Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.
This tip is for all of you bread bakers out there. You may very well already know this, but I just read it in Saveur Magazine’s latest issue and I’m really excited to try it. I love to bake bread, and have been working on perfecting the french baguette, but haven’t quite gotten that crust just right. I’ve tried spraying the cold water in my oven, but that never quite did it. So, now I read in Saveur to get the perfect crust, place a cast iron skillet on the bottom rack of the oven, position another rack above the skillet, and place a baking stone on the rack. Heat the oven. When you put the bread in the oven, on the baking stone to bake, put ice cubes in the skillet! What a great idea! This creates the steam necessary to develop the perfect crust! Another article in the same issue uses cold water in the hot skillet, but I’m going to try the ice cubes first. I am so excited to try this! I’m a little concerned about the possibility of the ice cubes exploding though, so I’m going to be really careful and you make sure you are too. The magazine didn’t mention this possibility, but my husband did, and it makes sense to me. This is a fabulous issue of Saveur magazine for anyone who likes to bake bread.