Timeline for Does oven polenta actually work?
Current License: CC BY-SA 4.0
10 events
| when toggle format | what | by | license | comment | |
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| Mar 8, 2023 at 16:22 | comment | added | hodale | @FuzzyChef I think starting with hot water should help minimize the need to stir during the cooking, but the amount of water being used will impact that. | |
| Mar 8, 2023 at 14:05 | history | edited | hodale | CC BY-SA 4.0 |
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| Mar 8, 2023 at 13:59 | history | edited | hodale | CC BY-SA 4.0 |
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| Mar 7, 2023 at 20:42 | comment | added | FuzzyChef | So what I'm getting from these is (a) the water has to be hot before it goes in (2) it's not actually hands-free, you have to mix halfway through (3) 4.5:1 ratio is kinda high on the water | |
| Mar 7, 2023 at 20:40 | vote | accept | FuzzyChef | ||
| Mar 7, 2023 at 16:28 | comment | added | CGCampbell | Hodale, #2, stacks mixed? or stays mixed? | |
| Mar 7, 2023 at 5:36 | comment | added | myersjustinc | The mixing suggestion is my guess, too. I regularly use the linked Martha Stewart recipe and have for years—but I stir immediately before putting it in the oven and stir halfway through. | |
| Mar 6, 2023 at 20:00 | comment | added | FuzzyChef | Yeah -- the recipe I was following started with room-temperature water, and it's quite possible that that was a bad instruction. | |
| S Mar 6, 2023 at 19:37 | review | First answers | |||
| Mar 6, 2023 at 20:55 | |||||
| S Mar 6, 2023 at 19:37 | history | answered | hodale | CC BY-SA 4.0 |