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« /where I've been & what I've been doing. | Main | Mendocino Trip. K & D Get Married! »

09 May 2008

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Comments

Instructive and entertaining... Bravo!

pardon my ignorance... what is a still oven? is it the same as the conventional one, as opposed to the fan/convection ones?

owe to me... my elba is merely a conventional. i need to swap trays when making cookies and cakes and employing two racks at the same time, lest one turns out burnt, and the other pale.

I feel you pain. At least at a literal level. :)

for the first two years in this house, every time I baked in our kitchen's old oven I ended up cursing. the day they brought the new Viking with its convection oven (my birthday, of all days) I danced a little jig.

Once you've baked in a fan oven, it's really, really hard to go back.

Lets see...cheesecake, pots de creme, boca negra, popovers all work better for me in a still oven...none of that crazy wind...after 20 years of baking i still love the 'still' oven!

"In a perfect world everything would be as stark and void of color as these cupcakes. They are baneful in their absolute disdain for your tastelessness, and are true misanthropes as far as baked goods go."

http://theblackoven.blogspot.com/

funny, but great!

Cheers
Peter

Question on protein in 1C flour--cake versus pastry versus all purpose done by weight. Member of Bakers' Dozen,SF

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