Food Storage Containers for everything you cook....
nicole___
4 months ago
last modified: 4 months ago
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Do you cook all food using convection? do you modify recipe times
Comments (10)I took a little course put on by the Wolf distributor here ... it was very informational. They didn't recommend using straight convection for anything that has much of a side on the pan, because the side blocks the air circulation, which is how the food is being cooked, so the top will cook faster than the inside. But it's fine to use convection with cookie sheets and broiler pans, or at least try to use the lowest side available. Also, don't cover food if you're using convection. They recommended convection bake for pies, not straight convection. And, if you are using straight convection, flavors will not transfer (eg, it's okay to bake a tray of bacon-wrapped scallops on one rack and cookies on another). They also said to turn down heat 25 degrees and reduce time 20 to 25 percent with convection, which matches what I've heard elsewhere. Here is the percentage of oven element used for each mode (this is for Wolf) Bake stone = 40% broil, 60% stone Bake = 10% broil, 90% bake (the hidden element on bottom) Convection bake = 90% fan, 10% bake Broil = 100% broil Convection broil = 100% broil, 100% fans Roast = 25% broil, 75% bake Convection roast = 25% broil, 75% fans Convection = 100% fans...See Moreglass food storage containers
Comments (12)I regularly smash my way through my stash of glass baking/microwave containers. I use these for refrigerator storage also, like those who avoid plastics. Not long ago, Pyrex casseroles came with lids that were flat, with handles on sides. They can double as plate-sized microwaveable shallow containers. Now I can only buy them at used-stuff sales; they have been supplanted with lids that have center knobs. Frequently we grab a plate from the cupboard to cover a casserole of leftovers now, because we need a low-clearance lid that allows something to stack on top of the casserole in our normal-sized refrigerator. (By the way, the same trick works if you need a make-do lid for a crock pot.) Anyone know if there are low-clearance no-knob Pyrex casserole lids sold new today?...See MoreCooking Oil storage container
Comments (14)I don't have a container recommendation (but I love the look of the rachel ray one above!), but do have an idea for what to keep them on. My spilly/drippy stuff (balsamic vinegar, olive oil, etc) sits in the cupboard, but on a flat square plate. That way it all sits flat and is still easy to grab out and put back, and when the plate gets a bit grungy I can just put it in the dishwasher. I bought two plates so I can switch them out easily. I was just looking on the internet to see if I could find a picture, and came across this one from pier one which might be perfect for you. The "olio d'oliva" one that is: flat plate from pier one. Here is ours (the olive oil is behind the vinegar and vitamin d ... geez I guess i'm more of a cooking spray than cook from scratch gal these days ... lol, busted!)...See MoreWhat kind of food storage containers do you use?
Comments (32)I hate disappearing lids! For that reason I use the Rubbermaid that the lid snaps to the bottom, and the set as advertised on TV that all fits inside each other and have the lids attached. They are great. I too have glass Pyrex but the red lids keep splitting and I wash by hand. I keep a supply of the cheap ziplock in the cabinet too. Those I don't mind giving away....See Morecarolb_w_fl_coastal_9b
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