Different Types of Ovens

Aren't they all pretty much the same thing? Same function, different appearance? Well, true about the appearance, but certain ovens do not share the same functions. The microwave is an oven. It usually reheats food like cold pizza, cold soup, and cold leftover cake from a party last night that you didn't get to go to and your brother had to bring you some but he came home too late and you were sleeping by the time he returned so he put the cake in the fridge and plus he didn't cover it so the cake got kind of hard.  The normal, everyday oven cooks more advanced foods, like cake, chicken, pizza, and cookies. It actually COOKS them. The microwave just reheats cold foods. The stove serves as an alternative to the microwave. But stoves today are out of the question.

What are the different types of ovens?
 
There are quite a few types of modern ovens... (and let's change the fonts for fun...)

• Conventional Oven
• Convection Oven
• Microwave Oven
• Toaster Oven

Which is the best? Let the judging begin!

Yes, for once, do judge.

~

CONVENTIONAL
A conventional oven is designed with two heating elements: baking and broiling. Another name for the conventional oven is the thermal or radiant oven. 'Radiant' comes from the radiation in the oven walls, which the oven relies on because it has no fans. Cooks have complained about this oven, saying it scorches the food's bottoms (ow) and doesn't brown the tops evenly (my, the injustice!). Why is this? The temperature is not the same over the course of the cooking time.

CONVECTION
A convection oven is a oven that has fans to circulate air around food. Convection ovens create a uniform temperature with internal fans that circulate hot air evenly. These ovens are usually more expensive than radiant ovens, but they cook food faster, at a lower temperature, and usually the results are awesome. The fans in the oven make sure that the same temperature reaches the top and bottom foods, and the foods at all the rack levels. Other names for this oven are European, true, turbo, or fan. The fans in a convection oven are really handy. In comparison to conventional ovens, which have no fans, convection ovens are more ideal for purchase, guaranteed five-star results, with only the price as a downside. Buy one now, at only $266.99! (Lol, wut.)

~FUN FACT TIME~
*dramatic childish music*

Food tends to cook more evenly when air is blown onto it, rather than air around it.

MICROWAVE
Everyone's laziness tool. Guess what. They aren't very good to use, healthwise. Microwave ovens cook food by hitting it with electromagnetic radiation.

[Mike Rowayve says microwaves are used for reheating foods, mainly. Sometimes, this girl mixes strange brown stuff in a mug and gives it to him to cook. Mike thinks it isn't healthy, but it smells good. And sometimes, he makes it fail, so that she won't eat it and become unhealthy.] #browniesinamug #mugbrownie #unhealth #mikerowayve

TOASTER
My brother's breakfast used to be cooked in this thing. But we sold that. A toaster oven is basically like a microwave, but it looks more like your everyday oven. And it toasts things. It cooks things set on a timer, like a microwave. Unlike a microwave, toaster ovens have the ability to make foods crispy and brown.

~

I think we have a convection oven, because our baked goods always turn out right. If they turn out wrong, it's our fault. Sometimes that's obvious. Other times we need to dig into the science.


-N-

Vanilla Buttermilk Cupcakes

These were heavenly white things with round tops straight from the oven. I used this recipe.

They were sooo good. May consider making them again tomorrow.

I used Alcohol-Free vanilla extract.

 They were a little dense, though. I believe this is because I kind of overmixed it while trying to find the muffin tin. Also I let it set a little while I was putting in the paper liners. If you want light, fluffy muffins, you can't overmix the batter. I suppose that's why in muffin recipes the first thing you do is line the muffin tin, along with preheating the oven.

Other than that, these muffins were perfect.

-N-

Buttermilk Lemon Cake

I'm sick of the word buttermilk.

Yesterday, I made a buttermilk lemon cake. I think it failed because I didn't use liquid buttermilk.

Well, the cake didn't exactly fail, but it was really crumbly. AND, I forgot about the glaze I was supposed to make with a leftover 1 tablespoon of lemon extract. So I used all five tablespoons of lemon extract. The batter was really runny, so I put in about a cup of flour. When it was mixed to an approvable consistency, I poured it in the cake pan.

And guess what?! I mixed up baking powder with baking soda!! Not physically mix. I mean I got confused with those two. The recipe asked for baking soda, and I measured baking powder instead.

Oh. My. Cake.

But the cake didn't fail.

Does that seem like a lie now because there aren't any pictures?

Well. The cake was asking for a few cuts before it felt like coming out of the pan. It was so yellow and pretty. And the yellow part is sooo good. CITRUS CAKES ARE AMAZING!!! I wonder what would happen if I tried lime. Add an extra 1/4 cup of sugar?

Anyway, to the buttermilk problem. The recipe asked for 1 1/4 cups buttermilk. Well, if four tablespoons of powder buttermilk and one cup of water equal to one cup of buttermilk, then 4 T buttermilk + 1/2 tsp buttermilk and 1 1/4 cup of water should equal 1 1/2 cups buttermilk.

That's exactly what I did, and that's what made the batter runny! Too much water!!

I'm not quite sure if I did the measurements right, even. Two teaspoons equal 1 tablespoon, right? Or is it four?

Oh. It's three. I sees my mistake.

Well, there's my report on Buttermilk Lemon Cake!!

-N-