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Thread: Turn the Pan Halfway Through?

  1. #1
    Alan Holbrook Guest

    Default Turn the Pan Halfway Through?

    I'm perusing a recipe for yet another variation of empenadas, and the
    baking part of the directions says to bake the things for 15 minutes,
    turning the pan halfway through. Not flip the empenads, but turn the pan.
    I've seen the same directive in other baking recipes, but I can't figure
    out for the life of me what turning the pan halfway through the baking time
    is supposed to accomplish. So I thought I'd ask the question of the
    painfully shy gurus on RFC...?

  2. #2
    [email protected] Guest

    Default Re: Turn the Pan Halfway Through?

    On Sat, 19 Oct 2013 05:25:03 -0500, Alan Holbrook <[email protected]>
    wrote:

    >I'm perusing a recipe for yet another variation of empenadas, and the
    >baking part of the directions says to bake the things for 15 minutes,
    >turning the pan halfway through. Not flip the empenads, but turn the pan.
    >I've seen the same directive in other baking recipes, but I can't figure
    >out for the life of me what turning the pan halfway through the baking time
    >is supposed to accomplish. So I thought I'd ask the question of the
    >painfully shy gurus on RFC...?


    To make sure things cook evenly - if I'm not using the convection fan
    to circulate air and make the heat even - then I often turn the pan.

  3. #3
    Ed Pawlowski Guest

    Default Re: Turn the Pan Halfway Through?

    On Sat, 19 Oct 2013 05:25:03 -0500, Alan Holbrook <[email protected]>
    wrote:

    >I'm perusing a recipe for yet another variation of empenadas, and the
    >baking part of the directions says to bake the things for 15 minutes,
    >turning the pan halfway through. Not flip the empenads, but turn the pan.
    >I've seen the same directive in other baking recipes, but I can't figure
    >out for the life of me what turning the pan halfway through the baking time
    >is supposed to accomplish. So I thought I'd ask the question of the
    >painfully shy gurus on RFC...?



    Many ovens do not cook evenly Either the front/back or side to side
    may be off considerably from the other. Turning the pan even it out.
    We had an oven years ago that would make cakes lopsided if you did not
    turn the pan. Most modern ovens are better, but depending on what
    size pan and what rack, yo can still get some uneven ness.

  4. #4
    sf Guest

    Default Re: Turn the Pan Halfway Through?

    On Sat, 19 Oct 2013 05:25:03 -0500, Alan Holbrook <[email protected]>
    wrote:

    > I'm perusing a recipe for yet another variation of empenadas, and the
    > baking part of the directions says to bake the things for 15 minutes,
    > turning the pan halfway through. Not flip the empenads, but turn the pan.
    > I've seen the same directive in other baking recipes, but I can't figure
    > out for the life of me what turning the pan halfway through the baking time
    > is supposed to accomplish. So I thought I'd ask the question of the
    > painfully shy gurus on RFC...?


    You don't need to worry about that if your oven heats evenly. You
    only need to turn or rotate pans when one part of your oven is hotter
    or cooler than the other and your baked items cook or brown unevenly.

    I have spoken.

    BTW: Thanks for planting the empanada the idea in my head, I think I
    will make some soon.
    http://www.thekitchn.com/tasty-empan...-freeze-176338
    http://www.goya.com/english/recipes/...beef-empanadas
    http://www.skinnytaste.com/2009/01/b...das-3-pts.html


    --
    Food is an important part of a balanced diet.

  5. #5
    Janet Guest

    Default Re: Turn the Pan Halfway Through?

    In article <[email protected] >,
    [email protected] says...
    >
    > I'm perusing a recipe for yet another variation of empenadas, and the
    > baking part of the directions says to bake the things for 15 minutes,
    > turning the pan halfway through. Not flip the empenads, but turn the pan.
    > I've seen the same directive in other baking recipes, but I can't figure
    > out for the life of me what turning the pan halfway through the baking time
    > is supposed to accomplish. So I thought I'd ask the question of the
    > painfully shy gurus on RFC...?


    Probably a recipe written before the days of fan-assisted and better
    insulated ovens. Back when recipes often said which rung of the oven to
    use because the top was hotter tan the bottom, and you often needed to
    turn a cake or pie on its own shelf to make sure it cooked and browned
    evenly.


    Janet UK

  6. #6
    [email protected] Guest

    Default Re: Turn the Pan Halfway Through?

    On Saturday, October 19, 2013 10:08:42 AM UTC-5, Janet wrote:
    >
    > In article <[email protected] >,
    >
    > [email protected] says...
    >
    > >

    >
    > > I'm perusing a recipe for yet another variation of empenadas, and the

    >
    > > baking part of the directions says to bake the things for 15 minutes,

    >
    > > turning the pan halfway through. Not flip the empenads, but turn the pan.

    >
    > > I've seen the same directive in other baking recipes, but I can't figure

    >
    > > out for the life of me what turning the pan halfway through the baking time

    >
    > > is supposed to accomplish. So I thought I'd ask the question of the

    >
    > > painfully shy gurus on RFC...?

    >
    >
    >
    > Probably a recipe written before the days of fan-assisted and better
    >
    > insulated ovens. Back when recipes often said which rung of the oven to
    >
    > use because the top was hotter tan the bottom, and you often needed to
    >
    > turn a cake or pie on its own shelf to make sure it cooked and browned
    >
    > evenly.
    >
    >
    > Janet UK
    >
    >

    I agree with SF and Janet. And I've seen those directions many times and even see several cooking shows that advocate doing this. _I've_ never done it and have never had a failure or half cooked/half browned items.


  7. #7
    Janet Bostwick Guest

    Default Re: Turn the Pan Halfway Through?

    On Sat, 19 Oct 2013 16:08:42 +0100, Janet <[email protected]> wrote:

    >In article <[email protected] >,
    >[email protected] says...
    >>
    >> I'm perusing a recipe for yet another variation of empenadas, and the
    >> baking part of the directions says to bake the things for 15 minutes,
    >> turning the pan halfway through. Not flip the empenads, but turn the pan.
    >> I've seen the same directive in other baking recipes, but I can't figure
    >> out for the life of me what turning the pan halfway through the baking time
    >> is supposed to accomplish. So I thought I'd ask the question of the
    >> painfully shy gurus on RFC...?

    >
    > Probably a recipe written before the days of fan-assisted and better
    >insulated ovens. Back when recipes often said which rung of the oven to
    >use because the top was hotter tan the bottom, and you often needed to
    >turn a cake or pie on its own shelf to make sure it cooked and browned
    >evenly.
    >
    >
    > Janet UK


    I still wouldn't put a cake on the bottom or top shelf because the
    heating units are there.
    Janet US

  8. #8
    Janet Guest

    Default Re: Turn the Pan Halfway Through?

    In article <[email protected]>,
    [email protected] says...
    >
    > On Sat, 19 Oct 2013 16:08:42 +0100, Janet <[email protected]> wrote:
    >
    > >In article <XnsA25E41490C414cartaphilus[email protected] >,
    > >[email protected] says...
    > >>
    > >> I'm perusing a recipe for yet another variation of empenadas, and the
    > >> baking part of the directions says to bake the things for 15 minutes,
    > >> turning the pan halfway through. Not flip the empenads, but turn the pan.
    > >> I've seen the same directive in other baking recipes, but I can't figure
    > >> out for the life of me what turning the pan halfway through the baking time
    > >> is supposed to accomplish. So I thought I'd ask the question of the
    > >> painfully shy gurus on RFC...?

    > >
    > > Probably a recipe written before the days of fan-assisted and better
    > >insulated ovens. Back when recipes often said which rung of the oven to
    > >use because the top was hotter tan the bottom, and you often needed to
    > >turn a cake or pie on its own shelf to make sure it cooked and browned
    > >evenly.
    > >
    > >
    > > Janet UK

    >
    > I still wouldn't put a cake on the bottom or top shelf because the
    > heating units are there.
    > Janet US


    My stove has two ovens. One (no fan) has the heating elements top and
    bottom and the other, which is a fan oven, has them in the sides; we use
    the fan oven for baking.

    Janet UK

  9. #9
    Janet Bostwick Guest

    Default Re: Turn the Pan Halfway Through?

    On Sat, 19 Oct 2013 18:04:50 +0100, Janet <[email protected]> wrote:

    >In article <[email protected]>,
    >[email protected] says...
    >>
    >> On Sat, 19 Oct 2013 16:08:42 +0100, Janet <[email protected]> wrote:
    >>
    >> >In article <[email protected] >,
    >> >[email protected] says...
    >> >>
    >> >> I'm perusing a recipe for yet another variation of empenadas, and the
    >> >> baking part of the directions says to bake the things for 15 minutes,
    >> >> turning the pan halfway through. Not flip the empenads, but turn the pan.
    >> >> I've seen the same directive in other baking recipes, but I can't figure
    >> >> out for the life of me what turning the pan halfway through the baking time
    >> >> is supposed to accomplish. So I thought I'd ask the question of the
    >> >> painfully shy gurus on RFC...?
    >> >
    >> > Probably a recipe written before the days of fan-assisted and better
    >> >insulated ovens. Back when recipes often said which rung of the oven to
    >> >use because the top was hotter tan the bottom, and you often needed to
    >> >turn a cake or pie on its own shelf to make sure it cooked and browned
    >> >evenly.
    >> >
    >> >
    >> > Janet UK

    >>
    >> I still wouldn't put a cake on the bottom or top shelf because the
    >> heating units are there.
    >> Janet US

    >
    > My stove has two ovens. One (no fan) has the heating elements top and
    >bottom and the other, which is a fan oven, has them in the sides; we use
    >the fan oven for baking.
    >
    > Janet UK

    I have the fan too. I still wouldn't put a cake on the very top or
    bottom shelf. That's me.
    Janet US

  10. #10
    Doris Night Guest

    Default Re: Turn the Pan Halfway Through?

    On Sat, 19 Oct 2013 16:08:42 +0100, Janet <[email protected]> wrote:

    >In article <[email protected] >,
    >[email protected] says...
    >>
    >> I'm perusing a recipe for yet another variation of empenadas, and the
    >> baking part of the directions says to bake the things for 15 minutes,
    >> turning the pan halfway through. Not flip the empenads, but turn the pan.
    >> I've seen the same directive in other baking recipes, but I can't figure
    >> out for the life of me what turning the pan halfway through the baking time
    >> is supposed to accomplish. So I thought I'd ask the question of the
    >> painfully shy gurus on RFC...?

    >
    > Probably a recipe written before the days of fan-assisted and better
    >insulated ovens. Back when recipes often said which rung of the oven to
    >use because the top was hotter tan the bottom, and you often needed to
    >turn a cake or pie on its own shelf to make sure it cooked and browned
    >evenly.


    About 30 years ago, I lived in a house that had a wood-burning
    cookstove in the kitchen. Whenever I was feeling pioneer womanish, I'd
    bake a pie in the oven. You had to give it a 1/4 turn every 10 minutes
    or it would burn on the firebox side.

    Doris

  11. #11
    Ophelia Guest

    Default Re: Turn the Pan Halfway Through?


    "Doris Night" <[email protected]> wrote in message
    news:[email protected]..
    > On Sat, 19 Oct 2013 16:08:42 +0100, Janet <[email protected]> wrote:
    >
    >>In article <[email protected] >,
    >>[email protected] says...
    >>>
    >>> I'm perusing a recipe for yet another variation of empenadas, and the
    >>> baking part of the directions says to bake the things for 15 minutes,
    >>> turning the pan halfway through. Not flip the empenads, but turn the
    >>> pan.
    >>> I've seen the same directive in other baking recipes, but I can't figure
    >>> out for the life of me what turning the pan halfway through the baking
    >>> time
    >>> is supposed to accomplish. So I thought I'd ask the question of the
    >>> painfully shy gurus on RFC...?

    >>
    >> Probably a recipe written before the days of fan-assisted and better
    >>insulated ovens. Back when recipes often said which rung of the oven to
    >>use because the top was hotter tan the bottom, and you often needed to
    >>turn a cake or pie on its own shelf to make sure it cooked and browned
    >>evenly.

    >
    > About 30 years ago, I lived in a house that had a wood-burning
    > cookstove in the kitchen. Whenever I was feeling pioneer womanish, I'd
    > bake a pie in the oven. You had to give it a 1/4 turn every 10 minutes
    > or it would burn on the firebox side.


    Now that is dedication)


    --
    http://www.helpforheroes.org.uk/shop/


  12. #12
    Kalmia Guest

    Default Re: Turn the Pan Halfway Through?

    My oven is def. hotter in the rear, so I turn the sheet for oven fries after I flip them all.

    My stovetop is a degree or two off, so I turn skillets to run some fat over t'other side.

  13. #13
    Kalmia Guest

    Default Re: Turn the Pan Halfway Through?

    On Saturday, October 19, 2013 3:16:39 PM UTC-4, Doris Night wrote:
    > On Sat, 19 Oct 2013 16:08:42 +0100, Janet <[email protected]> wrote:
    >
    >
    >
    > >In article <[email protected] >,

    >
    > >[email protected] says...

    >
    > >>

    >
    > >> I'm perusing a recipe for yet another variation of empenadas, and the

    >
    > >> baking part of the directions says to bake the things for 15 minutes,

    >
    > >> turning the pan halfway through. Not flip the empenads, but turn the pan.

    >
    > >> I've seen the same directive in other baking recipes, but I can't figure

    >
    > >> out for the life of me what turning the pan halfway through the baking time

    >
    > >> is supposed to accomplish. So I thought I'd ask the question of the

    >
    > >> painfully shy gurus on RFC...?

    >
    > >

    >
    > > Probably a recipe written before the days of fan-assisted and better

    >
    > >insulated ovens. Back when recipes often said which rung of the oven to

    >
    > >use because the top was hotter tan the bottom, and you often needed to

    >
    > >turn a cake or pie on its own shelf to make sure it cooked and browned

    >
    > >evenly.

    >
    >
    >
    > About 30 years ago, I lived in a house that had a wood-burning
    >
    > cookstove in the kitchen. Whenever I was feeling pioneer womanish, I'd
    >
    > bake a pie in the oven. You had to give it a 1/4 turn every 10 minutes
    >
    > or it would burn on the firebox side.


    Wow - now THAT'S baking a PIE!! We have no idea what old time cooks had to contend with, plus schlepping water, pounding clothes on a rock and changing the die-dees of umpteen kids.

  14. #14
    jmcquown Guest

    Default Re: Turn the Pan Halfway Through?

    On 10/19/2013 7:07 PM, Kalmia wrote:
    > On Saturday, October 19, 2013 3:16:39 PM UTC-4, Doris Night wrote:
    >> On Sat, 19 Oct 2013 16:08:42 +0100, Janet <[email protected]> wrote:
    >>
    >>
    >>
    >>> In article <[email protected] >,

    >>
    >>> [email protected] says...

    >>
    >>>>

    >>
    >>>> I'm perusing a recipe for yet another variation of empenadas, and the
    >>>> baking part of the directions says to bake the things for 15 minutes,
    >>>> turning the pan halfway through. Not flip the empenads, but turn the pan.
    >>>> I've seen the same directive in other baking recipes, but I can't figure
    >>>> out for the life of me what turning the pan halfway through the baking time
    >>>> is supposed to accomplish. So I thought I'd ask the question of the
    >>>> painfully shy gurus on RFC...?

    >>
    >>> Probably a recipe written before the days of fan-assisted and better
    >>> insulated ovens. Back when recipes often said which rung of the oven to
    >>> use because the top was hotter tan the bottom, and you often needed to
    >>> turn a cake or pie on its own shelf to make sure it cooked and browned
    >>> evenly.

    >>
    >> About 30 years ago, I lived in a house that had a wood-burning
    >> cookstove in the kitchen. Whenever I was feeling pioneer womanish, I'd
    >> bake a pie in the oven. You had to give it a 1/4 turn every 10 minutes
    >> or it would burn on the firebox side.

    >
    > Wow - now THAT'S baking a PIE!! We have no idea what old time cooks had
    > to contend with, plus schlepping water, pounding clothes on a rock and
    > changing the die-dees of umpteen kids.
    >

    LOLOL! I remember my great-aunt Ada used a wood stove and she baked
    pies which she set to cool on the shelf on the double "Dutch" door. She
    had modern plumbing in her kitchen and in the bathroom. She didn't have
    to schlep buckets of water from a well or a go fetch it from a stream.
    She certainly didn't pound clothes on rocks.

    Jill

  15. #15
    Jean B. Guest

    Default Re: Turn the Pan Halfway Through?

    Alan Holbrook wrote:
    > I'm perusing a recipe for yet another variation of empenadas, and the
    > baking part of the directions says to bake the things for 15 minutes,
    > turning the pan halfway through. Not flip the empenads, but turn the pan.
    > I've seen the same directive in other baking recipes, but I can't figure
    > out for the life of me what turning the pan halfway through the baking time
    > is supposed to accomplish. So I thought I'd ask the question of the
    > painfully shy gurus on RFC...?


    Already answered, I see. But you have us pegged so well! :-)

    --
    Jean B.

  16. #16
    Ophelia Guest

    Default Re: Turn the Pan Halfway Through?


    "jmcquown" <[email protected]> wrote in message
    news:[email protected]..
    > On 10/19/2013 7:07 PM, Kalmia wrote:
    >> On Saturday, October 19, 2013 3:16:39 PM UTC-4, Doris Night wrote:
    >>> On Sat, 19 Oct 2013 16:08:42 +0100, Janet <[email protected]> wrote:
    >>>
    >>>
    >>>
    >>>> In article <[email protected] >,
    >>>
    >>>> [email protected] says...
    >>>
    >>>>>
    >>>
    >>>>> I'm perusing a recipe for yet another variation of empenadas, and the
    >>>>> baking part of the directions says to bake the things for 15 minutes,
    >>>>> turning the pan halfway through. Not flip the empenads, but turn the
    >>>>> pan.
    >>>>> I've seen the same directive in other baking recipes, but I can't
    >>>>> figure
    >>>>> out for the life of me what turning the pan halfway through the baking
    >>>>> time
    >>>>> is supposed to accomplish. So I thought I'd ask the question of the
    >>>>> painfully shy gurus on RFC...?
    >>>
    >>>> Probably a recipe written before the days of fan-assisted and
    >>>> better
    >>>> insulated ovens. Back when recipes often said which rung of the oven to
    >>>> use because the top was hotter tan the bottom, and you often needed to
    >>>> turn a cake or pie on its own shelf to make sure it cooked and browned
    >>>> evenly.
    >>>
    >>> About 30 years ago, I lived in a house that had a wood-burning
    >>> cookstove in the kitchen. Whenever I was feeling pioneer womanish, I'd
    >>> bake a pie in the oven. You had to give it a 1/4 turn every 10 minutes
    >>> or it would burn on the firebox side.

    >>
    >> Wow - now THAT'S baking a PIE!! We have no idea what old time cooks had
    >> to contend with, plus schlepping water, pounding clothes on a rock and
    >> changing the die-dees of umpteen kids.
    >>

    > LOLOL! I remember my great-aunt Ada used a wood stove and she baked pies
    > which she set to cool on the shelf on the double "Dutch" door. She had
    > modern plumbing in her kitchen and in the bathroom. She didn't have to
    > schlep buckets of water from a well or a go fetch it from a stream. She
    > certainly didn't pound clothes on rocks.


    lol I think she might be going just a leeeeeeeeeetle far back)


    --
    http://www.helpforheroes.org.uk/shop/


  17. #17
    Ophelia Guest

    Default Re: Turn the Pan Halfway Through?


    "Kalmia" <[email protected]> wrote in message
    news:[email protected]..
    > On Saturday, October 19, 2013 3:16:39 PM UTC-4, Doris Night wrote:
    >> On Sat, 19 Oct 2013 16:08:42 +0100, Janet <[email protected]> wrote:
    >>
    >>
    >>
    >> >In article <[email protected] >,

    >>
    >> >[email protected] says...

    >>
    >> >>

    >>
    >> >> I'm perusing a recipe for yet another variation of empenadas, and the

    >>
    >> >> baking part of the directions says to bake the things for 15 minutes,

    >>
    >> >> turning the pan halfway through. Not flip the empenads, but turn the
    >> >> pan.

    >>
    >> >> I've seen the same directive in other baking recipes, but I can't
    >> >> figure

    >>
    >> >> out for the life of me what turning the pan halfway through the baking
    >> >> time

    >>
    >> >> is supposed to accomplish. So I thought I'd ask the question of the

    >>
    >> >> painfully shy gurus on RFC...?

    >>
    >> >

    >>
    >> > Probably a recipe written before the days of fan-assisted and better

    >>
    >> >insulated ovens. Back when recipes often said which rung of the oven to

    >>
    >> >use because the top was hotter tan the bottom, and you often needed to

    >>
    >> >turn a cake or pie on its own shelf to make sure it cooked and browned

    >>
    >> >evenly.

    >>
    >>
    >>
    >> About 30 years ago, I lived in a house that had a wood-burning
    >>
    >> cookstove in the kitchen. Whenever I was feeling pioneer womanish, I'd
    >>
    >> bake a pie in the oven. You had to give it a 1/4 turn every 10 minutes
    >>
    >> or it would burn on the firebox side.

    >
    > Wow - now THAT'S baking a PIE!! We have no idea what old time cooks had
    > to contend with, plus schlepping water, pounding clothes on a rock and
    > changing the die-dees of umpteen kids.


    die-dees ?

    --
    http://www.helpforheroes.org.uk/shop/


  18. #18
    Alan Holbrook Guest

    Default Re: Turn the Pan Halfway Through?

    sf <[email protected]> wrote in
    news:[email protected]:

    >
    > BTW: Thanks for planting the empanada the idea in my head, I think I
    > will make some soon.
    > http://www.thekitchn.com/tasty-empan...e-freeze-17633
    > 8 http://www.goya.com/english/recipes/...beef-empanadas
    > http://www.skinnytaste.com/2009/01/b...das-3-pts.html
    >
    >


    And thank you for the links...

  19. #19
    S Viemeister Guest

    Default Re: Turn the Pan Halfway Through?

    On 10/20/2013 9:43 AM, Ophelia wrote:
    >
    > "Kalmia" <[email protected]> wrote in message


    >> Wow - now THAT'S baking a PIE!! We have no idea what old time cooks
    >> had to contend with, plus schlepping water, pounding clothes on a rock
    >> and changing the die-dees of umpteen kids.

    >
    > die-dees ?
    >

    Nappies.

  20. #20
    sf Guest

    Default Re: Turn the Pan Halfway Through?

    On Sun, 20 Oct 2013 09:43:49 +0100, "Ophelia" <[email protected]>
    wrote:

    > > Wow - now THAT'S baking a PIE!! We have no idea what old time cooks had
    > > to contend with, plus schlepping water, pounding clothes on a rock and
    > > changing the die-dees of umpteen kids.

    >
    > die-dees ?


    Diapers/nappies.

    --
    Food is an important part of a balanced diet.

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