"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Reply
 
Thread Tools Display Modes
 
Old 06-12-2012, 06:23 PM   #61
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
I enjoy kneading too, it's just a kind of simple mindless enjoyment of doing something useful with your hands.

Do they make consumer ovens with steam injection? (Or at least I presume what that might be called.) An oven that automatically adds moisture to get nice crusts on breads?
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 06-12-2012, 07:25 PM   #62
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
I got the book from the library today, it looks like a great reference and a definite "must buy"
__________________

__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 06-12-2012, 09:55 PM   #63
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
Quote:
Originally Posted by Greg Who Cooks View Post
I enjoy kneading too, it's just a kind of simple mindless enjoyment of doing something useful with your hands.

Do they make consumer ovens with steam injection? (Or at least I presume what that might be called.) An oven that automatically adds moisture to get nice crusts on breads?
I don't know. When my girlfriend in California remodeled her kitchen she ordered a 36 inch custom made restaurant type cast iron stove. She said they had a list of options she could have installed. One of them was a steam injector. Now she always says "I don't do flour, or garden dirt." They explained what it was for and she and her husband started laughing so hard, that she was losing her breath. The salesman thought they were nuts until her husband explained. If they needed something that required flour and baking, they order it from their favorite bakery. She is a fabulous cook at long as it doesn't require a lot of flour for baking. A baker she is not. The stove ended up costing them over $4,000.00. A little to pricey for me. The stove was beautiful. Had six burners that all had memory. (A custom order.) Set it at a certain temperature, and it stayed there. When the temperature of the pot reached the temp she had it set for, it would turn itself down, it also did the same in reverse. A GREAT feature for putting on a pot that required a long simmer like pasta gravy or a stew. The front of the stove was brushed stainless steel over the CI base along with the knobs. (A custom order.) A stove to die for.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-12-2012, 10:12 PM   #64
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
I am officially a "displaced person" and I'm house hunting at present. Some houses come with stoves, some without. If without I may need to make a very quick decision, so I'm just fishing for advice. This decision is likely to be the last major cooking choice I'll ever be able to make.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 06-12-2012, 10:37 PM   #65
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Will the stove be gas or electric? I'd get the highest output stove you want to afford. As far as brands, it depends on whether you want a 'professional' stove or a normal household appliance.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-12-2012, 10:44 PM   #66
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
I would rather open a soup can and slice my throat on the sharp edge, than ever succumb to electric cooking.

Even when I was house hunting out of state I made it clear to my RE agent that all electric houses were off limits, off the table.

I don't know whether I'll end up with a house with an existing stove or whether I'll have to buy one. Some of the houses come with built in stove tops and built-ins, some are sold with stand alone stoves, some have vacant spots and "bring my own stove."

In all cases they are gas stoves or hook-up for same. If I have to "bring it" I'm thinking Viking, just because that's the name I've most often heard in high end home cooking gourmet stoves.

But one thing for sure, when the time comes I'm going to have to be prepared to move quickly. I've gone probably 3 weeks now with only microwave or take-out. I'm dying...
__________________
Greg Who Cooks is offline   Reply With Quote
Old 06-12-2012, 10:52 PM   #67
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
I understand. When we were having a kitchen remodel a few years ago, I went without a stove for weeks and missed it more than I expected to.

I've heard Viking has/had quality issues. I know we had thread(s) on this a few years ago. they may be relevant.

Also, high output stoves may require a larger volume gas service to your home and added insulation.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-12-2012, 11:12 PM   #68
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
I'm not so sure I need high output. I've never had a "too little" heat problem before. Maybe I should start a topic, why get a gourmet stove?

Maybe I should just spend my money on an assortment of barbecues and smokers.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 06-13-2012, 09:14 AM   #69
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by Greg Who Cooks
I'm not so sure I need high output. I've never had a "too little" heat problem before. Maybe I should start a topic, why get a gourmet stove?

Maybe I should just spend my money on an assortment of barbecues and smokers.
If you must go with gas, maybe a "dual fuel" range might work for you, you get the gas top and an electric oven. I really prefer electric ovens on consumer grade equipment.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 06-13-2012, 10:16 AM   #70
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
I heard what you said about electric stoves. I'm fascinated by induction stovetops. The speed and instant variability of gas with the power of electric. I'm not sure I'd get one over gas but it's intriguing.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Tags
bread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:51 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.