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That sounds like a well thought out experiment! You and your wife must be very popular at work.
Got it
Mike;
How did the pie come out? Was it a one or two crust pie?I guessed wildly, and guessed wrong.
I did Yankee style cornbread yesterday -- 1/2 flour, and 1/2 cornmeal and sweetened with honey. It was very good. I baked it in a square cast iron frying pan. I bought this frying pan years ago when I was curious to see how the different styles of cast iron worked. I couldn't find a lid for this, so I don't think I ever used it till now. It worked very nicely but it seems heavier and harder to balance than the round pans.
I guessed wrong too.
February 15, 2020 at 10:24 am in reply to: You already have a slow cooker in your house — your oven! #21311I often use the slow cooker when I don't want to heat up the kitchen. Also a decade or so ago, an oven was left on for a day and caused a house fire. This was in New York City, the owners were Jewish and didn't want to work on the Sabbath which included turning the oven on. However using an oven which was already on didn't count.
I have seen recipes by Cook's Illustrated which cook a stew in a Dutch oven in an oven set at about 300 degrees.I had no idea so I guessed at random. It helps to be lucky.
I made split pea soup with carrots, celery, onions, garlic and a ham bone from a half -- shank end ham. I started cooking the peas then added the ham bone and cooked some more before adding the vegetables. The split peas have all dissolved into the soup. I'm going to let it cool overnight before removing the bone and cutting up the bits of meat that had clung to the bone.
I ate this with crackers and a store bought roll with butter. I think tomorrow I'll bake some corn bread to eat with the split pea soup.Yesterday I made my oatmeal-maple-walnut quick bread with the wonderful Canadian Dark Robust maple syrup. The Dark maple syrup gives it a little more flavor but its still very subtle. I think I'm going to keep the maple syrup for pancakes, and hot chocolate and frosting. It does make a great baked bean dish but that seems such an extravagant use of it.
Has anyone tried maple syrup on cheesecake? It shouldn't require a lot of maple syrup to just drizzle some one top.BakerAunt;
I'm doing all wholewheat bread these days. They are always a good color!I missed this.
ItalianCook;
I don't have a problem with the water. The bread doesn't give off that much. I have used a covered pan made for baking in the slow cooker whose lid will shed the water. It has vents to let the steam escape. This is the Rival Bread N Cake Pan for slow cookers.
When I use a more normal pan I just ignore the issue. I did find it handy to tie string around the 8 inch round pan to give myself a handle to remove the pan once the bread is cooked. Also have a trivet underneath the pan to prevent the bottom from overcooking.
I guess if you are worried about water condensing and dripping down you could cover the bread with a little aluminum foil to shield it from falling water.I use my slow cookers a lot. I do a lot of beans from scratch, stews and soups. One thing I've been doing since last summer is baking yeast breads in my slow cooker. It takes about 3 1/2 hours, but I can fit an 8 x3 inch round pan in my 4 quart slow cooker and bake a nice round loaf of bread. I'm willing to let bread cook in the slow cooker unattended while I do something on the computer, and if I had the bread in the oven I would have to watch all the time.
I can bake a normal loaf of bread in my oval slow cooker as a regular size bread pan will fit in there.
I have Beth Hensperger slow crock cookbook for regular recipes and I like it a lot. I will make a larger recipe and either eat it for several days or put some in the freezer.I knew this too.
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