Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Sunday, January 1, 2012

Oven Baking Versus Frying Your Foods

!±8± Oven Baking Versus Frying Your Foods

You already know that deep frying is bad for you, but that does not mean it is easy to give up your favorite foods like hot wings and onion rings. There are ways that you can turn to oven baking some of these foods that you love so much, but your fear is that you are not going to like a different version as much and that will ruin your favorite foods. Though these foods do taste a bit different in the oven, you may be surprised to find that they are not as bad as you thought, and that once you have them a few times you may look forward to your new way of preparing your much healthier versions of your favorites.

Oven baking is a different taste, though perhaps not as different than you may think. You do get less oil, but for the sake of your heart, that is a great thing. Instead of immersing these foods in oils that can lead to heart problems, you can do oven baking with healthy oils that you use far less of. You can still get that crisp deep fried coating about your foods, but you use far less. Use healthy oils like canola or olive oil and lightly brush some on these things instead of immersing them in them. That way they still crisp up some, but you are taking in far fewer calories.

One of the most commonly deep-fried foods is the chicken wing. Born in Buffalo, New York, the chicken wing grew wildly in popularity and is served in any bar that serves food, and in many restaurants. You don't have to deep fry these to these to have them be juicy and crispy. You can go to oven baking your wings buy brushing them lightly with a healthy oil, and then laying them out on a rack so that they are not resting on your cookie sheet. They will crisp up and you can then coat them with your favorite sauce. If you do it right, you won't know the difference.

You can also cook breaded items with oven baking instead of throwing them in a deep fryer. These first come out for the oven a while ago and did not work out very well, but that has all changed. These items you can get in the freezer section are better than ever, and you can find recipes to make your own with healthy breading and new ingredients that you may love. These go through oven baking in the same way as the wings, generally coming out crispy and yummy just like they would from the deep fryer at your favorite bar.

While oven baking these foods does make them healthier, you still know they should not be the staple items in your diet. You should have them for a treat on occasion rather than planning your family eating plan around them. However, if you cook the this way with oven baking, you can have them more often than you use to without as much worry about the long term effects on your heart and your overall health. Your waist line may think you as well too.


Oven Baking Versus Frying Your Foods

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Monday, November 21, 2011

Try a Hartstone Baking Stone For Your Homemade Bread

!±8± Try a Hartstone Baking Stone For Your Homemade Bread

Unglazed stoneware baking dishes, also called baking stones, have been gaining in popularity. Their mass helps them retain heat for more even baking. This also helps them give your breads a nice, crispy crust. Home bakers who like a rustic loaf, including me, are enjoying this kind of ovenware.

The Hartstone Pottery line of baking stones is a particular favorite. They are handcrafted in Zanesville, Ohio. Products include unglazed stoneware dishes for baking bread, muffins, pizza, lasagna and other foods.

The pieces are:

Stoneware Made in USA Lead and cadmium free Fired to 2200 degrees Microwave, oven and dishwasher safe Okay to cut on the surface with metal tools Okay to wash in dishwasher, won't absorb dishwashing soap

We were very happy with the Pineapple Nut Bread we made in the bread loaf dish (recipe follows). This recipe called 3 cups flour and that is about the right amount for the capacity of this generous sized pan. The nut bread batter was similar to a muffin batter in that it was leavened with baking powder. With this kind of recipe, be sure to combine the dry and wet ingredients separately. Then stir them together until just mixed.

The loaf was nicely browned, evenly baked and had a crispy crust. This dish also shines when used for a kneaded, yeast-raised loaf.

We also asked our tester to put the unglazed stoneware loaf dish through its paces. She made meatloaf in it without seasoning the dish first, just washed and baked. She was happy with her results, and the clean up.

"Just used it like I would have if it were glass or metal. No molly coddling," she said.

"After I took out what was left of the meatloaf, I put the pan in the sink and filled with soapy water for a bit of a soak. Gave it a few minutes and would have not been worried to let it soak longer. It cleaned up well."

Make bread in this baking dish one day, meatloaf the next, and back to bread the next. No odors or tastes will carry over.

On the down side, the baking stones are heavy, and you may need to review your storage space to work in the bulk of these items. On balance for our purposes, the benefits outweigh the drawbacks. We will be using and enjoying these durable baking stones for years to come.

Pineapple Nut Quick Bread

2 c. flour
2 t. baking powder
1/2 t. soda
1/2 t. salt
1/2 c. firmly packed brown sugar
1 egg, well beaten
1 c. sour cream
1 c. crushed pineapple, including juice
1/3 c. melted shortening
1/2 c. chopped pecans or walnuts

Preheat oven to 400 degrees. Mix flour, baking powder, soda, salt and sugar. In a separate bowl, mix egg, sour cream, pineapple and shortening. Add nuts. Add wet ingredients to dry and stir until just mixed.

Spoon into greased and floured 9 by 4 inch bread pan. Bake for 30-35 minutes, until lightly browned and tester comes out clean. After 10 minutes, remove from pan and cool on rack before slicing.


Try a Hartstone Baking Stone For Your Homemade Bread

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