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What are you cooking?
7 years 6 months ago #271
by Maki
Replied by Maki on topic What are you cooking?
Have you an oven has rotating heat ?
It's ideal for a homogeneous cooking
It's ideal for a homogeneous cooking
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7 years 6 months ago #272
by snowman
"Straight and narrow is the path."
Replied by snowman on topic What are you cooking?
No, it's an old gas oven. Probably 30 years old. There's nothing electronic
inside it. I don't even know what temperature it reaches or when we need to
bake something. I just put my face inside it. Two years ago, I tried to bake some
coconut macaroons and I burned both batches from the same problem.
Thank you for your help and comments
inside it. I don't even know what temperature it reaches or when we need to
bake something. I just put my face inside it. Two years ago, I tried to bake some
coconut macaroons and I burned both batches from the same problem.
Thank you for your help and comments
"Straight and narrow is the path."
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7 years 6 months ago #273
by Rs_Funzo
-VIS ET HONOR-
Replied by Rs_Funzo on topic What are you cooking?
My gf with gas oven makes very good bruschette 
You should try Flo:
1) toast bread slices in the gas oven (then you don't need the oven anymore);
2) add minched tomatoes, olive oil and oregano.
Et voilà, les jeux sont fait
You should try Flo:
1) toast bread slices in the gas oven (then you don't need the oven anymore);
2) add minched tomatoes, olive oil and oregano.
Et voilà, les jeux sont fait
-VIS ET HONOR-
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7 years 6 months ago #274
by snowman
"Straight and narrow is the path."
Replied by snowman on topic What are you cooking?
They look delicious, Dani. Do you toast them on each side? What is their
texture? I would prefer if they are still soft in the middle... or at least have
enough juices so that the middle becomes soft again and only the crust
is crunchy
A little garlic & parsley butter would be nice too. Even cook the garlic in
some olive oil with the oregano, let cool, then mash it and mix it with the
chopped parsley and butter... FAT butter
texture? I would prefer if they are still soft in the middle... or at least have
enough juices so that the middle becomes soft again and only the crust
is crunchy
A little garlic & parsley butter would be nice too. Even cook the garlic in
some olive oil with the oregano, let cool, then mash it and mix it with the
chopped parsley and butter... FAT butter
"Straight and narrow is the path."
Please Log in or Create an account to join the conversation.
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