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Which Cooking Are You?


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Big cooking day today. First, I made and canned some sweet pickled green tomatoes in an attempt to read recreate my mother in law's recipe (that she'll never remember or make due to alzheimers).

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Then I made orange beef and broccoli with oyster sauce and rice for dinner.

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Baked a few pizza and rolls with the leftover dough on the back of the 17" cast iron skillet. Worked really well, make some very good crust. I just have to work on the dough recipe since since mine over-inflated to an astounding degree. More bread than pizza ultimately.

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That was a steel, I forgot to turn the broiler on until after the pizza was in, fumbled with the door open, forgot the spoon in the door, shoulda used the top rack.  I'll get the next one, and this was tasty!

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Cast Iron pan works well as heat ballast, as do paving bricks wrapped in aluminum foil.  I adore my baking steel, and get awesome crust off of it when I get the chance to heat it properly.

You will save yourself a lot of trouble with a pizza peel of an appropriate size for your oven, but that's a very large piece of equipment for a thing like pizza, which is made infrequently.  In a pinch, after I roll out dough I set it on the underside of a cookie sheet covered in corn flour to add sauce, toppings, etc.  Pizzas slide right off the cookie sheet and on to the stone pretty easily, which is helpful because they start cooking the moment they touch down.

Also, if you're not using them already, canned marzano tomatoes are phenomenal.  I prefer them to fresh tomatoes by a wide margin.

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On 12/23/2015 at 11:30 PM, Voltron said:

http://www.bakingsteel.com/

I haven't tried pizza on mine yet, but it is one of the main reasons for the Baking Steel's existence.  Check it out.

Added to my cooking wish list. 

I have always wanted to build a nice outdoor wood fired pizza oven. One of these days. 

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