Cookin again

[Dannyalcatraz]

Yukon Golds. Russets or sweet potatoes are more commonly used for this, but I was working with the last of a big bag.

 

[Dannyalcatraz]

Thanks. You could put the loaf in a pizza stone to cook? I'm thinking of a circular loaf no tin in the oven.

Asking because I have no clue: what does a pizza stone do for you?

 

[prabe]

I thought they looked like Golds of some sort, but they're just about big enough to be Russets. I hadn't heard of this before now, but I may be looking into it.

 

[Zardnaar]

Asking because I have no clue: what does a pizza stone do for you?

Acts as a tray. I don't think we have a large flat oven try just came tins, casserole dishes, roasting pans. We've got shallow small trays.

Didn't even think of things like this until the day before lockdown and the shops were going mad.

My mother used to use large silver flat edged tray to cook scones and I thought we had one. Might be buried somewhere.

 

[prabe]

A pizza stone also will hold heat, which will help you get better browning if you cook something like a pizza on it. I've heard of people leaving on in the oven just to keep the temperature in the oven more constant.

 

[Zardnaar]

A pizza stone also will hold heat, which will help you get better browning if you cook something like a pizza on it. I've heard of people leaving on in the oven just to keep the temperature in the oven more constant.

I bought a variety of useful things a few weeks ago. "You're all doom and gloom".

Today on our family chat. "Anyone got milk powder for bread".

 

[CleverNickName]

Thanks. You could put the loaf in a pizza stone to cook? I'm thinking of a circular loaf no tin in the oven.

Oh absolutely. I cook this soda bread on a pizza stone all the time, but it can stick like crazy if you don't know what you're doing so I always recommend using parchment paper and a baking sheet.

But yeah, you can bake soda bread on a pizza stone easy. The stone needs to be properly seasoned, and it needs to be preheated and dusted with cornmeal first, just like you're baking any other loaf, but it works great.

 

[Zardnaar]

I was thinking it might be to hot and burn the bread. Thankfully I know how to make burger buns, pita, and Turkish style pizzas from scratch.

All those years ago working in a bakery and kebab store kinda useful.

 

[Dannyalcatraz]

I thought they looked like Golds of some sort, but they're just about big enough to be Russets. I hadn't heard of this before now, but I may be looking into it.

They‘re the fully grown ones. I haven’t gotten any that size in years. Usually, I get the 1.5lb bag of baby Golds, or maybe a 3lb bag. But they only had the 5lb bag of the full-sized ones when I went shopping.

But I may go back to getting the big ones on occasion for just this purpose. I always liked doing potato medallions, but had trouble doing enough of them to make people happy. So I stopped doing them unless I was using them as a layer on a tray under meat, like when I did baked pork chops.

This, however, essentially let’s me do vertical medallions, meaning I get to go vertical and make much more potato per square inch of oven space. I actually had a couple left over, which I did not expect.

 

[Zardnaar]

Mousetraps and Toasties.

Very basic cheese, tomatoes, onion, relish.

Had no bacon thawed out.