Chef at 15:52, 3 August 2010

2010-08-03T15:52:15Z

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''...drying out of [.......... ] casseroles...'' (4th paragraph)

Surely if there's enough water put into a casserole or stew to start with, it shouldn't dry out, unless the cooking time has been severely exceeded?

Been a long time since I've made one as they're only nice in winter and I rather overdosed on them as a kid cos it was one of my mother's stock (OMG I dunno what we could have for dinner tonight) meals.

But I can see and am prepared to concede that a steam-assisted oven would probably produce a better result for this and most other oven-based recipes than a conventional one, especially something like [[Scouse]] or Lanc hot-pot where the last bit of cooking is without the lid to brown the top.

--[[User:Roses2at|Roses2at]] 12:46, 31 July 2010 (BST)

That para is (probably) lifted out of Wikipedia and knowing nothing about steam ovens (or even that they exist at all) I am loath to disagree with that statement. As for as casseroles & stews drying out though, I would always advise you start with a calculated amount of liquid and check the levels throughout the cooking process, adding extra liquid if required. You can easily add, it's pretty difficult to remove it afterwards though. --[[User:Chef|Chef]] 13:42, 31 July 2010 (BST)

Talk:Ovens - Revision history

Chef at 15:52, 3 August 2010