Most of my issue with healthy eating anymore is the friction of the prep, it's always easier to toss a tombstone into the oven for 20 minutes than to do literally anything else. It's only two things to clean even. The pan and the cutter.
But seeing as it's killing me I need to start finding ways to make the prep of other foods less of a impact on my life. Thus the idea of the Pyrex seeming so good. I only need to use the pan and the rice cooker one day a week then just heat stuff back up later in the week right out of the fridge.
I am finally getting some pyrex containers to try to do meal prep type stuff with
Plan is still to roast Chicken breasts with different seasonings and pop one each into a container with a big scoop of brown rice and a handful of veg and pop em in the fridge then take em out. Blast em with some sauce or other and bake em with some tinfoil over like a homemade TV dinner.
Nice! Protip: don't put them in the oven while it's preheating and maybe buy a cheap sheet pan to leave on the bottom rack. They don't break very often, but when they do it's a whole production.
That being said, I've had two of the the little two-cup bowls break in the oven over the past ten years, and I use them daily.
Edit: and one of them was definitely because I put it in the oven while it was preheating, which exposes them to way more intense radiant heat in an electric oven than they face during the normal baking cycle.
I am finally getting some pyrex containers to try to do meal prep type stuff with
Plan is still to roast Chicken breasts with different seasonings and pop one each into a container with a big scoop of brown rice and a handful of veg and pop em in the fridge then take em out. Blast em with some sauce or other and bake em with some tinfoil over like a homemade TV dinner.
Nice! Protip: don't put them in the oven while it's preheating and maybe buy a cheap sheet pan to leave on the bottom rack. They don't break very often, but when they do it's a whole production.
That being said, I've had two of the the little two-cup bowls break in the oven over the past ten years, and I use them daily.
Edit: and one of them was definitely because I put it in the oven while it was preheating, which exposes them to way more intense radiant heat in an electric oven than they face during the normal baking cycle.
Good tip thank you
When I bake a frozen pizza I typically skip preheat because my pizza pans are sturdy metal and it honestly heats up really quick anyway.
But yeah I'll use a sheet pan under just in case and let it heat for like ten fifteen minutes before popping it in.
I am finally getting some pyrex containers to try to do meal prep type stuff with
Plan is still to roast Chicken breasts with different seasonings and pop one each into a container with a big scoop of brown rice and a handful of veg and pop em in the fridge then take em out. Blast em with some sauce or other and bake em with some tinfoil over like a homemade TV dinner.
Nice! Protip: don't put them in the oven while it's preheating and maybe buy a cheap sheet pan to leave on the bottom rack. They don't break very often, but when they do it's a whole production.
That being said, I've had two of the the little two-cup bowls break in the oven over the past ten years, and I use them daily.
Edit: and one of them was definitely because I put it in the oven while it was preheating, which exposes them to way more intense radiant heat in an electric oven than they face during the normal baking cycle.
How does being in an oven that is getting to temperature expose things to more heat than an oven that is already at max temperature? Explain this dark science to me book wizard.
If there's an IKEA near you they do a whole range of oven / fridge / freezer / microwave safe glass containers that are really good value and stack really nicely:
When we re-did the kitchen we replaced a cupboard of miscellaneous-sized old takeaway containers and 15 year old tupperware with various shapes / sizes of IKEA containers with bamboo lids and they work great. We make salads for my wife to take to work and they take up barely any space in the fridge as they just stack in a row down the side and even by Friday everything inside is still crisp and tasty despite being made on Sunday night.
The one about the fucking space hairdresser and the cowboy. He's got a tinfoil pal and a pedal bin
I am finally getting some pyrex containers to try to do meal prep type stuff with
Plan is still to roast Chicken breasts with different seasonings and pop one each into a container with a big scoop of brown rice and a handful of veg and pop em in the fridge then take em out. Blast em with some sauce or other and bake em with some tinfoil over like a homemade TV dinner.
Nice! Protip: don't put them in the oven while it's preheating and maybe buy a cheap sheet pan to leave on the bottom rack. They don't break very often, but when they do it's a whole production.
That being said, I've had two of the the little two-cup bowls break in the oven over the past ten years, and I use them daily.
Edit: and one of them was definitely because I put it in the oven while it was preheating, which exposes them to way more intense radiant heat in an electric oven than they face during the normal baking cycle.
How does being in an oven that is getting to temperature expose things to more heat than an oven that is already at max temperature? Explain this dark science to me book wizard.
Because ovens are primarily designed to heat food up using indirect heat from hot air! Since air is a pretty inefficient conductor of heat, anything you put in there is going to have a way higher thermal inertia than the air in the oven. That means it'll take a while for the dish and the food to reach the same temperature as the air in the oven. That's good for us, because even though the dish and the various liquids and solids in the food might heat faster or slower compared to one another, they all respond to the hot air slowly enough for it to be an easily controllable process.
However, to get the air hot enough to be useful, most ovens just run the heating element full blast until the air reaches the desired temperature. After that, the heating element only kicks on for short periods to keep the heat topped off. If you put the food in during the preheat cycle, it's exposed to the direct heat of the gas fire or red-hot electrical filament, which heats it up much more quickly than the hot air alone. Essentially, you're putting your green bean casserole/toad in the hole under the broiler/grill, which is the rule-of-thumb equivalent of an oven pre-heated to 550°F/290°C. In addition, the heat is coming intensely from one (or two, depending on the design of your stove) direction instead of gently from all sides. It's the difference between sitting in a chair in a room being warmed by a fireplace and standing right next to the fire and toasting your butt.
This isn't a big deal for most foods in most pans. The exposed surface of the food and the bottom of the pan will get hotter at first, but most stuff we chuck in the oven is forgiving enough to deal with that. A glass pan, on the other hand, is now absorbing a bunch of direct heat from the top and/or bottom with an insulating layer of room temperature or refrigerated food keeping the sides relatively cool. That means you've got some parts of the pan expanding quickly and others staying the same shape, and glass hates that shit.
So it explodes and fills your dinner with hot shards of glass, teaching everyone a valuable lesson about physics and supporting the local pizza delivery economy.
My mom was disappointed to learn that her mom's old bottle collection with wavy glass wasn't wavy because the glass had flowed a bit, they had just always been like that.
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
I am finally getting some pyrex containers to try to do meal prep type stuff with
Plan is still to roast Chicken breasts with different seasonings and pop one each into a container with a big scoop of brown rice and a handful of veg and pop em in the fridge then take em out. Blast em with some sauce or other and bake em with some tinfoil over like a homemade TV dinner.
Nice! Protip: don't put them in the oven while it's preheating and maybe buy a cheap sheet pan to leave on the bottom rack. They don't break very often, but when they do it's a whole production.
That being said, I've had two of the the little two-cup bowls break in the oven over the past ten years, and I use them daily.
Edit: and one of them was definitely because I put it in the oven while it was preheating, which exposes them to way more intense radiant heat in an electric oven than they face during the normal baking cycle.
How does being in an oven that is getting to temperature expose things to more heat than an oven that is already at max temperature? Explain this dark science to me book wizard.
Because ovens are primarily designed to heat food up using indirect heat from hot air! Since air is a pretty inefficient conductor of heat, anything you put in there is going to have a way higher thermal inertia than the air in the oven. That means it'll take a while for the dish and the food to reach the same temperature as the air in the oven. That's good for us, because even though the dish and the various liquids and solids in the food might heat faster or slower compared to one another, they all respond to the hot air slowly enough for it to be an easily controllable process.
However, to get the air hot enough to be useful, most ovens just run the heating element full blast until the air reaches the desired temperature. After that, the heating element only kicks on for short periods to keep the heat topped off. If you put the food in during the preheat cycle, it's exposed to the direct heat of the gas fire or red-hot electrical filament, which heats it up much more quickly than the hot air alone. Essentially, you're putting your green bean casserole/toad in the hole under the broiler/grill, which is the rule-of-thumb equivalent of an oven pre-heated to 550°F/290°C. In addition, the heat is coming intensely from one (or two, depending on the design of your stove) direction instead of gently from all sides. It's the difference between sitting in a chair in a room being warmed by a fireplace and standing right next to the fire and toasting your butt.
This isn't a big deal for most foods in most pans. The exposed surface of the food and the bottom of the pan will get hotter at first, but most stuff we chuck in the oven is forgiving enough to deal with that. A glass pan, on the other hand, is now absorbing a bunch of direct heat from the top and/or bottom with an insulating layer of room temperature or refrigerated food keeping the sides relatively cool. That means you've got some parts of the pan expanding quickly and others staying the same shape, and glass hates that shit.
So it explodes and fills your dinner with hot shards of glass, teaching everyone a valuable lesson about physics and supporting the local pizza delivery economy.
Okay, you win this round, wizard
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Tynnanseldom correct, never unsureRegistered Userregular
Relatedly: this is why it’s useful to keep a pizza stone in your oven, as it helps stabilize baking temperatures once preheating is complete by acting as another heat sink/source.
Also, corning stopped making their good borosilicate glass, like 20 years ago and the new stuff is much more prone to breaking during the described heat fluctuations (allegedly)
Corning licensed the Pyrex brand to a company called World Kitchen—now known as Corelle Brands—in 1998, and by nearly all accounts, all Pyrex cookware sold in the United States after that year has been made of tempered soda-lime glass. This is where the controversy really heats up.
The vast majority of glass products are made of soda-lime glass: window panes, jars, bottles, all kinds of glass. Soda-lime glass is cheaper to make than borosilicate glass, which is undoubtedly why Pyrex started experimenting with it. However, borosilicate glass is not only harder, stronger, and more durable than soda-lime glass; it’s also more resilient to thermal shock.
+1
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minor incidentexpert in a dying fieldnjRegistered Userregular
Yeah, if you have an old glass pyrex baking dish from your parents or whatever, treasure that thing. They quite literally don't make 'em like that anymore.
Ah, it stinks, it sucks, it's anthropologically unjust
My mom was disappointed to learn that her mom's old bottle collection with wavy glass wasn't wavy because the glass had flowed a bit, they had just always been like that.
This reminds me of people studying old stained glass and hypothesizing that the glass was thicker on the bottom because it had sunk down over hundreds of years but actually the maker probably just oriented the glass that way for stability.
Also, corning stopped making their good borosilicate glass, like 20 years ago and the new stuff is much more prone to breaking during the described heat fluctuations (allegedly)
Corning licensed the Pyrex brand to a company called World Kitchen—now known as Corelle Brands—in 1998, and by nearly all accounts, all Pyrex cookware sold in the United States after that year has been made of tempered soda-lime glass. This is where the controversy really heats up.
The vast majority of glass products are made of soda-lime glass: window panes, jars, bottles, all kinds of glass. Soda-lime glass is cheaper to make than borosilicate glass, which is undoubtedly why Pyrex started experimenting with it. However, borosilicate glass is not only harder, stronger, and more durable than soda-lime glass; it’s also more resilient to thermal shock.
Hm, interesting. I'd imagine you can just google 'borosilicate glass cookware' and find options filling the gap left by pyrex.
Maybe narrow things down by checking an appropriate subreddit or forum or something for actual opinions.
interesting borosilicate glass fact from the internet just now: you can tell if it's borosilicate by submerging it in mineral oil, it should be completely invisible in the oil due to having the same refractive index
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Just be careful cleaning up after this experiment. While it has admirable thermal properties, borosilicate tends to break into long, nasty shards when you fumble your lubed-up casserole dish onto the floor.
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Most of my issue with healthy eating anymore is the friction of the prep, it's always easier to toss a tombstone into the oven for 20 minutes than to do literally anything else. It's only two things to clean even. The pan and the cutter.
But seeing as it's killing me I need to start finding ways to make the prep of other foods less of a impact on my life. Thus the idea of the Pyrex seeming so good. I only need to use the pan and the rice cooker one day a week then just heat stuff back up later in the week right out of the fridge.
Nice! Protip: don't put them in the oven while it's preheating and maybe buy a cheap sheet pan to leave on the bottom rack. They don't break very often, but when they do it's a whole production.
That being said, I've had two of the the little two-cup bowls break in the oven over the past ten years, and I use them daily.
Edit: and one of them was definitely because I put it in the oven while it was preheating, which exposes them to way more intense radiant heat in an electric oven than they face during the normal baking cycle.
Good tip thank you
When I bake a frozen pizza I typically skip preheat because my pizza pans are sturdy metal and it honestly heats up really quick anyway.
But yeah I'll use a sheet pan under just in case and let it heat for like ten fifteen minutes before popping it in.
Steam - Talon Valdez :Blizz - Talonious#1860 : Xbox Live & LoL - Talonious Monk @TaloniousMonk Hail Satan
How does being in an oven that is getting to temperature expose things to more heat than an oven that is already at max temperature? Explain this dark science to me book wizard.
When we re-did the kitchen we replaced a cupboard of miscellaneous-sized old takeaway containers and 15 year old tupperware with various shapes / sizes of IKEA containers with bamboo lids and they work great. We make salads for my wife to take to work and they take up barely any space in the fridge as they just stack in a row down the side and even by Friday everything inside is still crisp and tasty despite being made on Sunday night.
It's some artist colab, limited edition thing.
It's not bad, but I think I know why they usually don't pair coke zero with pepper.
Hey, don't be salty about it.
What kind of pepper? Black? I know it's a thing here to have red chili with vanilla ice cream
3DS: 0473-8507-2652
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Do I still have room for the two galub jamun?
Of course I do
That just sounds like warm beer with extra steps.
Because ovens are primarily designed to heat food up using indirect heat from hot air! Since air is a pretty inefficient conductor of heat, anything you put in there is going to have a way higher thermal inertia than the air in the oven. That means it'll take a while for the dish and the food to reach the same temperature as the air in the oven. That's good for us, because even though the dish and the various liquids and solids in the food might heat faster or slower compared to one another, they all respond to the hot air slowly enough for it to be an easily controllable process.
However, to get the air hot enough to be useful, most ovens just run the heating element full blast until the air reaches the desired temperature. After that, the heating element only kicks on for short periods to keep the heat topped off. If you put the food in during the preheat cycle, it's exposed to the direct heat of the gas fire or red-hot electrical filament, which heats it up much more quickly than the hot air alone. Essentially, you're putting your green bean casserole/toad in the hole under the broiler/grill, which is the rule-of-thumb equivalent of an oven pre-heated to 550°F/290°C. In addition, the heat is coming intensely from one (or two, depending on the design of your stove) direction instead of gently from all sides. It's the difference between sitting in a chair in a room being warmed by a fireplace and standing right next to the fire and toasting your butt.
This isn't a big deal for most foods in most pans. The exposed surface of the food and the bottom of the pan will get hotter at first, but most stuff we chuck in the oven is forgiving enough to deal with that. A glass pan, on the other hand, is now absorbing a bunch of direct heat from the top and/or bottom with an insulating layer of room temperature or refrigerated food keeping the sides relatively cool. That means you've got some parts of the pan expanding quickly and others staying the same shape, and glass hates that shit.
So it explodes and fills your dinner with hot shards of glass, teaching everyone a valuable lesson about physics and supporting the local pizza delivery economy.
Okay, you win this round, wizard
https://gizmodo.com/the-pyrex-glass-controversy-that-just-wont-die-1833040962
This reminds me of people studying old stained glass and hypothesizing that the glass was thicker on the bottom because it had sunk down over hundreds of years but actually the maker probably just oriented the glass that way for stability.
Hm, interesting. I'd imagine you can just google 'borosilicate glass cookware' and find options filling the gap left by pyrex.
Maybe narrow things down by checking an appropriate subreddit or forum or something for actual opinions.
I've used this brand before. It's pretty good. The local supermarket carries it.
1,000,000 years detention
I regret my words and deeds