cowcharge
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Ovens!
Aug 3, 2013 8:25:48 GMT -8
Post by cowcharge on Aug 3, 2013 8:25:48 GMT -8
dunno 'bout holidays, but my old Magic Chef cooks up a pie just fine. But use a thermometer, and keep an eye on it, the shallowness of the oven tends to make things in deep pans scorch on top before the middle is cooked. Wrap the edges of the crust with foil (or even the whole top until the juice starts bubbling). I made cornbread in it, and just noticed in time to cover it with foil so the middle could catch up to the top.
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Ovens!
Aug 3, 2013 11:05:01 GMT -8
Post by 62shastacrazymom on Aug 3, 2013 11:05:01 GMT -8
dunno 'bout holidays, but my old Magic Chef cooks up a pie just fine. But use a thermometer, and keep an eye on it, the shallowness of the oven tends to make things in deep pans scorch on top before the middle is cooked. Wrap the edges of the crust with foil (or even the whole top until the juice starts bubbling). I made cornbread in it, and just noticed in time to cover it with foil so the middle could catch up to the top. Thanks CC, our regular trailer oven does the same thing. I was shocked when I took this old oven to the propane guys to safety check it and they only had to do minor repairs. They said the internal thermometer was actually accurate! But, yes it is such a shallow oven, I can see where you would have to make adjustments. And there is only ONE option/rack to cook on....mmmmmm.....cornbread....a camping fav...oh wait.....an everyday fav.........
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cowcharge
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Ovens!
Aug 4, 2013 2:59:04 GMT -8
Post by cowcharge on Aug 4, 2013 2:59:04 GMT -8
Yup, it's like cooking everything on the top rack of a regular oven. I drove over to the camper last Thanksgiving to cook pie and cornbread, and a cinnamon roll with the extra pie crust, while the turkey cooked at home. I tested my oven thermostat with a thermocouple that came with my digital multimeter, and the temp varied about 15-20 degrees above and below the knob setting, as the burner turned on and off. Didn't seem to affect the cooking time much at all. The biggest difference was it cooked the top faster, especially in a high-sided pan like the 9x13 I cooked the cornbread in, so you need to practice when to put foil on the top. But a tiny movement of the knob makes a difference in the average temp. Even when you can't see the difference on the knob and can barely feel it move in your hand, so I always use my multimeter. It's also nice to not have to open the oven to check the temp, just glance at the meter on the counter. Here's the best cornbread recipe I ever tasted: dailydishrecipes.com/moist-sweet-cornbread-recipe/ The title's accurate, it's sweet, and as moist as cake (nothing worse than dry cornbread). Made some last night in my regular oven and it came out perfect. You don't even need butter on it, it's so moist. Like most everything I cook, I like to add a bit more of the base flavor than the recipe calls for (extra pb in pb fudge, for example), so I add another 1/8-1/4 cup of corn meal, and I don't worry if there's a little extra honey overflowing the tablespoon. I mix all the dry stuff in the big bowl on my mixer, mix all the liquids in the smaller bowl from my mixer, then just pour the liquids into the dry, mix, and pour in the pan. It's so easy, hardly any cleanup, and MMMMMMMMM! Great for breakfast, or to mop up baked beans...
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Ovens!
Aug 4, 2013 22:33:58 GMT -8
Post by 62shastacrazymom on Aug 4, 2013 22:33:58 GMT -8
Yup, it's like cooking everything on the top rack of a regular oven. I drove over to the camper last Thanksgiving to cook pie and cornbread, and a cinnamon roll with the extra pie crust, while the turkey cooked at home. I tested my oven thermostat with a thermocouple that came with my digital multimeter, and the temp varied about 15-20 degrees above and below the knob setting, as the burner turned on and off. Didn't seem to affect the cooking time much at all. The biggest difference was it cooked the top faster, especially in a high-sided pan like the 9x13 I cooked the cornbread in, so you need to practice when to put foil on the top. But a tiny movement of the knob makes a difference in the average temp. Even when you can't see the difference on the knob and can barely feel it move in your hand, so I always use my multimeter. It's also nice to not have to open the oven to check the temp, just glance at the meter on the counter. Here's the best cornbread recipe I ever tasted: dailydishrecipes.com/moist-sweet-cornbread-recipe/ The title's accurate, it's sweet, and as moist as cake (nothing worse than dry cornbread). Made some last night in my regular oven and it came out perfect. You don't even need butter on it, it's so moist. Like most everything I cook, I like to add a bit more of the base flavor than the recipe calls for (extra pb in pb fudge, for example), so I add another 1/8-1/4 cup of corn meal, and I don't worry if there's a little extra honey overflowing the tablespoon. I mix all the dry stuff in the big bowl on my mixer, mix all the liquids in the smaller bowl from my mixer, then just pour the liquids into the dry, mix, and pour in the pan. It's so easy, hardly any cleanup, and MMMMMMMMM! Great for breakfast, or to mop up baked beans... Im sooo making that cornbread tomorrow......with some baked beans I think! Or just some 15 bean soup I make outta fresh ham hocks we have from raising pigs (mmmmm fresh pork).....Thanks for the recipe...you cook like I do...just add a little bit more of the good stuff and it always tastes better!! (ie...base flavor..haha_)
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Ovens!
Aug 4, 2013 22:34:44 GMT -8
Post by 62shastacrazymom on Aug 4, 2013 22:34:44 GMT -8
CC I have a multimeter also, and should pack it along once I camp...good idea, thank YOU!
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cowcharge
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Ovens!
Aug 5, 2013 4:51:11 GMT -8
Post by cowcharge on Aug 5, 2013 4:51:11 GMT -8
"They" say the best cooks never measure anything. But that ain't me, haha.
Cooking is simply a chemistry experiment that you eat when you're done (I bet kids would do better in chem lab if the teacher used food reactions)... As long as you get the important foundational chemical reactants in the right proportion (the stuff that makes it "set up" right, like making sure the sugar/milk proportion in fudge is right and cooked down to the right boiling point, or the right amount of leavening and moisture in baking to get the right size bubbles so it rises), the flavor's up to the cook.
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cowcharge
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Ovens!
Aug 5, 2013 5:20:13 GMT -8
Post by cowcharge on Aug 5, 2013 5:20:13 GMT -8
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cowcharge
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Aug 9, 2013 9:37:26 GMT -8
Post by cowcharge on Aug 9, 2013 9:37:26 GMT -8
Crazymom, make sure it has a thermocouple with it. On mine, it was called a "K-Type" thermocouple. It's a stiff, tiny wire (which is nice 'cause it doesn't interfere with the oven door closing) with a bare tip, and it plugs into the same connectors that the regular test probes plug into. The function knob's got two settings, one for Celsius and one for Fahrenheit. IIRC, it was $36 on Ebay, it also has a clamp ammeter, which is why I bought it, for checking amps out of the battery for various appliances. The temp probe was a bonus.
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Ovens!
Aug 9, 2013 13:03:12 GMT -8
Post by bigbill on Aug 9, 2013 13:03:12 GMT -8
To check oven temp you can use a laser thermometer available for around thirty dollars at Harborfreight.
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cowcharge
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Ovens!
Aug 9, 2013 13:19:56 GMT -8
Post by cowcharge on Aug 9, 2013 13:19:56 GMT -8
From the outside? Or by popping the door open and shooting the inside? I have an infrared temp gun that works good for surfaces, with a laser pointer on it, but I'd have to open the door to check inside the oven.
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Ovens!
Aug 9, 2013 14:57:45 GMT -8
Post by bigbill on Aug 9, 2013 14:57:45 GMT -8
yes open door just for a second. cheaper and easier, that is what many repairmen use to check temp around here.
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Post by 62shastacrazymom on Aug 21, 2013 21:16:53 GMT -8
yes open door just for a second. cheaper and easier, that is what many repairmen use to check temp around here. This all belongs on man glamping with food! You two are dialed in!! We could do a Shasta cook off rally. Now THAT would be fun!! Say...original stoves and ovens only can participate...haha!
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cowcharge
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Post by cowcharge on Aug 22, 2013 7:34:58 GMT -8
Nah, that ain't no glampin'. That's just precision. You can't make logical decisions without precise data, and glampin' rejects logic, by definition.
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Ovens!
Aug 25, 2013 20:19:58 GMT -8
Post by 62shastacrazymom on Aug 25, 2013 20:19:58 GMT -8
Nah, that ain't no glampin'. That's just precision. You can't make logical decisions without precise data, and glampin' rejects logic, by definition. Cow, I think you are a closet glamper....food glamper that is.....
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cowcharge
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Post by cowcharge on Aug 26, 2013 10:09:56 GMT -8
Well I don't just eat hot dogs any more...
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