Trying to figure out the gas oven....
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wrote on 13 Jul 2024, 18:51 last edited by
Next up: Pumpkin Mochi Cake
psst...we need Mr SK's recipe....I looked at some online and it looks like an intriguing bit of sweet!
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wrote on 13 Jul 2024, 18:52 last edited by
Oh yeah, I actually wrote it out in English I think, lemme find it.
Mits super yummy!!! -
wrote on 13 Jul 2024, 18:54 last edited by
Yes, the English version, or the Lithuanian one, would be best!
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wrote on 13 Jul 2024, 19:13 last edited by
I can't do the Lithuanian one, but I will make a new thread w title
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wrote on 13 Jul 2024, 22:17 last edited by
Glad your oven is working well.
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wrote on 13 Jul 2024, 23:18 last edited by
Yep! I made about 60 chocolate chip cookies, and Mr SK made his pumpkin mochi cake, although we won't know how it is until tomorrow.
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wrote on 14 Jul 2024, 11:10 last edited by
Not sure if this applies to gas ovens too, but I notice that on electric ovens, when using the “bake” function, usually both the upper and the lower elements heat up during pre-heating, and the upper element will shutdown after the target temperature is reached.
The one time you want to be mindful of which heating element/burner heats up is when you’re following instructions that tell you to heat something “covered,” and the “cover” maybe made of material that cannot withstand direct high heat. I found out the unpleasant way that “pre-heating” instructions need to be observed because during pre-heating the heat also comes from the upper element and the direct heat from above ruined the “cover” and the food underneath it. Silly me!
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wrote on 16 Jul 2024, 02:42 last edited by
I really like convection. It speeds up the cooking process. But I know it’s not supposed to be good for baking.
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I really like convection. It speeds up the cooking process. But I know it’s not supposed to be good for baking.
wrote on 16 Jul 2024, 02:57 last edited by@Quirt-Evans I think if you take the time to learn about it you may find it’s great for baking.
But it will take quite an investment in time.
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wrote on 16 Jul 2024, 10:28 last edited by
I read and watch a fair bit online about convection when I first started this thread. One bit of advice with convection for baking was to only use the convection fan when the recipe called for it, bc otherwise you might end up with the top burned. Another video said thst European ovens almost always have convection fans, so the recipes are all written with convection in mind, whereas they're less common in the US, so recipes don’t expect the baker to use one and are written accordingly.
One other video I watched was about baking.. not a pie but something like it, a pastry where you fold the dough up around a fruit thing that has a lot of moisture. (Can’t remember what it was called). Anyway, she said that at the very end of the baking cycle, she turned on the convection fan to make the top crispy and give it a bit more color. That was interesting.
They all made baking look so easily, btw, but I know the truth!
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wrote on 16 Jul 2024, 19:13 last edited by
Sounds like a galette or crostada?
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wrote on 16 Jul 2024, 19:50 last edited by
Could be, I didn't recognize the name so I think that's why I don't remember it.
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wrote on 16 Jul 2024, 19:53 last edited by ShiroKuro
oh yeah, it looks like this except maybe with a little more of the top dough folded over but the fruit visible, as here:
