(Part 2) Reddit mentions: The best bakers & casseroles

In terms of how to learn how to cook, I have three recommendations:

1. Start with The Best Recipe, from the Cook's Illustrated/America's Test Kitchen folks. They introduce technique through recipes, and explain why you're doing that stuff. You could just learn to cook stuff exactly as it's laid out in this book and be a better cook than almost anyone you'll meet.
   
   
2. Practice practice practice. Get into the habit of even cooking something quick weeknights. There's no substitute for exercising your faculties.
   
   
3. Don't be afraid to fail. You can always order pizza. Or even skip a meal. I've done plenty of both. But you have to screw up to learn a lot of the most important stuff. For example, you'll never know how to properly salt something if you don't over salt a few things. In fact, when you're trying to really hone in on a dish, you should at least have one example that turns out too salty so you know where that point is for that dish. (Note: you don't have to salt something well for it to taste good. It's just that getting exactly the right amount of salt does make it a little more delicious. I typically undersalt things in day to day cooking.)
   
   Equipment
   
   When the option is available, I like to spend more money to buy something only once. So the all-clad stuff is much more expensive, but as long as you don't lose it you'll have it forever with little fuss.
   
   
4. 12" skillet with lid.
   
5. 3 qt. sauce pan with lid.
   
6. 10" chef's knife. (Forschner by Victorinox is a good choice without spending too much.) Get a steel as well. You need that.
   
7. The All-Clad Lasagna pan. You can roast anything in this, chickens, roast beef, pork loins, etc. MUST BUY: http://www.amazon.com/All-Clad-59906-Lasagna-Pan/dp/B0000DI4PG/ref=sr_1_2?ie=UTF8&qid=1369774661&sr=8-2&keywords=all+clad+lasagna+pan
   
8. A dutch oven. I recommend a Creuset. Totally off the hook spendy, but you'll only have to buy it once. You can do everything from boil your pasta to make a bitchin' braise (check this technique out for GREAT tasting meals with sauce and veggies all from one pot) to make soup and stock in one of these.
   
   Edit: forgot to mention the steel.
   Edit 2: how could I forget the dutch oven?

4 quarts or 4 cups?

4 cups is too small for dough, imo. The ziplocs that I linked to are 7 cups and those are a little on the small side. The plastic dough pans are probably around 8 cups, but the space is distributed a bit better than the ziplocs- shallow/wider.

If you're working with some thing like this:

https://www.amazon.com/Pyrex-Oblong-Baking-Outside-Measurement/dp/B01AJ5MZ1C

and it's 11 x 17, that gives you two 11 x 8.5 areas to proof in, which would be pretty comfortable for two dough balls.

Now, glass takes a long time to cool and a long time to warm up, so it's not perfect for proofing, but, if you're proofing at room temp, and/or can give chilled dough balls extra time- and you already have these on hand, sure. Just make sure to never use metal utensils, since scratched glass will inhibit dough release.

For Neapolitan, sometimes dough balls are placed in floured containers, but sometimes you see them going on untreated plastic- and then scraped off the container with a plastic scraper. If you're going to use glass, I might go with a very light oiling and give the dough some time to plop out on it's own.

My random user is /u/sweetbeauty

I had TONS of things in common with my match. She likes lisa frank and I like lisa frank. She likes adorable necklaces and so do it! She likes kinder hippos and I love those damn things!! They are on one of my wishlists. She wants this and I bought that exact same set on 01/30 of this year. She likes Rachael Ray and that is my favorite cookware set. I have her plates in green! She likes colorful knives, guess who bought that set back in March? She has contacts and I have contacts! I just added that to my wish list too. She likes makeup and I love makeup. Those brushes are amazing, btw. She also had quite a few makeup items that I liked, but I wasn't about to link all those. Ditto with books!! My random person is pretty awesome.

Also, welcome!!

RAOAs before foes

you can cook anything in that little oven you could cook in a large one. Just smaller amounts. I have a toaster oven and LOVE IT!

I have a set of pans like this in this size.

https://www.amazon.com/Wilton-Recipe-Right-Non-Stick-3-Piece/dp/B002HJ35YA/ref=sr_1_9?

​

they work great for single serve loaf pans in the toaster oven and you would be able to use at least 2 if not all three of them at one time.

https://www.copymethat.com/r/n6pMVVd/meatloaf-with-2-possible-toppers/

you could make these...

https://www.copymethat.com/r/LNYznIZ/baked-pizza-taquitos-baker-mama/

​

These pans should work for your little oven. (I might have to order these for myself)

https://www.amazon.com/Anchor-Hocking-Basics-Quart-Glass/dp/B00CE6Q2HI/ref=sr_1_2?

and your recipes will have to be cut in half

to fit in the pans and into your oven.

For this recipe use half of the package of crescents, maybe bake the rest for breakfast, and then use the remaining for your casserole. you will only use half of the Alfredo sauce so the second half you can use for Alfredo pasta, for pasta with some chicken.

https://www.copymethat.com/r/US6M7TC/chicken-alfredo-casserole-i-dont-remembe/

these are great and easy to break into individuals

https://www.copymethat.com/r/nUiElJG/foil-pack-chicken-and-broccoli-dinner-bi/

https://www.copymethat.com/r/8AUp6f5/smoked-sausage-and-potato-foil-packs/

these work with the Boboli crust or the tortillas

https://www.copymethat.com/r/s2F2BUz/tortilla-pizza/

this half recipe should work for both of your casseroles (from above)

https://www.copymethat.com/r/4GAvJYy/overnight-meatball-and-pasta-casserole/

you know for this one just make what fits on your baking sheet that you have.

https://www.copymethat.com/r/z2ZegXs/30-minute-sheet-pan-potatoes-and-chicken/

https://www.copymethat.com/r/RK4mbU0/baked-flounder-with-fresh-lemon-pepper-m/

https://www.copymethat.com/r/UVW1l7E/honey-balsamic-sheet-pan-chicken-and-veg/

https://www.copymethat.com/r/l6gYGIr/korean-chicken-and-vegetables/

https://www.copymethat.com/r/FfR4QSo/sheet-pan-garlic-parmesan-chicken-and-po/

Hope some of this information helps you out. and maybe some of the recipes

Basically, buy a ham (the precooked ones, remember that spiral sliced costs extra and is basically just pre-sliced). Put it in a roaster/whatever kind of thing you have to cook a whole ham in. Buy a bottle of Korean BBQ sauce (Aldi's is actually quite good). I like to add some extra stuff...pomegranate liqueur is tasty but expensive, but I found a bottle of Torano pomegranate syrup that added pretty much the same flavor. Maybe some orange ginger stir fry sauce...I dunno. Whatever I had sitting around in the fridge.

Pour the BBQ sauce over the ham, follow the cooking directions put it in the oven on say 300 degrees and baste every half hour. Voila! Korean BBQ ham.

I will say that the best lasagna pan I've found is this Rachael Ray casserole dish, because I wanted something with a lid you could use in the oven. It cleans up really nicely. I actually did the last ham in there because it was a small one. I also had a hell of a time finding a large roasting pan and finally found a huge one at Bed Bath and Beyond a few years ago...I don't see it on their website, though.

For baking, though, I find the old stuff usually works better, too.

Here are all the things I can think of that would be useful

• Macaron silpat
  
• Macaron silicon mold thing.
  
• Super fine almond flour
  
• Fine sieve
  
• Super fine sieve
  
  Other then that, besides getting them a kitchenaid to beat the meringue, a candy thermometer depending on the type of meringue they are making, or a new oven there isn't much else you can do to help people with macarons.
  
  Oh, actually sorry one other option is The Chefsteps Macaron course which is currently on sale.

This is the set I got. It is big enough to cover the bases but small enough to add things to down the road.

And since you aren't a big baker I would recommend just getting one of these. And two of these. That way you are pretty much covered for your baking needs.

Oh and you can get a lodge 10 or 12 inch for like $20. Really cheap. You are better off getting a really old one from a thrift shop or goodwill.

I use it for a shallow cup, bowl, mixing pot for boiled water plus dried or pre prepped food, baking dish inside a makeshift oven or carefully curated dutch oven, even as a pot holder.

Directly on the fire wouldn't work too well. It can handle temps up to 600 F, but is a pretty damn good insulator. I'd consider putting food in it, then wrapping in foil and burying under coals, but I haven't actually tried that yet.

You can also turn it inside out to lick it off as a pre wash.

I bought a pair of these: http://www.amazon.com/gp/aw/d/B002RL8U5W

They have a stiffer rim than most, harder to turn inside out, and less packable, but otherwise more useful as a bowl/plate etc.

I also add a small frying pan when feasible, but my kettle has an opening top and I have definitely fried meet in the tea kettle before... I really wanted some bacon.

i added microfiber dusting mits and microfiber swiffer pads and swiffer dusters to ours to remove the need to buy those cleaning supplies repeatedly. and tea steepers so we no longer buy tea bags but loose leaf instead

​

PS we love our anchor brand glass tupperware! corningware also has they heatable and dishwasher safe mugs with lids that are our favorite for bring left overs to work! https://smile.amazon.com/Corningware-French-White-piece-Multi/dp/B00R236YO4/ref=sr_1_6?ie=UTF8&qid=1543506682&sr=8-6&keywords=corningware+mug+with+vented+lid

> Or enchiladas!

Something I do every once in a while is what I call "fajitaladas": fajitas made enchilada-style. It's super fast to make, too. And I think you should be able to get everything in the UK.

You need:

• one rotisserie chicken
  
• one onion
  
• two bell peppers (I like a red and a green; you call them "sweet peppers")
  
• flour tortillas
  
• one can of enchilada sauce
  
• shredded cheese (cheddar works)
  
  Slice the onion and peppers, then saute them in a little oil over high heat until they start to crisp up. While that's on the stove, shred the chicken. Right before the onions and peppers are done, add the chicken to the pan and mix. I add some cumin and chile powder to this as well. Heat that through and remove.
  
  In a 9x13 baking dish, add a little of the sauce, enough to coat the bottom. Roll up some chicken/onion/pepper in a tortilla and then put it in the backing dish long-ways. Do this until it's full and closely packed together (should be about 8 or so in there; you want them to be about 3-4cm in diameter). Pour the rest of the sauce over everything, and top with the shredded cheese. Put that in a 200C oven for 15-20 minutes or until the cheese is melted.
  
  Keep in mind that this is in no way "authentic" Mexican food, it's just a tasty, simple way to use a precooked chicken to make a fast dinner. If you want a little spice, add some chopped up jalapenos or chipotles to the peppers/onion when you put the chicken in.
  
  > gives me an excuse to have an cold beer with dinner
  
  No excuse needed! :-) But a lighter pilsner goes really well with it.

Couple solutions.

Get a couple sets of these.

Freezer, microwave and oven safe!

Make big meals, make yourself a bunch of little home made "tv dinners" and freeze them and save for later. Healthy, cheap, interesting and tasty.

Both Jetboil, and MSR have this sort of heat transfer concept. Jet boil even has a cozy for the pot and I believe a cap for the bottom, so once it is hot, you can keep it that way. Personally I'd like to see something with isolated walls, a high surface area bottom and a matching insulated pad to sit it on like similar to the jetboil for crock like recipes.


Edit: I guess someone makes my dream pot.
Don't really care for cast aluminum cookware, but some people like it. Hope he does well, but I won't be getting one.

Traybake.

Get a baking tray (Something like this) or similar type pan. Get a knife, cutting surface, plate, and fork. And some foil for easy cleanup.

Turn the oven on to like 400 F/ 200 C or so. Put enough foil in to cover the bottom and sides. Put in some pieces of chicken or sausage. Throw in some delicious low carb vegetables like cauliflower florets or broccoli or cabbage or zucchini or whatever is in your carb budget. If you have a few extra carbs, throw in a little onion or whole garlic cloves. Sprinkle with salt and pepper, herbs, spices, nuts, cheese, or other flavorings. Drizzle a bunch of oil over it all. Put in oven and bake for 30-60 minutes, depending what you put in there.

Take out of oven after its cooked nicely and eat it. Put any leftovers in the fridge. Carefully take foil out and throw away. Wash any dribbles on the pan. Wash your plate and fork and knife. Leave the kitchen.

I also use la cloche clay baker. I like it infinitely better than a Dutch oven for ease of use. It also accomplishes the same thing and has more room for larger loaves. I use this one and love it:

Sassafras Superstone® La Cloche Bread Baker with Specialty Bread Lame https://www.amazon.com/dp/B0106TDDYY/ref=cm_sw_r_cp_apa_i_AxJ.Ab30EM82W

[Link to some comet vomit] (http://www.amazon.com/registry/wishlist/26PP6PRXF9507/ref=wl_bm-view-list&altAction=1) (awesome name btw)
[I would SEE stars] (http://www.amazon.com/Wilton-Recipe-Right-Biscuit-Brownie/dp/B000FCD0NM/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=2BZ6AUPYZ6FAW&coliid=I2THH3SG0REWMY) if I got hit over the head with this!!!!

To infinity and beyond!

Side note yesterday there was a discussion thread about something that blows your mind. I'd like to change mine to: You can MAKE nail polish? wtf... MIND BLOWN!!!

Thanks for the contest! Happy Thursday!

BIAB actually can be made to work well if you are careful.

Optimal? I would say HERMS or directly heated recirculated no-sparge. RIMS scares me because it exposes a small amount of wort to a large amount of heat at once and is more prone to scorching.

I use a directly heated stainless steel heavy duty kettle with a false bottom as my no-sparge mash tun. The liquid gets pulled from an outlet below the false bottom and reintroduced in the top of the mash, resulting in very clear cast out wort by the end of the mash.

Whatever way you go, I recommend a floating lid that covers as much as the wort surface as possible. I use these https://www.amazon.com/Concord-Cookware-3-Piece-Stainless-14-Inch/dp/B005P15QBM

The 14" one covers about 98% of the surface of my wort during the entire duration of the mash. I use a second one in my boil kettle to keep the wort covered there during lautering and as it's heating to a boil.

It's also essential that your pump and tubing fittings are completely leak-free. I don't just mean they don't leak liquid, I mean that they don't suck in micro bubbles of air via the Venturi effect. Tri-clover fittings are the way to go.

With a tight, recirculated no-sparge system like that with floating caps and no leaks in the pump lines, you can get away with 30 mg/l SMB total.

I'm on the hunt for a nice vintage oval roaster, but I've done chicken in a round roaster (Dutch oven) and it comes out great.

If you want a new oval roaster, Lodge does make an enamel covered one, as does Cuisinart, and Le Creuset.

On the cheaper end, Bayou Classic and Old Mountain both make plain cast iron ones.

IIRC the preheated element allows for a better "spring" and crust.

Not sure if you girls are just trying to be thrifty but get yourself a good lid replacement or.. [you could also try something like this if budget allows] (https://www.amazon.com/SuperStone-Covered-Baker-Specialty-Bread/dp/B00N517V3U/ref=sr_1_1?ie=UTF8&qid=1467260327&sr=8-1&keywords=covered+baker)

Get some oven safe Pyrex.

http://www.amazon.com/Pyrex-quart-casserole-glass-cover/dp/B0057RRD8S/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1393986478&sr=1-1

This casserole dish would make my life easier. I'm in a casserole phase and only have one I have to constantly wash by hand (no dishwasher). An epic tragedy. :-)

https://www.amazon.com/dp/B0093JWLJC/ref=cm_sw_r_cp_awdb_t1_tfqFAbQSE6ADY

https://www.amazon.com/dp/B000IOCYO8/ref=cm_sw_r_cp_awdb_t1_OeqFAb159PWDF