Some of the cooking/baking was done in bulk so I won't need to do it weekly. Challot and cakes freeze well for sure. I may have enough challah rolls to get me through most of the fall Jewish Holidays, Rosh Hashanah, pre/post Yom Kippur meals, Succot and Simchat Torah, depending on how many guest we have and meals we're invited out. The cakes will be enough for a few weeks, especially if I make my traditional Rosh Hashanah Applesauce Cake. And I already froze some of the baked chicken breasts.
So, yesterday's cooking/baking was truly a time investment, besides learning how to use the new ovens.
For those wondering about oven temperatures, something I never paid attention to with my old oven,* I sort of followed the guidelines on the inside of the oven doors:
To whet your appetite, here are some photos of my cooking/baking experiments from yesterday:
|Simple Basic Cake**, with blended banana and mango rescued from the freezer|
|These Chicken Breasts were simply layered over sliced onion and topped with tomatoes, dehydrated basil and coarsely grated pepper. I baked them covered with foil. I could see their cooking progress, since I used a pyrex baking pan. (Recipe)|
|Oven Baked Chicken, the food my kids consider my specialty|
The kitchen is almost completely organized. I think that all of the chametz dishes and pots are stored, but I will need help with the Passover things which will be on higher shelves. More updates, Gd willing, in future posts.
Was the expense and chaos of a new kitchen worth it?*The numbers had long been rubbed/cleaned off the old oven, so it was like telling time from a sundial.
**I made a few small changes, cinnamon instead of vanilla, and the blended banana and mango instead of some of the water. That's the beauty of the recipe; it's very adjustable.