Text 36096, 67 rader
Skriven 2013-04-13 15:32:00 av NANCY BACKUS (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Food in the oven
============================
-=> Quoting Ruth Haffly to Nancy Backus on 04-12-13  20:39 <=-

 NB>>> stove there was an ancient cast-iron gas cook stove, and the
 NB>>> dial for the oven never did have markings, best we could figure
 NB>>> out.
 RH>> Either that or they wore off long before you inherited it.
 NB>> Possibly... maybe generations before... ;)  But as I remember, we
 NB>> looked for any sort of indication that there used to be markings and
 NB>> it looked pretty unlikely... :)

 RH> So it was a by guess & by gosh until you got it figures out about how
 RH> far to turn it for each temperature.
 
Pretty much.  Fortunately at the time, I was rarely doing anything that
the temp was really critical.  And being young, was willing to be
daring, and experiment... ;)

 NB>> This one came with the house... I've mentioned it before... it's a
 NB>> 50's era stove, with pushbuttons for the stove burners, and for the

 RH> That's what my mom had in the house I grew up in until the late 70s. I
 RH> learned to cook on it.
 
Surprisingly, it's still working reasonably well, though not perfectly. 
When we bought the house, we figured that we'd be replacing the
appliances sooner or later, probably sooner.  The fridge we did have to
replace early on, but the stove has lasted surprisingly well..  The
dishwasher was still working last we used it, but we haven't used it for
many years now, so I don't know if it still does or not.  It's a
portable, and it got to be more of a hassle hooking it up to a faucet..
Plus now we use so few dishes, we don't really generate enough to fill
the dishwasher...

 NB>> oven settings... only dials are for the oven temperatures (dual
 NB>> ovens, but only one works now).

 RH> We never had the dual ovens. Saw a picture of dual side by side ovens
 RH> in a kitchen; I think I'd like that better than stacked.

Rarely used the second oven anyway... it is smaller, since the well for
the deep-fryer attachment took some of the head space.  When the element
for the main oven went, Richard scrounged the element from the smaller
one since we couldn't find a replacement.  

 NB>> Of course, at least in general...  :)   There's a few long cooking
 NB>> things that having the temp pretty close to right at the beginning
 NB>> makes a difference on how the cooking actually goes... but most
 NB>> really long cooking things I don't worry, except to check that the
 NB>> temperature really did hit what I thought it was going to... Too hot
 NB>> can be as much of a potential problem as too cool....  ;)

 RH> True, but once the food is in the oven, I don't try to check the
 RH> temperature. I'll turn the light on to see if it looks OK and set the
 RH> timer (for the minimum time); if it smeels like it's baking fast, I'll
 RH> check before the time is up tho.

Mine doesn't have a window in the door to look through... It's best for
me to check at some reasonable point or two, depending on what's baking.
Checking the temperature is more just a bonus... ;)

ttyl            neb

... Sunday Brunch? Why sleep in when you can go pay $18 for eggs?

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