#bakestodon — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #bakestodon, aggregated by home.social.
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For those curious on the resolution of the above cooker situation: we ended up going with a #Frigidaire Gallery model which was highly-rated on NYTimes #Wirecutter: https://www.nytimes.com/wirecutter/reviews/best-gas-ranges/.
This has avoided many of the problems which plagued the Samsung, but (after three attempts at repair) still won't come up to pre-set temperature under the "Steam Bake" mode. Needless to say this is frustrating, as it's necessary to baby-sit the cooker until it actually hits the desired temperature.
I'm also finding that the steam bake reservoir is insufficient for baking bread at high temps (290C/550F), and fall back on an additional aluminium baking pan with about a quart of water for a typical bake. This largely evaporates during the pre-heat and baking periods.
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I need a nap.
Got up early, baked a little bread, did a little interview (fuck the police), now I'm sluggish and I need to be lively in 3 hours. -
Next pie in the queue is sweet potato. This was the first pie I ever ate. There was always on in my granny’s home. And it was one my mom usually baked. Denser than a pumpkin pie, arguably less defined by the spices used.
This is the recipe I bake for family, based on the family recipe, but tweaked to eliminate a few regular problems sweet potato pie can suffer from, mainly stringiness and an unbaked bottom crust.
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My great-grandma Shorty’s chess pie recipe baked in her pot pie tins. She used to bake a hundred of these for church events and bake sales in Cooloomee, NC.
#baking #bakestodon #pie #piestodon #foodways #food #SouthernFood
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Tell me you’re a #chemist without telling me you’re a chemist
#tare #baking #standmixer #bakestodon -
So, our less-than-ten-year old defective-from-the-factory Samsung cooker has bitten the dust. I'd like to hear from the bakers and chefs what ovens you've had, whether or not you like them, and SPECIFICALLY WHAT you like or dislike about them.
My own priorities are utility and reliability (the Samsung failed on both accounts). We do a lot of bread baking, as hot as possible (290 -- 315C / 550-600F), other baking anywhere from 120--230C (250--450F), as well as broiling and roasting.
Bread baking likes a steamy oven. The oven need not have a steam feature but should be able to hold steam if added (e.g., a pan on the oven floor). The unit as a whole must handle bread-baking temps without melting or damage (another massive fail of the Samsung).
Other nice-to-haves: convection, and settings for bread proofing and fruit/meat drying.
The range hobs should support a Moka pot, which requires burner grates that support a small-diameter vessel (6--10cm / 3--4 in). Closed-cross designs work, open-cross does not. (This is a curiously common failing of many cookers.)
Griddle and wok rings would be nice, but not necessary.
Gas range preferred (I know), "dual fuel" electric oven works.
Boosts appreciated.
#dearMastomind #ovens #baking #sourdough #recommendations #Bakestodon #BoostsAppreciated
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Okay, I made the muffins. I ate two muffins. I guess I should stop procrastinating.
I'm not sold on this recipe, but they're still good if you put enough butter on them.
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Is there anything better than bread fresh out of the oven?
Even at 3:30 in the morning while you wait for laundry to finish.