Ian Greenwood Posted January 13, 2020 Report Share Posted January 13, 2020 Just like apartment kitchens...it’s probably a man that never cooked...but he’s a designer..? Quote Link to comment Share on other sites More sharing options...
happyjillin Posted January 14, 2020 Report Share Posted January 14, 2020 5 hours ago, Ian Greenwood said: Just like apartment kitchens...it’s probably a man that never cooked...but he’s a designer..? Who? Quote Link to comment Share on other sites More sharing options...
stuphel Posted January 14, 2020 Report Share Posted January 14, 2020 We have a higher-than-average priced gas stove and oven. We found that, if we had the oven on high heat, and then turned it down later in the cooking process, the pilot light would just turn off. Unless we checked the oven every few minutes and relit it when necessary, we would end up with a 1/2 cooked meal. Now, if we have to lower the heat, we use the wooden spoon method to bring thetemperature down, and then turn the oven off, and reset the thermostat to the lower temperature. There's usually no problem keeping the oven on if we don't play with the thermostat. Does anyone else have trouble keeping the oven lit if the temperature is lowered? (It's ok, usually, if you raise the temperature, such as broiling in the last few minutes.) Quote Link to comment Share on other sites More sharing options...
mudgirl Posted January 18, 2020 Report Share Posted January 18, 2020 On 1/11/2020 at 11:39 PM, Ferret said: I haven't had any success baking with propane ovens in Mexico but nor have I bought a top of the line propane stove here either. I've always had inexpensive propane Mabe stoves in Mexico and I've never had any problem baking successfully in them. Quote Link to comment Share on other sites More sharing options...
Mostlylost Posted January 19, 2020 Report Share Posted January 19, 2020 Biggest baking problem for many is not adjusting the receipe for high altitude. 3 Quote Link to comment Share on other sites More sharing options...
Ferret Posted January 19, 2020 Report Share Posted January 19, 2020 You also have to add a little more "of whatever". I'm not saying you can't bake in a propane oven, I'm saying that the baked product turns out better with an electric oven. YMMV. 1 1 Quote Link to comment Share on other sites More sharing options...
tomgates Posted January 19, 2020 Report Share Posted January 19, 2020 I don't adjust anything for this altitude and all turns out fine. That said, if a recipe calls for 3 t of baking powder, I might use 2 1/2. Quote Link to comment Share on other sites More sharing options...
Ian Greenwood Posted January 20, 2020 Report Share Posted January 20, 2020 I have been teaching cooking classes lakeside for the last eight years , Every month a different menu....four courses , each menu finishes with a dessert . I don’t repeat recipes so that’s approximately 100 desserts… I have never adjusted my recipes for altitude .Admittedly I do not make complex desserts I agree with my girl do you work with the oven do you have perseverance and patience . P S Over the new year I had a piece of Tom Gates opera cake which is complex ....perfect....Looked like a professional job ! Quote Link to comment Share on other sites More sharing options...
Mostlylost Posted January 21, 2020 Report Share Posted January 21, 2020 For those of you who have no problem with baking you can ignore this post. If you are having problems baking this might be of interest. https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes Quote Link to comment Share on other sites More sharing options...
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