/ck/ - Food & Cooking

>>9150191
>i assume you generally keep them out of the oven, and only put them in when you're baking?

I have two ovens and a toaster oven. The stones generally get left in the convection oven that I bake and roast in. If I want to cook something else and don't want the stones, I just pick up and switch out the whole wire rack with the stones in place and put them in the other oven. When I want to bake, I just move the rack with the stones back to the middle of the convection oven. When I was at my other house I would take them out and stack them up on top of each other so that they took up 6*6*~3.5. Depending on your storage situations that may be better than an 18*12 sheet. Also with 6 individual tiles you can just use 4 for 12*12... of if you found some weird arrangement where it made sense with your heat source you could do 6*36... or you could do 6*12 on one level and 12*12 on another.. or go diagonally if your oven will fit them. It's more flexible. I don't know if its flexibility that is actually useful, but it's there.

Most of my other oven use happens in the toaster oven for reheating things, or the other non-convection oven for baking cakes or pies that don't need convection or stones so the stones stay in the convection oven mostly.

>>9129548
Been on vacation the last week so this is from a week ago.

>>9097324

I had a spice blend that I call "pizza hut bread stick seasoning". I got the recipe for the spice mix from a nice restaurant in Atlanta. It makes bread taste a good bit like pizza hut bread sticks. Anyway, that has garlic powder in it and I used the mix on the focaccia. Its tasty!