Cooking

13 replies [Last post]
KarenK's picture
Offline
User
Joined: 2 Jan 2008

I asked this question in feeding the family, but no one answered, so I'll try this forum.

I know microwave cooking destroys nutrient content of food, but I was wandering if infrared cooking was the same as microwaving or is it a safe way of cooking?

Also does anyone know if the Aroma Turbo Chef cooks with infrared?

Thanks,
Karen

Jennifer_Jackson (not verified)
Jennifer_Jackson's picture
As Far As Greens...

I would look into some stir-fry recipes. I know there is one on the Enlita blog about a low-carb turkey stiry fry.

Great way to make a tasty meal — and you don't have to worry about the microwave affecting your food! 

jotales's picture
Offline
User
Joined: 23 Oct 2008
Sent Mine BAck

I too loved the idea of the Aroma Oven...and bought one this past late Spring. Cooking directions were sparse......I cooked two meals in it and discovered that it didnt save me any time and yes, my food was not cooked all the way thru either. Then there is the cleanning of the glass cover. (as compared to my HAmilton Beach (Nesco-like) Roaster.
SO I returnned it for money back.

For over 15 yrs I cooked w/ a Farberware (Square) COnvection Oven...loved that thing but it's rather expensive or I would have bought it again. I do not use the gas oven that is in this apt.
Too bad. though, I ..was looking for something faster and for tender cooking. Good Luck....hope it's better experience for you.......jotales

Dawn's picture
Offline
User
Joined: 13 Dec 2007
Cooking

footlite wrote:
I'm curious why you would want to cook greens in the oven. They would cook just as quickly on the stovetop, with pretty much the same procedure: in water and a covered pan or pot.

Yep-I agree. I think Patrice is trying to figure this thing out with little to no help from the supplier, and is perhaps replacing a microwave with a safer cooking method??

Of course, one has to *have* a stovetop. I personally haven't had a stove or an oven for almost a year, so the crockpot, table top air oven like Patrice has, and the outside gas grill have been how I have cooked what foods I need cooked. Most times, we just eat raw. In the winter, though, I like hot food. Campfires also work, but out here in Colorado, it can also be bitterly cold and windy, so not always an option.

Dawn
^^^^Colorado

footlite's picture
Offline
User
Joined: 18 Oct 2007
Cooking

I'm curious why you would want to cook greens in the oven. They would cook just as quickly on the stovetop, with pretty much the same procedure: in water and a covered pan or pot.

Dawn's picture
Offline
User
Joined: 13 Dec 2007
Cooking

Well, I'll tell you, I am probably not the best source for cooking your greens, because I usually eat mine raw or slightly steamed by putting hot food or sauce over them.

But as far as other veggies go, I put them in a glass corning ware dish with a glass lid with just enough water to cover the bottom of the dish. Not much at all. I usually put mine on about 400° or so for about 5-10 minutes, depending on what I am cooking. (Carrots take longer than broccoli, etc.)

I don't usually cook a side dish with a main dish, although I know a lot of people cook both in there at the same time. I just don't have glass dishes to fit in there together.

I would call back and speak to someone else. It does seem odd that they don't provide some instruction or recipes. What brand/model is it?

I'll keep trying to dig my booklet up for you.

Dawn
^^^^Colorado

Patrice's picture
Offline
User
Joined: 18 Sep 2008
cooking

thanks for the instructions on cooking chicken in the oven. If your oven came with a cooking guide I am wondering why mine didn't? I called the place where I ordered it and asked the customer service person if they had one that maybe had been forgotten to include but she said no there is no cooking guide at all. I found that very fishy as even my rice cooker came with a cooking guide for goodness sakes-maybe I should call back and ask a different customer service person.
As far as the greens, I tried it two ways the first I covered in water and the water only got luke warm-not enough to cook them. The second time
I just put some in there with a little water and it dried them out so therefore nobody in my house wanted to eat them. How do you cook veggies in there without them getting dry?

Thanks!

Patrice's picture
Offline
User
Joined: 18 Sep 2008
Cooking

no, I am not doing the hcg. It was a whole chicken.

Dawn's picture
Offline
User
Joined: 13 Dec 2007
Cooking

I just got to thinking, are you cooking this chicken for the hCG protocol?

All my descriptions in the previous post won't work for that because you are cooking a skinless chicken breast there! Let me know! Together we can figure it out :).

Dawn
^^^^Colorado

Dawn's picture
Offline
User
Joined: 13 Dec 2007
Cooking

I have not cooked greens in mine, but chicken works out really well. I line the bottom of mine with tin foil (with thoughts of easy clean up) but I wonder if this is also helping with cooking the chicken? Also, I turn my chicken 1/2 way through. I start with it upside down so the juices from the dark meat run to the drier white meat and sort of baste them, then I turn it 1/2 or 3/4 of the way through cooking (use a thermometer if you have one, fork test if not) and then finish it up "breast side up" to brown that nicely. If it is well browned but not yet done, I cover with tin foil and continue to bake until done.

How did you try to cook your greens? A guess on it would be to put a small amount of water or broth and greens in a glass covered dish. I have reheated leftovers using that method and it works well.

Sorry you are not happy with you oven. I'll try and help you out if I can! I can even mail you my booklet that came with mine, if that would help.

Dawn
^^^^Colorado

Patrice's picture
Offline
User
Joined: 18 Sep 2008
Aroma Turbo Oven

Honestly, I am a little discouraged because it did not come with any help as far as a cooking guide at all! I tried cooking a chicken and it took a couple of hours and never got done on the bottom! It wasn't even a large chicken. I tried to cook some greens in it and tht didn't work either! I am scared to try anything else! I am not sure the problem is me or the oven or what??? IF you can help in this area I would be forever grateful!!!

Patrice

Dawn's picture
Offline
User
Joined: 13 Dec 2007
Cooking

Patrice wrote:
I ordered one just yesterday so I hope I am right and not wrong! :roll:

Hey Patrice,

I was wondering how you liked the Aroma Turbo Oven? I have had one for probably over 15 years, and it is starting to fail. I'd like some feedback if you don't mind, in case I decide to replace the one I have when it goes completely out.

Thanks!

Dawn
^^^^Colorado (who is FINALLY losing on hCG!)

Patrice's picture
Offline
User
Joined: 18 Sep 2008
Cooking

From watching the video on youtube with Luci cooking in the Aroma Turbo Oven, from what I understand is that it uses air to warm the food and not a heated light that would put off infrared waves. I hope I am understanding your question correctly.
I ordered one just yesterday so I hope I am right and not wrong! :roll:

Patrice

Anonymous
Jennifer_Jackson's picture
Cooking

Karen,

I am not an expert on infrared waves and food, however I have some personal experience with this.

When I was really young, my mother would occasionally by me fast food. Back then infrared wave lamps were used to keep the food warm.

Every time I ate fast food I got really sick.

My mother took me to see a doctor and he said that my stomach was sensitive to the infrared waves being used, and of course fast food is bad.

Anyways, I feel that if a stomach could be sensitive to it, then constant exposure would not be good.

Most fast food places I have been to, do not use infrared lamps anymore.

I wonder why?