The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Should I change my name?

PalwithnoovenP's picture
PalwithnoovenP

Should I change my name?

Hello TFLers! Long time no read! I miss all of you and this great community.

It's been a while and I've been very busy with work. I'm already three months in the service and I just harvested the fruits of my labor. You're asking why I'm asking if I should change my name? When I had my first salary, I bought an oven to I don't know how to put it into words but all of you who have done the same back then would know. :)

I bought a 68-Liter one, not too big when testing recipes but big enough when I double or triple a tested recipe. It also has some pretty fancy heat controls with various combinations for rotisserie, top, bottom or convection. I also needed to reset my mind and math because it is in Celsius. It can go to a maximum of 250°C which is 482°F, a little lower than most ovens but I guess, with convection on, it will be almost the same.

I'm new to my oven so I just tried simple baked goods in it. What I want to really try are some pizzas and lean hearth breads but I don't have a pizza stone and if I have one, I don't want to waste a lot of energy in preheating it. I need to find a way to replicate its thermal properties along with steaming the oven. It's difficult but I know you will be there to help me, right?  :)



I was so happy. We were so happy. So what do you think? Should I change my name PalwithNOoven? If I should, what name/s do you suggest? I would like to hear them.

It had a 7 day replacement warranty so immediately the next day after I bought it, I tested it in case of any malfunctions and then baked day after day for the next 7 days after work even if I was super busy. Sorry for a ton of photos, I was just happy and a little overwhelmed of with using my oven because it's the first time that I have seen and experienced this. :)

Here are some of them:


Rotisserie chicken with Filipino flavors (Lime, Lemongrass, Soy sauce)








Garlic Rice and Chicken  Casserole 


I got a little happy with the broil function so it was a tad too dark, but it was not burnt in real life and we love the texture and flavor.




A repeat of the same dish.


Cantonese Siu Yuk (燒肉) (I'm not sure if these are the characters) 
Crispy roasted pork belly flavored with wine and five spices






A soft and fluffy Sourdough Asian-style Milk Bread
















Brown Sugar Peanut Biscotti






Mini Banana Breads






Their humps remind me of a Madeleine's.



What do you think? Did you have a favorite? Let me know! I want to know where I am since I am new to "oven" baking.

I did not only harvested financial fruits due to my profession but instead harvested more important fruits in the form of my students. In just three months, I have a accumulated a lot of tales and experiences that will be treasured memories for all of us in the bond. I'm so privileged to have those kids in my life that I get emotional sometimes when I reflect on my career. I want to tell more but I really can't put it into words now, maybe some other time.

Wishing you all good health and happiness! Thank you very much!

Comments

dabrownman's picture
dabrownman

Mini ovens make the best breads they just have ti be a bit smaller is all.   S=team is easy enough for me.  Pyrex cup with a fave sloth inside filled with water and put it when you preheat the oven.  These mini ovens heat up real fast and the water is slower so start with hot water in the cup.  It is just a variation of Sylvia's steaming towels in a larger oven.  All of your baking so far looks very nice indeed.  now I am hungry.  

Merry Christmas and happy oven baking Job

PalwithnoovenP's picture
PalwithnoovenP

I'm so excited to bake those breads. Now I can stock whole grains too because I know there is a lower chance of them going to waste. :)

Yippee's picture
Yippee

Congratulations, Pal! I'm so happy for you! Everything you made with your new toy looks good! I bet it's a lot easier to control than open flame. My thought on energy saving, steaming, and preheating is to use a 3Qt cast iron combo cooker or a 5Qt Dutch oven preheated on open flame or stove, provided it fits in your new oven. Also, cover the tray with foil to minimize cleaning when roasting a chicken.  So glad to hear from you. Happy Baking and Happy new year!

Yippee

PalwithnoovenP's picture
PalwithnoovenP

 I have a similar idea but not with a dutch oven. I can't wait to try it. I'm more excited than ever but I have to be careful not lose focus with my job. 哈哈

dough0nut's picture
dough0nut

All of your baking looks great. I am curious about the chicken casserole- what makes it so puffy? It looks really good.

 

PalwithnoovenP's picture
PalwithnoovenP

It's just a ton of mornay sauce cooked to a thicker than normal consistency then broiled at 250C. Thanks!

pmccool's picture
pmccool

You have been so inventive in your "no oven" state, Pal.  Now that you have an oven, I am confident that your creativity will blossom even further.  Enjoy this new chapter in your life as a baker.

Paul

PalwithnoovenP's picture
PalwithnoovenP

May your words be true.

Danni3ll3's picture
Danni3ll3

PalwithOven is my vote for your name. You have been really busy cooking up a storm. Wow! Your dishes all look scrumptious!

 

PalwithnoovenP's picture
PalwithnoovenP

Can't wait to bake more with my oven.

Mini Oven's picture
Mini Oven

the temp controls.  The oven looks good and so do the goodies.   Mmmmm.  

Very happy for you.  See you picked up another Pullman pan and made use of he lid to bake on too!  Clever!  :)

PalwithnoovenP's picture
PalwithnoovenP

I did not want to wash the whole cookie sheet just because of a small log of biscotti so I utilized my pullman pan's lid. Thanks!

Elsie_iu's picture
Elsie_iu

The 燒肉 (or some may prefer to call it 燒腩仔) looks awesome! I don't usually eat the fatty part but I love the crispy skin and the salty meat at the bottom. I also love a saucy rice casserole and my favourite part of it is in fact the almost-burnt sauce :) Biscotti used to be at the bottom of my to-do list but your peanut biscotti have brought it to the top now. Absolutely love all the food in your post!

I have really missed your posts so I'm overjoyed to see you popping up again! I'm with Yippee and Danni when it comes to your new name: Palwithoven sounds nice if you do think it's necessary to get a new one. Alan is right though: the name tells us about part of your story so you might want to keep it. I'm glad to hear your recent harvest in life. Best wishes to your career and oven baking journey. Please keep us posted!

PalwithnoovenP's picture
PalwithnoovenP

We definitely enjoyed the siu yuk; what we used to just find in Chinatown is now just a few days of planning in our very own kitchen. Try making biscotti, it goes great with tea or coffee. That almost burnt top is the most coveted part of that casserole! :) I can't wait to try some of my crazy ideas and maybe I will be surprised because it will be similar to some of yours. 

alfanso's picture
alfanso

Pal,

Regardless of the name, it was, is and will be you behind the controls.  I've said this before and I'll say it again, I am so impressed with what I know about you.  Here in the US there is a saying that "talk is cheap", but I couldn't be more sincere in stating that I can't think of anyone else on TFL that deserves this more than you.  Can't add much more than that without being redundant.

alan 

PalwithnoovenP's picture
PalwithnoovenP

I am humbled by what you said. Thanks!

Mini Oven's picture
Mini Oven

Palwithnoovennolonger    Might also be an option?  Or  Palwithnoovennomore. 

Kick out the double letters... Palwithnovenomore  looks kinda cool and the brain seems to read it well and the history is not lost.  :)

just bouncing around a few thoughts.   

 

PalwithnoovenP's picture
PalwithnoovenP

I'm planning to make a rye bread once I got my hands on some rye flour.

Yippee's picture
Yippee

In place of the DO...thought about it when conjuring up a suggestion, but it had slipped my mind when I responded to your post. Can't wait to see your next bread! 祝你成功!

PalwithnoovenP's picture
PalwithnoovenP

But I don't know if I can clean all of the soot that my pot accumulated over the years over a wood fire. :) I just fed my starter now for my next bread but it's not one of those rustic ones.

Anne-Marie B's picture
Anne-Marie B

A rose by any other name... :)  Just enjoy the oven and keep posting about your great looking food for your followers.

PalwithnoovenP's picture
PalwithnoovenP

Thanks Anne-Marie!

hreik's picture
hreik

OvenatLast

 

lol.

so happy for you

 

hester