Oven Temperatures - Calibrating Your Oven

No oven is perfect! Some are better than others, but overall it is a good idea to check the oven temperature. Most ovens will have a way to adjust the temperature. First check your oven.  Use an oven thermometer and see what temperature it shows.  I usually take three readings and the take the average.  Place the oven thermometer on a baking sheet and place the baking sheet in the oven. This is easier than hanging it on a rack and makes it easier to read. I also move it around for each test. If possible take the reading through the window without opening the door.  If you cannot see the thermometer, use a flashlight.  You may not have a perfect oven but you will understand how it cooks.

Summer is here!! I think!

Summer usually means it is time to go outside and grill. Some tips to make that a little easier so you can enjoy the party too.

Skewers – Used to secure meat and veggies together on the grill are usually made of wood.  These need to be soaked in water for at least an hour before you put the meat on them and set them on the grill. Otherwise they will burn. There are metal skewers that work very well. However they do get hot so be carful. The newest type is one called FireWire and is a wire with removable end pieces. This has the advantage of being very flexible and can be positioned in a circle. 

Wire Baskets are a new craze too.  These vary from open wire mesh to a closed metal mesh with holes in them and come in several sizes and shapes.  The handles are usually removable. They allow you to use the grill for many foods that normally would not work well on just the grill grates.

Smokers – I could write a whole book on smokers and the various types and woods to use. Just remember in order to use wood chips they have to be wet.  Smoke can add a great flavor to any meat or vegetable.

Summer is here so get your grill ready.  I will have more tips later in the season and you can always ask a question in the comment section.

Bread

There are many kinds of bread that are easy to make at home. In my cookbook there is a great recipe for potato bread that uses left over mashed potatoes.  If you look on line there are also some very good recipes for artisan bread. No matter what recipe you use here are some tips to make the experience a little better and easier.

1.Always proof your yeast unless your recipe is for a bread maker.  In those you add the yeast and the flour to the machine dry.  To proof your yeast you need warm water and some sugar.  The water should not be over 100 degrees.  You add a teaspoon of sugar to help the yeast feed and bloom. If after 10 minutes there are no bubbles or no foam your yeast may be dead and you have to start over. Better then than later when you have door stop instead of a loaf of bread!

2.Have all ingredients at room temperature.

3. Use a stand mixer to knead the dough.  You can still turn it out on a floured board and hand knead, but the mixer will develop more gluten and you will have a finer crumb to your bread.

4. I always do a double rise.  If your recipe does not call for that, then you use your judgement.

Home made bread is wonderful!  Try it.