SC - Suggestions for vegetarian "main" dish needed

[Phillippa Venn-Brown]

LrdRas at aol.com wrote:
> 
> Many recipes for French breads, crusty rolls and other things call for the
> inclusion of a pan of water on the bottom of the oven. Seems like a better
> idea than opening the door and letting your heat out to spray things.
> 
> Ras

OTOH, the spray method works just fine, and appears to produce results
indistinguishable from the pan or ice methods. I had a baking instructor
who swore by wetting and lightly wringing out a kitchen towel, and
cracking it like a whip against the back or floor of the oven, three
times, at five minute intervals. I doubt it matters too much how you do
it, as long as there is some steam at the beginning of the baking process.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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