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Choosing pizza/baking stone size? Preheating ??

28.5" is the exterior depth. The specs on the site say the interior is: Oven Size: 25"W x 15 1/2"H X 17 1/2"D, so I guess I was a little off with my 18" depth. I was thinking that the stone would be VERY close to the oven door with it measuring 14" in depth and my oven rack measuring 14.5".

I've been assuming these are used on oven racks when cooking with them?

May 26, 2011
sreese68 in Cookware

Choosing pizza/baking stone size? Preheating ??

Thanks for the info on preheating, etc. I had read of the cracking risk. I figured I'd try out a mid-priced one before investing in an expensive one.

I have celiac, so I have to eat gluten free. I honestly haven't even tried the pre-made crusts I've purchased because I also can't tolerate brown rice which is in most gluten-free baked products. (I haven't even had gluten-free bread in 6 weeks!) I have some cookbooks on order, and I plan on experimenting with white rice flour, teff flour, and other unusual ones. Hopefully, it'll help the taste!

May 26, 2011
sreese68 in Cookware

Choosing pizza/baking stone size? Preheating ??

It's a Northstar. It's a new (6 years old) oven designed to look like a vintage oven. It's 18" deep, but the rack is 14.5". It's almost 25" wide. It's this: http://www.elmirastoveworks.com/north... We have a 1950's kitchen in our victorian house.

May 26, 2011
sreese68 in Cookware

Choosing pizza/baking stone size? Preheating ??

I was eyeing a rectangular pizza stone on Amazon that's 14x16. I measured my oven's racks, and they're 14.5" deep. Do I need to buy a smaller stone? I wasn't sure how much room I needed to have between the stone and the oven door. I have a gas oven.

Also, do you really need to preheat for an hour to get good results? Or will less time suffice? I'm wanting to use a stone for gluten-free homemade pizza and bread if that makes a difference. I've never made homemade pizza crust before (gluten filled or otherwise!) and only used mixes for gluten free bread, so this is all uncharted territory for me.

Oh, one more thing. Can you use a pizza stone on both oven racks at the same time and get good results for both pizzas? I have 4 kids, so I always think in high quantity!

Thanks!
Sharon

May 25, 2011
sreese68 in Cookware

Slow cooker chicken broth?

"The OP asked for guidance making stock in her crock pot; that's what I provided." And I appreciate that very much. I just need something no-brainer, walk-away easy. Playing the sympathy card here, but I'm having a hard time balancing homeschooling my 4 kids, researching my food/health issues, learning how to cook differently, and cooking from scratch a lot more. I need all the shortcuts I can get right now. I want to focus more on learning to bake bread, which I have never done. I also can't have gluten as my neurologist thinks it's causing my nerve problems. Brown rice gives me severe stomach pain, and it's in virtually all gluten free breads and mixes. At the end of this week, I'm planning on researching how to bake with white rice flour.

Hope I'm not sounding like a pathetic whiner, but I tried to reintroduce a new food, and the severe stomach pain started last night. I guess I just feel a little pathetic right now. Fortunately, I had already given the kids the week off from school, so I think I'm going to lie down and see if it helps.

May 10, 2011
sreese68 in Home Cooking

Slow cooker chicken broth?

Thanks to everyone SOOOOO much! My current diet is quite limited, so having chicken broth I can use will be very nice! I've looked at everyone's suggestions and will start experimenting.

In answer to questions/suggestions: I'd prefer to use a slow cooker because it's already 90 degrees here and my old house's kitchen gets hot.

My slow cooker is on the small side. I may buy a bigger one but want to be sure I'll use it enough first.

And I can't have leeks, unfortunately. My body doesn't absorb fructans (onions, garlic, leeks, wheat and more) or excessive fructose (honey, agave syrup, tomato paste, a number of fruits +) correctly which leads to stomach problems/pain, fatigue, and irritability. I can have the tops of green onions, so I may try that.

Thanks again!

May 09, 2011
sreese68 in Home Cooking

Slow cooker chicken broth?

I've never made chicken broth before, so I'd appreciate a little help. I've recently found out that I can't tolerate onions or garlic, so I can no longer use store-bought broth in my recipes. I'd like to try making my own in my slow cooker.

My slow cooker is a little over 3 quarts. My plan is to use chicken wings, and I was thinking about 2 - 2.5lbs? Do I aim for filling the cooker halfway with chicken or something? Then 3/4 full of water? I'm not sure if there's some magic ratio of chicken to water! LOL! I may add a couple carrots and a stalk of celery to hopefully get some flavor in there! And cook on low for 8 hours, right?

Thanks for any advice you can give me. Cooking does not come naturally to me, so I usually need very specific instructions to be able to turn out something decent.

May 09, 2011
sreese68 in Home Cooking

Hard water stains on stainless steel cookware

I use a product called LemiShine. You can find it at Target and some grocery stores. I have to use it in my dishwasher every time I run it, or I get hard water deposits on my glasses. I also run it through my electric kettle, coffee maker, washing machine, etc. And I dissolve it in water in my cats' water dishes and let it sit awhile to remove build up from time to time. I really need to soak my shower head in some, but I've been lazy.

Dec 28, 2010
sreese68 in Cookware

Cookware for cooking meat for a crowd?

Thanks for the great suggestions! I'm looking into them. We will do a kitchen remodel in the next 1 - 3 years, and I plan on a bigger stove. I may even get one before we remodel since I have space for it, but I'm not really even planning for it yet. It's more just an idea in the back of my head at this point.

Dec 28, 2010
sreese68 in Cookware

Cookware for cooking meat for a crowd?

We have 4 kids and about once a month have weekend guests, which will bring our dinner total up to 7 - 9. (Kids are all 12 and under, so don't eat a ton. I have 3 boys, so that WILL change!!!) We eat a lot of chicken breasts, pork tenderloin, and pork chops. A lot of my recipes call for browning on stove top and finishing in the oven. I need to find a good way to cook 6 chicken breasts or 4 pork tenderloins or 6 pork chops. My 12" All Clad fry pan just doesn't hold enough.

I have a LOT of Christmas money to spend, so I can get more than one item. I like my All Clad SS so am probably going to stick with it. Cast iron is not an option due to neurological issues and muscle weakness I have. I have a gas stove with 8" burners. One of them has a 4" diameter where the gas comes out (don't know the correct name…), so it can take bigger pans.

I've been researching a lot, and I'm assuming I need something with sloped sides for the stovetop since I'm browning flat foods? I had thought of a 14" fry pan, but I don't know if it would fit into my stove. I'm also considering a 13" brasier with sloped, 2.25" tall sides, but not sure it'd hold enough. Or on the HUGE end, a 16" paella pan - not sure if it's the right pan for my needs, though. OR should I just buy another 12" fry pan?

I do have a 16" x 11" roasting pan I'm going to try in place of the 13x9 glass baking dish + square baking dish I sometimes use in the oven for chicken. If you have a better Idea, I'm open to suggestions.

I'm already planning on getting an 8qt All Clad stockpot/dutch oven. I have a 4qt sauce pan, 12" skillet/fry pan, the roaster, a double griddle, and nonstick skillets. I you have any suggestions on how else to pend my money, I'm all ears! LOL! (OK, I do have a 7.25qt LC dutch oven, but I never use it as it's too heavy.)

Dec 28, 2010
sreese68 in Cookware