Ann_T
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Posts posted by Ann_T
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4 hours ago, Shelby said:
@Shelby, I have the same one plus the 8" on order but I don't think that Amazon has even shipped it yet. Suppose to be here between Dec.5 and the 11th.
Can't wait to see how you use it.
1 hour ago, JoNorvelleWalker said:Beautiful, Ann, as always! I'm glad I asked about the weight because when you said 500 g batch of dough I assumed 500g total recipe weight, not flour weight.
How do you transfer the loaves to the stone?
JoNorvelle, I have birds eye/burl maple transfer board that we made. Loaves can be slid in off the long end or off the short end. So in this case it was the short end.
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4 hours ago, Anna N said:
This remains a cut of beef that will disappoint more people than it pleases. Even more so now that it is so pricey.
Anna, thanks for your review. That is how I feel about Eye of Round. Every time I have cooked an Eye of Round I'm always disappointed. I want to like. But I don't. Same can be said for
flank steak. Doesn't matter how perfectly it is cooked, I just don't care for it.
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8 hours ago, JoNorvelleWalker said:
Do I infer correctly that each boule was 250 g?
JoNorvelle, I didn't weigh when I divided the dough. Just eyeballed. One might have been slightly larger than the other. But the weight of the dough with 500G of flour and 360g of water, would make each loaf around 430g each.
1 hour ago, rotuts said:may I ask where you got the stone ?
would there be one a bit larger for the CSO ?
did you protect the top of the loaf in the CSO ?
Rotus, the stones are by Pizzacraft and come in a set of four 7 .5" stones. I bought two sets when they were on sale at Canadian Tire. If I remember correctly I paid $24.99 per set. Great for lining a grill too.
Not sure what other sizes they have, but I used just one in the CSO last night and it was big enough for the round.
No, I didn't do anything to protect the top of the loaf.
Sliced the CSO loaf this morning.
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Baked my first bread in the CSO tonight. Started the dough after 2:30 this afternoon and the bread just came out of the oven at 9:00 PM.
Made a 500g batch at 72% hydration. The loaf upfront is the one baked in the CSO. The one in the background was baked in a Waring counter-top oven.
Both baked on stones. I have some 7" stones and one was perfect in the CSO for a round/boule.
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Decided after 2:30 PM that I wanted to try baking bread in the CSO.
So I started a 500g batch of dough. I definitely should have started earlier in the day.
The bread came out of the oven at 9:00.
Enough dough for two rounds. The one in the background was baked on a stone in the Waring Countertop and
the one upfront was baked in the CSO. Both were baked on a stone. I have a 7" stone that is perfect for the small oven.
I can't remember the last time I baked bread from same day dough.
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9 minutes ago, Kerry Beal said:
Not totally tender - but sliced thin works!
If you wanted it more rare would you do three minutes?
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Kerry it wasn't me but I'm glad you gave it a try.
Looks good. Was it tender?
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28 minutes ago, MelissaH said:
Melissa, I'm a fan of high heat roasting so if I had the option I would always roast at 500°. The bake steam setting only goes to 450°F so that is what I would use on this oven. It is what I roasted the chicken on.
I don't use a rack. I roast in a cast iron skillet and after the first 10 minutes I give the pan a shake to make sure nothing is sticking. I would do the same for legs, thighs or even bone in breasts.
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Baguette baked on Sunday night from the remaining dough from Wednesday.
Sliced tonight because Moe wanted some toast.
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35 minutes ago, liuzhou said:
Arrived home at 9 pm after a two day trip, tired and hungry, but was able to pick up the makings of a meal and put it together.
I did a sort of 青椒肉片 (qīng jiāo ròu piàn) which is stir fried pork slices with green chilli peppers. Also has the usual suspects: garlic, ginger, Shaoxing wine, soy sauce, and scallions. A very common fast food type dish around these parts. It is normally served with rice, but I'm not normal so I served it with 刀削面 (dāo xiāo miàn) or "knife cut noodles". I'd like to claim that I made the noodles myself, but it would be an outrageous lie. I bought them dried from the local store.
This looks so good. Makes my mouth water. I need to make more dishes like this. You always make it look so easy.
Roasted a chicken in my new steam oven last night. Moe ate the legs last night for dinner.
This morning I made hot chicken sandwiches with double fried fries.
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Just out of the oven.
Going to make Hot Chicken Sandwiches with fries for dinner.
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Anna, great that your pan fits. But I understand wanting the one without the handle. So do I.
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I lucked out.
I put the rack in the lower position and my cast iron skillet just fits.
It is 15 1/2 to the tip of the handle but on the angle it just clears the door.
I still want the 8" and the 10.25" . So I think I will go ahead and order those.
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21 minutes ago, Anna N said:
I am thinking it should work for bread in the CSO
Anna, I thought of you when I saw this pan. I don't do many loaf breads but I'm thinking I might need this one too.
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Good thing I saved on the oven. I've place three items in my basket on Amazon. Won't order until I get back from town. Just in case I find something local.
Ann
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I kind of like this one too.
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I think that should work Rotuts. I just put my cast iron skillet in on the diagonal and it just misses by 1". It is 15 1/2" to the end of the handle. So I would think that
anything under 14" would be okay. The skillet itself is 10".
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Rotuts, thanks. I will look into both those pans.
Blue_dolphin, thank you. Either of these would be perfect. I'm going into town today and will look at a couple of stores that carry Lodge.
If I have to I will order.
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Rotuts, can you put that pan directly on a stove burner?
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41 minutes ago, rotuts said:
BTW you are supposed to run a full cycle in the oven before cooking in it.
I looked through the manual looking to see if there were any instructions prior to using and couldn't find anything.
So I toasted...........Homemade bread.
And it past the toast test. We like our toast well toasted so I started it out on the #6 setting. I did have to set
it for a second time but for only an extra two minutes. Next time I will go right to the 7th setting. Was still quicker
than my old Cuisinart convection toaster oven. Which only got used for toast.
I am going to look for a small roasting pan today. One that will fit in the oven, but can also be put on the stove. I want to be able to make
gravy in the same pan a chicken is roasted in. Unfortunately my favourite cast iron skillet that I use for roasting won't fit this little oven.
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6 minutes ago, rotuts said:
I also0 use brits water.
I haven't filled the tank yet on the Cuisinart.
Would you advise using Brits water? I always have Brits because I need it for my espresso machine.
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1 hour ago, Shelby said:
WOOOO HOOOOO!!!!!! Did you get to play with it last night?
No, last night's pizza and bread wouldn't have fit in the oven.
But it looks pretty on the counter. First up will be toast this morning.
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2 hours ago, Okanagancook said:
Canada Post has competitors who deliver on Sundays when it’s Black Friday.
cP was actually quoted as being more expensive than Purolator on a recent Amazon order.
In this case it was free delivery through Best Buy. Ordered Thursday and delivered today.
I do a lot of shipping to the US and Canada and I always use Canada Post.
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Still had some bread dough in the fridge from the batch I made on Wednesday night.
Made a plain cheese pizza for dinner. Cooked on a stone on the grill.
Matthew shaved some parm on half the pizza when it came off the stone.
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Cuisinart Combo Steam/Convection Oven (Part 3)
in Kitchen Consumer
Posted
Yes and I preheated the oven with the stone in it just like I would if I was baking in the big oven.
It was easy to slide the round off the transfer board on to the stone.