Late last year a few friends and I started an informal bartering club. My contribution is baked goods, usually bread of some kind, but as the first heatwave of the season kicked in I realized I’m going to need an alternative to oven baking. Cooks and bakers of MeFi, hope me some bready recipes that I can make during red flag season. [more inside]
My oven has the following settings:"Circotherm" (IE, convection); top/bottom heat; "Circotherm intensive" (which seems to be convection + bottom heat); "Circo-roasting" (convection + grill); full-surface grill; center-area grill; bottom heating; low-temperature cooking; and defrost. I know that convection cooks things faster, so I need to reduce either heat or cooking time when adapting recipes. What else should I know to take full advantage of all these different modes? [more inside]
An oven problem has caused my loaf of dough to be heated, then cooled and it's now caved in. Can I save it? [more inside]
Is it always necessary to pre-heat the oven? [more inside]
We love baking! We love pressure canning! What kind of stove is right for us? [more inside]
[BakingFilter] When should I use the "convection" feature of my convection oven? [more inside]
Do I want to buy a halogen oven? [more inside]
I'm considering renting a small apartment with a super-tiny kitchen. So tiny that it doesn't have an oven! Would a convection/microwave oven suit my needs? Also, do you have experience with induction cooktops? [more inside]
Please recommend good baking sheets that won't flex. [more inside]
At what temperature should I adjust this recipe? [more inside]
Is it healthy or sensible to half bake a cake, cool it, freeze it, thaw it, and finish cooking it? [more inside]
A few decades ago there was this enamel coated oven contraption, resplendent with a small glass door that slid down, that you'd put on the gas burner, it would heat up from below and could then be used as an ordinary baking device. It had virtually no inner parts, aside from maybe a coil.
They had them in Europe and Israel - what were they called? Are they still made? (It isn't the Wonder Pot).
Are unglazed quarry tiles safe for use in an oven? [more inside]
I need to bake something, but it's hot (and getting hotter) and humid, and I don't want to raise the temperature in here any further. Any suggestions for no-bake (or toaster-oven?) treats? [more inside]
So how do I adjust this cornbread recipe so I can use a bigger pan? What factors should I consider (fat content, type of starch, etc) in making this kind of adjustment in the future? [more inside]
For a jack of all trades bakeware, what is the best material? Ceramic, Metal (aluminium), Glass (Pyrex), or Silicone?
Do convection microwave ovens work? [more inside]
My oven burns stuff on the bottom yet is undone on top, despite using prescribed minimum bake temp/time. WTD? [more inside]