Overheard on the Home Cooking Board

Published on Thursday, July 29, 2010, by Caitlin McGrath / Edit Post

"I like my chocolate soufflé soft and almost liquid in the centre, so I bake a [4-inch] one at 425° for 9 minutes. If you want it cakey you bake it at a lower temperature for longer, and it does not rise as much." - souschef

"I did a test: half my leftover fries went into the convection oven at 375°, the other half went into the cast iron skillet with some olive oil for a re-fry. The clear winner is the skillet, which left my fries crispy, 90% as good as the first time. The oven was just OK, I would say 70% as good as fresh." - rsmichel on reheating french fries

"I've made poultry stock in a [microwave]. ... It's OK. ... It's cooler in the summer as well, also doesn't use up a burner if in full holiday cooking mode with burners loaded." - buttertart

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