Baking Stone vs Baking Steel

Before (Exhibit A)

After

So I've been through two baking stones. Cold + hot stone do not mix well apparently. I've been limping along with Exhibit A for probably about a year now. My previous stone lasted pretty long. This one lasted about a year. I leave it in my oven (hence the attractive seasoned look). It is essential for baking breads and pizza. I do find it helpful in getting an even bake for most other things too. I put the dish right on top (hence the crack). Exhibit A was a fairly clean break (the previous one shattered in about 5 pieces). Therefore, I was able to continue using it.

I was on the prowl for a new baking stone but happened upon the Baking Steel. I think this might be my solution - not that I will be placing anything cold on it EVER. I think I've learned my lesson (twice). The Sous Chef was kind enough to buy it for our anniversary - he does take a pretty good hint (ie leaving it open in the browser and the comment "gee this is what I want for the next gift-giving occasion") Let me tell you this thing weighs a ton - seriously I would not want to drop it on my foot (well actually there's not too many things that I would want to drop on my foot). I've tested it out so far with two different items so far and they were just as good as the baking stone. The real test will be with bread. I expect it will perform just as well as the baking stone.

Comments

Tomato Risotto

Want to build up those arm muscles. There is no better way than to do up a good risotto. You will get tired of stirring but it is oh so worth it. Tomato Risotto 1 onion, chopped olive oil 2 clove garlic, minced 1 1/2 c Aborio Rice 1/2 c white wine 4 medium-sized tomatoes, peeled about 1 cup warm vegetable stock (may need additional) 1 t fresh oregano 1 T fresh torn basil 2 T fresh parsley salt/pepper Parmesan cheese In a dutch oven, saute chopped onion in olive oil. Add a little salt to help the onions along. Meanwhile prep the tomatoes. Squeeze tomatoes gently just to rid them of the seeds. You do not need to get rid of all the liquid. Chop the tomatoes into large cubes. Cook onions until translucent. Add garlic and cook until fragrant. Add rice and saute for a few minutes until the rice smells toasted. Gradually add white wine and stir until almost all of the wine is absorbed. Add tomatoes to the rice. Add the oregano and basil. Stirring constantly until a

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los

Go Gadget Go

Don't you just love a good gadget? I love one that is functional - usually with several functions as a matter of fact. I don't really like a one-trick pony type of gadgets. I like multi-taskers. Sometimes you have to settle for a one-trick pony and that's OK. Sorry I couldn't resist - the girls always loved Inspector gadget when they were young. I especially love the intro! My Mom's friend is moving and she's been clearing out her kitchen. She knows that I'm a big kitchen person so she gave me a bunch of things that she thought I might put to good use (Thanks Terri). She's given me some pretty nice things in the past too. She's given me some cake-decorating tools, some copper molds, cookie cutters, spritz cookie gun, etc. Here's what I got this time around: I'm excited about the two spatulas. The one is really flexible. I already have the mini spatula (from Pampered Chef ) and love it. Sometimes though when lifting things

Chocolate-It's What's for Dinner

Search This Blog