Reddit mentions of Chicago Metallic Sheet Pan - Eighth Size

OMG I am so sorry! that sucks!

I have a Great Cuisinart Toaster oven convection, rotisserie. But it is not full size like some are. I usually am only cooking for myself or myself and my husband. so it works great for us.

https://www.amazon.com/Cuisinart-TOB-200N-Rotisserie-Convection-Stainless/dp/B06WLHXYQL/ref=sr_1_fkmrnull_3?

I love it have had it for about 6 years now? and cook everything in it. but again it is one of the smaller ones you can't cook at 12" pizza in it. etc.

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I would also recommend buying extra pans for this oven

these are heavy and fit 2 chicken breasts perfectly

https://www.amazon.com/gp/product/B0187ZG7RE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

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I would also suggest an air fryer, (XL size) they are awesome for fast cooking if the item calls for 20 minutes in the oven at any temp. (mine only goes up to 390 F.) I set the air fryer on 390, and turn it on for 12 minutes. the stuff will usually be done perfectly within that time. Just about exactly Half the time of the oven baking time.

I have a philips this one. had it for 5 years now and cook in it a lot!

https://www.amazon.com/Philips-HD9240-94-Digital-Airfryer/dp/B00TR78QUI/ref=sr_1_1?

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I hope you find some great stuff for your (non kitchen) to make it your own. Good Luck!

1. Good thermometer: Get the ThermoPop or if you want a really good one, the Thermapen Mk4.
   

• They tend to frequently go on sale if you wanna wait and often times you can combine with Amex Offers on Thermoworks. Historically the AmexOffer tends to show up towards the end of the year starting august.
  

2. Get a sous vide for steak, hands down the best way to make steak.
   

• Anova is a good brand, I own the ChefSteps Joule.
  

3. I know FDA says cook till internal temp reaches 165 for chicken, fuck that. Cook it till 150-155 and when you rest it, the residual heat should cook it.
   
4. Brown meat > white meat. Get the thighs for flavor dishes
   
5. Salt the meat atleast for an hour on room temp or 4-6 hours inside the fridge. Use big size kosher salt (Diamond Crystal is the way to go). When you use bigger salt flakes, it will draw out the moisture from the inside of the meat, get dissolved in the moisture that came out and then proceed to get absorbed back in thus seasoning your meat inside out.
   
6. If cooking on a pan, bring the meat back to room temp before cooking.
   
7. Get the Maldon Sea Salt flakes and sprinkle a very small pinch over the cooked meat.
   
8. Do not skimp on the butter, fat is flavor. Learn to emulsify and balance richness with some acid. Use distilled white vinegar if you want some acid but no flavor. Or just use some white wine but lightly.
   
9. If making stir fry, keep the size consistent, doesn't matter if its 1 inch cubes or 3 inch. As long as they are consistent, they should all get cooked at same time.
   
10. IMPORTANT: Brown is flavor. Learn what a fond is and how to deglaze said fond. You sauce will be 100x better.
    
11. Get the right tools. People get annoyed by cooking cause they get wrong tools. A few I use that many don't consider outside of restaurants
    
12. Eighth sheet pan: Seriously, these are life saver. Once you start using it, you will realize, 4 small pans is easier to deal with than 1 big pan. Also if you are having trouble dieting or maintaining portion control, these are life savers.
    
13. Sauce Spoon: You will realize this makes basting meat easier compared to regular spoon.
    
14. Sizzle Pan: To roast veggies or finish steak/chicken in oven.
    
15. Note: The above 3 items are from one store called JB Prince, if you add $50+ items, the free shipping should kick in. Also these are for restaurants use and can take a beating, so dont worry about being gentle.
    
16. A decent pan, if NOT using cast iron, I would recommend at least a tri-ply or multiclad pans (BIFL: All-Clad, Mid: cusian art, budget: tramontina). Check out wirecutter recommendations
    
17. If making breaded chicken: First coat with All Purpose flour, then egg wash and then the breading. The all purpose flour is like primer before painting a wall, the breading will stick better.
    
18. If making an oven based recipe, leave the oven at required temperature at least 15-30 min. If you just plop the meat in the next second it reaches the required temperature, the door opening will release at least 20% of the stored heat out. Or use higher temp to bring it up to spec and then the actual temp once the meat is in. Also Convection oven is much better than non convection one.
    

• Side Note: Air Fryer is nothing but a oven with fan, which is also known as convection over. So go spend the money on a Breville Oven that can do multiple things for single or double serving rather than getting a single function air fryer.
  
• Depending on the model, the Breville Oven can replace: Toaster, Air fryer, dehydrater etc. Plus many store shit on top of this. Don't. If you read the manual, the top of the oven can act as a plate warmer.
  
• If you own a pizza stone, pop that in on the bottom rack to better store heat inside the oven.
  

11. Making curry based dishes:
    
12. Low and slow is the way especially for chicken, you can try all methods of marinating in yogurt etc but low and slow will always work to make fork tender meat. Recipe calls for 20 min on medium ? Go with 60 min on between low to medium. I have made the best butter chicken when I cooked it low and slow for 90+ minutes and I used leg quarters that were first roasted. You can also use the pressure cooker method if you know how to use it or convert said recipe.
    
13. umami: there is nothing wrong with adding umami externally. a spoon of fish sauce towards the end does wonders to curry.
    
14. The glistening thick curry you see online is from gelatin that comes from bones and joints when cooked slow and low. Most americans will likely be getting boneless. You can introduce gelatin to a dish artificially by mixing in unflavored gelatin into unsalted chicken stock/broth. 1 packet for 1-2 cup of broth.
    
15. be mind full of salt if your chicken stock already has salt.
    
16. If using tomato based gravy. Full peeled canned san marzano tomatoes > anything else. You can get regular full peeled ones if you want the difference is barely there but most noticeable in Italian dishes. Dont get the precut or crushed canned ones. They has a distinct metal taste due to some additives.