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From the Fridge: If you can scoop it (some doughs are too hard), go straight to the oven, though you will likely need to give them a minute longer baking time. This is actually beneficial for some doughs that spread a lot and some recipes actually call for a quick refrigeration. I like to do this with sugar cookies (particularly snickerdoodles) as they ...


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I think this will be impossible to do accurately, in an oven, without a thermometer. I know you want to estimate, but a few degrees will be the difference between rare and medium rare, for example. Variables include: thickness of steak, internal temperature of steak when you begin, accuracy of your oven temperature, and time. In an oven, even though you set ...


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When you ask "can I put it in the oven?" you're actually not asking a whole question. Can you put it in the oven? Of course you can. Will anything happen to it and your food that you don't like? Ah, that is the other half, right? What might happen? the pan might warp (if it is thin) the food might scorch or burn (again, more likely if the pan is thin) the ...


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In my experience you have 3 choices. Lightly spray with water, oil of your liking (olive, canola, grapeseed, or sunflower not vegetable, and lastly, my favorite, brush on lightly sweet unsalted butter. Preheat your over to 350 degrees F (give or take 25 degrees) and do not keep in oven more than 5-7 minutes depending on how round your bread loaf is. ...


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As you noticed, depending on the size of the lumps, it may not be a problem. Consider how lumpy you can get away with American pancake batter and have them come out fine). As most cakes don't react well to a significant amount of beating (which could develop gluten and cause tunneling in the cake), if the lumps are huge (more than ~5mm / ~1/4" across), I'd ...


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I'm a librarian and I found this thread because I have a patron who is also looking for one of these. It looks like they sell them here: http://www.seadogboatingsolutions.com/omnia-stove-top-oven.html Hope that helps! -Kate



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