Forno Bravo Community Cookbook

re: oven door

mike – i cooked my turkey with the door about half closed. what i do is wedge one corner all the way in and then have the other side of the door coming out at an angle. this allows you to use the door as a sort of vent contol for the oven, which is helpful particularly if you are trying to get some smoke flavor on your food, as i was with the turkey. restricting the air flow with the door will keep any fuel you have in the oven smoldering instead of burning, producing more smoke and keeping the temperature down. i cooked my turkey with the door in place the entire time, but you could also start with the door and then remove to cut back on he smokey flavor. hope this helps.

dc

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re: pre cooked chestnuts

lucia – you can definitely use pre-cooked chestnuts in the recipe. i would gently roast them in a much cooler oven than i called for, just to warm them up and produce some caramelization. then toss them with the brown butter and lemon mixture as before. hope you like them.

dc

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Oven door

Great recipe, thanks! You indicated using the oven door thermometer………does that mean you were cooking with the oven door closed? If so, did you also cook for a period of time with an open oven?

Thanks again!

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Re:

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Egg Plant Skin

For those of you that find the skin of the egg plant too tough, simply julienne the skin of egg plants before baking them using a julienne peeler (my favorite is made by Messermeister). Now take the skin strips and dice them up, season them and fry or bake them (why fry when you have a terrific oven at your disposal?). Sprinkle over the casserole when serving for an added layer of flavor. This technique also works very well with cucumbers or zucchini.

So what you have done is make a dish more pleasurable to eat while still being able to enjoy the nutritional value of the skin in a more palatable fashion.

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