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NEWS
By Peter Jensen and Peter Jensen,SUN STAFF | December 19, 1999
CHICAGO -- Gale Gand recalls her favorite toy the way others speak of childhood's first bikes, pets and baseball gloves. Her early years were marked strictly BEB and AEB: Before Easy-Bake and After Easy-Bake.On Wednesday, she returns to the warmth of her childhood companion, the little oven that Gand unwrapped on her sixth Christmas. In the West Court of Chicago's cavernous Museum of Science and Industry, the award-winning pastry chef will light up her 100-watt-bulb-powered Easy-Bake and make magic for the crowd.
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FEATURES
By Carolyn Jung and Carolyn Jung,KNIGHT-RIDDER NEWS SERVICE | January 14, 1998
Drizzly skies and chilly temperatures are a great excuse to turn on the oven, warm up the house and cozy up to some succulent dishes made with the world's oldest cooking method -- roasting.The great thing about roasting is that it's easy. You throw ingredients in a pan, slide it into the oven, and stir only occasionally. It brings out the best in food, sealing in flavor, tenderness and juiciness.When roasting, use heavy metal roasting pans rather than light ones, which can warp at high heat.
FEATURES
By Rob Kasper and Peter Jensen and Rob Kasper and Peter Jensen,SUN STAFF | November 21, 2001
With the flick of a lighter, the propane burner is lighted, and suddenly the back yard sounds like Baltimore-Washington International Airport during the morning rush hour. Ah, yes, the roar of a 160,000 Btu burner on full throttle. More rational people might be in-tixnidated by having such a noise near their homes. We aren't. We're about to use this industrial-strength burner to heat 35 pounds of peanut oil to the hot sizzle (or as sports announcer Keith Jackson might say, the "Whoa, Nellie")
ENTERTAINMENT
By Mary Beth Breckenridge and Mary Beth Breckenridge,KNIGHT RIDDER/TRIBUNE | September 24, 2001
Barbara Snyder's gas range has quite a few unusual features. There are the burners with the extra holes that make a nice flame and can be turned way down, the handy shelf over the stove and the open space underneath that's perfect for storing pans, the green marbled trim that creates a crisp contrast to the off-white enamel surface. Then there's the dual-functioning oven. In winter, it also serves as a space heater. It doesn't bother Snyder that the uninsulated oven puts out so much heat that she can't use it in summer.
FEATURES
By Carol Mighton Haddix and Carol Mighton Haddix,SPECIAL TO THE SUN | January 23, 2002
Let us pause and praise the oven meal. Meat, vegetables, seasonings and sometimes a grain - all nestled together like so many peas in a pod. Happily heating away, mingling their essences until the whole takes on new flavors and textures not possible in stove-top or microwave cooking. It is miracle cooking. The oven meal also is comfort food personified. And now is the time to take advantage of its charms. "Oven dishes are typically what we do at home in the winter," said cooking teacher and chef Peggy Ryan of Evanston, Ill. "We have a few favorites like my braised lamb shanks with fennel, potatoes and lentils, or what I call Sicilian grandma food, like braciola - round steak stuffed and rolled with sausage and oven-braised in a red wine-tomato sauce."
NEWS
By ERICA MARCUS and ERICA MARCUS,NEWSDAY | November 2, 2005
Is there any way to get day-old bagels to taste as fresh at home as they do when they come straight from the bakery? You can come pretty close. First, there is the matter of storage. When I buy bagels, I store the day's ration in a loosely closed paper bag at room temperature. I put the rest into a large resealable plastic bag, suck out the air using a plastic drinking straw, seal and freeze. To rejuvenate a frozen bagel, take it out of the freezer an hour or so before you want to eat it. Preheat your oven or toaster oven to 400 degrees.
FEATURES
By Rob Kasper | November 8, 1998
I COMPARED NOTES on bread baking with a couple of pros recently. For almost an hour we discussed dough, flour and glazes, the finishes that are brushed on the top of loaves.As an amateur who bakes bread about twice a week, I didn't need to be sold on the joy of bread-making. So when this pair of professional bakers, one French and one Italian, came to town to promote their new book "Ultimate Bread" (DK Publishing, 1998, $25), I skipped over the "why-would- anyone-want-to-bake-bread" part of the interview.
FEATURES
By Jeannette S. Keton and Jeannette S. Keton,Contributing Writer | January 5, 1994
Learning to use kitchen tools and appliances safely is an important part of any child's education. But for the estimated 7 million "latchkey" kids who take care of themselves after school and on holidays, it's critical."
NEWS
April 9, 2000
Waffles taste best when served hot from the iron. To hold briefly before serving, arrange them in a single layer on heatproof plates and keep in a warm oven. Stacking waffles makes them soggy. Waffles can be frozen, wrapped in foil. Reheat about 10 minutes in 325-degree oven. -- Cole's Cooking A to Z.
NEWS
By Laura McCandlish and Laura McCandlish,Sun Reporter | March 12, 2008
Bake Until Bubbly By Clifford A. Wright The Ski House Cookbook By Tina Anderson and Sarah Pinneo Clarkson Potter / 2007 / $30 If you spend weekends on the slopes and crave something quick yet home-cooked at the end of the day, these 125 recipes are for you. Many involve slow-cookers or minimal prep work, so you can spend the day on your skis instead of behind the stove. Though I hardly ever cook red meat, the photo for Chunky Beef Stew caught my attention. The braised meat heats in the oven for six hours as the vegetables roast in a separate pan, to be combined at the end so they don't get mushy.
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