Remember how I bought that roaster last summer to bake bread in and only used it once? That was stupid.
Well, I’m giving it another go this summer. In the interest of cheap heat management (i.e. ‘I’m not cooling this house down only to have a giant box of heat in the kitchen ruin everything’-craziness), I’m going to see how many things can be successfully baked downstairs….. right alongside the tools and spare lumber.
Enchiladas were a success, as were brownies.
Breakfast bars were so-so – the first batch was overdone and the second was underdone. (I blame poor basement lighting for that. “Is it brown or just shady?”)
A frozen pizza took forever. (I blame operator error for that – I didn’t have the heat turned up high enough.) I even had a preheated flowerpot saucer turned over on it for it’s thermal mass, but something went wrong. I’ll have to try it again sometime.
See, the problem with this system is that every time you lift the lid to check on your food, the heat goes right out of the thing. Oh well – a whole summer of dinners will work out the kinks.