WOULD
ALSO HELP YOU MAKE SOME ROOM
IN THE FRIDGE HOW YOU CAN CANS
TO CREATE A WHOLE NOTHER
SHELF. AND THEN AT 9 O’CLOCK,
THE BIGGEST COOKING MISTAKES
THAT WE ALL MAKE. WE’RE GOING
TO MAKE SURE THAT YOU DON’T
MAKE THEM THIS YEAR. SO STAND
BY. WE’RE DEFINITELY GETTING
READY FOR THANKSGIVING DINNER
HERE ON THE MORNING SHOW. BACK
TO YOU.
>>JENNIFER WAUGH: I THINK THAT
MY REFRIGERATOR CLEARLY
SHRINKS AROUND THE HOLIDAY.
ADDING MORE SPACE. I NEED