Haters Guide to Williams Sonoma
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New Wolf oven--can I use an oven liner?
Comments (11)I have a Wolf range I purchased 5 years ago, and the operating instructions were adamant about not using liners or aluminum foil in the oven. Check your instructions for care of your oven, and if it's not clearly addressed, call Wolf and ask them. It would be a shame if your new oven were ruined by a product not cleared for use in the Wolf. I can tell you, after 5 years of cooking with my range, that the oven clean feature works wonderfully well, and has cleaned up that blue interior so it looks like new. Also, pay attention to wiping up spills soon after they occur, as that will help your oven stay clean too. The instruction book provides great info on how to use/maintain your new range....See MorePizza and My Wolf Convection Steam Oven
Comments (9)I wish I knew more about how the combi oven works, but some on this forum have mentioned the concept of "dry steam" that allows for browning. This is very different from wet steam. It would be nice if you knew exactly what was going on in these cycles and could adjust it a little. A preset button may not be optimal for your recipe or the size or thickness of the pizza. Some might like the top brown that that setting provides while you do not. As to perforated cookware-the holes may actually cause sogginess. The holes allow steam to escape which would seem to keep what you are baking from getting soggy but cools those areas. Somewhere I saw a pie baked in one of these pans and the parts over the holes cooked less than the other parts. I think America's test kitchens did a piece on this. It is probably more of a learning curve on this appliance because there probably is more to it than the concept of wet steam that we usually think of. At the very least you have the interaction of steam and convection which is different from most other ovens. You seem like you need a little more heat from the bottom of the oven. The trick would be how to get it from that oven. Maybe an auto baking mode would be better. The bottom rack is good only if the heat is coming from the bottom. If it is coming from somewhere else, that won't help. Maybe Wolf can tell you what cycles have heat more from the bottom, so you can make your own recipe setting....See MoreAwesome Clam Chowder!
Comments (14)Hmmmm...... I have some Alaska King Crab leg meat leftover from a crab binge two nights ago , made stock from the shells so I have that too. I've been trying to decide what to do with the leftover crab meat and had settled on crab cakes but it wasn't doing it for me.....maybe the bisque. With a salad we could call that supper! Thanks !...See MoreAs Seen on Food Fortunes -- Can you measure flour?
Comments (19)Butter isn't all that solid! You measure it the same way you would any other fat. You have to soften the butter to bake, anyway, so if it's in the fridge, set it out on the counter for awhile. Once it's malleable, just press it into your cup with a spoon until it's full to the brim with no air pockets, and level, then use a scraper to pop it out and into your mixing bowl. Or go with equivalencies: 1 lb. = 2 cups of butter or full fat margarine. In the U.S., 1 box = 1 pound = 2 cups = 4 sticks (Do check the label to make sure it's really a pound.) My stick of butter says 113.4 g on the wrapper. That's a half cup. Or cut off a small knob from a French butter brick (250g) for buttering your pan, and you'll have about a cup. Or just use the whole brick. :) Unlike flour, there's no variation with butter, so if you were using a cups recipe but had your scale, you could just weigh the butter. There are standard equivalencies for flour too, but when I use them to convert recipes they aren't accurate enough and I would have been better off doing it by eye. There's so much variation in flour anyway, depending on the fineness of the milling, protein content, etc., that I'd much rather use the same kind of flour as the recipe calls for as possible, and the same way of measuring, if I want it to be just like the recipe. If I'm just using the recipe as a guide, but want to make it my own way with a different kind of flour and/or sweetener, then I just do my own thing and try to keep the proportions fairly similar to get the best outcome, and it doesn't matter how I got there. As for other things, we have a lot of modifiers. Brown sugar is measured "packed". That is pressed and molded into the cup. Spinach leaves are measured packed as well, though you don't pack hard enough to squish. Raisins are just measured more or less to the line, as they fall, but people always put in more or less to their own tastes anyway. There are also times you might "pack loosely" or not at all. YES, a scale would be ever so much easier. Our tradition started from the days of expansion and settlement when every kitchen had a tin cup or scoop but it was highly unlikely they'd have a scale. A lot of the women (most home cooks were women) had very little education and cooked and baked more by feel than by measures of any kind. A "receipt" was a list of ingredients with no quantities nor directions. It was assumed that if you knew how to bake, you knew what to do with them. The apple pie recipe that my mother handed down to me says something about how to prepare the apples (overnight), but for the rest it's "use a standard crust" and "bake", because why would you be concerning yourself with a different method for making an apple pie if you didn't know how to make a pie?...See More
eld6161
7 years agoBluebell66
7 years agoUser
7 years agolast modified: 7 years ago(giggle!)
I also love curse words. Rory, come and sit by me. :-D
Bluebell66
7 years agoUser
7 years agoAs a ridiculously juvenile aside, I'm having entirely too much fun with the personalization options on the Yankee Candle website ...
Oakley
7 years agoSince I've suddenly (okay, for the past couple of years) been cursing like a sailor, the above link is right up my alley. Still like W-S though.
If you like candle melts, this is a great brand.
deegw
7 years agolast modified: 7 years agoUser
7 years agolast modified: 7 years agoI'm just warped enough to think these would make hilarious Christmas gifts, especially for a gag exchange!
MtnRd - I can appreciate your dislike for toilet humor. I find it hilarious, and can't even count the number of times I've found myself desperately trying to stifle not just a laugh, but a flippin' guffaw, over something "inappropriate" in situations where such laughter would be greatly frowned upon. I think that's part of the appeal. We are conditioned not to talk about the baser bodily functions, so for many that alone causes the taboo subject to induce hilarity.
Fun2BHere
7 years agoOakley
7 years agoJen, you and I have the same sense of humor. :)
Mtn., you'll appreciate this. My two grandchildren, 5 & 8, laugh at farts now. Although I'm helping my granddaughter to be a lady, she's 5, there are times she cracks me up when she talks about farting.
So...along with a bunch of "regular" books I got them for Christmas, I couldn't pass on this one. lol
Sueb20
7 years agoUser
7 years agolast modified: 7 years agoSue, I think I have the sense of humor of a 12 year old boy. We can hang out together and make rude noises. Your friend might like another one of "my" candle creations. I thought the photo of Pip fit the theme to perfection. ;-D
ETA: My SIL despises the word "moist", so I made this one JUST for her. I'm tempted to actually order the real deal. (Of course, the actual scent would be something like Vanilla Cupcake.)
Sueb20
7 years agoBluebell66
7 years agoUser
7 years agoHere's my personal favorite ...
LOL! Now I really have to go do something productive!
ghostlyvision
7 years ago
grapefruit1_ar
7 years ago
beaglesdoitbetter
7 years ago
Funkyart
7 years ago
jakabedy
7 years agoSueb20
7 years agoUser
7 years agoUser
7 years agoUser
7 years agolast modified: 7 years ago
millymoo zone6B
7 years ago
cattyles
7 years ago
dedtired
7 years agodedtired
7 years ago
terezosa / terriks
7 years agolast modified: 7 years ago
cyn427 (z. 7, N. VA)
7 years ago
PROAnglophilia
7 years ago
KATHY