A Quote by Michele Scicolone
I was baking cakes for a gourmet shop and put two chocolate cakes in oven to bake and when I opened the oven an hour later, they were raw - the oven wasn't working. I didn't know what to do. I couldn't borrow an oven and I didn't want to waste the batter, so I came up with the idea of steaming them and they came out great! Thick and fudgy, like pudding cake. That happy accident was always in the back of mind.
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Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating from the oven floor, baking it faster from the bottom. The reverse is true of something baked on the top rack. Always bake in the center for the most even baking and browning all around.
The first time I hung out with [David Blaine], he took me to this condemned building, and it had a pizza oven and he crawled into the pizza oven and turned the heat on to 400 degrees or something like that, and he stayed in it for I guess a half hour. He came out, and except for one or two second-degree burns, he was unscathed. You meet a lot of musicians and filmmakers and actors, but it's rare to meet someone who can step inside a pizza oven and take the heat. I was intrigued by that.
I like baked potatoes. I don't have a microwave oven, and it takes forever to bake a potato in a conventional oven. Sometimes I'll just throw one in there, even if I don't want one, because by the time it's done, who knows?
A cake is a very good test of an oven: if it browns too much on one side and not on the other, it's not your fault - you need to have your oven checked.
It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake.
I very briefly had a microwave oven that I quickly gave away, because I could never work out what they do better than a regular oven.
God made men by baking them in an oven, but he forgot about the first batch, and that's how Black people were born. And then he was so anxious about the next batch, he took them out of the oven too soon, so that's how White people were made. But the third batch he let cook until they were golden-golden-golden, and, honey, that's you and me.
My mother did not have a toaster oven and would toast bread in the oven, which I thought was stupid. They didn't do cars and electricity, that kind of stuff.
Sometimes we adopt certain beliefs when we're children and use them automatically when we become adults, without ever checking them out against reality. This brings to mind the story of the woman who always cut off the end of the turkey when she put it in the oven. Her daughter asked her why, and her mother responded, "I don't know. My mother always did it." Then she went and asked her mother, who said, "I don't know. My mother always did it." The she went and asked her grandmother, who said, "The oven wasn't big enough."
Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm, right out of the oven. I mean, what more could anyone want? And all you're doing is taking the best fruit of the season, putting a crumb topping on it and putting it in the oven.
Only bake one type of thing at a time. Even when it seems like you're killing two birds with one stone, baking multiple recipes at the same time in one oven presents a tricky balancing act.
Bake some bread. Make a focaccia bread or bake a whole mill loaf. Do something creative, and then put the labor of love into it in the beginning. When you take that bread out of the oven and you eat it an hour- and- a- half, two- hours later, you start to appreciate it more and then you eat less because you worked so hard to make it, you appreciate it in a much better way.
Some people seem to think their oven self-cleans, but you need to clean it to stop things getting blocked up so you get a good rotation of air and heat inside. Get a probe to test the oven is reaching what it says it's reaching too.
Airline food is cooked in an oven and then kept warm. Space station food is often cooked in an oven and then thermo-stabilised, irradiated or dehydrated and then stored for a year or two before you even get to it.
But of course you can have your cake and eat it, too - if you decide to to bake a second cake. And you may well find that baking two cakes does not take twice the work of baking one.
The first thing I do when I come home is check the refrigerator for cats because I'm convinced that if one dies, my husband will hide it in there because I don't cook and so I won't see it. I do drink Cokes, though, so technically he should hide the corpse in the oven. And now I need to start checking the oven.
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