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i'm trying to find out what, besides pizza, can be cooked on a baking stone. the kind that can't take soap for cleaning. it appears that you can cook pizza, cookies and bread and that's about it. any ideas? google doesn't want to help me.

You could roast some damned fine eggplants on that sucker (painted with oil and paprika). Not to mention halving tomatoes, sprinkling with salt, pepper, olive oil and oregani and making some lovely oven roasteds, ready for pizza or suckin' down by the handful.

Shellfish.

i've read something that implies that you can't really cook something that's not dry, because you can't clean the stone with soap (it'll suck up the soap). if i liked eggplants/shellfish and if Sharppie liked tomatoes, that would be a fine idea.

uhm, tortillas....

otay, i need to talk Sharppie out of buying one.

u can cook meats too dude, the more u use it the better it is for non sticking....can put it in the microwave too

i don't know, washing off meat juice with just water doesn't sound good.

you can use rock salt and a half a lemon to clean it


oh yeah, and you can make pitas on the stone

otay, i'm now leaning towards buying one..

thanks. we're gonna go look at one right now.

does yer oven have a self cleaning cycle?...that works too

Spinach and Three Cheese Calzone Recipe courtesy Tyler Florence
Show: Food 911
Episode: Combustible Calzones/Afraid of Alfredo





Dough:
1 package rapid-rising dry yeast
3/4 cup warm water
1 tablespoon sugar
3 cups flour
1/4 cup olive oil
1 teaspoon salt
Egg wash
Cornmeal, for dusting

For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling.

For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired.


Filling:
2 tablespoons olive oil
2 garlic cloves, minced
1 pound baby spinach, washed and dried
Salt and pepper
15 ounces ricotta
1 cup grated Parmesan
1/2 cup shredded fontina
1 egg
1/2 teaspoon red pepper flakes

For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.



check out the food network website for more

Yeah heating something up to 600 degrees will definitely sanitize the fuck out of it... sounds like this thing behaves a lot like an iron pan... iron pans are tits, by the way.

I've wanted a badass skillet for a while.

Some day....some day.

Then I can cook's me some chillins. they'se nasty critters but they'se good eats!

i'm gonna have Sharppie register on this forum so he can see all yer input. i think he's buying a baking stone on eBay right now.

Mobiesque";p="845204 wrote:I've wanted a badass skillet for a while.

Some day....some day.

Then I can cook's me some chillins. they'se nasty critters but they'se good eats!

i've got a kickass soup pot!

puppy, you don´t need to clean it. After a few years you can cook a mean soup on just the stone and some water.

whoa. finally, an idea suited just for me. yumtastic!

You serve the soup to Sharppie and I'll bring the blankets.
I swear they won't be pox ridden this time.

sure thing, champ. we'll supply the banana hammock.

Welsh cakes.

Also known as bakestones.

* Ingredients: 1lb self-raising flour.
* 8oz buttor or good quality margarine
* 8oz granulated sugar, and a small amount of caster sugar to serve
* 8oz currants
* Teaspoon of mixed spice
* Half teaspoon salt
* 2 large eggs and a drop of milk

Rub the fat and flour together until crumbly and then add all the other ingredients except the eggs and milk. Mix thoroughly, and then add the eggs. Add the milk slowly while mixing, to get the right consistency. The mix should not be too sticky as it is difficult to roll.

Roll out - not too thin, a bit less than a quarter of an inch - and cut into rounds about 2" across. Cook on a griddle, hot plate or baking stone and turn once when brown. Dust with a little caster sugar to serve.

we just got the baking stone today. we are SO going to make chocolate pizza.

so anywho, the pizza seems to come out quite crispety, more than we want it to. is there anything we can do to lessen the crunchety factor and still let the cheese melt? besides, maybe, cooking it in a lower temp?

put a dish of water in the oven. keep the temp high.