Gravy's Cooking Thread

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BrutulTM

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Of course they do, but the pans are a heat sink just like the bricks. The pans aren't as good as the bricks, but they have the same effect of absorbing and releasing heat and stabilizing the temperature. The question was will the pans being in there have any negative effect on the performance of the oven. They will not. If anything they will have a small positive effect.
 
Ao-

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BrutulTM_sl said:
Of course they do, but the pans are a heat sink just like the bricks. The pans aren't as good as the bricks, but they have the same effect of absorbing and releasing heat and stabilizing the temperature. The question was will the pans being in there have any negative effect on the performance of the oven. They will not. If anything they will have a small positive effect.
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A pan is not going to have nearly the same stabilizing effect a brick will have in relation to oven temperature and reducing cool spots, and to even infer that they will stabilize temperature in the same manner is a logical fallacy.

As far as negative effect, bricks can scratch paint in ovens that help minimize hot spot through heat reflection, but I don't see how a pan creates a positive effect.
 
Erronius

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I use old car parts like brake rotors in my oven, you just have to make sure that they're really, really clean.
 
Erronius

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If you get curved sausages, like brats, you can cook them right on the rotors actually. It works really well.
 
Soygen

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If you have drilled/slotted rotors, you can get nice grill marks on them too.
 
Erronius

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See? I knew you'd come around. And they're great heat sinks and counteract all of the cold spots in your oven. They help keep the temperature so steady that's it's an internal oven sous vide, essentially.
 
Soygen

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And if your dinner guests cancel, you can just apply the brakes to stop cooking.
 
Vitality

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Am I retarded or do brake disks usually have some kind of anti-corrosive coating?

Macerronius trying to get me killed.
 
BrutulTM

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Ao-_sl said:
A pan is not going to have nearly the same stabilizing effect a brick will have in relation to oven temperature and reducing cool spots, and to even infer that they will stabilize temperature in the same manner is a logical fallacy.

As far as negative effect, bricks can scratch paint in ovens that help minimize hot spot through heat reflection, but I don't see how a pan creates a positive effect.
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I don't think you know what a logical fallacy is. It will however stabilize temperature in the same manner. It absolutely has to, just considerably less than a brick would.
 
mkopec

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They are now selling 1/4 plate steel for shit like pizza stone, it actually cooks pizza better than any stone.Baking Steel | Create Some LoveBaking Steel

But I guess you could always go to your local steel place, if available, and buy a piece of scrap 1/4" A36 steel cut to fit your oven. "According to Modernist Cuisine, steel is a more conductive cooking surface than a brick oven's stone. It can cook faster and more evenly at a lower temperature, resulting in a beautiful, thin, crispy crust."

Not only that, it can double as a griddle on your stovetop.
 
chaos

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I wondered about getting some kind of steel/aluminum plate to protect the ceramic burner from my heavy as fuck cast iron skillet, especially since the manual for my new stove says "cast iron pans are not recommended" and that is pretty much all I use. But meh fuck it, it will probably be fine.
 
Gravy

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mkopec_sl said:
They are now selling 1/4 plate steel for shit like pizza stone, it actually cooks pizza better than any stone.Baking Steel | Create Some LoveBaking Steel

But I guess you could always go to your local steel place, if available, and buy a piece of scrap 1/4" A36 steel cut to fit your oven. "According to Modernist Cuisine, steel is a more conductive cooking surface than a brick oven's stone. It can cook faster and more evenly at a lower temperature, resulting in a beautiful, thin, crispy crust."

Not only that, it can double as a griddle on your stovetop.
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Loving this idea, and kicking myself for not thinking of it.
 
Joeboo

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Christ...making GOOD homemade ice cream is expensive. Now I can see why Ben & Jerries costs so damn much.

1 quart of heavy whipping cream = $7(was up to $9 over the holidays)
1 quart of half & half = $5
9(9!) egg yokes(when making frozen custard)
cup of sugar(cheap)
then whatever your flavoring calls for, cocoa, vanilla beans, vanilla extract, fruit, add-ins(crushed heath bar, mmmm), whatever

a 1.5 quart batch of ice cream obviously doesn't use ALL of the liquid, but there isn't enough for 2 batches. You'd need about 2 quarts each of heavy whipping cream & half & half to make 3 batches of ice cream.

So 1 batch in my ice cream maker is making 1.5 quarts, which equals 3 pints. A pint of Ben & Jerrys at the grocery store is about $5 a pop...and this stuff I'm making is costing me damn near the same, if not a little more. Yikes.

Tastes ridiculously good though.
 
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