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Bakers' input wanted: Have you ever baked in a True Convection oven?

I would just use regular bake for cupcakes. In your case the air can be blowing the batter to the side or the increased heat transfer from the fan might be causing one side or the middle to raise more. With convection, heat is applied more evenly from all sides, instead of more from the bottom in a conventional oven. This can make the cupcakes rise too fast and crack.

Nov 16, 2014
wekick in Cookware

Bottom-heavy pan recommendations, please.

Aha.

Nov 13, 2014
wekick in Cookware

Bottom-heavy pan recommendations, please.

"It's not "ECI." It's the Staub perfect pan"
Am I missing something? It is a cast iron pan covered in enamel inside and out, right?
ECI-enameled cast iron

Nov 13, 2014
wekick in Cookware

What to do with old dishes

As to using as art or incorporating in art, it depends very much on the dishes and the individual's imagination. Pinterest has a lot ideas about how to use old dishes. Some might be considered art.

Nov 08, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

Haha!

Nov 06, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

You only have to use the diffuser for PYREX flameware on an electric burner.

As to the measuring cup, the difference is if the cup is made of borosilicate. This was made in the open and closed model. I have one old PYREX measuring cup that is a one cup dry measure instead of the liquid you usually see. I have a little collection of these cups. I did switch to a corningware pot that is marked as a measuring cup when microwaved.

My criteria for buying a cup is
- thinner, slightly gray or yellowish gray clear glass- no green cast-nothing opaque
-marked all caps PYREX, not pyrex (The trade mark seemed to have changed when it was sold from Corning and today the all caps is still used for Pyrex that is borosilicate and lower case for soda lime glass.)
- Another indicator that a product was made by corning, will be that it is marked Corning in some way.
-has to be in perfect shape.
All of these things must be present for me to buy or use.

I still have a few odd PYREX clear colorless pie pans in odd sizes that can't be replaced with the corningware. One additional criteria for other PYREX pieces is no needle cut decorations. This weakens the glass.

Nov 06, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

Believe it or not there are people who seek it out. I've seen it come out on a cart at the thrift store and people bust a move to get to it.

Nov 06, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

Agree with this!

Nov 06, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

I'm not sure if visions comes in bakeware. I just mention it as a pyroceram. I was lucky that I missed out on that the first go around. I see tons of it in thrift shops.

Nov 06, 2014
wekick in Cookware

Bottom-heavy pan recommendations, please.

"Heavy bottomed" is a very generalized, old fashioned and subjective term that you see in cookbooks. When many recipes were written, there was a lot of thin cookware out there. Sometimes it was thin enameled steel or aluminum but tended to have hot spots and burn. Just considering the weight as a sole criteria, the term "heavy bottomed" was an improvement. People perceived cast iron as even heating even though it does not transfer heat as well as aluminum. You still see "heavy bottom" written but there is so much information about cookware now and I would consider the specific properties of the metals as in the articles above in relation to what you want to cook. There are still thicknesses of the metals to consider so you are looking for "heavy guage" or thicker pans but not just the weight. There are thicknesses for different metals that are considered ideal. It is hard to know the thickness of metals of plied cookware but that is where the article from century life kaleo posted above is helpful in looking at performance.

Nov 06, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

I mentioned Corningware in my post but you might come across Arcoflam, Narumi, Pyrosil or Pyroflam. Visions is pyroceram as well and the are some clear colored pieces that resemble it that are not marked.
You can google pyroceram on Ebay and you will find quite a bit.

Nov 06, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

I have used the old PYREX for many years and never had it break but i decided that I may have used most or all of my luck and my pieces even though borosilicate they might be bruised and subject to breaking. I want to decrease the chance for breakage where possible especially with having the grand kids around. I like the properties of glass for baking some things so I switched out to a type of pyroceram, which will be Corningware in the US although you may find a few other brands. Unfortunately the same company that changed the clear colorless "PYREX" that was borosilicate glass to "pyrex" made of soda lime glass also bought the name Corningware and changed it from pyroceram to stoneware. They just recently brought back a limited amount of pyroceram at very high prices. Pyroceram was so durable that it really doesn't break easily and as a result, there is a boatload of it around on the secondary market. I was very picky about condition, and in a few months replaced a lot of bakeware for very little money. I prefer to buy it in person so I can see if there are any cut marks on the inside. I don't like it for stove top but it makes great bakeware. Pyroceram tolerates a 800F difference in temperature so can go freezer to oven. Borosilicate tolerates about 300F and soda lime glass, 100F. If you don't have thrift stores, yard sales or antique markets, eBay has quit a bit.

http://www.corellecorner.com/company-...

http://www.jillcataldo.com/my_love_fo...

Nov 05, 2014
wekick in Cookware
1

Bakers' input wanted: Have you ever baked in a True Convection oven?

Pwizduo,
Are you talking about residential or commercial ovens? Are you in the US or somewhere else?

I was assuming that the OP was buying a residential oven. In the US, most residential ovens with a third element will give you a choice of different modes of cooking with the fan or not. Agree if you are buying a commercial oven, they probably would not. I have read some posters in Europe talk about their convection ovens that do not work as a conventional oven.

Nov 05, 2014
wekick in Cookware

Gluten Free Diet - Legitimate Concern or Marketing Fad

Agree and it also assures that product meets the new FDA standards. People that are extremely sensitive read the labels and then still wonder, was there anything in the manufacturing process that introduces gluten into the product.

Nov 03, 2014
wekick in General Topics

Bakers' input wanted: Have you ever baked in a True Convection oven?

Most do but always read the user manual through to get an idea of how the oven works. The fan may start during preheat but shuts off when it gets to temp. It seem that I have read of some older or tabletop models that don't shut off.

Nov 03, 2014
wekick in Cookware

48" gas (dual-fuel) range: Wolf vs FiveStar vs Thermador vs Viking vs Dacor

American has several models. Gas oven on the Performer. The Medallion is their DF. Some people who bake a lot prefer an electric oven.

Nov 03, 2014
wekick in Cookware

48" gas (dual-fuel) range: Wolf vs FiveStar vs Thermador vs Viking vs Dacor

The posters above are talking about the American Performer.

The 36 inch CC is 5 -23k BTUs + 1 -8k BTUs
vs
36 inch American performer -3 -25k BTUs + 2-18k BTUs + 1 -12k BTUs

http://www.americanstoves.com/perform...

What do you mean by closest to commercial? CC doesn't have the highest BTUs. BS platinum and and AP each have 25K if that the sole criteria for not being "a toy" and being the "closest to commercial".

Nov 02, 2014
wekick in Cookware

48" gas (dual-fuel) range: Wolf vs FiveStar vs Thermador vs Viking vs Dacor

What "one"?

Nov 01, 2014
wekick in Cookware

NE IA recent recommendations Marquette - McGregor - Guttenburg

Schera's (Algerian) is pretty good in Elkader. Elkader sits on the Turkey River and Schera's has a patio overlooking the river.
I like the the Irish Shanti in Gunder, Ia. Great for burgers.
Gays Mills, Wis. has great apples if you are going in the next week or two. When you drive up to the orchards, above the town the view is beautiful.

Oct 22, 2014
wekick in Great Plains

Green Tomato Relish

I am making green tomato relish today. It is my great grandmother's recipe and is not cooked. It keeps in the frig a long time though.

Oct 21, 2014
wekick in Home Cooking

Lafayette,La. Oct. 10-13

If you go to the website, you can get an idea of who has what. We just kind of pieced our way through the food. We enjoyed everything we ate. Some of the restaurants mentioned had booths. There are also some cooking demos at the Culture sur la table but the list is not filled out all the way.

http://www.festivalsacadiens.com

You can also see who is playing when and where. The Band Courtbouillon won a Grammy and were at the Lincoln Center in New York this summer. They each have their own bands too. Bring chairs you can carry and and umbrellas if sunny.

Bring your dancing shoes- Allons danser!

Oct 07, 2014
wekick in Central South
1

New food mill vs. vintage

I have an old Foley but here are some of the advantages available in the new ones.
-stainless, no rust
-can be cleaned in dishwasher
-multiple disks to vary coarseness
-longer legs to sit over a larger pan or bowl which is a little more stable. They are also nonskid.
I am thinking of getting the Oxo to replace mine.
-

Oct 04, 2014
wekick in Cookware

Lafayette,La. Oct. 10-13

We are headed to Festivals Acadiens et Créoles too. We went last year and had a blast.
I posted here a few weeks ago with some of our favorite places in the area.
http://chowhound.chow.com/topics/987097

Johnson's Boucaniere has been on the list and but we have somehow missed it. Not this year. It has been the most recommended to us by the staff from other restaurants. :-)) If you start talking food they say "You have to go to Johnson's Boucaniere."

I agree with porker-don't miss Fred's.

Oct 03, 2014
wekick in Central South

Spaghetti Red?

I would tend to think that the ingredients would have to be something that was available in 1923 when Fred and Reds came into existence. The recipe is probably older than that. I think Charlie's Grill in Neosho, Mo has a similar tasting chili and they also have Spaghetti Red.

Oct 02, 2014
wekick in Home Cooking

Vollrath Nonstick Griddle vs Consumer Name-Brand Pan?

You can still get an uncoated heavy gauge aluminum griddle from Royal Industries. It comes in several sizes. It is stamped but a heavier gauge than my cast aluminum griddles. It is great.
http://royalindustriesinc.com/index.p...

Oct 02, 2014
wekick in Cookware
1

Best advice

I learned this from my grandmother.

Oct 02, 2014
wekick in General Topics

Any Peeler Experts?

I have several old generic carbon steel peelers and while the are all good, one is perfect. I guard it with my life. It doesn't take too much off and has stayed sharp. I tried the y peeler and it just isn't right for me. I have also tried other new ones to have something in reserve but have never been happy with anything that is stainless. I am often peeling large batches of potatoes so thinking I may have to go to this;-))
http://m.wimp.com/peelpotatoes/

Oct 01, 2014
wekick in Cookware
1

All-purpose red and white wines for cooking vegetables

Costco's Kirkland Cotes du Rhone is great for cooking and we used it for Sangria quite a bit this summer.

Oct 01, 2014
wekick in Home Cooking

"Naturally" GLUTEN FREE baking/dessert recipes, without weird ingredients

For GF, Dorie Greenspan's baby almond caked are great.
http://doriegreenspan.com/2012/03/im-...

Also Julia's Boca Negra and leave out the flour. Works great.
http://tasteinspired.wordpress.com/20...

Sep 26, 2014
wekick in Home Cooking

Why gluten free?

These are not the only people who must avoid gluten or for some wheat or even all grains. For instance, you might have someone with an allergy.

Sep 26, 2014
wekick in General Topics