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Perplexing Problem with Pizza Stone

Thanks! I'll look and see if I can turn off the fan.
That link is the thermometer I bought

Dec 13, 2014
overthinkit in Cookware

Perplexing Problem with Pizza Stone

I've tried all the levels... Even the lowest which is like an inch from the bottom... In the old I always used the middle

Dec 13, 2014
overthinkit in Cookware

Perplexing Problem with Pizza Stone

But that's the thing: even if i preheat two hours it doesn't seem to get hotter. If anything less hot
Maybe the oven cycles off?

Dec 13, 2014
overthinkit in Cookware

Perplexing Problem with Pizza Stone

Thanks. It helps but I guess what I don't know is what temp I should expect my stone to have if my oven is at 550...

Dec 13, 2014
overthinkit in Cookware

Perplexing Problem with Pizza Stone

Looks like I better get steel! Thanks for the update

Dec 13, 2014
overthinkit in Cookware

Perplexing Problem with Pizza Stone

Update:
My infrared thermometer came today...
My pizza stone, heated for an hour in a 450 degree oven (I was baking bread) gave a temp of 430.
Is that normal, or does that mean I need to up the heat of my oven?

Dec 12, 2014
overthinkit in Cookware

Perplexing Problem with Pizza Stone

Very interesting!
Though it makes me wonder about my oven. None of the baking heights I tried
Produced browning like he shows.
Can't wait til my infrared thermometer gets here

Dec 10, 2014
overthinkit in Cookware

Perplexing Problem with Pizza Stone

wow, good to know!
I have both options too... I'll have to experiment. I'm new to the whole convection thing and not sure how to deal with it.
Please let me know how the pizza steel contrasts with the stone: I'm curious but not curious to shell out $100+ to find out.

Dec 10, 2014
overthinkit in Cookware

Perplexing Problem with Pizza Stone

I knew I'd find good advice here!
I don't have an infrared but I will get one.
I've looked for tile at HD but I get so confused. I'll take a look at that thread.

Also thought I might try to borrow a baking steel and see if that helps...

Thanks for the help!

Dec 07, 2014
overthinkit in Cookware

Perplexing Problem with Pizza Stone

Interesting!
I was out of 00 so I used regular flour

Dec 07, 2014
overthinkit in Cookware

Perplexing Problem with Pizza Stone

Thanks! That's a good point about oven peculiarities.
The oven has both convection/non convection options, and I find it a bit confusing because the fan seems to come on as often when I set it to regular bake as it does when I set it to convection. I thought fans were what made convection convection.

As for the different results... I did some extensive testing last night because I made a bunch of pizzas for my husband's UFC party. (For what it's worth, I used the Ken Forstener's recipe for levain pizza crust from Flour Water Salt Yeast). I made four pizzas.

The first I made in the lower oven, using the method KF describes: heat the stone in the upper 1/3 @ 500 for an hour, then turn on the broiler a few minutes before adding pizza, then back to 500.

The second I made with the same method in the upper smaller oven.

The third I made in the lower third of the upper oven without doing the broiler step.

The fourth I made on the highest rack of the upper smaller oven, and did the broiler step.

The pizzas actually all tasted great; I'm just a perfectionist. It took too long to get any hint of brown on the bottom crust on all 4. Of the 4, the best two were the first and the fourth, but honestly, I think the first was the best. But none browned up like they used to.

Dec 07, 2014
overthinkit in Cookware

Perplexing Problem with Pizza Stone

Hi All,
I have a pizza stone that I've had for years... it's outlasted 3 different ovens.
My ovens (all electric) have gotten progressively better. I now have a KitchenAid dual-fuel double oven.

I love the oven, but my pizza stone no longer seems to get as hot as it used to!
I heat the stone for at least an hour in a 500 degree oven. But while this method always produced brown crispy bottom crusts on breads and pizza, now I only get pale, tender crusts.

The oven does get piping hot: Bread cooked in cast-iron dutch ovens turns out perfectly.

I thought I had the problem figured out: this is the first oven I've ever had that has a fan (or at least, I've never noticed the fan in the others). I thought maybe the fan was cooling the surface of the stone. But I tried it in the upper oven, where the fan doesn't seem so evident, and it didn't work any better.

Anyone have any ideas?

Thanks!

Dec 07, 2014
overthinkit in Cookware

Low and Slow Whole Salmon?

Now I'm so confused!

It's like 11-12 pounds

Dec 24, 2013
overthinkit in Home Cooking

Low and Slow Whole Salmon?

hmm...
well, I just don't know. Low and slow is my go to method for meat but there could be a reason why all the recipes for whole salmon call for cooking it on high heat.
As far as timing goes, that's one of the reasons I like low and slow... much easier to get even cooking.
As far as wild... I'm pretty sure that it's farmed. I just bought it at the place that sells to the grocery store instead of the grocery store, but I bet if it were wild there would have been a sign or something.

Dec 24, 2013
overthinkit in Home Cooking

Low and Slow Whole Salmon?

I appreciate the help!
Rabaja, this is a whole fish, boned, head on, skin on, stuffed with citrus (etc) and tied.
So roasting --> flakes, low and slow --> melty?
Hmm.... now I'm not sure what to do...

Dec 24, 2013
overthinkit in Home Cooking

Does low and slow work as well for NY Strip roast (top loin) as it does for Prime Rib?

thanks!
I rubbed it inside and out with salt, pepper and mayo (heard mayo keeps it moist), stuffed it with a mix of shaved fennel, onion, and citrus, and tied it up.
Now I just have to decide whether to cook it wrapped or unwrapped.

Dec 24, 2013
overthinkit in Home Cooking

Low and Slow Whole Salmon?

thanks!
So... I should put it in the oven at like 250, *unwrapped*?
I'm pretty sure it's not wild. I just went down to the waterfront this morning (east coast) and asked for the biggest freshest salmon they had.

Dec 24, 2013
overthinkit in Home Cooking

Does low and slow work as well for NY Strip roast (top loin) as it does for Prime Rib?

Hey Fourunder,
Have you ever tried your method on fish?
I have a huge whole salmon to cook and your techniques have always worked well for me in the past.
Merry Christmas!
Overthinkit

Dec 24, 2013
overthinkit in Home Cooking

Low and Slow Whole Salmon?

Hi folks,
I want to cook a whole salmon. I've read that cooking salmon low and slow is a great technique, but the only recipes for whole salmon I've found say to blast it at 500 degrees or so.
Cooks Illustrated has a recipe for "poached" salmon that has you wrap in foil and cook it at 250... but they say to cool to room temp before eating.
So, stupid question: while whole salmon cook/taste better cooked at high heat?
I want to serve it hot, not cold...

Dec 24, 2013
overthinkit in Home Cooking

Stretching/Rolling Fresh Pasta By Hand?

This is very helpful! Thanks!!

Jul 15, 2013
overthinkit in Home Cooking

Stretching/Rolling Fresh Pasta By Hand?

It's not too thin period, but it's too thin for different kinds. Like, fettuccine is supposed to be thicker than tagliatelle, right? Mine works fine for lasagna but makes more than Hazan's recipe says it's supposed to make (hence my assumption I'm rolling it thinner than she intends) but when I cut the extra into pasta it seems too thin for a hefty sauce like bolognese.
Calipers are a great idea... so if tagliatelle is supposed to be 1-2 mm, how thick should fettuccine be?

Jul 15, 2013
overthinkit in Home Cooking

Stretching/Rolling Fresh Pasta By Hand?

Hello hand pasta rollers,
I have a question for you. How do you know when your pasta is the right thickness?
I've gotten good at the hand rolling technique and now I have a problem I never thought I'd have: I think I'm getting my pasta too thin!
So: how thick should, say, tagliatelle be, and does anyone have advice for how to measure the thickness? A ruler hasn't been much help for me.

Jul 15, 2013
overthinkit in Home Cooking

Buying ghost peppers (fresh, dried, sauce made with, anything) in DC?

very helpful! thanks

Buying ghost peppers (fresh, dried, sauce made with, anything) in DC?

wow, this is so helpful! Thanks!
I want some for this weekend so I'll check out the California Tortilla website, but I'll definitely give that farmer's market a look.
Thanks so much for the information!

Buying ghost peppers (fresh, dried, sauce made with, anything) in DC?

Hey there,
Does anyone know where I can get ghost peppers in dc? I found some dried ones once at harris teeter, but I've never seen them again. Some already made into a hot sauce would be ideal...
Thanks!

Recipe for Mandu?

Hello, all!

Our supper club is doing Korean food, and I signed up for dumplings. Does anyone have a good recipe for Korean dumplings? I think they're called Mandu, and I haven't found a whole lot of recipes.
I'm planning to do one kimchi/pork dumpling and one less scary for the less adventurous eaters.
I'm planning to pan fry them potsticker style, and to bring a couple different dipping sauces.

I'd be very grateful for any advice!

Dec 10, 2012
overthinkit in Home Cooking

Frozen banana "ice cream"??? Can this really work?

I was raised by health fanatics: no sugar, eggs, white flour, meat, oil, butter, milk, honey, (a.k.a nothing good) and this was what we got for a treat on special days like birthdays. (don't get me started on what we had for "cake"...)
It's actually very tasty, though! Even melts in a kind of soft-servy way. We literally just froze sliced bananas and pureed them in the blender or food processor or something.
Haven't eaten it in years because I grew up left the house and discovered just how good the real thing can be.
It's no substitute for the real thing, but it's totally tasty.

Jul 26, 2012
overthinkit in Home Cooking

Mayonnaise with an Immersion Blender

In his book "Ratio", Michael Ruhlman gives a great explanation of mayonaisse. if I remember correctly, he claims the amount of yolk (he doesn't use white) is less relevant than the water/liquid element, because it's liquid the oil needs to emulsify. It's a fascinating explanation and if you google "Rulman ratio mayo" you can find some version of it pretty easily. He sure doesn't seem to think the whites have anything to do with it.
I've tried with a stick blender and had bad luck, but I'm going to try it again using a smaller container and see if I have better luck. A Belgian woman I work with uses a bowl and a whisk! Talk about elbow grease.

Jul 23, 2012
overthinkit in Home Cooking

Steak Tartare in DC?

bourbon steak's is amazing.

Fresh Peach Tart?

very similar to what I was looking for. Thanks!

Jun 23, 2012
overthinkit in Home Cooking