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Pampered Chef Thread: Small Ridged Baker

  1. #1
    Future Director pkd09's Avatar
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    Default Small Ridged Baker

    Has anyone put anything together on uses for SRB?
    Pat D

  2. #2
    byrd1956's Avatar
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    I was just looking for the same thing!
    robyn ~~~
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    "Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep." ~ Scott Adams

  3. #3

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    Personally I think the picture in the catalog says it all. Bacon, bacon, bacon! You can add meatloaf and ham to your list, but 6 minutes to perfect, crispy, not soaked in grease bacon. What more do you need?!

    If you haven't tried it, you need to. Your personal experience will give you the enthusiasm to sell the SRB. It really appeals to men too, cuz men and bacon...
    My husband says it is hands down the best product PC has ever come out with, ever. And our house has 20+ years of PC products in it.

  4. #4
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    Is that 6 minutes on high in the microwave? That is great. (I personally don't have a microwave -- it's a hubby thing -- but this will be a great selling point.) Thank-you.
    I did do the meatballs in the microwave at a party - - came out great.
    Chip Lines-Burgess
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  5. #5
    babywings76's Avatar
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    The bacon aspect of it is great, I agree, but I like to offer additional uses for things because a lot of people are looking for things that have multiple uses. Otherwise it feels like a gadget that's a one-trick pony. KWIM?

    I tell people it's great when you are cooking things that give off juices and you don't want your food sitting in it. Like meatballs, meatloaf, even chicken.
    Amanda


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  6. #6

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    I made the best baked chicken in my SRB last night! I mixed bread crumbs and grated parm (sorry - eyeballed it, no measurements) dipped the chicken breast in egg whites and then into the bread crumb mixtures. Spritzed them with some olive oil and baked them in my SRB. SO good, and so easy! The breading actually stayed on the WHOLE chicken breast because the bottom wasn't sitting in the juices.

    My only complaint - I could only bake 2 breasts. I'm really hoping that since the description of this one reads "Small" that there's a "Large" one in our future!!

  7. #7

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    Bacon is the big seller with me. I also like how it bakes apples for apple pie. I've never had that result in my oven. A friend of mine uses it in her toaster oven for steak. I think it would be really good for bacon wrapped little smokies!

  8. #8

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    Apples for apple pie in the SRB? Do you bake your apples before you put them in a pie crust? Curious....

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    I actually make the Mile High Apple Pie, (I know, not really apple pie) but they come out amazing! I bet it would be great fr actual apple pie, and better than the canned filling

  10. #10
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    I took a package of crackers, crushed them with the food chopper, mixed in some Lemon Pepper rub, coated my chicken & baked it in the ridged baker. It was soooooo good. Tried it again a few nights later with the Crushed Peppercorn & Garlic ... not as good. Stick with the Lemon Pepper Rub! LOL

    ETA: Both of my children have an egg allergy, so I dipped in melted "I Can't Believe It's Not Butter", then the crumb mix, then the butter, then the crumb mix. Got a good thick coat on there that way.

  11. #11

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    I think we add bacon to almost every recipe we make it hope. The other night it was panini's, tonight it was chipolte shrimp....and everything had BACON in it. It's dangerous to be able to make bacon in just a few minutes.

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    What temperature do you set the oven for when you cook just the bacon? How long?

  13. #13

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    5 minutes in the microwave. Add 30 seconds if necessary.

  14. #14
    babywings76's Avatar
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    Quote Quote by dini2550 View Post
    What temperature do you set the oven for when you cook just the bacon? How long?
    For bacon in the oven, I usually do 400 for 20 minutes. But I haven't done it in the ridged baker, so I don't know if you'd do it the same time.
    Amanda


    /08amandak

  15. #15

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    Thanks for some new suggestions guys! I earned the SRB last summer with my new fall products, and because I haven't really found anything else besides bacon and apples to cook in it, I haven't used it a whole lot. My family is still small enough (hubby, me, and 21-month-old son) that we could easily do breaded chicken in it. I also have a recipe for Pepper-Jack cheese stuffed Southwestern Meatballs that could possibly do really well in there. They sort of fell apart in the skillet the last time I made them...

  16. #16
    byrd1956's Avatar
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    Great! Am using these and a couple of others to make a flyer!
    robyn ~~~
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    "Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep." ~ Scott Adams

  17. #17
    byrd1956's Avatar
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    Anyone have times for the chicken breasts listed above?
    robyn ~~~
    art teacher

    "Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep." ~ Scott Adams

  18. #18
    JennyJennJen's Avatar
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    Quote Quote by byrd1956 View Post
    Anyone have times for the chicken breasts listed above?
    I haven't done it in the SRB but I always do my chicken breast on my bar pan, I usually have perfect chicken at 350 for 35 - 40 minutes.
    Jennifer

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  19. #19

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    Can anyone suggest a cleaning method for the SRB other than the typical hot water and scraper? If you do meatloaf in it, those ridges aren't the easiest to clean out. Anyone try the handle of the grill pan scraper? I have a customer that just ordered it and said she spent 30 minutes trying to "clean" it. I told her that you don't need to get ever mark or spot off it, but her OCD husband was standing over her expecting that!!!

  20. #20

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    I use mine regularly and clean it with warm water and a dish clothe. Once it's pretty well clean, I put some baking soda on it, scrub around with the dish clothe and it comes out great. Compared to all my other stones (except the muffin pan stone) it takes longer, but this method is actually fairly quick and easy. The muffin pan is the most time consuming!

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