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Well... I own a convection hoven and what can I say is: keep it simple. Just cook your food only for 3/4 the time that the recipe said. It might take a little time to get used to. In my case, the meat take a little longer than 3/4 the time of the recipe. Baked potatoes take less of the 3/4...

So... I'm beaten for now. I'll continue tomorrow, and trust me, I'm leaving the good stuff for tomorrow. The desserts, the liquor, and the amazing CURANTO. Let me just tell you this. The "curanto" is a dish that's made in both Chiloe Island (at the south) and Eastern Island (that you probably...

and next AJIACO You'll need: 1 pound of beef, already bbq'ed 1 1/2 pounds of peeled potatoes 6 cups of chicken stoke 2 sliced onions 2 boiled eggs, sliced 3 tbspoons of oil 1 tbspoon of hot paprika 2 tbspoons of sliced parsley 1 green hot chili, chopped salt, pepper, cumin, oregano Then...

And next CHANCHO EN PIEDRA (or... pig on stone? This is a dip, really good with almost everything, specially with red meat) You'll need: 3 pounds of tomatoes 3 big garlic cloves 2 handfulls of cilantro 1 handfull of parsley 2 teaspoons of oregano 3 green hot chili 1/3 cup of oil 10 seeds of...

Starting with.... BISTEC A LO POBRE (or, what it might be named in English, POOR PEOPLE'S BEEFSTEAK) The name is an irony, by the way. This dish as an equal probably in every single country in the world, but here is the chilean version :lol: You'll need: 4 really, really good steaks 12...

Hi there! In my humble experience with chinese food, the thing that everybody keeps missing is the "yin and yang" seasoning. This means that every time you add some salt or salted ingredient, such as soy sauce, you MUST add some sugar too. I've experienced using only salt in my chinese dishes...