24 Oct2005

Turbo Chicken

by Marketman

Is a turbo-broiler a uniquely Filipino appliance? turbo1Have I stumbled on a piece of culinary trivia that has not made itself obvious to Marketman before? If you are to believe the website of Imarflex, they invented the turbo-broiler in the Philippines in the mid to late 1970’s. My mother pined for one in the 1980’s and I think it was the late-80’s before she ever finagled one out of my dad. What was the big deal, anyway? Was it the compact heating element above the glass bowl that allowed you to see in while this naked chicken was then blast roasted to a nice golden brown? Was it the fact that chicken grease was so visibly extracted from the bird and dripped to the glass bottom of the contraption, making this seem such a health-conscious alternative? Wasn’t this just a smaller oven with heat and the addition of a fan that coursed the heat around the space to cook the meat in a shorter time while forcing it to extrude fat?

Why had Filipino housewives become so enamored of this new turbo2appliance that took up so much room in the cabinets…that so many chose to display it on precious counter space alongside their little used blender, nuclear microwave and the toaster? The little I could gather from my 3-minute internet search is that you apparently know you are Filipino IF and only IF you own a turbo-broiler. Hmmm… I never owned a turbo broiler when I lived abroad and I survived. But since moving home, we have always had one in the kitchen lest the cook(s) think our home was ill-equipped (forget the 15,000 British Thermal Unit Viking stove/ovens). Are turbo broilers popular because most homes don’t have ovens? Not only has the appliance become omnipresent in Filipino homes, the term to “turbo” has become a verb as well. Cook: How shall I cook the chicken tonight? Boss: “e-turbo mo nalang…” (translated: just turbo it!).

At any rate, on special request from a frequent reader, I decided to whip out the turbo turbo3broiler and “turbo” a chicken. Usually, I would brush the chicken with a marinade of soy sauce, garlic, salt and pepper and stuff the cavity with tanglad (lemongrass). But instead I decided to see if my usual lemon and thyme chicken that I normally bake in the oven would taste good if “turbo-ed.” I put a whole lemon in the cavity of the bird along with salt, pepper and fresh thyme. I also rubbed fresh thyme on the skin and added salt and pepper. I put it in the turbo and after 15 minutes, basted the chicken with melted butter then cooked it for another 30 minutes or so. The result? Very good. Nice crispy skin, relatively moist and tasty meat. And did I throw out all of that fat that accumulated on the bottom of the glass bowl to avoid cholesterol? No way… added a little white wine, chicken stock, cornstarch and butter and voila, a clear delicious jus to go with the chicken! What do you guys put on your chicken when you “turbo” it?

 

COMMENTS:

  1. fried-neurons says:

    Ah, turbo broiler! Brings back memories! We never really used ours for chicken. We used ours to make turbo crispy pata. Our cook thought that the turbo broiler was a godsend because she didn’t have to contend with hot oil splatters while making crispy pata!

    Oct 24, 2005 | 7:50 am

     
  2. Hchie says:

    I think even before these convection ovens became so popular, the Pinoys were already into it with the turbo broiler. Lechon kawali is a must cook and left-over fresh lumpiang ubod (siomai too)is turboed till golden and crisp.It gives us the option to not fry our food and eat with less fat.

    Oct 24, 2005 | 8:20 am

     
  3. willy says:

    you’re probably right MM, turbo is very popular because not everyone has an oven…i never had one when i was in the philippines and the turbo allowed me to have lasagna, baked mac, anything that needed baking…as for chicken, basic marinade of calamansi, toyo, asin and paminta, or toyo, calamansi, garlic, sugar, asin and paminta…

    Oct 24, 2005 | 8:22 am

     
  4. wysgal says:

    For my chicken I like giving it a good rubdown with olive oil (I think this helps it crisp better). And stuffing the cavity with lemon, fresh rosemary, white onions, peeled garlic (which you can actually eat later on).

    Although I think we’ve long gotten rid of our turbo broiler at home — reading your post though I’m tempted to go out and buy one. I use our conventional oven to roast chickens (and 20 to 30 pound turkeys on occassion) — but ovens use a helluva lot more electricity than do “turbos.”

    Oct 24, 2005 | 9:03 am

     
  5. Wilson Cariaga says:

    hmmmm. . . i didn’t know that. . . so the turbo is Filipino. . .hehe, well yeah we use it for chicken and crispy pata. . . we put a mixture of mustard and soy sauce with herbs for the chicken, yum yum and another one is a mixture of honey cracked pepper and chopped basil with a litttle bit of water to dilute honey. . .

    Oct 24, 2005 | 9:04 am

     
  6. Midge says:

    Hi, Marketman. We swear by a mixture of soy sauce, sesame oil, star anise, and minced ginger to marinate chicken for turbo-broiling. It’s a recipe that has never ceased to amaze people at fiestas.

    Oct 24, 2005 | 9:30 am

     
  7. chrissy says:

    My absolute favorite! My mom just makes a basic marinade of soy sauce, onions, pepper and i-dunno-what-else. Nothing fancy but the best part is marking our territories when carving it up, “Breast please!” and stealing my siblings share of the skin! *:)

    I miss home!

    Oct 24, 2005 | 12:28 pm

     
  8. Marketman says:

    Funny how machinery can trigger homesickness… Hchie, I would never have guessed leftover soimai in the turbo! Yup, I like it with soy sauce and kalamansi too. Midge the star anise addition sounds good, almost like a Chinese glaze… maybe some five spice powder too? Crispy pata sounds like the next experiment in the turbo…

    Oct 24, 2005 | 1:00 pm

     
  9. santos. says:

    marketman–i all but shunned the turbo broiler when i moved to the mainland, although i know it still sits in a dark corner of the cupboard–probably one of the original models! however, i’ve since re-embraced its bulky goodness and have turned many a chinese friend towards its quick roasty ways. try a slab of pork belly, scored, rubbed down with sea salt and star anise, aniseeds or fennel. gorgeous.

    Oct 24, 2005 | 3:33 pm

     
  10. aleth says:

    turbo! i remember my aunt was a dealer of imarflex turbo products before and she would get a lot of order for the turbo broiler (and later on of their other imarflex products too!) i remember it was somewhere in cubao where i used to pick up the items and delivery to my aunt’s customer.. i also made quite a sale myself that time… anyhow… yes we did a lot of cooking with our turbo before – initial unit came in aluminum(?) pot only and it was after sometime the glass bowl came out.. anyways… chicken (with the usual marinade of soy sauce and lemon and fillings of onion, ginger, garlic), crispy pata, lechon and lots of cooking n baking was done also with our turbo. they also have a variety of “pots” and we have i think 3 sizes at home . . during that time, our sundays became the “turbo day” . .

    my friend here in dubai got one for himself and would you believe he brought it one time to our office and we had a delicious lunch of “turbo chicken”!!! freshly cooked !!!! ;)

    Oct 24, 2005 | 3:43 pm

     
  11. oscar says:

    The best basting sauce I’ve made is melted butter + salt + pepper + dried rosemary. To make it appear like chicken inasal, I add some achuete. Cavity stuff–the usual tanglad, lemon and some garlic. Try stuffing the bird underneath the skin with mushrooms and flatleaf parsley, like what the late Richard Olney did (okay, I’ll post this sometime in my blog).

    Yes, try crispy pata. The skin is crunchier unlike its soggy deep-fried counterpart.

    I’m wary though to add any soy sauce to meats about to be turbo-broiled. Sometimes they end up looking unappetizingly burnt, but it’s just the caramelized soya.

    Oct 24, 2005 | 4:35 pm

     
  12. Barb says:

    MM and blog readers, what temperature do you set it to when roasting chicken and for how long? It’s usually a hit or miss for me. Any advice will be appreciated.

    Oct 24, 2005 | 6:16 pm

     
  13. Maria says:

    Hi. What does the word “provedores” mean? Is this some kind of a word used among “chefs?”

    Anyway, I enjoy reading your daily entries. Thanks for making time so that those of us who know nothing about getting our money’s worth when it comes to FOOD are somehow enlightened.

    Oct 24, 2005 | 6:36 pm

     
  14. Marketman says:

    Maria, provedores refers to either the merchants or the people who actually supply the food to the retailers. Literally, it means purveyor.

    Barb, try 375 degrees F for 45-55 minutes for a small chicken. You can go 400 degrees F if you want crisper skin…

    Oscar I agree soy sauce can get burned. Perhaps a last 15 minutes basting with the marinade will reduce scorching? Of course the chicken will have been sitting in the marinade for a while before cooking…

    Aleth, my mom’s first turbo was the stainless steel variety…funny how that sticks in my memory banks…

    Santos pork belly sounds yummy… will have to try that soon.

    Oct 24, 2005 | 6:51 pm

     
  15. Christer J says:

    Hi MM. We use the turbo to toast bread and heat food (not too long or they get burnt). My Mom also makes the best lechon carajay (aka lechon kawali) using a turbo broiler… less fat than the fried version. The turboed chicken is just as good. I remember how we used to fight over the chicken isol/iwi (butt) as it turns really golden brown and crispy when turboed. Her basting was simple with just calamansi, toyo, salt, pepper… and tanglad stuffed in the cavity.
    Thanks for this post. It reaffirmed what I thought coz since living abroad, I’ve been searching for a turbo broiler but to no avail. I tried searching online and was sad to know that Imarflex don’t sell turbos in the States. I don’t know how true, but my Mom swears by the aluminum turbo. She’s noticed that the newer ones (glass) don’t make crispier/better turboed dishes as the aluminum version. Is there a scientific explanation to this?? We’ve noticed the difference too. We had to scout for the aluminum version (it has become rare) to give to our Mom as a birthday present to make her happy.

    Oct 25, 2005 | 12:42 am

     
  16. sunnysan says:

    I’ve always loved “turbo-ed” chicken, it brings back a lot of childhood memories. I remember my mom making banana bread using the turbo…that was about 15 years ago, and we still have the same turbo up to this moment (the stainless steel one) and it still works like a charm!

    Oct 25, 2005 | 3:24 am

     
  17. stef says:

    hey, this post reminded me! my mom must still have her turbo-broiler somewhere in their garage in st. lou. i’ll see if she’ll hand it down to me next time i go there, since they’ve long stopped making lechon in it.

    Oct 25, 2005 | 5:55 am

     
  18. rowena says:

    I always used the turbo broiler when I roast my chicken, becoz it produced a much crispier and jucier chicken, and no hassle in collecting the drippings for the gravy.What I do with my chicken, is that I stuffed it with 1 pc lemon,slice into four,lots of garlic,and fresh rosemary. Then I put some salt,dried rosemary, pepper underneath the skin.And marinate it overnight. 1 hour before roasting it, I will melt some butter and put the clarified butter in my chicken. I put also some underneath the skin. Then after an hour, I baked it in the turbo at around 375F.

    Oct 25, 2005 | 6:46 am

     
  19. oscar says:

    Christer J, as an engineer who studied thermodynamics, I can say that an aluminum vessel for the broiler should be ideal because it radiates the heat coming from the turbo assembly.

    Cooking takes place due to the transfer of heat from one body (say, a frying pan) to another (the meat). Heat transfer comes in three forms: conduction, convection and radiation. Frying is more or less conduction due to the contact of the meat to a hot object. Turbo broilers rely on convection, rather a less efficient method than conduction but can approximate it due to the use of fans/blowers on the broiler assembly. I can’t think of an example for radiation, but you probably heard of metal bowls that when exposed to the sun, concentrate the sun’s rays to a pot at its center. Radiation is the least efficient method of heat transfer.

    What the aluminum vessel does is to maximize the transfer of heat from the turbo head by radiation. Some of these are lost due to conduction (touch the surface of the vessel and it’s hot) but the loss is negligible.

    I think it’s an aesthetics thing that the designers made it a see-through glass, and for safety purposes too since the surface of aluminum is hotter.

    If you’re an equations/mathematical modelling type of guy I’ll show you around. I’ve seen some action in a copper smelter for two months previously.

    Oct 25, 2005 | 8:53 am

     
  20. Ronee says:

    On special occasions, it is normal for the family to have turbo chicken. Really delicious and crispy. For us, we stuff the chicken with fresh young tamarind leaves.

    Have a nice day!

    Oct 25, 2005 | 10:44 am

     
  21. lee says:

    the drippings! the drippings! yeah

    Oct 25, 2005 | 10:47 am

     
  22. Mila says:

    My sister and brother-in-law in the US got a turbo from my mom, but had to buy a heavy duty adaptor (220 to 110 problem) to use it.
    I have a turbo sitting, taking up space, on my kitchen counter, haven’t used it in months, but may start now that these recipes are making me hungry. Homemade crispy pata! Wow!

    Oct 25, 2005 | 11:11 am

     
  23. Gigi says:

    Alright. I’ll come out in the open. I’ve been tugging Marketman’s shirt to come up with a feature on turbo chicken. Thank you. I feel super special. ;)

    Ang sosyal naman ng turbo chicken mo, MM! While I love what you did — which essentially is what Roast Chicken — should be, the pinoy turbo chicken I know is the super simple toyomansi, garlic and pepper marinated version. Sarap! And yes, I do say a prayer and a half for my health everytime I drizzle some of ‘em evil drippings on my heaping plate of rice. I like your “melted butter-for-basting” action. Thanks, Rock Star!

    Oct 25, 2005 | 2:48 pm

     
  24. oscar says:

    Then there were also recipes by Dorothy Ferreria that uses a pack of Ginisa Flavor Mix or Sinigang sa Sampalok powder for basting. Some folks may react on how it spoils the ceremony of turbo broiling. There must be a hundred and one ways to broil a bird.

    Oct 25, 2005 | 3:33 pm

     
  25. fried-neurons says:

    Does anybody know if there are Turbos for sale here in the US, that are already fitted to work with 110-volt power?

    Oct 25, 2005 | 7:27 pm

     
  26. lojet says:

    You can find it at amazon.com under turbo ovens.

    Oct 26, 2005 | 1:42 am

     
  27. Maricel says:

    Does anyone know if Imarflex is still selling that huge aluminum pot with a cover that has a hole in the middle where the turbo sits on? It can accomodate up to 4 or 5 whole chicken or bake a 9×13″ cake.

    Oct 27, 2005 | 11:21 am

     
  28. suzette says:

    i “turbo” my chicken with just salt, pepper and rosemary leaves… simply great :)

    Oct 27, 2005 | 4:18 pm

     
  29. dmk says:

    OMG! you have a VIKING STOVE?!?!?!?! can i please be your friend?

    we were big turbo-users back at home! our house was like the tambayan central of all my friends in college and my mom always made sure we had something to eat. to make it easy on her, she’d buy frozen snack food in bulk so that we could just come home and turbo everything from potato wedges to chicken wings to corndogs to frozen burritos all the way down to leftovers – it was quicker to heat than our larger oven and crisped things better than our microwave could. pretty awesome appliance, if you ask me. i can’t imagine how me and my friends could’ve lived through college without it :) my husband fist saw a turbo broiler in my mom’s kitchen back in quezon city and he thought it was pretty clever, too. like a tiny convection oven for the countertop – something he now associates with the Philippines, along with the rice cooker!

    turbo broilers are slowly becoming popular here in germany – i was actually surprised to find them in the weekly newsletter of the local supermarkets here only a few years ago. i was even more surprised to find them all sold out within a week. i think it’s because of all the singles who don’t have a real oven in their apartments.

    Oct 27, 2005 | 8:19 pm

     
  30. Marketman says:

    dmk, yes I have a Viking, it’s more important to me than my German car… heehee, I’m kidding… but I really do have a Viking… custom ordered for Philippine gas conditions, manufactured at their factory in Tennessee, shipped by truck and rail to Los Angeles, all 800 pounds of it lifted somehow onto a container van filled with other stuff, shipped across the Pacific ocean, unloaded at the Manila port, trucked out to our house, hand lifted by 8 men to be placed into the kitchen and attached to the copper tubing for gas… Now there is a local distributor (La Germania folks!) who sells Vikings but they charge 2-3x more than bringing it in yourself.

    Suzette, your recipe sounds great. Try popping a whole lemon in the chicken cavity the next time around… Maricel, not sure if the aluminum ones are still on the market, lojet, thanks for responding to Fried Neurons!

    Oct 27, 2005 | 8:46 pm

     
  31. Phisch says:

    What on earth?! Were we the only ones without a turbo broiler? Maybe because we had an oven or something. But now I want one.

    Oct 31, 2005 | 12:52 pm

     
  32. Sylvia says:

    Hey, we had two ovens at home but we still had a turbo broiler. It’s like your kitchen just wasn’t complete without one! When I was still living in Manila, I always used my mom’s turbo broiler for roast chicken (soy sauce, patis, salt, peppercorns, lemon juice & honey). It always came out juicy with crisp skin. Now that I am in CA, I’ve been using the oven for roast chicken but it just doesn’t come out as good as when you turbo it! I’ve seen turbo broilers for sale at the Filipino grocery store here and I think I just might get one. I’ve been resisting the urge because it uses up so much precious counter space. Didn’t want to add to the already many kitchen gadgets that are used once in a blue moon. But now that someone has mentioned you can make crispy pata & lechon kawali in the turbo, my white hubby might even be the one to buy the turbo himself.

    Oct 31, 2005 | 2:17 pm

     
  33. millet says:

    the turbo broiler and the slow cookers are the best things to have on your maid’s day off. i just put the chicken in a roasting pan, arrange cut up potatoes, carrots and onions (big chunks, with skins and all)around it, and then pour amixture of olive oil, salt, cracked balck pepper, thyme or rosemary and a little lemon juice, mix everything together, cover everything with plastic wrap and pop in the fridge. an hour before dinnertime, if Iim still in a meeting or something, i text my son to remove the plastic wrap, pop the thing in the turbo at 350 degree and set the timer at 45 minutes to an hour. Herbed roast chicken with grilled veggies, ready as soon as I step in the house. I can even smell it from the garden! Oh, yes..the gravy from the drippings is worth all that storage space….

    Nov 27, 2005 | 10:58 am

     
  34. millet says:

    pahabol…..leftover pork lechon is very good turbo’ed. the excess fat drips away and the skin gets crackling and crisp again, even after months in the freezer. just give it a good sprinkling of salt and pepper before turbo-ing (there goes that verb again!).

    Nov 27, 2005 | 11:05 am

     
  35. MM says:

    I came across your site when I did a search on “turbo broilers”. I recently moved to a new apt and when I asked the landlord where the oven was, he pointed out this contraption to me. I thought it was a pressure cooker at first till someone told me it was a turbo broiler.

    The roast chicken idea sounds good but can you make cakes and such in it? Also, is there a site with recipes using turbo broilers? Thanks so much for your help … I am terribly confused by this new (to me) equipment.

    Dec 24, 2005 | 6:35 am

     
  36. ss says:

    I just received the turbo as a X-mas present and am very excited to use it. Can someone please tell me the recipe to cook crispy pata? We can use any part of pork right? or does it have to have a lot more fat such as pork belly? Thanks so much for your help.

    Jan 5, 2006 | 8:42 am

     
  37. Marketman says:

    ss, crispy pata is actually the pata or lower leg? near the hoof? though you can turbo other cuts of pork with great results. Try the port belly and watch the fat ooze out leaving a nice crisp but delicious lechon-turbo… MM, I am not too versed in turbo baking or anything else fancy like that…just use it on chicken and pork…

    Jan 5, 2006 | 9:19 am

     
  38. ss says:

    thank u soo much marketman!! i will give it a try and will let u know how it turns out!

    Jan 5, 2006 | 12:05 pm

     
  39. ss says:

    I have another question if anyone can answer please. i heard that we can put frozen food in the turbo and it will cook. is that true? how do we know when the food is done? i was thinking of cooking a portion of frozen pork that i have in the freezer to see if it cooks, but not sure if i should do that, or should i just thaw it out first? thanks again for the help and advice, as you can tell, i’m super new to this turbo cooking…just got it for Christmas, and am really excited to use it!!!!! hehe

    Jan 6, 2006 | 3:42 am

     
  40. WhatJ says:

    Hey Market Man! This is my first time to post a comment! I know I’m late but I’ve been reading your posts for most of today.

    Anyhow, our Turbo is the first ever Turbo ever released by 3D (I know because when we took it there to be repaired they told us they’d give us an award, but they never did though)! It’s amazing how it survived years of abuse since we don’t have an oven.

    When we turbo chicken, we stuff the cavity with lemongrass and peppercorn. Then rub the skins with salt and peppercorn. It’s great! The taste is tangy and salty. It’s great with a sauce made with soy sauce and star anise.Ãœ

    Jan 10, 2006 | 4:20 pm

     
  41. Thelma says:

    I have been using Turbo oven the last 20 years in the States. It is called American Harvest. It is best for warming up leftover pizza. Hash browns cook perfectly. just spray a little olive oil. Breaded chicken breast cooks nice and moist. Bacon cooks evenly, nice and crisp. It is so versatile, I used mine everyday. What a wonderful piece of cookware.

    Jan 21, 2006 | 1:28 pm

     
  42. MM says:

    I tried the turbo broiler finally to make Eight Treasure Duck and it came out a treat! Thanks, Market Man … I may try baking in it one day if I feel brave enough!

    Jan 23, 2006 | 12:06 pm

     
  43. star says:

    hello. is tumbled upon this page last month. i won a turbo broiler AGES ago in a raffle and decided to bring it out of the box for first time use last month to try out your turbo-broiled chicken. it was delicious. thanks for the basting recipe :) i’m not much of a cook coz i don’t have enough time to spend in the kitchen…so this turbo broiler of mine is really heaven-sent…along with my new crock pot. been trying to research about different recipes for turbo cooking but can’t seem to find any good ones. could you share some more turbo recipes? like meat and fish dishes… thanks! :)

    Jun 15, 2006 | 2:48 pm

     
  44. Marketman says:

    star, we mostly use the turbo for chicken though others have suggested tring liempo or other dishes in it. To do liempo should be pretty easy. Just make sure it isn’t one big thick piece or it wont cook all the way through…

    Jun 15, 2006 | 2:59 pm

     
  45. millet says:

    i cook the whole slab of liempo in salted water first,until it’s just a bit tender. then i drain it and air dry for about an hour. before popping the slab in the turbo, sprinkle the surface with salt and pepper, and that’s it!

    Aug 5, 2006 | 6:10 pm

     
  46. kaye says:

    we use the turbo mostly for chicken and liempo and pata but we have also tried baking in it but you just have to be extra careful with the time and heat since it differs with the way you bake in an oven.

    Aug 13, 2006 | 7:53 am

     
  47. ben says:

    Hi all,

    I am looking for info regarding la Germania ovens (before buying one) and stumbled this site. I guess I don’t need an oven anymore. Turbo broiler could do the task. Electric/gas ovens is just too costly(Php15,000+) adding the electricity or the gas bill. I could spend that money for a turbo broiler and a 3G capable handset, hehehehe.
    I’m gonna buy one later.

    Aug 26, 2006 | 8:20 am

     
  48. Marketman says:

    Ben,

    If you just intened to roast a chicken or some pork, a turbo would suffice, but if you intend to bake or make casseroles, a proper oven is needed… then again an oven can’t facilitate texts or phone calls…

    Aug 26, 2006 | 1:52 pm

     
  49. ben says:

    Hi Marketman,

    Your username always reminds me of the senator “Mr. Palengke” Basically, that’s for chicken roasting only. I bought a 3D broiler yesterday and tried a whole chicken and am happy with the result. The manual says, I could also bake some bread. And saves 60% electricity than conventional ovens.

    Aug 27, 2006 | 6:18 am

     
  50. Zak says:

    Hi, I just wanna ask if its possible to roast a beef with this turbo broiler? thanks!

    Oct 25, 2006 | 5:40 pm

     
  51. ted says:

    Can someone show me how to do crispy pata on the Turbo broiler? When I do my crispy pata, i boil it first with whole peppercorns, bayleaf, and a couple of cloves of smashed garlic. When tender, i drain in the fridge for a few hours and then freeze it, once frozen I would then deep fry it in peanut oil using a turkey frier. It comes out good but its too laborious, so please tell me how it’s done using the Turbo oven. Thanks.

    Nov 16, 2006 | 3:28 am

     
  52. W. Fred says:

    Came across your site a couple weeks back and today you touched on one of my favorite cooking utensils (a turbo is a cooking utensil, isn’t it?).

    While I did not invent this recipe, I certainly was one of the first that I know to “turbo” chicken this way: Rub chicken inside and out with Lemon/Pepper Seasoning Salt, sprinkle paprika. Set temperature to 360 and let her go for roughly 40 minutes. Guaranteed you’ll eat it to the bone. In addition to chicken, I’ve done ham (pork, chicken and turkey), crispy pata, and of course “turboed” fish (from Philippine mackerel and milk fish to the now internationally acclaimed tilapia). Enjoyed your site and best wishes for the holidays.

    Dec 6, 2006 | 3:35 pm

     
  53. Jennifer says:

    I baked a cake some time ago in our old turbo. It came out a bit funny looking, the middle rose up like a volcano. Tasted all right though.

    May 1, 2007 | 1:51 pm

     
  54. DonBigote says:

    I remember making leche flan in a turbo broiler during my student days. They too came out somewhat uneven. Must be because of the air movement. The flan rose higher at whichever part was nearer the middle of the broiler.

    Currently, I’m seriously contemplating an experiment with oatmeal or peanut butter cookies.

    May 19, 2007 | 3:47 am

     
  55. paula says:

    please help me in researching about the use and the parts of a turbo broiler.

    Jun 18, 2007 | 3:00 pm

     
  56. maria says:

    i just rub it with rock salt and freshly ground black pepper. let it sit for 15 minutes. then rub in finely chopped rosemary and turmeric. let it sit again for 15 minutes. coat it with yogurt. again, letting it sit for 15 minutes. pop it in the turbo 325 degs. for 30 mins and then turn it over and turbo it for another 30 mins… same temp. saraaaap. you can make a dip using sour cream with finely chopped garlic and ginger plus a bit of rock salt and ground pepper.

    Jun 25, 2007 | 3:12 pm

     
  57. Liz says:

    Hi MM! Need help! I really missed this recipe! However, I’m currently in Bahrain and there’s no turbo broiler here ( I asks several appliance store.) We have MICROWAVE OVEN, do you think this recipe will work there? I’m planning to put it in a microwable glass bowl and put it in HIGH POWER.

    Aug 22, 2007 | 3:08 am

     
  58. Marketman says:

    Liz, NO, this will not work in a microwave oven. What about a traditional oven or a smaller countertop oven version? A microwave will cook the chicken from inside. You will not achieve the same flavor and crispness of skin in a microwave… Maybe better to make chicken inasal instead…recipe in archives…

    Aug 22, 2007 | 6:09 am

     
  59. daisy says:

    Hi, i have a turbo broiler at home, and i’m the oly one who mostly use it -not on roasting chicken(i’m a vegetarian,but on baking pastries-cake, cookies, muffins. But i’m just wondering why my cakes don’t really rise evenly when using this type of oven.

    Aug 31, 2007 | 9:01 pm

     
  60. Marketman says:

    daisy, I didn’t even know you could bake in a turbo broiler! I think the heat is from the top and is fan circulated. Perhpas that affects your baked goods that are mostly recipe written to be in an oven with heat from the bottom, a more consistent heat throughout the space etc. I would revert to a more traditional oven for cakes and muffins…

    Aug 31, 2007 | 9:27 pm

     
  61. Su-Im says:

    Hiya Marketman,
    I stumbled upon your site when I was looking for info on a turbo broiler. Is cooking with a turbo broiler similar to using a grill? I currently reside in UK and have a grill at home. My parents are insisting on bringing a turbo broiler over from Asia but I was wondering if they need to given I have a grill.
    Would you know where in Europe I can purchase one? Or any website I can purchase from? Many thanx.

    Sep 3, 2007 | 2:12 am

     
  62. Marketman says:

    Su-Im, a grill and a turbo broiler are different. I am not aware of any sources in Europe from which to purchase one. If they do bring one over, at 220V, will it work in the U.K.?

    Sep 3, 2007 | 7:48 am

     
  63. Su-Im says:

    My Dad says it should work because we use 240V here. One of my friends suggested using our conventional oven at home. What do you think? It’s actually to make roast pork – the ones that you typically find in chinese restaurants. My Mom only suggested the turbo because it can make the skin very crispy. Perhaps I can have a go with the oven…and see whether disaster spells! =)))

    Sep 3, 2007 | 2:43 pm

     
  64. daisy says:

    Thanks for that marketman! ;). Mmmm, I’m also wondering if i can use the turbo broiler in frying instead of dredging it in so much hot oil?

    Sep 5, 2007 | 8:35 am

     
  65. rainier says:

    MM! Luv reading ur turbo-charged blog..hehe…Liz! I just bought my 1st turbo broiler branded BEAC. It’s available here in Khobar, KSA…so I think you might find it in any BEAC dealer in Bahrain.

    Oct 13, 2007 | 6:30 pm

     
  66. Blaise says:

    Reminds me of my uncle, he is the turbo-minator.. Every gatherings, he always brings his turbo to cook a turbo chicken.. hehe..

    Oct 17, 2007 | 11:49 am

     
  67. jamie_0117 says:

    I’ll try this lemon & thyme version! I’m so excited, I’ll buy a whole chicken tomorrow! :)

    Nov 15, 2007 | 9:05 pm

     
  68. pavon420 says:

    lemon-butter-rosemary & garlic =) turbo rules!!!

    Jan 15, 2008 | 12:03 am

     
  69. pavon420 says:

    and btw Daisy… dont use your turbo for frying… it wont work the way you think it will =)

    Jan 15, 2008 | 12:05 am

     
  70. KittyM says:

    I know this is late but i just go a turbo oven for Christmas and I LOOOOOVE it! the weekend i got it i turbo-ed everything!!! I made turbo chicken, turbo liempo and even made a simple apple crumble. I’m not much of a baker but i sliced and peeled apples,added melted butter, brown sugar and cinnamon.Then made a crumble top with cake mix and cut up cold butter with it. it was great. my husband love it! how do you make crispy pata in it?

    Feb 6, 2008 | 12:48 pm

     
  71. pinky says:

    im so happy to see a turbo broiler here in saudi arabia.for the longest time ive been wanting to have one.im so excited to try it.i hope people will share their own recipes.

    May 22, 2008 | 11:34 pm

     
  72. kcg says:

    i LOVE your post and i learned a LOT from this post. Thank you! =)

    Jun 4, 2008 | 9:24 pm

     
  73. doy says:

    I started learning how to cook through the wonder of the Turbo broiler. And I was only thirteen.

    When I made lechon, I always boil 2 lbs of pork shoulder in a solution of salt water (1/2 cup for every 4 cups) with a laurel leaf. After boiling for thirty minutes, I pat the meat dry and rub sea salt, freshly ground black pepper, crushed garlic and calamansi over the flesh and skin. Then with 2 teaspoons of baking powder, I rub it on the skin. I then let it rest for five minutes, during which I already heat the broiler. I place the meat (skin up, facing the heating component) on the raised grill. Then I add ears of uncooked corn (with the hairs and skin) at the bottom, drizzle it with cooking oil and Star margarine. If there’s still space, I also add small potatoes, two garlic bulbs (unskinned) and carrots. I set the dial to 375 degrees and wait for forty minutes. You can imagine the wonderful smell that wafts out soon afterwards.

    I also experimented on making a simple quiche (mashed potatoes with lots of cheddar cheese,nutmeg, bacon and beaten egg whites). Lovely results.

    Jul 14, 2008 | 1:55 am

     
  74. Ela says:

    lucky you, you got the glass version. ours is the metal version so we can’t see how the food is cooking inside. but i still love our turbo. lemon grass is still the favorite stuffing at home. sometimes we just rub chicken with five spice.

    Aug 23, 2008 | 12:18 pm

     
  75. arnest says:

    pinky…..i’ve been looking for a turbo broiler here in saudi arabia and i can’t find one. please tell me where did you got yours?

    Nov 8, 2008 | 3:35 am

     
  76. Zhey Chua says:

    Hubby just bought my turbo broiler yesterday along with my rice cooker, 5 months to pay pa yung terms, so I was really excited to use it. I did “turbo” two chicken thighs with legs which I marinated only in salt, pepper and lots of rosemary. No oil, no butter. It was a yummy treat, too, but I am looking forward to doing your chicken with lemongrass version for lunch today. **wink, wink
    I’ll let you know how it goes.

    Nov 13, 2008 | 6:01 am

     
  77. Bman says:

    Hi, I just won a Turbo Roaster from a Robina Christmas Give Away. I have seen these things on Info-mercial and Home shopping shows but Ive never got the chance to use one. So my plan is to prepare a Christmas Dinner using the turbo. I am thinking about doing American Style Chuck roast.

    Dec 22, 2008 | 10:06 am

     
  78. bwakananggam says:

    Thanks for this page, it inspired me to buy one last September for my mom. Everything that came out of our turbo has been delicious, even with leftovers.

    Since I’ve been craving for Turbo chicken for days now, I’m doing one tomorrow for the family… will still decide though on the marinade (depending on my mood) that will tickle our tastebuds. For quick marinating, I use cling wrap to seal in the flavor for an hour before cooking the chicken. I might also have potatoes to go with it, will check out grocery for the perfect dip. I’m excited!

    Dec 25, 2008 | 9:36 pm

     
  79. noogie says:

    better late than never i say. i was cleaning the old kitchen back in my old house when i stumbled our old imerflex turbo broiler that still has the aluminum pot. and guess what? it still works. i just clean it a bit. i remembered eating turbo-ed food at my friend’s place back in baguio. with all the fat dripping away. eating healthy is not a problem. i checked the websites if there are any turbo broiler models today that has less wattage. but all has still the basic 1200watt. i will try some of the recipes that was posted here. tnx.

    Mar 3, 2009 | 12:06 pm

     
  80. faithful reader says:

    I’ve never used a turbo oven before but this recipe for chicken should be good in a turbo. I can’t give you the exact measurements but I can give you the ingredients. I just eyeball the measurements. Mayo, finely minced garlic. Herbs of your choice, I usually use, thyme, rosemary and marjoram, salt and pepper. Mix everything together, rub it inside and outside. Try to get some of it under the skin. Use your fingers to gently loosen the skin and place the mixture under the skin. The mayo is used to keep the chicken moist. Now if you are concerned about using mayo, I don’t see why you can’t use olive oil. Try it, It’s so good. I usually let mines marinate overnight in the refrigerator before placing it in the oven. I love this website!

    Mar 4, 2009 | 8:56 pm

     
  81. faithful reader says:

    Oh I forgot the lemon. Squeeze the juice of one lemon into the mixture. You can also use calamansi.

    Mar 4, 2009 | 8:58 pm

     
  82. Lourdes G. Acosta says:

    I’ve heard a lot about the use of turbo… I intend to buy one and try that turboed chicken for that healthy eating…. What other recipes can be cooked with turbo… Electricity use, is it economical?

    Mar 7, 2009 | 2:03 pm

     
  83. Leonita A. Enright says:

    I am a Filipina and married to an American, we are living in Louisville, Kentucky. We have a complete sets of cooking food, but after taking our vacation in the Philippines, using our Turbo Broiler that I bought in Hongkong many years ago, we used the turbo in roasting chickens, lechon kawali, etc. and my husband was amazed, we are back in USA, and he cannot forget the way that turbo broiler cooks, so I decided to have one here in USA. Please give us the information on how to order and avail the turbo broiler. Thank you very much.
    Leonie

    Apr 23, 2009 | 3:48 am

     
  84. mary says:

    How I miss home and turbo food! I just bought one a minute ago.^ ^

    Apr 30, 2009 | 9:43 am

     
  85. charles says:

    I guess I am backwards to this thread. I am an American living in the Philippines. I was given a turbo cooker as a gift about 10 years ago as a housewarming gift. I had purchased a 300 year old farm house and had remodeled it with a new kitchen. I did not put in a oven. my friend gave me the turbo oven calling it a bachelors oven. said she had one in her dorm when she was in college and it was great. For the next 5 years I used it frequently. been living in Philippines for 5 years an recently saw one at bought it, starting to use it again having a dinner party tomorrow a thai seasoned turbo chicken

    May 1, 2009 | 3:46 pm

     
  86. mary says:

    May 1, 2009 | 10:30 pm

     
  87. Nerea S. Jimenez says:

    Our turbo broiler had been in our kitchen cabinet for more than 20 years. Being busy with the growing kids and the job, kitchen work was delegated to a very reliable house help. Now that retirement years is at hand, out of the blow came a thought of making use of the turbo broiler to make instant food!!! Going over the above comments, i managed to cook a pork belly recipe with lemongrass, garlic, pepper corns and of course salt and voila what an enjoyable meal at such a short preparation time!!! Thanks turbo!!!

    Jun 11, 2009 | 9:50 pm

     
  88. 22loy says:

    Aug 21, 2009 | 5:29 pm

     
 

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