A tip for doing French toast in the toaster oven.
No water is needed.
I usually have five strips per serving.
Place the strips on the grid.
Set the oven to 350 on the bake feature for roughly ten to fifteen minutes.
Simple.
Hope all who are interested can help them out with this reply.
Ron KR3DOG
-----Original Message-----
From: meward1954--- via Cookinginthedark
Sent: Thursday, August 13, 2020 20:14
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Way Out of my Comfort Zone
Pamela:
I have ben afraid of doing things like French bread, where you have to put
the pan of water into the oven. Some of the recipes tell you to do it
"quickly" and that is what I don't like. Almost as bad as the ones that say
"stand back" before telling you to do something. Please let us know how
this turned out and hope that you didn't get singed.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Thursday, August 13, 2020 6:07 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] Way Out of my Comfort Zone
Ok, fellow cooks, I decided to experiment once I read that steak in the oven
recipe. I have never cooked with water in my oven before so this idea is new
for me.
Not new in reading, because of the bread recipes that want a pan of water in
the oven with the bread to get a crisp crust, and custards and the like. But
the doing is new, and I am Way Out of My Comfort Zone.
I am using the talking toaster oven. It has a broiler type pan that fits
into the grooves on the sides where the racks fit. The pan and rack can fit
there together, and that is how I have it arranged, on the lower rack
position.
I put a cup and a half of water in the pan. On the rack above it I put
potatoes cut in quarters, large slices of zucchini, and two chicken thighs.
I did no seasoning because I wanted to judge the effects of the cooking
method. I will season as I eat. Any drippings from the chicken or the
vegetables will land in the water that is drying up as it bakes, steams, or
whatever is happening.
Once the time is up and the oven shuts itself off, I will let it cool a few
minutes so I can handle everything without getting steamed or otherwise
burned.
I put it in at 350 degrees for 30 minutes. I'll report later what happened
and what I think. I'll even report if I need to go on a rescue mission ahead
of the cooking time end.
Sometimes, when you get an idea, even if you don't know what you are doing
for sure, you just have to go for it. In any case, it will be my dinner.
Pamela Fairchild
<pamelafairch...@comcast.net>
-----Original Message-----
From: Cookinginthedark On Behalf Of Andrew J. LaPointe via Cookinginthedark
Sent: Thursday, August 13, 2020 5:31 PM
To: cookinginthedark@acbradio.org
Cc: Andrew J. LaPointe <alapoint...@comcast.net>
Subject: Re: [CnD] STEAK IN THE OVEN, From (Dale Campbell)
Just to make sure I got this correct.... Do you place the Rice and water
with beef broth under or above the steak... Can I use solion? Andy and
Shubert
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
meward1954--- via Cookinginthedark
Sent: Thursday, August 13, 2020 3:31 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] STEAK IN THE OVEN, From (Dale Campbell)
Thanks, I will try this. Sounds like a good way to cook round steak, which
is not as tender as some other types of steak. .
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Marilyn Pennington via Cookinginthedark
Sent: Thursday, August 13, 2020 5:31 AM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] STEAK IN THE OVEN, From (Dale Campbell)
I have tried this recipe and I do like it.
STEAK IN THE OVEN, From (Dale Campbell)
I always broil mine instead of baking.
I have done this though...
In a 9 by 13 cake pan, I spray it with veggie oil.
Then I add 2 cups of rice and spread it out where is pretty level.
Now I add a can of beef broth and one can (beef broth can) of water.
Next I lay in my steaks, round steaks are great for this since this cooking
method
will make them tender, with seasoning to taste on the steaks.
I usually sprinkle some Worcester sauce over the steaks and then some salt
Pepper,
garlic powder, whatever floats your boat.
Next i Dump a pint of fresh sliced white mushrooms over the steaks.
Cover with foil and put in the oven at about 300 for about 75 minutes.
After it is done, I let it stand out of the oven for about 15 minutes and
then remove
the foil. Watch out of the hot steam!
I slice up the steaks into about 1 1/2 to 2 inch strips and serve them, the
strips,
over the rice with the mushrooms tossed on top!
You can also use 2 cans of cream of mushroom soup instead of the beef broth
and 2
cans of water...
You can dump a can of mushroom soup over the steaks instead of the sliced
fresh mushrooms...
or you can leave the mushrooms off...
Experiment and see what works best...
If the steak is a little tough, reduce your temp and bake a bit longer.
Enjoy.
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In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
Best Whishes,From
Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
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