Gravy's Cooking Thread

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lurkingdirk

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I have two ovens now, circa 1977. Both are shit and need replacing. However, I do use both ovens at the same time, so I'm not willing to go down to a single oven.
 
lurkingdirk

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Wow, that sounds pretty cool, I have not heard of such a thing. I'm curious as to why you went with an electric top? And as far as the convection goes, yeah, there's quite a bit to learn, but the first few times you use it, read someone's instructions and follow the timings carefully. I love convection heat, but have never had one in a house in which I live. Only used it at restaurants at which I have worked.
 
Lanx

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i still use my oven as semi storage, i keep my 2 cast iron pans/pizza stone and wok in there, i never remove them unless i roast chicken, where i need to remove a rack cuz it sits upright, anything wrong with this besides maybe taking more time to come to temp? (no silicon or nutting, its all cast iron, all stone, all high carbon)
 
Vitality

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I'd think it'd effect heat distribution leaving it packed like that. That's just an assumption as I almost never leave tons of things in my oven.

After some quick googlefu it actually looks like your cast irons can deseason if brought up to too high of a temp in the oven for long periods of time.

Rectified by periodically reseasoning them.
 
lurkingdirk

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That will indeed have an impact on how long the oven takes to preheat (it will take longer), it will also take longer to cool down, and while it is cooking, the temperatures around the pots left in the oven will be slightly higher, creating hot spots in your oven. I doubt it is going to have any impact on your cast iron, but it will almost certainly shorten the life of your pizza stone. The pizza stone is the one I would for sure take out, as it is very likely to have an impact on the flow of air in the oven.

Yeah, in general, I wouldn't leave them in. But, hey, if it's working for you, have at it.
 
chaos

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lurkingdirk_sl said:
Wow, that sounds pretty cool, I have not heard of such a thing. I'm curious as to why you went with an electric top? And as far as the convection goes, yeah, there's quite a bit to learn, but the first few times you use it, read someone's instructions and follow the timings carefully. I love convection heat, but have never had one in a house in which I live. Only used it at restaurants at which I have worked.
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I use an electric now, I would have had to pay a bunch to run the gas line for a gas one and I am already paying a bunch to get external ventilation put in the kitchen (fucking finally) so I just said meh. My stove right now, the oven is uneven as hell and takes a full dickyear to preheat, but the range has a broken element that will only do face-melt temperature. So getting a new stove is a priority. And since I'm doing the ventilation and getting an above the range microwave, I figure now is the time to do it.

The divider thing got mixed reviews, but my own analysis of the negative reviews is that people either had defective models or are real retarded, sir. The better reviews point out how to use it effectively and cook at temperatures with over 75 degrees difference.
 
lurkingdirk

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There seem to be similar reviews to the oven I listed above - the smaller, upper oven is hotter if you are using both ovens. Well, no shit, Sherlock. Adjust accordingly and all will be well.

I'll have to run the gas line for my new range when we pull the trigger, too. It is a pain, but I'm going to have to open walls and move cupboards already, so might as well do it right. I'm going to have ventilation in the wall above the stove, no hood or microwave over, just nice, tall clearance to exceed code by a lot, and a powerful fan in the basement, far away from the cooking area. When I turn on my stove ventilation, you won't hear it at all in the kitchen.
 
BrutulTM

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lurkingdirk_sl said:
That will indeed have an impact on how long the oven takes to preheat (it will take longer), it will also take longer to cool down, and while it is cooking, the temperatures around the pots left in the oven will be slightly higher, creating hot spots in your oven. I doubt it is going to have any impact on your cast iron, but it will almost certainly shorten the life of your pizza stone. The pizza stone is the one I would for sure take out, as it is very likely to have an impact on the flow of air in the oven.

Yeah, in general, I wouldn't leave them in. But, hey, if it's working for you, have at it.
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I don't think that's true about the hot spots. I have heard of people putting bricks or the like in the oven to stabilize the oven temp since it varies quite a bit, especially if you open the doors. If anything I think having the pans in there probably makes the oven temp more accurate, although it will take longer to preheat.
 
lurkingdirk

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BrutulTM_sl said:
I don't think that's true about the hot spots. I have heard of people putting bricks or the like in the oven to stabilize the oven temp since it varies quite a bit, especially if you open the doors. If anything I think having the pans in there probably makes the oven temp more accurate, although it will take longer to preheat.
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lining the bottom of the oven with some bricks is not the same as having a cast iron pan in the middle of the oven, just one oven rack lower than the pan in which you are cooking. Several bricks placed strategically can have a good effect on equalizing the temperature in your oven. A skillet in the middle doesn't have the same effect.
 
Gravy

Gravy

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chaos_sl said:
takes a full dickyear to preheat
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I like this phrase. Is it like dog years? If you take viagra does it take longer to preheat? Is a full dickyear the time it takes to get hard, cause my dickyears are getting longer if so.
 
BrutulTM

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lurkingdirk_sl said:
lining the bottom of the oven with some bricks is not the same as having a cast iron pan in the middle of the oven, just one oven rack lower than the pan in which you are cooking. Several bricks placed strategically can have a good effect on equalizing the temperature in your oven. A skillet in the middle doesn't have the same effect.
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Explain why professor. The pans are going to be the same temperature as the oven. It's no different.
 
Ao-

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BrutulTM_sl said:
Explain why professor. The pans are going to be the same temperature as the oven. It's no different.
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unless you're getting a really high end oven, you're going to have cool spots and hot spots internal to it (and normally in odd spots, not specifically on the racks). the bricks serve to neutralize that by radiating heat better, where as the pans will end up dispensing the heat more rapidly and won't hold temp like the bricks will.
 
BrutulTM

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Ao-_sl said:
unless you're getting a really high end oven, you're going to have cool spots and hot spots internal to it (and normally in odd spots, not specifically on the racks). the bricks serve to neutralize that by radiating heat better, where as the pans will end up dispensing the heat more rapidly and won't hold temp like the bricks will.
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This is complete nonsense.
 
Noodleface

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So I'm thinking I'd like to try my hand at creating fresh ravioli/tortellini (something like that, a stuffed pasta). Never made fresh pasta before.

Are there good go-to recipe/guides?
 
Vitality

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Link

Best pasta restaurant in Seattle. Can't find a specific ravioli recipe but I'm sure the pasta dough is a great start.
 
BrutulTM

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The cheater method is to use wonton wrappers. Not to talk you out of making it yourself, but if you're lazy but want to make a "semi-homemade" ravioli, they work pretty well.
 
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