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Paella - any good recipies?
Comments
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Does this help any? :-) It's brand new, so I hope there aren't any serious mistakes in it.[p]TNW
[ul][li]Arroz a la Paella on a Ceramic Cooker[/ul]The Naked Whiz -
The Naked Whiz,
That was a GREAT resource! Thanks as always. :-)
Of course the questions ...
Are you using the extender or right on the grid?
And if you mean by "raised grid" to use the extender, will the 14" paella pan fit inside the large BGE on the extender?[p]Appreciate it,
Peter
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omba,
I mean a raised grid as defined in my Ceramic FAQ. I.e., a regular grid up on bolts for legs. Somewhere in the paella page I provided a link to try to clarify that. Personally, I would have gone with the 13.5 inch paellera had I bothered to measure for myself, lol, and I think I may go ahead and order one. The 14" pan with green handles just BARELY fits as I am using it. I need to order a 17" paellera for my Komodo Kamado, so I might as well place a single order anyway. That and more bomba rice![p]TNW
The Naked Whiz -
The Naked Whiz,
Now I see it. That is one hell of an FAQ! Congratulations and grazie.[p]If I wind up going the bolt route, I'm really glad that I've ordered another grid! But regarding that setup:
1. Do you think that the grid extender is a viable solution?
2. Or, would using a platesetter TOTALLY RUIN the whole paella method?[p]Thanks again,
Peter
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omba,
I think the grid extender should work, but the plate setter would shield the pan from the heat which would make it hard to do the sauteeing. It might work, but I just tried to find something that did work to get the right temperature for everything.[p]TNW
The Naked Whiz -
The Naked Whiz,[p] I think the plate setter will give it a more even heat across the pan which you need.[p]While you are buying pans would you buy me one for my XL. You know since my birthday is the day before Waldorf and all..
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Celtic Wolf,
Would you use the platesetter on it's legs or inverted?[p]-Charlie
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Celtic Wolf,
I don't agree. The plate setter is going to force the heat out around the edges. You'll have a hotter outside edge than the center. It works fine without the plate setter if you build a fire like I described. Maybe a pizza stone might help if you a) let it heat up enough, and b) use a stone bigger than the pan. But, since your birthday is coming up, I sent someone to you for WGC. Hope he follows up....[p]TNW[p]TNW
The Naked Whiz -
The Naked Whiz,
wow, whiz. that was excellent. thanks much.
ed egli avea del cul fatto trombetta -Dante -
The Naked Whiz,[p] Well you aren't the only one that can experiment.. I'll just have to give it a try.[p]Feet Down pan on the setter. Break out all the mavericks and just measure the temp across the setter. [p]Wait!!! I used my Paella pan to bake biscuits last week-end. They all seems evenly browned on the bottom. By the pan was sitting on the grate which was on the platesetter. [p]Ohh and thanks for the referral
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The Naked Whiz,
Great job on the paella tutorial! Wish you had that done a year ago, would have saved me a lot of experimenting. -RP
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AZRP,
Well, your advice is why I had so little trouble! Thanks to you!
TNW
The Naked Whiz -
The Naked Whiz,[p] I have a 10" for Ms Penny and a 14" for Twiddle Dee or Dum.
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Celtic Wolf,
I think you are right, this calls for experimentation, lol![p]TNW
The Naked Whiz -
The Naked Whiz,
That was a great pictorial. Can you close the lid on a large using that 14" pan and a grate extender?
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jake42,
Yes, if you are very careful in your placement. That's why I suggest probably getting a 13.5" pan if you want a little wiggle room.
TNW
The Naked Whiz -
jake42,
I had the same thought. :-)
Fortunately, TNW has answered us both![p]See below,
Peter
[ul][li]TNW: Pan Size[/ul] -
jake42,[p]Placement was fairly easy, but the whiz is right (go figure) the 14" doesn't leave you a lot of wiggle room. The handles were right close to the felt..[p]
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