Abbreviations I commonly use:
T=tbsp=tablespoon (3t = 1 T)
1 t of table salt = 1 1/2 t of diamond crystal kosher salt = 2 t of Morton Salt
If a recipe called for Kosher or coarse salt, it is using Morton as a reference. I usually buy Diamond Crystal and adjust accordingly.
Also, things like sea salt etc. usually are in the Morton salt range.
BUT since salt is mostly to taste, use what you want.
OVENS AND OVEN TEMPERATURES
What is a convection oven? Normal ovens (conventional ovens) cook by heating the walls and the air in an oven. However, there is an “envelope” of cool air around food that takes a while to penetrate. A convection oven uses a fan to move the air around in the oven allowing the food to cook quicker and more evenly. Nice if you have it but not required.
If you don’t have convection, usually add 25 degrees for a conventional oven. If the temperature is high say 425, I would add a few minutes to the cooking time instead. Remember you are cooking to a final temperature usually NOT A TIME.
Smoking ovens have been an issue for some due to high temp cooking of some meat recipes. It is probably related to multiple factors and here are some suggestions.
- Of course, the oven should be clean, so the smoke isn’t coming from previous splatter.
- If there is trimmable fat, trim it.
- Use a pan with some side on it to keep any splatter contained.
- If your oven has convection roast and convection bake, use the bake mode.
- You could turn down the oven by 25-50 degrees. This will increase the cooking time some and may prone to drying out some. Remember to cook to an end point, not by time.
- Some water in the pan under a rack with the meat on the rack will prevent the smoking issue. When the fat drips, it will cool immediately to the temperature of the water which will be 212 degrees max.