HOME > Chowhound > Food Media & News >
Are you making a specialty food? Tell us about it

Alton and his Convection oven

Mattapoisett in LA Nov 26, 2007 05:16 PM

Is it just me or has anyone noticed needing to adjust Alton Brown's recipes for your non-convection oven. Over Thanksgiving break, Dommy! made Alton's Blueberry Buckle and it took a lot longer to cook then the recipe called for and there was still a taste of raw flour in the toping mixture he used. Not Good Eats!

I have also found similar discrepancies with Ribs, Cheesecake, and other oven cooked recipes he has put out.

So next time I want buckle, I'll stick with my friend Betty Bailey's Blueberry Buckle [No, I am not making that up] and watch Alton for the entertainment value.

Take Care

- P.

  1. Icantread Jun 11, 2008 11:05 AM

    I tend to have issues with Alton Brown's recipes, most notably a batch of salty chocolate chip cookies and an undercooked turkey. My wife has found the same in terms of tweaking time or ingredients with his food.

    8 Replies
    1. re: Icantread
      jlbwendt Jun 11, 2008 11:33 AM

      Undercooked turkey? You're using a thermometer, right?

      1. re: jlbwendt
        Icantread Jun 11, 2008 12:58 PM

        Right temp and time. We didn't eat it, we stuck it back in the oven to cook aonther 20 minutes or so.

        1. re: Icantread
          vanillagorilla Jun 11, 2008 02:51 PM

          I think he meant a meat thermometer. You can never trust any time given in a recipe for roasting a large piece of meat. There are too many variables for the recipe writer to ever get it correct. Just use a meat thermometer and you'll always be right.

          1. re: vanillagorilla
            jlbwendt Jun 11, 2008 04:15 PM

            Exactly what I meant. Thank you.

            1. re: jlbwendt
              Icantread Jun 18, 2008 12:47 PM

              Whoops, yes I did. Don't worry, I'm not still here based on a roulette spin.

      2. re: Icantread
        mumblety Jun 11, 2008 06:25 PM

        Yeah, I hate to be a jerk here but I have yet to try one of his recipes that doesn't need some tweaking, either in ingredients or cook time. I haven't tried his chocolate chip cookie recipe but I know that the pretzel recipe we tried recently was a big no-go. I shouldn't complain about this since he was using a fairly classic recipe but his hoecakes recipe on the dutch oven episode---- well, I can see why he slathered on the maple syrup. But even with syrup, they were near inedible.

        1. re: Icantread
          davis_sq_pro Jun 22, 2008 11:55 AM

          I have also had some problems with a few of his recipes, but the turkey is certainly not one of them. I've made it according to his basic method (with some tweaks, but not to the temperature) every year since the show aired. In my opinion the temperatures in the recipe are dead on. Produces a moist, juicy turkey that is far, far better than the dry, chalky-textured mess of a turkey I came to expect every year growing up.

          1. re: davis_sq_pro
            Scrapironchef Jun 24, 2008 11:27 AM

            Alton's turkey has become the recipe in my home, I use 3 different thermometers (breast, leg amd thigh) to detect doneness, but it is hands down the most reliable.

        2. h
          hoosiercheetah Jun 9, 2008 09:42 AM

          Any chance you could post Betty's Buckle recipe? If it's not a carefully guarded secret, of course.

          1 Reply
          1. re: hoosiercheetah
            Mattapoisett in LA Jun 11, 2008 04:26 PM

            I will have to call back to the East Coast. Around the time I posted I asked my sister for Betty Bailey's Blueberry Buckle recipe. I still don't have it. When I get it, will Post it.

          2. Scrapironchef Nov 27, 2007 09:50 AM

            Alton usually gives cook times based on a standard oven, are you sure your oven is hitting the right temp? My own varies from 25-50 degrees depending on temp.

            4 Replies
            1. re: Scrapironchef
              Mattapoisett in LA Nov 27, 2007 10:35 AM

              According to the oven thermometer the 2 ovens I have used over the time I've been cooking Alton's recipes, they keep a fairly good temps though I don't own a Viking or Wolf stove. Dommy! and I do a lot of baking. Alton's recipes are the only ones which never seem to work as prescribed.

              Take Care

              - P .

              1. re: Mattapoisett in LA
                Scrapironchef Nov 27, 2007 04:18 PM

                Interesting, I always end up baking a little longer on everything, never noticed his stuff being out of range.

                Of course you could always solve the problem by buying a new convection oven.....

              2. re: Scrapironchef
                meadandale Jun 9, 2008 11:38 AM

                You know you can adjust the temps on most ovens? I found that my oven was reading about 10 degrees cool (everything I baked took longer than the recipe stated it should).

                1. re: meadandale
                  Scrapironchef Jun 11, 2008 10:29 AM

                  The oven is original to our 30+ YO house, fixing it would gut my arguments to wifey that we need a new one.

              Show Hidden Posts