I got a baking stone a couple of weeks ago. After making pizza a couple of
times, I discovered it for chicken nuggets, spritz cookies, fish sticks, tater
tots, etc. It's in constant use now. I have to try bread soon....

-Jen
Half the people you know are below average. -Steven Wright

Hark! I heard OSPAM (JLove98905) say:

> I got a baking stone a couple of weeks ago. After making pizza a couple of
> times, I discovered it for chicken nuggets, spritz cookies, fish sticks, tater
> tots, etc. It's in constant use now. I have to try bread soon....

Wow, I'm just the opposite -- I bought one of those at a Pampered
Chef party years ago, and it's currently gathering dust in the back
of a cupboard. I was at a friend's today and she was baking cookies
on hers. How are they better for that than a regular cookie sheet?
Maybe I'm missing out on something...


--
J.J. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

JLove98905 wrote:

> I got a baking stone a couple of weeks ago. After making pizza a couple of
> times, I discovered it for chicken nuggets, spritz cookies, fish sticks, tater
> tots, etc. It's in constant use now. I have to try bread soon....


Fish Sticks?

~john!


....haven't had them in *Ages*

JLove98905 wrote:

> I got a baking stone a couple of weeks ago. After making pizza a couple of
> times, I discovered it for chicken nuggets, spritz cookies, fish sticks, tater
> tots, etc. It's in constant use now. I have to try bread soon....
>
> -Jen
> Half the people you know are below average. -Steven Wright
>
>
For things that you want crispy on the bottom, can't beat 'em.

--
Steve

If you look like your passport picture, you probably need the trip.

"JLove98905" > wrote in message
...
> I got a baking stone a couple of weeks ago. After making pizza a couple of
> times, I discovered it for chicken nuggets, spritz cookies, fish sticks,
tater
> tots, etc. It's in constant use now. I have to try bread soon....
>
> -Jen
> Half the people you know are below average. -Steven Wright
>
I bought mine specifically for making bread. I must admit my oven is not
quite right. I was going to give up baking altogether until I could get a
new one. Then, I went to Bed, Bath and Beyond and they had one for pizza on
sale. It doesn't leave my oven. I have been fervently trying to get the
hang of this bread thing. The stone is one of the most important elements
of my success. I am able to consistently bake trusted recipes and know they
are cooked throughout without burning the top which is a huge deal for me.
Prior to the stone, there were many times when I had the most perfect loaf
of bread only to discover soft, doughy texture at the bottom of the loaf
after cooling. The stone has eliminated that problem for me.

I have also learned to appreciate baking bread directly on the stone. It
makes a tremendous difference. Frankly, I would not have believed it but
several recipes and the advice of other more experienced bakers called for
this technique. I decided to give it a try even though I knew the bread
would be dry and hard. I am happy to report that I was wrong.

j

"Julianne" > wrote in message
news:%NXsb.336$%b2.110@lakeread05...
>
> "JLove98905" > wrote in message
> ...
> > I got a baking stone a couple of weeks ago. After making pizza a couple
of
> > times, I discovered it for chicken nuggets, spritz cookies, fish sticks,
> tater
> > tots, etc. It's in constant use now. I have to try bread soon....
> >
> > -Jen
> > Half the people you know are below average. -Steven Wright
> >
> I bought mine specifically for making bread. I must admit my oven is not
> quite right. I was going to give up baking altogether until I could get a
> new one. Then, I went to Bed, Bath and Beyond and they had one for pizza
on
> sale. It doesn't leave my oven. I have been fervently trying to get the
> hang of this bread thing. The stone is one of the most important elements
> of my success. I am able to consistently bake trusted recipes and know
they
> are cooked throughout without burning the top which is a huge deal for me.
> Prior to the stone, there were many times when I had the most perfect loaf
> of bread only to discover soft, doughy texture at the bottom of the loaf
> after cooling. The stone has eliminated that problem for me.
>
> I have also learned to appreciate baking bread directly on the stone. It
> makes a tremendous difference. Frankly, I would not have believed it but
> several recipes and the advice of other more experienced bakers called for
> this technique. I decided to give it a try even though I knew the bread
> would be dry and hard. I am happy to report that I was wrong.

OK, I'm now convinced. I'm going to get one this weekend. Actually I've been
thinking about a stone for a while, not because it's the kind of thing one
needs to save up for. I've just become really particular about further
additions to my existing stock of kitchen and cooking ware.

In article >,
says...
>OK, I'm now convinced. I'm going to get one this weekend. Actually I've been
>thinking about a stone for a while,
>
You can buy an unglazed quarry tile at your local Home Depot for 99 cents
- same as the baking stone you'll pay $25 for at Williams-Sonoma.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

To reply, remove the SPAM BLOCK

JLove98905 wrote:

> I got a baking stone a couple of weeks ago. After making pizza a couple of
> times, I discovered it for chicken nuggets, spritz cookies, fish sticks,
tater
> tots, etc. It's in constant use now. I have to try bread soon....


I have a hunch that Sheldon is going to chime in on this one....

[not to mention the "tater tots"...]

--
Best
Greg

J.J. [aka j*ni] wrote:

> Hark! I heard OSPAM (JLove98905) say:
>
> > I got a baking stone a couple of weeks ago. After making pizza a couple
of
> > times, I discovered it for chicken nuggets, spritz cookies, fish sticks,
tater
> > tots, etc. It's in constant use now. I have to try bread soon....
>
> Wow, I'm just the opposite -- I bought one of those at a Pampered
> Chef party years ago, and it's currently gathering dust in the back
> of a cupboard. I was at a friend's today and she was baking cookies
> on hers. How are they better for that than a regular cookie sheet?
> Maybe I'm missing out on something...


You aren't....I went through two baking stones (I tried using them for
pizza). I have a typical apartment - style gas stove....all my attempt to
bake pizza on them were unmitigated flops.

I eventually bought one of those perforated metal pans to do my pizza baking
in - works like a *charm*.

The two hapless baking stones are now doing yeoman duty under several of my
large house plants as clay saucers/supports....

--
Best
Greg

A banking stone please what is that?

Tigger
"JLove98905" > wrote in message
...
> I got a baking stone a couple of weeks ago. After making pizza a couple of
> times, I discovered it for chicken nuggets, spritz cookies, fish sticks,
tater
> tots, etc. It's in constant use now. I have to try bread soon....
>
> -Jen
> Half the people you know are below average. -Steven Wright
>
>

On Fri, 14 Nov 2003 05:46:50 GMT, Donna Rose >
wrote:

>In article >,
>says...
>>OK, I'm now convinced. I'm going to get one this weekend. Actually I've been
>>thinking about a stone for a while,
>>
>You can buy an unglazed quarry tile at your local Home Depot for 99 cents
>- same as the baking stone you'll pay $25 for at Williams-Sonoma.

This is what I use. I love it.

--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com

In article >,
(J.J. [aka j*ni]) wrote:

> Hark! I heard OSPAM (JLove98905) say:
>
> > I got a baking stone a couple of weeks ago. After making pizza a couple
> > of
> > times, I discovered it for chicken nuggets, spritz cookies, fish
> > sticks, tater
> > tots, etc. It's in constant use now. I have to try bread soon....
>
> Wow, I'm just the opposite -- I bought one of those at a Pampered
> Chef party years ago, and it's currently gathering dust in the back
> of a cupboard. I was at a friend's today and she was baking cookies
> on hers. How are they better for that than a regular cookie sheet?
> Maybe I'm missing out on something...


Nothing burns on the stone--leave em on too long and they just get
crispier (and eventually rock-hard).

>>
> I bought mine specifically for making bread. I must admit my oven is not
> quite right. I was going to give up baking altogether until I could get a
> new one. Then, I went to Bed, Bath and Beyond and they had one for pizza on
> sale. It doesn't leave my oven. I have been fervently trying to get the
> hang of this bread thing. The stone is one of the most important elements
> of my success. I am able to consistently bake trusted recipes and know they
> are cooked throughout without burning the top which is a huge deal for me.
> Prior to the stone, there were many times when I had the most perfect loaf
> of bread only to discover soft, doughy texture at the bottom of the loaf
> after cooling. The stone has eliminated that problem for me.
>
> I have also learned to appreciate baking bread directly on the stone. It
> makes a tremendous difference. Frankly, I would not have believed it but
> several recipes and the advice of other more experienced bakers called for
> this technique. I decided to give it a try even though I knew the bread
> would be dry and hard. I am happy to report that I was wrong.
>
> j

Why is it good for bread, that is how does it improve the bread. I make
mostly free form loafs and normally on a baking sheet with cornmeal on it.

JakeInHartsel

"J.J. [aka j*ni]" > wrote in message
...

> Wow, I'm just the opposite -- I bought one of those at a Pampered
> Chef party years ago, and it's currently gathering dust in the back
> of a cupboard. I was at a friend's today and she was baking cookies
> on hers. How are they better for that than a regular cookie sheet?
> Maybe I'm missing out on something...

How are you using the stone? In particular, are you pre-heating
it and then placing the pizza directly on the stone (using a peel,
and with a bit of corn meal first to prevent sticking)? I wouldn't be
without my pizza stone. It's the only way I've found to get a pizza
(esp. with a crust of any thickness) to come out uniformly baked and
browned on the bottom. I've also got a stoneware "cookie sheet"
that does the same trick for my chocolate-chip cookies. But
unless you pre-heat the stone, the results will be far worse than with
a metal sheet - since the stone will stay too cool for way too long.


Bob M.

Tigger News wrote:

> A banking stone please what is that?


It's what the Flintstones used for a credit card.

--
Best
Greg

"Gregory Morrow" > wrote in message
ink.net...
>
> Tigger News wrote:
>
> > A banking stone please what is that?
>
>
> It's what the Flintstones used for a credit card.
>
> --
> Best
> Greg

And when they weren't shopping, they kept it on the lower shelves of their
oven. When Wilma wanted to cook bread, she was able to place her loaf
directly onto the preheated stone making for a delicious loaf of bread.
Plus, I hear the credit limit is higher for stones vs regular credit cards.

j