buckytom
Chef Extraordinaire
listen to frank.
he's had gas for 60 years...
he's had gas for 60 years...
Gas oven vs electric oven
- Thread starter Guava
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
And you've been blowing hot air for... well... mankind can not record a time when you weren't.
Andy M.
Certified Pretend Chef
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.
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.
blissful
Master Chef
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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.
Greg Who Cooks
Executive Chef
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.
Greg Who Cooks
Executive Chef
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...
blissful
Master Chef
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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?
Greg Who Cooks
Executive Chef
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!
My horseradish however is bold and extroverted! They make a fine couple!
blissful
Master Chef
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My roasts are very quiet and tending towards the rare side of medium rare.
Horseradish, love that stuff, neighing and all.
My roasts are very quiet and tending towards the rare side of medium rare.
Greg Who Cooks
Executive Chef
Horseradish, love that stuff, neighing and all.
I too enjoy applying the horseradish spurs to a beef that has been only lightly deprived of its moo!
Not so much as the bread doesn't tear when it springs. Slashing and steaming help.
bakechef
Executive Chef
Baking the loaf in a dutch oven like the no knead recipes recommend create that thick crunchy crust.
I brush the bread with milk when I am done, so the crust isn't going to be crunchy.
I usually make bread for sandwiches.
I usually make bread for sandwiches.
blissful
Master Chef
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Frank, Bakechef, thank you for the information on affecting the texture of the bread and the crust.
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