This could be done differently with a bluetooth cooking thermometer paired to a smart device. Put the water in the pan cold. Put the thermometer in the oven and close then turn the oven on. If you can get oven set to at least 212F or 100C let it heat water until your smart device tells you you're on target temperature. Then put your loaf in and close the oven again and increase the temperature for the loaf if necessary.
On Fri, 14 Aug 2020, meward1954--- via Cookinginthedark wrote: > Date: Fri, 14 Aug 2020 12:05:34 > From: meward1954--- via Cookinginthedark <cookinginthedark@acbradio.org> > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Way Out of my Comfort Zone > > In some recipes, like French bread, the water is supposed to already be > boiling when you put it in the oven. You are supposed to first put an empty > pan on the bottom shelf or bottom of the oven. Then you put the bread into > the oven above the pan. Then you quickly pour the already boiling water into > the pan underneath. Now there may be some intrepid blind person around who > would feel safe doing this, but that person is not me. I am not really sure > how safe I would feel doing this if I were sighted. But as a blind person, I > have the added complication of making absolutely sure that all the water is > going to land in the bottom pan. But since the water is already boiling when > you pour it, it is guaranteed to steam up. If you just put in a pan of hot > but not boiling water, this probably won't happen. It won't give the bread > that really nice, hard finish either, of course. But it will be good enough > for the average home cook. > > > > -----Original Message----- > From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of > Carol Ashland via Cookinginthedark > Sent: Thursday, August 13, 2020 9:31 PM > To: Pamela Fairchild via Cookinginthedark <cookinginthedark@acbradio.org> > Cc: Carol Ashland <carol97...@gmail.com> > Subject: Re: [CnD] Way Out of my Comfort Zone > > I use silicone mits when I take things out of the oven. > > Carol Ashland > carol97...@gmail.com > Sent from my BrailleNote Touch+On Aug 13, 2020 5:42 PM, Pamela Fairchild via > Cookinginthedark <cookinginthedark@acbradio.org> wrote: > > > > I waited about 30 to 45 seconds before I reached in after the oven was > > off and I had opened its door. I did not get steamed or burned. My > > report is in another message that is either here somewhere or on its way. > > > > Pamela Fairchild > > <pamelafairch...@comcast.net> > > > > -----Original Message----- > > From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark > > Sent: Thursday, August 13, 2020 8:14 PM > > 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. > > > > _______________________________________________ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
