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I'm noticed we have so many new members, so a big welcome.
I've had Big Bertha up and running for a while now. It's exciting to learn/master/network/share knowledge and experiences with everyone!! You will start out using your Chambers the "traditional" way. Most of us did, it's the "initiation process". You get a little comfortable and confidient.
Time to find out what that "big black hole" really does.
You order/bid/search high and low for some pots or you're lucky enough to have a t-well pot, your idle hour cookbook in hand. Pot roast was the 1st thing I ever CWTGO per instructions. Turned out excellent and I was hooked from then on!!
I'm a CWTGO girl!!
You share and network with what can you cook, how it turned out and what could have gone wrong or someone needs a little education about the pilot light or mica window. And our "visual aids" on this board are excellent!! Leaves no doubt what we can exchange on this information highway.
At any rate, for all the folks who don't have t-well pot(s) and are ready to venture to the world of CWTGO. Don't dispare you have another wonderful feature.
"The oven", a CWTGO feature we have not given much attention too!!
Saturday I'm attempting to do a roast with veggies in the oven WTGO and bisquits.
With or without the t-well pots you can enjoy and experience CWTGO in the oven!!
What have you CWTGO in the oven??
Berlyn
<font color="#FFFFFF" size="1">[ February 18, 2006 01:25 AM: Message edited by: berlyn ]</font>
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Well,...this is going to be good! Preview me on the biscuits, at the end of the roasting probably,? What ingredients, how long do you plan on baking ? or CWTGO (on biscuits?)...V
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I have only had my stove up and running a short time and have pretty much cooked the traditional way. I found one of those blue enamel roasters in the back of my pantry. I forgot I even had the thing. So, last Sunday, I turned the heat up to 500, put a roasting chicken in the roaster with the lid off, cooked for about 20 minutes, put the lid on, turned the gas off and waited.
A few hours later, roasted chicken. Very tender, not dried out. Pretty darn yummy!
So, tomorrow, a pot roast with potatoes and carrots...Maybe I will even go over past posts and try biscuits in the thermowell, without the baker.
It amazes me how efficient this oven is and how much I enjoy cooking on the stove top.
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I should have said thermowell baker, I have the thermowell!
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Ms. V,
Hate to disappoint you but they will be can bisquits. I have never had any lucky baking my own!! Don't have a T-baker, so they will be done the "traditional way" after the roast, but I may experiement with TGO.
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OK Berlyn, I know how you feel about biscuits, BUT you have to try some again. Break open your tube but also use some biscuit mixed ones, just follow the recipe on the box, and cut in half. I use a little mix to coat my hands when I form them in my palms using a table spoon glump...V and I did mine in the T=baker...V
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That's something I'll talk hubby into trying. He enjoys baking things from scratch. His tortilla's are excellent. I'm just a Pillsbury dough gal!! But I do make the Red Lobster bisquits from scratch!! Easy!!
On the roast, turned the gas off at 11:30am and it was ready to eat @ 1:00pm. It was between a 3-4 lb roast. Followed the recipe cooking instructions from the Idle Hour cookbook.
Tasted excellent, meat juice and tender!!
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Would you be willing to share that Red Lobster recipe? Pleeeeze, I love those biscuits! Thanks Deb
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Red Lobster's Cheddar Biscuits
Serving Size : 10
2 c Bisquick
1/2 c Shredded sharp cheddar
2/3 c Milk
1/4 c Melted butter
1/4 ts Garlic powder
Mix Bisquick, cheddar and milk into soft dough. Beat with a wooden spoon for about 30 seconds. Spoon on to greased cookie sheet. Smooth down tops. (Bisquick forms sharp hard points otherwise) Bake for 8 to 10 minutes at 450 degrees.
While baking, melt butter in pan and stir in garlic powder. Take bisquits from oven when done and brush butter on tops and serve hot.
Enjoy!!
These are the only bisquits I do from scratch!! Easy as 1 2 3 !!
Berlyn
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Berlyn,
I think it was you that had the web site to favorite restaurant recipes. I didn't write it down can you post again?
Thanks,
Treatmaker
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I've had it bookmarked for several years now. But I think it was someone else who stumbled on it and shared it.
Here's the page
http://www.topsecretrecipes.com/home.asp
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Chicken Roasting
Have a 6lb fryer chicken, ready to roast. How long in the oven at 500,
How many hours do you think I can leave it in with (with the lid on CWTGO)? I want to go shopping and it is at least 2 hours round trip to just get to the mall.
Saw a musical yesterday matinee, The 1940 Radio Show and one of the 'advertisements' was for a Serville Refrigerator. ...V
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Last night I roasted a four pound chicken by preheating at 500 for 15 minutes, roasted uncovered for 20 minutes, covered and roasted without gas for an hour...PERFECTION. I used a double vented Lisk Roaster and kept both vents open.
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I used a "cheapy" roaster, no vents. I don't know if I should or am going to invest in a "quality" roaster, if I'm not going to use as often. I have a small galley size kitchen and not much storage space. I really use the broiler and t-well the most. I've gotten brave and started CWTGO in the oven for larger quantity of food.
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I'd love to read some broiler recipes, tips, etc. I am on the verge of having a fired up Chambers after about a year and a half cooking with weak electric ovens - I am so looking forward to a broiling experience that really broils!
Thanks!
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Asfan did a lovely article on the use of the broiler in the convention web site.
Be sure to go and read it!!
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How long would you SAFELY allow a chicken roasted this way and CWGTO to stay in the oven before serving?...V
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I think I am going to look for a roaster with vents. My old roaster has no vents and did a great job on a pot roast. The chicken, though really tasty, was almost steamed. I guess I could raise the lid a bit and see if that helps. At least the experiments I have been doing are for the most part edible!
