Guest guest Posted August 24, 2010 Report Share Posted August 24, 2010 At 06:00 AM 8/24/2010, you wrote: what else do you use the pizza stone for? do you cook on it directly? or do you put the pan on it? I put whatever I plan to cook on the stone on a piece of parchment, and then slide it onto the stone. Some (non-SCD) directions call for sprinkling cornmeal on the stone and putting the food directly on the stone. Having had experience with the way SCD breads tend to crumble when trying to move a large flat piece of something (like a pizza crust), I decided I wanted something to support my bread / crust when moving it around. Besides, souffle bread doesn't lend itself to being poured directly on the stone and then spread out -- part of it would be cooked before you got the rest shaped. So, I shape / roll / pour / spread whatever on a piece of parchment which I slide onto a cookie sheet to carry to the oven, then open the oven with the pre-heated stone, pull the rack out, slide the parchment onto the stone, put the rack back in, and close the oven door. I find that the stone does its best work if thoroughly pre-heated, so if you put the stone on the lower rack, and have something else you need to warm / bake regularly that you can cook on the top rack, it will then be heated completely through. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
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