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Old 09-26-2006, 09:36 PM   #11
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I also find that my stonewear helps "crisp" up my fried bits of goodness..

:)
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Old 09-26-2006, 10:01 PM   #12
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Quote:
Originally Posted by candelbc
I also find that my stonewear helps "crisp" up my fried bits of goodness..

:)
Yep, you just can't broil on stoneware.
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Old 09-26-2006, 10:07 PM   #13
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Originally Posted by VeraBlue
How about the broiler?
Again, yes, and a toaster oven is good for that.

I love my Delonghi toaster oven!

Lee
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Old 09-26-2006, 10:34 PM   #14
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Ya, just make sure your toaster oven is hot already before placing the food. My parents always placed food first THEN turned the toaster oven on. And they keep wondering why the food turns out soggy...
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Old 09-27-2006, 10:55 PM   #15
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I can only assume that your "stoneware" is the porous type and not glazed, candelbc. Were it glazed ceramic (which some people call stoneware) you would wind up with "soggy bottom" syndrome ... the same as heating on a baking sheet.

In an oven, under the broiler, or in a toaster oven ... the key is air circulation so that air gets under the food. If previously fried foods are heated directly on a baking pan (with no air circulation under it) the moisture collects and "steams" on the bottom of the food ... thus "soggy bottoms".
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Old 09-27-2006, 11:06 PM   #16
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If I bake it on my Pampered Chef Stoneware, it seems to crisp up wonderfully.. NOT on broil.. Thank you for clarifying..

-Brad
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Old 10-01-2006, 01:08 PM   #17
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If it is battered and fried fish you are talking about what I like to do is initially blanch it in the deep fryer, tyhen rest and cool on baking sheets lined with paper towel in the cooler. Then I just finish in the deepfrey per order.
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