[Sca-cooks] Hobarts and convection ovens for baking

[alm4 at cornell.edu]

When people say hobart, they usually mean a mixer.  Think very large
kitchen aid mixer.  Kitchen aid and hobart used to be the same company.
But I think I heard that Kitchen aid branched off and was later bought by
some other company.

Almost 30 years ago Kitchen aid/Hobart had a really nice burr coffee
grinder with a big 'container' on top that you could put a whole pound of
coffee in and grind coffee very well.  Was noisy but worked like a
charm.  I think it cost $75 but it lasted forever.

	Angeline

On Thu, 25 Jul 2002, Mark S. Harris wrote:

> Bear commented:
> > To be perfectly honest, when preparing bread for an SCA feast, I prefer a
> > large Hobart and a good convection oven.  It is a hard to beat combination
> > when making a lot of bread, fast.  The sites we commonly use only have
> > counter-top Hobarts, so the work takes longer.
>
> Hmm. Okay, first what is a "Hobart"? I assume this is some kind of
> oven usually only found in institutional kitchens?
>
>
> Why would you want one of each rather than a pair of Hobarts or a pair of convection
>
>   ovens? What advantages do each have and how do you combine the two
> features to best advantage?
>
>
> --
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris            Austin, Texas          stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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