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Bob (this one) wrote:
> wrote:
> > ms. tonya wrote:
> >
> >>A person asked in another NG about baking butter cakes in foil pans to
> >>take to her husband's office party so she wouldn't have to drag her good
> >>pryex pans home.
> >>
> >>I have never bake anything in these and am wondering how good they do
> >>baking and be concern with burning because of the lightness of the pans.
> >>
> >>Thank You
> >
> >
> > Actually the foil reflects much of the heat away from the pan so cakes
> > actually come out with a lighter crust.
>
> Sorry. Foil reflects light, not heat. It's aluminum, same as pots and
> pans. They aren't ever described as reflecting heat. Because they don't.
>
> Nice shiny copper skillets don't reflect heat. Polished stainless,
> sandwiched, bake sheets don't reflect heat. They can reflect a small
> percentage of visible, radiant heat like from a glowing-element heater
> situated in front of a highly polished reflective curved surface. But
> that's not what's at work in an oven.
>

LOL!! I once had a roommate who would get so insistent that, when
using aluminum foil over a casserole, I should always put the shiny
side down, or otherwise the heat would be reflected away. I said, "I'm
not cooking from the lightbulb in the oven."

Of course, this was the same person who would never set the timer on
the microwave. - just hit "9999" and then stand there watching the
wall clock.

Then, I suppose that water should always be boiled slowly, not fast,
so it doesn't get that burnt taste.

Bob (this one)

wrote:

> Then, I suppose that water should always be boiled slowly, not fast,
> so it doesn't get that burnt taste.

I once had a rookie cook in one of my restaurants who I saw stirring a
pot of water that was on to boil. I asked him why he did that and he
said, "It helps it to boil faster when you stir the cold water on top
down to the bottom."

He didn't make it in my operation.

Pastorio

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