Marlene

Actually, it doesn't taste that bad! the crust is definitely crispy. I don't give up all that easily, so I'll be trying this again when my steam thingy arrives. In the meantime, I'll just make cinnamon bread from the book tomorrow.

well I've ordered one. This just didn't work for me. Not only could I not get my hand out of the way in time, resulting in a nice steam burn, but I did not get the nicy glossy finish, and my slashes didn't open up the way they should have. I'll try this again when I get the steam master and hopefully will have better results.

As I'm beginning to prep my oven to resemble a steam oven, I did a little surfing on the web. Does anyone have any experience with the Steam breadmaker or the Sharp Steam oven?

I tend to add wine to deglaze, but the rest of what you do is pretty much what I do. I always use about 2 cups of beef or veal stock with my drippings after my roux, to make enough gravy.

Reinhart mentions covering the door with a towel. He also mentions that he learned the hard way when he didn't cover the door. My main oven doesn't have a glass floor, so your method might work pretty well for me.

What struck me what the potential for water to get on the oven door glass or the oven light and potentially have them shatter.

I really like this recipe. I always braise pork shoulders this way. And the crisping at the end is a nice bonus. You get the best of both worlds. Crispy fat and nice tender pork.

Ok, well I've got the pate fermentee started, so tomorrow, I shall see how this works out.

eGullet has never been a blog, and The Daily Gullet and eCGI has spawned a few people who have had articles or books published. Monica Bhide, Andy Lynes, and Maggiethecat to name a few.

Moby, the lobster looks wonderful! Wendy, congrats on having an oven again. I bet it feels great! Last night I did the Caribbean Pork Shoulder from All About Braising.

This is a braised berkshire pork shoulder, boneless. It's marinaded in orange and lime juices with spices, then after braising, the shoulder is put on a baking pan and roasted in a 475 oven for 10 minutes to crisp up the skin or fat.

I did the Caribbean pork shoulder from Molly's book last night. I always add a couple of cups of pork stock instead of the 1/4 cup of water she calls for because I don't think it's enough liquid and it makes the gravy taste great. This is also a berkshire pork shoulder which didn't hurt either

I love the BBA rolls recipe. I also use the second variation one and they are a huge hit when I make them.

Oh they look great! My pans are non stick. Should I still use some cornmeal or anything? I'll give this a go. Why not? A couple of months ago, I'd never made bread in life

Sigh. Ok. I do have a stone and I also have perforated baguette pans. Should I just cornmeal the pans and put them on the stone? Yes, yes, I'll do the misting of the oven etc.

I had thought to try the french baguettes from this book tomorrow, but in reading over the recipe, I feel defeated before I even start! This spraying the oven walls with water doesn't sound like a fabulous idea to me. Can I just heavily mist the bread with water?

The french toast sounds wonderful! I want to make something like that. I love my KA immersion blender too. I think the first is pastry dough, and the second is bread dough, but what the heck do I know. Edited to add, wait! I think the second one is pizza dough!

Thanks! I almost did this in the grill pan, but the weather finally cleared so I was able to fire up the grill instead.

On my own this evening, so simple steak and frozen fries. I was not going to the hassle of cutting potatoes, hauling out the oil and pot and doing a two step fry. for something like 10 french fries for myself.

Everything looks great Kim, but those potatoes rock!

I wouldn't. The thing I miss the most when we travel, is my kitchen. I'd miss cooking too much to hire a personal chef. Now a caterer for a large event? That's a whole nother story.

Ribs, baked potato and green beans with mustard butter.

I'm sorry, bu t I use oven mitts most of the time. I'm used to them and it's not an issue for me. I do have a stack of side towels I use, but oven mitts are my go to.

great to hear you liked it. what do you have now?? ← When we re-did our kitchen in December, we installed a built in Dacor coffee machine that does everything except sing. I still have a Cuisinart in my RV though.

I have a bunch of All clad copper core and I don't put them in the dishwasher either, but I love the performance of them. I had All Clad stainless steel before, and there is a noticeable improvement in the copper core, particularly for sauteing and frying. I do like to keep my pots and pans clean, but I doubt I'd have the patience for polishing copper all the time!