c-oven 2 ( and can butter bonus )

CONVECTION OVEN 2 ( with canned butter bonus )

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note: guest article tomorrow.
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Since my birthday gift Air Fryer still had the New Toy appeal, it got quite a workout the first week.  A Shake N Bake pork chop ( we just use bread crumbs for a quarter of the price ) turned out better than from the regular oven.  Of course, the one draw back on the convection oven is the small size.  For two people it is perfect, but for a family it might be problematic.  The basket can only hold so much.  Next, it was time for raw French fries.  The recipe called for soaking in water for a time ( if you soak and change the water and soak again, you eliminate some of the starch which improves the taste in theory ) but I’ve been making regular oven fries by just nuking the cut potatoes for three to four minutes.  They go in a ceramic pot with glass lid, are nuked, then when they come out I put one pat of butter inside ( seriously, you only need one pat, even for three potatoes.  Any more just coats the pot instead of the fries ), wrap the pot with a towel to protect my skin, and shake vigorously.  They go in the regular oven for however long to brown, usually twenty to thirty minutes.

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As you might imagine, these are better than no fries at all ( I can only use butter-no liquid or hydrogenated oils at all.  If I eat out and I go to a place that cleans their oil religiously I can sometimes eat their oil.  But since I eat out at most four times a year I don’t over indulge ).  They are decent, but certainly not great.  But putting them in the convection oven, they come out tasting just like regular fried potatoes.  Heck, sometimes you can’t even find raw potato fries anyway ( In N Out Burger has tasty ones, but they are West Coast only.  Our local mom and pop store that made them went out of business.  As is our bookstore.  Yet, a SECOND luxury ice cream place is opening.  People have their priorities screwed up ).  You eat healthier than deep fry and save a butt ton of money ( one pat of butter verses a pot of oil ) AND it tastes good.  I’m a bit butt hurt that I didn’t discover convection ovens earlier. 

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( I don’t know if it is just me, but it seems potatoes are starting to really suck.  I didn’t think they were genetically modified, but some damn thing is going on.  Perhaps a weird chemical used to store them longer?  Anyway, they aren’t always cooking like they used to, as well as having even less taste than before.  Word from any Idahoans on this? )

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Not that I’m sure it would have done all that good.  Living off grid seven years it was propane and propane accessories only.  If a convection oven makes the food taste better, uses far less energy, is cheaper and more compact, why are you using a regular oven unless you have one of those giant families that you created just so you could give the finger to Paul Ehrlich?  What, you think they are going to provide for you in old age?  With what jobs?  Hell, we were the worlds superpower in resources a hundred years ago and there were no jobs until we turned our economy into a Military Industrial Complex.  When that bit the big squishy, we went Consumerism Economy by monetizing middle east oil.  Now that that is gone, we have no economy left.  So, will they farm to provide for you?  Again, good luck with that.  The Senatorial Class controls all that land.  Your big family is useless unless you enjoy buying extra Christmas and birthday gifts.  Anyway, that is about all I’ve got for convection ovens ( just remember to check out the thrift store first prior to paying full retail ).  I think I’m going to have to use a filler subject here to pump up the word quota. 

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Which brings us to canned butter ( it kind of sorta fits in with the above discussion ).  We talked previously about canning butter while discussing cheaper protein storage foods.  Turning butter into ghee sucks because you go from a animal protein to an oil.  Here’s where I got my instructions to can real butter:

www.endtimesreport.com/canning_butter.html

There might be other sources for the recipe, but I like this guy and his site is an invaluable resource.  What follows assumes you read the above instructions.

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I tried one can to start, and after the butter melting I spent one and a half friggin hours getting up every five minutes to shake the can.  This was almost my last can of butter I even made.  But, considering that a pint jar will hold three quarters to 9/10ths of a pound of butter ( when I canned three jars, I took three pounds of butter and withheld a single one quarter pound stick-for me, that was the perfect amount.  YMMV ), and cost a whopping $3.33 filled, taxes included ( I buy the heck out of generic butter when on sale for $2.50.  The pint jar after tax, lid and ring included, is eighty cents ), and that a pound of butter gives you three thousand calories and is the best storage protein value out there ( even better than dried hot dogs which don’t taste as good and are choke full of crap ), I forced myself to try again.  This time, I kept the butter at a roiling boil for fifteen minutes, rather than the previous minimum of five ( medium temp until completely melted, medium high until it starts to boil, back to medium for fifteen minutes ).  Then, instead of starting to shake at the lids “pinging” after about twenty minutes, I left them alone for double that.  I shook them once or thrice every five minutes and they were then cool enough for the fridge.  Then I waited fifteen minutes between shakes until they hardened.  The end results were the same, with a heck of a lot less shaking.

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I’m only canning three or four jars at a time, and so I put the jars in boiling water rather than a hot oven ( you’ll need to oven heat them if doing a dozen at a time, obviously ).  I made the mistake of starting that water too early, then turning it off too quick.  I should have waited until the butter started boiling to boil the jar water, then taken them out at the last minute.  I don’t know if the jar needs to be really hot along with the butter to assure a good seal-don’t chance it as this is your health here.  Also, I found microwaving the butter a minute, one pound at a time, drastically hurried up the pre-boil process.  Only one minute, as you don’t want to cook the thing only start getting it melted.  Canned butter-a modern miracle.  Don’t trust your freezer!  Can that butter.

( ps-there might be safety issues with canning butter.  You might decide it is too risky.  See the comment below by Idaho Homesteader )

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