Recipes / Food - Drink

[bjones6416]

Dare I admit that even though I have an oven, I rarely use it? My most used appliance is probably the electric kettle, followed by the microwave, then the rice cooker, then the electric steamer. I do use the stovetop on occasion, though.

[Bilbo1967]

Originally Posted by Stitchawl

Is this really correct? About a pound of flour and almost half a pound of shortening? That would seem to be quite a lot, making me wonder if the dough would even hold together. Has anyone tried this? I would think half this amount would be correct, but then, I'm no baker.

Stitchawl

All I can tell you is that it worked perfectly for me.

[kindlekitten]

Originally Posted by Stitchawl

Thanks, but in this cold weather, I prefer to bake in the kitchen...


Before I got the AirStream oven, I was using an old Coleman burner top oven to make biscuits and the occasional pan of Brownies.



Moving to the electric air model gave me some control of the heat.

Stitchawl

this is what we do at Girl Scout Camp

[Stitchawl]

Originally Posted by kindlekitten

this is what we do at Girl Scout Camp

That's pretty clever. I've never seen that done before.

I forget which manufacturer made it, but one of 'em made a backpacking oven, a sort of double pot affair the size of a 2-3 quart kettle, that worked pretty well, but I never wanted to carry that sort of thing when I had a pack on my back. I've made reflector ovens with foil and branches, but only for canoe camping, and baking fish. I was too lazy to carry heavier cooking ingredients...


Stitchawl

[kindlekitten]

Originally Posted by Stitchawl

That's pretty clever. I've never seen that done before.

I forget which manufacturer made it, but one of 'em made a backpacking oven, a sort of double pot affair the size of a 2-3 quart kettle, that worked pretty well, but I never wanted to carry that sort of thing when I had a pack on my back. I've made reflector ovens with foil and branches, but only for canoe camping, and baking fish. I was too lazy to carry heavier cooking ingredients...


Stitchawl

it works incredibly well! there is even a formula to work out how many briquettes you need for what temperature. they work out to something like 38 degrees per briquette

[Stitchawl]

Originally Posted by Bilbo1967

All I can tell you is that it worked perfectly for me.

That's what counts!
If you've tried it and it works, I'll give it a go myself! Thanks! My wife has been pushing me to make a real apple pie, American style, but I've never had much luck with pie crusts.

Stitchawl

[kindlekitten]

a friend of mine has recently been making pie crusts with vodka. something about being able to really chill it yet since the alcohol cooks off you don't know it;s there. I had his pie on THanksgiving, I'll get the recipe

[Stitchawl]

Originally Posted by kindlekitten

it works incredibly well! there is even a formula to work out how many briquettes you need for what temperature. they work out to something like 38 degrees per briquette

Alton Brown of Food Network fame said something about that in a show about turning a large terracotta flower pot into a tandoori oven. He was very specific about using X number of briquettes to get Y degrees... but being 'number challenged' I didn't pay attention to that part. I guess I really should have.


Stitchawl

[kindlekitten]

Originally Posted by Stitchawl

Alton Brown of Food Network fame said something about that in a show about turning a large terracotta flower pot into a tandoori oven. He was very specific about using X number of briquettes to get Y degrees... but being 'number challenged' I didn't pay attention to that part. I guess I really should have.


Stitchawl

I've seen some really impressive baking jobs done in these boxes. one Thanksgiving I had been doing troop camp training 2 weeks before so still had all of my gear more or less in tact in the garage, the power went out. we did pies in the boxes and they were PERFECT!

[BenG]

Originally Posted by kindlekitten

a friend of mine has recently been making pie crusts with vodka. something about being able to really chill it yet since the alcohol cooks off you don't know it;s there. I had his pie on THanksgiving, I'll get the recipe

Here's the recipe:
http://smittenkitchen.com/2007/11/pie-crust-101/

[Latinandgreek]

Originally Posted by BenG

Here's the recipe:
http://smittenkitchen.com/2007/11/pie-crust-101/

I'm a secret smitten kitchen junkie. Great site!

And this thread makes me want to go make some chocolate chip muffins...

[kindlekitten]

Originally Posted by BenG

Here's the recipe:
http://smittenkitchen.com/2007/11/pie-crust-101/

ah! thanks for finding that!

[badgoodDeb]

And here's one version of the charcoal briquets to temperature chart:

http://www.millisgirlscouts.com/site...ntempchart.doc

[Stitchawl]

Originally Posted by badgoodDeb

And here's one version of the charcoal briquets to temperature chart:

http://www.millisgirlscouts.com/site...ntempchart.doc

Awww.... Thanks for trying, Deb, but that site won't let me in!


Stitchawl

[kindlekitten]

Originally Posted by Stitchawl

Awww.... Thanks for trying, Deb, but that site won't let me in!


Stitchawl

it's not letting me in either ;o(. NOTE!!!! if you do play around with this (and it can be a load of fun!) do NOT!!!! use self lighting charcoal!!!