I've concluded that my kitchen consists of nothing more than a sink, a microwave, and an overside easy-bake oven. Seriously, the knob on the oven does not make any distinction between degrees and is absent of any markings that would give you an inkling as to what temperature you are cooking at. As a result, all of the recipes I have say things like "turn the knob half way and put on Mitch Hedberg's Strategic Grill Locations, once he starts talking about Lynn, you're done". Alternatively, "turn the knob three quarters of a turn and cook for one episode of 30-Rock on Hulu".
Who says baking is an exact science? If producing food that is slightly charred on the outside and slightly undercooked on the inside is considered a failure, *I guess* I would have to concede that they are right.
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3 comments:
Haha our oven is pretty weird too. Instead of a full-sized one, we have a fish broiler between the stove top and a mini oven (just big enough for a 8" x 8" pyrex pan)! It's weird cause we weren't big fish eaters before we moved here... but now it seems like such a waste not to use it!.. I'd say we eat broiled fish once every two weeks now.
Can you broil other stuffs in it to? My mom used to make yaki onigiri that you brush with a miso glaze, then broil. It's kind of like what they used to make in the olden day (you know, in the days of yore) over an open fire rather than in an oven. It's soo good, like comfort food. My mom and I still get really excited if we see something similar to it in restaurants in Japan.
Holy shirt! it never even occured to us to try make yaki onigiri in the fish broiler! Dude,.. we LOVE yaki onigiri! We order those at the yaki tori shops whenever we get a chance!
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