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zoeq1000

Jan 11, 2006, 6:44 PM

Post #26 of 38 (1480 views)

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Re: [zoeq1000] The Oven

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Now that I've gotten that off my chest...I went to Laredo and bought a convection oven at Sears. I was told this was the way to go since we are living in such high altitude. I haven't used it yet because my house is still in progress, but I can't wait to make muffins and cakes and cookies again. Hmm...maybe that's why I haven't gained any weight while living here. Anyway, I couldn't live for very long without an oven.

DoDi2

Jan 12, 2006, 12:02 AM

Post #27 of 38 (1473 views)

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Re: [shoe] The Oven

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I've noticed that too. I've lived with Mexicans for almost ten years and I can count on the fingers of one hand the times I've seen them or other Mexican friends use thier oven.

I find an oven handy for doing some steps when I cook Mexican food... for instance I toast tomatillos, tomatos, green chiles, etc. under the broiler since I have an electric stove. It tastes a lot better than boiling them in water and it's less trouble than fire roasting on a bbq. Also like using the oven for slow cooking birria.

Anonimo

Jan 12, 2006, 5:37 AM

Post #28 of 38 (1470 views)

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Re: [zoeq1000] The Oven

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Sounds like a good answer for your baking needs, Zoeq. We, on the other hand, have such lousy wiring that when we turn on the toaster, the lights dim. I can't imagine what a convection oven would do. Probably blow out the grid down to the shore of Lake Pátzcuaro.

Saludos,
Anonimo

zoeq1000

Jan 12, 2006, 12:40 PM

Post #29 of 38 (1449 views)

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Re: [Anonimo] The Oven

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We have all new wiring and are in the city so I think the electrical will be OK - who knows? What I'm concerned about is the gas flow - is it standard enough (enought flow) to deal with my 16,000 BTU gas burner and gas oven.

julietl

Jan 12, 2006, 11:38 PM

Post #30 of 38 (1425 views)

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Re: [zoeq1000] The Oven

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Ahh, yes!

The Mexican "oven" - what I wouldn't give for good broil - is a heating unit on top too much to ask?
um, yep, I suppose so.

I have a butane torch for my creme brulées and French onion soup, but forget it if you want to do a proper frittata....*grumble*
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zoeq1000

Jan 13, 2006, 6:47 AM

Post #31 of 38 (1417 views)

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Re: [julietm] The Oven

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You'll have to come and cook with me in Queretaro. I'm also having a cooking school. We need better prepared food down here. Though last night, we went to the 1810 for their chateaubriande - it was excellent. But how is it that a baked potato can be nearly cold? Creme brulee, ahh, I'll make profiteroles with chocolate sauce. Did you buy your oven here in Mexico and what brand is it?

johnv

Jan 13, 2006, 7:24 AM

Post #32 of 38 (1413 views)

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Re: [Anonimo] The Oven

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So, does anyone know of a super good brand of professional stove, with oven that will broil, 4 widely spaced and very hot burners on top, and possibly, a griddle. (the griddle isn't all that important). Such as might be used in a restaurant, but not specifically, as long as it is a super high quality stove, preferably for under US$2000? And, if such a stove exists, where might one buy it, in the states of Guanajuato or Queretaro? (or Michoacan or Jalisco)

Rolly

Jan 13, 2006, 7:35 AM

Post #33 of 38 (1412 views)

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Re: [johnv] The Oven

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Yes, you can find a professional unit in a restaurant supply store. Check the yellow pages.

Rolly Pirate

Caarina12

Jan 13, 2006, 8:39 AM

Post #34 of 38 (1403 views)

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Re: [Rolly] The Oven

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My question with a professional oven is how will you get the gas service at home to run the thing? I'm not sure if the gas sold in canisters has the oomph (laughing at my technical jargon here) to run the thing.

Anyone here with that technical knowledge?

Rolly

Jan 13, 2006, 9:04 AM

Post #35 of 38 (1397 views)

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Re: [Caarina12] The Oven

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Yes, it will work on bottled gas.

Rolly Pirate

esperanza

Jan 13, 2006, 9:42 AM

Post #36 of 38 (1391 views)

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Re: [Caarina12] The Oven

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A lot of the oomph depends on the diameter of the tube going from the gas source to the stove/oven. I'm considering a stovetop with a 15,000 BTU burner and don't know if there's enough oomph for that.

Excellent technical term, that oomph. Now we have to translate it into Spanish. Chispa is perhaps not the word of choice here. Fuerza, I guess.

http://www.mexicocooks.typepad.com

Rolly

Jan 13, 2006, 1:10 PM

Post #37 of 38 (1381 views)

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Re: [esperanza] The Oven

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The limiting factor is not the gas in the tank. It is the regulator and hose. The stove vendor can advise you on what you need.

Rolly Pirate

sfmacaws

Jan 15, 2006, 1:14 AM

Post #38 of 38 (1348 views)

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Re: [Rolly] The Oven

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Rolly's right, the regulator is usually either high or low pressure. Most gas stoves run on low pressure but barbeques, for instance, are high pressure. Probably a high BTU stove would need a high pressure regulator. It should be specified in the stove specs and then you can get the 'oomph-ulator' it needs.

Jonna - Mérida, Yucatán

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