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By JACQUES KELLY | August 1, 2009
My grandmother enforced a no-oven policy during the hottest part of the summer. Her adamant don't-heat-up-the-kitchen stance caused some interesting detours when a family birthday fell during the cake-baking blackout period. The simple answer was to phone Fiske's, the wonderful Park Avenue-Bolton Hill confectioner, and order a cake and ice cream, which was delivered in a snappy-looking dark blue truck with gold lettering. The ice cream came boxed and wrapped in dry ice that, when placed in a bucket of water, made great spooky clouds.
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NEWS
By ROB KASPER | June 3, 2009
It was a misty morning, and Dale Dugan, baker for the four restaurants and one wine shop in Baltimore's Charleston group, said his bread was giving him a weather report. On days like this one, he said, when there is a lot of moisture in the air, the dough likes to spend a short time in the proofer. Moreover, the bread's "oven spring" its first rise in the oven, will be more ample. Additionally on humid days, you have to watch the crust. "If there is too much water in the air, you can get a hyper-exaggerated crust," he said.
NEWS
By ELIZABETH LARGE and ELIZABETH LARGE,elizabeth.large@baltsun.com | May 6, 2009
If pizza and pizzerias had trends, the latest would be the coal-fired oven. (I say if they had trends, because somehow pizza is one food above such things.) These ovens, which burn anthracite coal, produce such a hot fire that a pie can be fully baked in less than five minutes. Coal-fired pizzas should have thin crusts and thin toppings so that they cook all the way through before they burn. (Expect a bit of char here and there, which coal-fire aficionados feel is part of the pizza's charm.
NEWS
By ROB KASPER and ROB KASPER,rob.kasper@baltsun.com | January 7, 2009
How do you cook without an oven? Creatively at first, and then you start visiting the neighbors. That is what my wife and I surmised recently when our oven stopped working during the holidays. The trouble started on the evening of Dec. 25, during a meal that is now known in family lore as the Christmas dinner of the two-tone turkey. My wife, our older son, a friend and I had planned to dine on roast turkey and fixings around 6:30 p.m. But at 6 o'clock, when we plunged the instant-read thermometer into the turkey - a fresh 16-pounder I had secured the day before from my butcher - the reading showed the bird was still 50 degrees short of the 170 degrees it needed to be done.
NEWS
By Janet Gilbert and Janet Gilbert,Special to The Baltimore Sun | November 23, 2008
If I have to look at one more oven, I'm going to ask the salesperson to turn it on so I can stick my head in it and end this misery. I'm pretty sure there was a time in America when consumers had only a mere 100 or so ovens to choose from. This was a nice, simple time when people could discover that their oven had broken, go out shopping the next day to select a new model, and have it delivered promptly the following afternoon. This was also back in the day when brand loyalty existed.
NEWS
By Julie Rothman and Julie Rothman,Special to The Sun | April 2, 2008
Patricia Coyle of West Palm Beach, Fla., was looking for a recipe for rice pudding that is baked instead of prepared on the stove top like most she has used. The particular recipe she used to have for the baked version was made with heavy whipping cream and she said it was "wonderful!" Dorothy McMann of Perry Hall e-mailed a recipe she got when she visited Williamsburg, Va., some years ago. While this particular recipe calls for whole milk, not heavy cream, there would be no reason why you could not substitute heavy cream if you were not concerned about the calorie count.
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.
NEWS
By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | February 27, 2008
My oven has convection-roast and convection-bake settings. I understand convection is a heat-circulating fan, but the roast vs. baking part confuses me. What difference does it make to the oven if I leave the lid off a meat pan? In food language, roast and bake really aren't different. Both are done in an open pan, usually in an oven. We refer to cooking meats and vegetables in an open pan as roasting, while cakes, cookies and pies are baked. But convection, which uses fans to circulate air, is a different beast.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | February 6, 2008
A tagine (pronounced "tah-zheen") is a hallmark of Moroccan cooking. The slow-simmered stew mingles meats and vegetables with spices, such as cumin and cinnamon. This Moroccan Stew With Roasted Vegetables pairs chicken and prunes, an ancient combination that continues to offer good nutrition. Sometimes marketed as "dried plums," prunes are a quick source of energy and aid in the absorption of iron. A quarter cup of the fruit contains 317 milligrams of potassium, which promotes heart health.
NEWS
By Sam Sessa and Sam Sessa,Sun Reporter | January 30, 2008
Sometimes the best pizza joints are the ones you've never heard of. GT PIZZA ADDRESS / / 10 W. Seminary Ave., Lutherville PHONE / / 410-821-9090 HOURS / / 9:30 a.m.-9:30 p.m. daily The crust lining the bottom of this undercooked pizza, $11.65, was too thin. As a result, each slice was far too flimsy, and the cheese and pepperoni tended to slide off easily. The pizza could have used a couple more minutes in the oven. sam.sessa@baltsun.com PIZZA TIPS Here are some tips for ordering and reheating your Super Bowl pizza: Some restaurant / carryouts such as Gil's Pizza on Belair Road offer half-baked pizzas.
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