Joined: Sun Oct 17, 2004 12:40 am Posts: 25451 Location: 111 Archer Ave.
Let's use this thread to help each other troubleshoot problems in the kitchen.
Last night I followed a recipe for potato and kale gratin from Joy of Cooking very carefully. After cutting 1/8 inch layers of yukon potatoes, onions and kale and arranging/seasoning them in my baking dish the way that the recipe said to do, I baked the dish for 45 minutes at 350F. While baking, the dish was covered and on the top shelf of my oven.
After cooking for almost an hour, the milk still hadn't thickened to my satisfaction, and the potatoes weren't yet golden.
I'm thinking that the problem was the shelf placement or maybe covering the dish? Anyone have any other suggestions?
Joined: Sat Oct 16, 2004 11:17 pm Posts: 13551 Location: is a jerk in wyoming Gender: Female
probably but a microwave would work too, i think. I don't usually try to recook dishes like that though because the consistency usually doesn't come out right anyway when you do - it's something to do with the reaction the ingredients have when exposed to heat - it's just not right the second go 'round.
next time try putting the oven rack in the middle of the oven instead of the top
Joined: Sun Oct 17, 2004 12:40 am Posts: 25451 Location: 111 Archer Ave.
That's a real bummer. I was looking forward to that dish. I still had plenty of well-cooked venison and brussels sprouts, though. Oh, and a delicious imperial stout.
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