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Old 07-16-2012, 07:39 PM   #41
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listen to frank.

he's had gas for 60 years...
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Old 07-16-2012, 09:05 PM   #42
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listen to frank.

he's had gas for 60 years...
And you've been blowing hot air for... well... mankind can not record a time when you weren't.
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Old 07-16-2012, 09:31 PM   #43
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The floor of my gas oven has holes along the two sides. When I turn on the oven, I can see the flames through the holes. I've never had a gas stove vented to the outside and never died of CO poisoning. My three CO detectors have never signaled a warning either.

It would be an interesting experiment to cook the identical dish in both a gas and electric oven and see if anyone could detect the difference. I remain convinced you could not.
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Old 07-17-2012, 11:52 AM   #44
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The floor of my gas oven has holes along the two sides. When I turn on the oven, I can see the flames through the holes. I've never had a gas stove vented to the outside and never died of CO poisoning. My three CO detectors have never signaled a warning either.

It would be an interesting experiment to cook the identical dish in both a gas and electric oven and see if anyone could detect the difference. I remain convinced you could not.
I have a gas oven too. I agree 100%, there would be no difference in most items. An interesting experiment would involve something that does better in a humid environment--ONLY SLIGHTLY (gas oven) by comparison with a dry environment (electric oven). Cheese cake? Souffle? I am not sure what exactly.
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Old 07-17-2012, 12:00 PM   #45
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IMO bread would be a good experiment, perhaps baguette or a French loaf.
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Old 07-17-2012, 06:33 PM   #46
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IMO bread would be a good experiment, perhaps baguette or a French loaf.
I don't think there is enough moisture. I steam my oven when making bread.
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Old 07-17-2012, 07:17 PM   #47
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Was just trying to come up with an idea. For example, I doubt if a roast would care which type of oven it was cooked in...
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Old 07-17-2012, 07:51 PM   #48
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Was just trying to come up with an idea. For example, I doubt if a roast would care which type of oven it was cooked in...
Unless the roast is very extroverted and prone to sharing feelings, I doubt I'd know if it cared one way or another.

Frank--when you use water in your oven to bake--does the loaf get a nice thick crusty crispy outside?
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Old 07-17-2012, 07:57 PM   #49
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My roasts are very quiet and tending towards the rare side of medium rare. :) My horseradish however is bold and extroverted! They make a fine couple!
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Old 07-17-2012, 08:05 PM   #50
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My roasts are very quiet and tending towards the rare side of medium rare. :) My horseradish however is bold and extroverted! They make a fine couple!

Horseradish, love that stuff, neighing and all.
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