lidded stovetop type or non-lidded oven baked? Have you tried a fave both ways, and if so, which yielded the better result? I'm getting to I hate to light the oven.

On Saturday, October 11, 2014 12:46:21 PM UTC-5, Kalmia wrote:
>
> lidded stovetop type or non-lidded oven baked? Have you tried a fave both ways, and if so, which yielded the better result? I'm getting to I hate to light the oven.
>
>
Non-lidded oven baked.

On Sat, 11 Oct 2014 10:46:21 -0700 (PDT), Kalmia
> wrote:

> lidded stovetop type or non-lidded oven baked? Have you tried a fave both ways, and if so, which yielded the better result? I'm getting to I hate to light the oven.

This is the first time I've heard of baking a frittata covered. If
you don't want to light the oven, why not do it in a skillet on the
stovetop? I make individual tortas, so flipping isn't an issue for
me. I cook the first side in a 6 inch pan and flip it into a
(preheated) 8 inch pan. If you don't want to do that, you could start
it on the stove and finish browning under the broiler. No baking or
flipping required.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Saturday, October 11, 2014 2:30:22 PM UTC-4, sf wrote:
> On Sat, 11 Oct 2014 10:46:21 -0700 (PDT), Kalmia
>
> > wrote:
>
>
>
> > lidded stovetop type or non-lidded oven baked? Have you tried a fave both ways, and if so, which yielded the better result? I'm getting to I hate to light the oven.
>
>
>
> This is the first time I've heard of baking a frittata covered.

No -- I said 'NON-lidded' oven baked.
>
> you don't want to light the oven, why not do it in a skillet on the
>
> stovetop?

Yeah, I know - but wanted to know what other people preferred. Seems I get a dryer product when done stovetop. It's faster tho, for sure.

On Sat, 11 Oct 2014 14:22:32 -0700 (PDT), Kalmia
> wrote:

> Yeah, I know - but wanted to know what other people preferred. Seems I get a dryer product when done stovetop. It's faster tho, for sure.

You're obviously over cooking it. Pay better attention and it won't
be dry.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sunday, October 12, 2014 12:38:14 AM UTC-4, sf wrote:
> On Sat, 11 Oct 2014 14:22:32 -0700 (PDT), Kalmia
>
> > wrote:
>
>
>
> > Yeah, I know - but wanted to know what other people preferred. Seems I get a dryer product when done stovetop. It's faster tho, for sure.
>
>
>
> You're obviously over cooking it. Pay better attention and it won't
>
> be dry.

I've come to the conclusion that, with my electric stove, I need to hack about 5 degrees and 5 minutes off most instructions, for either oven or stove top cooking.