buckytom
Chef Extraordinaire
listen to frank.
he's had gas for 60 years...
he's had gas for 60 years...
listen to frank.
he's had gas for 60 years...
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.
IMO bread would be a good experiment, perhaps baguette or a French loaf.
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...
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 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.
Frank--when you use water in your oven to bake--does the loaf get a nice thick crusty crispy outside?