Ideas for Cooking with a Fluted Stone: Beer Can Chicken & Beyond
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Discussion Overview
This thread explores various ideas and personal experiences related to cooking with a fluted stone, particularly focusing on recipes and techniques. Participants share their favorite uses, including microwave cakes, meatloaf, and monkey bread, while also discussing challenges and successes in their cooking endeavors.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant expresses a desire for ideas on using a fluted stone, mentioning only beer can chicken as a known recipe.
- Another participant shares their experience making meatloaf, micro cakes, and baked potatoes in the fluted stone, suggesting others check the files section for more recipes.
- Several users mention their success with microwave cakes, highlighting the quick cooking time and positive feedback from guests.
- One participant, identifying as a consultant, describes a specific micro-cake recipe that they found exceptional, despite initially being skeptical of microwave cakes.
- Some participants discuss variations of the peanutty chocolate cake recipe, with differing opinions on moisture levels and cooking times.
- Another participant shares a simple monkey bread recipe that utilizes the fluted stone, emphasizing its ease of preparation.
- Several users express concerns about the potential for cakes to turn out dry or dense, with some suggesting adjustments to cooking times or ingredients.
- One participant recounts a mishap with using the wrong type of baking spray, leading to a sticky cake, while another shares a positive outcome with a different cake recipe.
Areas of Agreement / Disagreement
Views differ regarding the effectiveness of certain recipes and cooking techniques, particularly concerning moisture levels in cakes. No clear consensus emerges on the best approach for achieving desired results.
Contextual Notes
Participants share personal experiences and preferences, reflecting a range of cooking skills and familiarity with the fluted stone. The discussion includes both successes and challenges faced while using the product.
Who May Find This Useful
Consultants looking for creative ideas and personal experiences related to cooking with a fluted stone may find this thread informative.
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I know...tell me about it!jdavis said:
Even my director is giving me a hard time! I tell ya though....it is sooooooo good! It took me about a week, but I managed to eat 3/4 of this thing all by myself! I'm making it for our monthly cluster meeting tomorow evening and using it at my Jan & Feb shows to help promote stoneware! If it works for Carolyn then it can work for me too!
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I think you just need to cook it less than the directions say to. I only cooked mine for 10 minutes, Plus, I have a high wattage microwave so I lowered the power to 80%....mine was moist and delicious! I think it's the sour cream that does the trick! Makes it not taste like it came from a box.Ginger428 said:You think it will be moister without them?
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Why don't you just ask them if their micro is a high-power one or a regular one? Or maybe just test it after about 10 mins with the cake tester or a tooth-pick? Or, I think that it's supposed to be listed just inside the door. I'm not sure but I think an average wattage is like @ 900 ???? I think mine is about 1100 ???? maybe??? I don't know maybe someome else can answer?dannyzmom said:
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I just made this one again for my cluster meeting tonight and I made a big mistake! Instead of spraying my Fluted Stone with oil I used Baker's Joy....what a MESS!!! Not only did my cake stick to the pan, it's got this pasty looking white gunk all over it - yuck! (in case you are wondering why I didn't use my spritzer....it's got olive oil in it....I really need to get another one) Oh well, just sent DH to the store for more sour cream so I can do it again. DH was happy about the mistake though - now he gets to eat some!
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pamperedlinda said:
Oh god...Too funny Linda. I did the same thing last night with my Killer Cake, but it came out ok Thank god. I think I will Make a cake for my cluster meeting. I really enjoy doing them. Thanks for the pic compliment. I thought I would change it up a bit. I love new pics every now and then. The killer cake was sooo moist with the pudding, eggs, oil and sourcream and chocolate chips...was totally a hit.
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I'm trying that one next....oh my....Could I be a box-mix-micro-cake convert?Jilleysue said:Oh god...Too funny Linda. I did the same thing last night with my Killer Cake, but it came out ok Thank god. I think I will Make a cake for my cluster meeting. I really enjoy doing them. Thanks for the pic compliment. I thought I would change it up a bit. I love new pics every now and then. The killer cake was sooo moist with the pudding, eggs, oil and sourcream and chocolate chips...was totally a hit.
My cluster LOVED the Peanutty Chocolate cake I took tonight.
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Add cool whip to all of the cakes using the EAD
Add strawberry fans using the Egg Slicer Plus
Add powdered sugar using the Flour Sugar Shaker
Serve them always on the SA medium or Large platter -- explaining how it's important to flip the cake out ont a platter with a lip to catch the run-off of the gooey fudgey sauce the cake creates (more for the fudgier recipes and the peanutty one)...and hey - you get TWO plates for only $20
And the Easy Clean Kitchen Brush because it makes cleaning the Fluted SO much easier and you don't have to risk getting dishpan hands!
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Frequently Asked Questions
What is a fluted stone, and how is it used in cooking?
A fluted stone is a type of bakeware made from natural stone that features a fluted design, which helps to distribute heat evenly. It is ideal for roasting, baking, and grilling, as it retains heat well and enhances the flavors of the food. You can use it for various dishes, including beer can chicken, casseroles, and even desserts.
How do I prepare a beer can chicken using a fluted stone?
To prepare beer can chicken, start by preheating your oven or grill to 375°F (190°C). Season a whole chicken with your favorite spices, then open a can of beer and place it inside the chicken's cavity. Position the chicken upright on the fluted stone, which will catch any drippings. Roast for about 1.5 hours or until the internal temperature reaches 165°F (74°C). The fluted stone will help achieve a crispy skin and juicy meat.
Can I use my fluted stone for baking desserts?
Yes, a fluted stone is versatile and can be used for baking desserts as well. Its ability to retain heat makes it perfect for creating evenly baked cakes, pies, and even cookies. Just ensure to adjust baking times as needed, as stoneware can sometimes require longer cooking times compared to metal pans.
What are some other recipes I can make with a fluted stone?
In addition to beer can chicken, you can use a fluted stone for a variety of recipes. Consider making roasted vegetables, lasagna, or even a savory quiche. The stone's design is also great for baking bread or pizza, providing a crispy crust and delicious flavor.
How do I care for and maintain my fluted stone?
To care for your fluted stone, avoid using soap or harsh detergents, as they can absorb into the stone. Instead, rinse it with warm water and scrub gently with a soft brush or sponge. Allow it to air dry completely before storing. To maintain its non-stick properties, you can occasionally season it with a light coating of oil.
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