Re: [london.food] Oven temperatures (was Re: Fish stew)

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On Mon, Oct 13, 2003 at 09:11:38AM +0100, Martin Frost wrote:
>You might want to add:
>
>gas mark ? (1/2) is 250?F
>gas mark ? (1/4) is 225?F

Thank you.

>I've never seen a gas oven that goes beyond 9. Are there such things?

Apparently a few were built. The scale is linear at that point anyway,
so...

Roger

• [london.food] Fish stew Kate L Pugh 21:18 on 05 Oct 2003
  Fish stew. How do I make the fish not disintegrate? If I stir the
  • Re: [london.food] Fish stew Robert / Elizabeth Fusina 21:38 on 05 Oct 2003
    Um, Hi. Roger told me about this group, and I have been lurking for a while.
    • Kate L Pugh 07:33 on 11 Oct 2003
      Hi Elizabeth! Welcome to the group.
      • too deep to show
  • RE: [london.food] Fish stew Wistow, Kay 07:57 on 06 Oct 2003
    quality stock to enhance flavour and add fish late in the cooking.
    • Re: [london.food] Fish stew Kate L Pugh 07:35 on 11 Oct 2003
      Thanks Kay. I have some fish stock in the freezer. It's about four
  • RE: [london.food] Fish stew Wistow, Kay 08:05 on 13 Oct 2003
    The maximum recommended length of time to keep fish frozen is 3 months,
    • Re: [london.food] Fish stew Kate L Pugh 09:26 on 14 Oct 2003
      Oh dear. I have 28lb of fish that needs eating in the next 2 1/2
      • too deep to show
  • Roger Burton West 09:46 on 13 Oct 2003
    Thank you.
  • RE: [london.food] Fish stew Wistow, Kay 07:59 on 15 Oct 2003
    Yes, it does freeze, however trick is to undercook. tendency for flesh to
    • Re: [london.food] Fish stew Kate L Pugh 09:21 on 16 Oct 2003
      But can I leave it frozen raw for three months, then cook it, then
  • RE: [london.food] Fish stew Wistow, Kay 09:31 on 16 Oct 2003
    Kake
    • Re: [london.food] Fish stew Kate L Pugh 18:11 on 17 Oct 2003
      Thanks Kay, that's excellent news. And thanks Natalie for thinking of it!
• Kate L Pugh 09:19 on 16 Oct 2003
  Thanks again. Your first recipe was so successful that I decided to

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