I think it would
work in a low oven.
Not exact matches
Consistent with the
lower fat aspect of many of Sophia's recipes, the burgers bake on parchment paper
in the
oven and it
works perfectly.
Your idea to dry them
in a
low oven sounds like it could
work.
An
oven will also
work well, just leave it on the
lowest setting with the door cracked, they should be done
in 10 - 20 minutes.
Clearly if you only are making things which are not
works of art you might want to still try them
in the microwave but I don't bother but dry them
in the
oven low or outside.
Low - maintenance, hard -
working, and super-affordable, every cook needs a cast - iron skillet for searing, roasting, even baking (nothing is better for making real cornbread
in the
oven!).
I have seen some similar comments and you advise to put the buns back
in the
oven and dry it out at a
lower temp, will it
work now that the buns have cooled down, a day after it was baked?
of salt, stir, cover with a towel, leave 8 - 12 hours, then drain and place
in a dehydrator for 24 hours or until dry and crisp (if you don't have a dehydrator, putting them on a cookie sheet
in an
oven on a very
low heat setting should also
work).
Hi Katie, When this dish gets wrapped
in foil and frozen to defrost can it travel for example to
work in the foil, defrosting slowly, then put
in fridge until lunch when it then I assume gets put
in a
low temperature
oven to heat up?