Guest guest Posted January 14, 2004 Report Share Posted January 14, 2004 If you are baking them in pyrex, always turn the oven down 25 degrees as it conducts the heat more than metal. Carol F. On Wednesday, January 14, 2004, at 06:00 PM, Jody Hoag wrote: > I love them the squash french fries. The only problem I have is they burn > at > 425o. Would it be better to turn it down below 400o? > > Jody H. > Eugene, Oregon > jodyh555@... > Celiac Disease, 1 year on SCD > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2004 Report Share Posted January 15, 2004 Baking stone Jody H. Eugene, Oregon jodyh555@... Celiac Disease, 1 year on SCD Re: squash french fries If you are baking them in pyrex, always turn the oven down 25 degrees as it conducts the heat more than metal. Carol F. On Wednesday, January 14, 2004, at 06:00 PM, Jody Hoag wrote: > I love them the squash french fries. The only problem I have is they burn > at > 425o. Would it be better to turn it down below 400o? > > Jody H. > Eugene, Oregon > jodyh555@... > Celiac Disease, 1 year on SCD > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2004 Report Share Posted January 15, 2004 I have been making mine on a baking stone, but they have been coming out soggy, or charred. Would too much oil make them soggy? I will experiment, of course, but any helpful tricks/tips would be great! , mom to Wyatt and , following diet with Wyatt Wyatt, 3, ASD, SCD about 8 weeks, but not doing the stages just yet , 1 1/2, pure girl, following diet mostly > > > I love them the squash french fries. The only problem I have is they burn > > at > > 425o. Would it be better to turn it down below 400o? > > > > Jody H. > > Eugene, Oregon > > jodyh555@c... > > Celiac Disease, 1 year on SCD > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2004 Report Share Posted January 15, 2004 Ok, I tried the squash french fries and used a baking stone, but mine weren't crispy at all. I did everything just like the recipe on pecanbread.com, but they didn't turn out like I was expecting. How large should the " fries " be? Mine were fairly thin strips, a little smaller than the size of frozen french fries. Maybe that was my problem - so thin that they cooked through. They tasted good, but they were mushy, not crispy. > > > I love them the squash french fries. The only problem I have is they burn > > at > > 425o. Would it be better to turn it down below 400o? > > > > Jody H. > > Eugene, Oregon > > jodyh555@c... > > Celiac Disease, 1 year on SCD > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2004 Report Share Posted January 15, 2004 I posted this before I'd read teh other responses. Sounds like others are having the same issues. I'll just keep experimenting. > > > > > I love them the squash french fries. The only problem I have is > they burn > > > at > > > 425o. Would it be better to turn it down below 400o? > > > > > > Jody H. > > > Eugene, Oregon > > > jodyh555@c... > > > Celiac Disease, 1 year on SCD > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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