OVEN BAG COOKING TIMES : OVEN BAG 

Oven bag cooking times : Cooking korean food.



Oven Bag Cooking Times





oven bag cooking times






    cooking times
  • Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.





    oven
  • (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.

  • A small furnace or kiln

  • kitchen appliance used for baking or roasting

  • A cremation chamber in a Nazi concentration camp

  • An enclosed compartment, as in a kitchen range, for cooking and heating food

  • An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.





    bag
  • (of a hunter) Succeed in killing or catching an animal

  • Succeed in securing (something)

  • Put (something) in a bag

  • a flexible container with a single opening; "he stuffed his laundry into a large bag"

  • capture or kill, as in hunting; "bag a few pheasants"

  • hang loosely, like an empty bag











Nutella Cheesecake




Nutella Cheesecake





One of desserts I made for my annual Christmas Eve open house. I'm usually far too busy cooking to take lots of pictures of what I bake, and this year was no exception, but I did try to grab a few quick not-too-horrible snaps of a few of the dishes. I had originally planned on a cheesecake and some Nutella cupcakes, but when paring down the menu to fit in my allotted two days of cooking, one had to go, and this merger was the result. It's topped with a few Ferrero Rocher candies, which made perfect sense to me given the chocolate-hazelnut connection.

Ingredients

For the crust
1/2 c. unsalted butter
2 c. graham cracker crumbs
2 tbl. sugar

For the filling
2 lb. softened cream cheese
1 1/4 c. sugar
4 large eggs
1 tsp. vanilla extract
1/4 c. heavy cream
1/4 c. sour cream
2 tbl. dutch process cocoa powder
1 1/3 c. Nutella

Toppings
8 Ferrero Rocher candies
Nutella

Directions

Preheat your oven to 325°F. Place a roasting pan on the middle rack of the oven. Line the outside of a 9" springform pan with aluminum foil (to help make it water-tight from the outside, since we'll be cooking in a water bath). Place a large pot of water on high heat on the stove to boil.

Make the crust by melting the butter, combining it with the cracker crumbs and sugar, and press into an even layer on the bottom of the springform. Since the cheesecake will be cooked in a water bath, bake the crust alone in the oven for about 10 minutes, then cool it while prepping the other ingredients.

Beat the cream cheese at medium speed, then add sugar and continue beating until the sugar is dissolved. Add the Nutella and cocoa powder and beat until combined. Add the eggs one at a time while continuing to beat the cream cheese mixture, scraping down the bowl between each egg to ensure that no lumps of plain cream cheese will remain in the batter. Fold in the vanilla, heavy cream, and sour cream. Pour the mixture over the crust.

Place the springform pan into the roasting pan, and pour the boiling water into the roasting pan, enough to come about halfway up the side of the springform pan. Bake for 55-65 minutes, until the edges are set and the center continues to jiggle like gelatin. Turn off the heat, prop oven the oven door slightly (a wooden spoon is great for this), and allow the cheesecake to sit in the oven for another hour. Remove, cool to room temperature in the pan, then transfer the pan to refrigerate until cold (several hours, preferably overnight).

Run a thin knife around the outside of the pan before removing the ring from the springform pan. Place parchment or plastic wrap on the top, invert carefully onto a plate, remove the bottom of the springform pan, then invert carefully onto your serving platter and remove the parchment or plastic.

Top with the Ferrero Rocher candies, held in place with some more Nutella, applied with a piping bag.

This is very rich, and should serve 16-20.

I think if I were making this again, I might have replaced some of the graham cracker crumbs in the crust with some finely chopped hazelnuts, but I didn't have any on hand when making this.











My confidence is crumbling




My confidence is crumbling





I have several ‘safe’ recipes, dishes I cook (yes all puddings) that I know taste good and work and that I wouldn’t feel ashamed to present at dinner. Well, t’other day all that was thrown into turmoil when my signature dish of crumble was cooked by a friend. His was a thoroughbred crumble whereas mine was a cart horse – and in comparison mine makes you feel like you may in fact have eaten a carthorse. After my crumble most people are rendered immobile for a couple of hours (It may be something that the police should look into using). After his pure-bred version of the same dish I could still have danced a maypole with no fear of a stitch.

So anyway, the recipe was shared; scribbled out in haphazard handwriting, and I wished that I had watched him more closely as he had made the dish rather than glugging down the vino whilst jabbering on about the latest craze amongst kids to set fire to wheelie bins and inhale the fumes. The very thought of getting close enough to a wheelie bin to set fire to it makes me want to wretch; its’ un-ignited aroma is so terrible – I commend their bravery, though I definitely think that is something they will need to have a few mints to cover up afterwards.

I digress… So I have the recipe and I go out the very next day to buy the ingredients try to recreate the dish. I buy all the same brands and measure the amounts properly instead of just pouring out bags of flour and sugar until it just ‘feels right’. The beast goes in the oven and I sit fretting over my wine while I wait. Like a new mother I check it is still breathing regularly, well every time I top up my wine which is 5 minutely. I chew my fingernails as I wait….

It wasn’t the bloody same!

His was all crunchy and caramelized and mine is soggy and heavy and cakey. It was delicious in its own right and in its own incarcerating way but I hadn’t succeeded in cloning his dish.

Why is it we can be given a recipe, follow it to the scribble, do everything they did and yet it come out entirely different?
I think all cookery books could well be rendered irrelevant after this because clearly whatever I cook whilst following Nigella’s recipe is absolutely nothing like what she actually would have produced in between sucking her fingers and gazing seductively at the camera.

I felt terrible pressure to produce a triumphant dish so that I could report back the magnificence of the recipe and my compliments to the original chef – but instead I had to admit failure. Then again, maybe those people who share recipes know that we stand no hope of mimicking their dish, maybe they take pleasure in the fact that no one can do it as well as they can, maybe they doctor the recipe to ensure failure and secure our admiration forever…..












oven bag cooking times







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