Guest guest Posted May 6, 2004 Report Share Posted May 6, 2004 > Hi. > > I have been baking for many years, but I'd never heard of a BAKING STONE > until I joined this list last month! What IS a baking stone and what > are its advantages (over a parchment-paper-lined cookie sheet)? Debbie, This is basically a large, flat piece of crockery, with a slightly rough surface. As you cook, the entire surface heats up, dispersing the heat evenly. This allows you to cook breads, bakery items and even meats on the stone with less burning or scorching. Baking stones come in two basic shapes rectangular and circular. The baking stone can be used virtually anywhere that a cookie sheet can. You can actually cook meats and other meals on it and the bottom does not scorch. It is good for baking cookies Its also wonderful for reheating leftovers or anything that needs a crispy bottom without burning. Carol F. Celiac Adult SCD 2 3/4 years. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2004 Report Share Posted May 6, 2004 These are awesome, I used to have one but broke it while moving but have never replaced it. I should get another one and save all the parchment paper I now use. Thanks for the reminder. in NC Mom of Luke, age 5, Asperger's/low-salicylate; , age 3; and , 21 mos All SCD since 1/26/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2004 Report Share Posted May 6, 2004 Thanks, Carol, for your comprehensive answer! Debbie >>> c.frilegh@... 05/06/04 3:22 PM >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2004 Report Share Posted May 8, 2004 >Baking stones come in two basic shapes rectangular and circular. The baking stone can be used virtually anywhere that a cookie sheet can. You can actually cook meats and other meals on it and the bottom does not scorch. It is good for baking cookies Its also wonderful for reheating leftovers or anything that needs a crispy bottom without burning.< I'm not sure what I'm doing wrong with my baking stone. I have tried the squash fries a number of times and they don't get crispy on the bottom. To get the top crispy at all, I have to use the broiler setting at the end for a few minutes, but the bottom remains mushy. Any advice? Thanks, --, mom to (10, ASD), SCD 2 months Quote Link to comment Share on other sites More sharing options...
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