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NEWS
January 19, 2013 | By S. Irene Virbila
Right now I've got two trays of tomatoes in the oven roasting very slowly. Fresh tomatoes aren't the best right now, but if you take smaller or cherry tomatoes, halve them and roast in a slow oven, they'll deepen in flavor as their juices concentrate. In the end, they're almost as sweet as candy. Lately, I've been making them with two-pound boxes of “cocktail” tomatoes on the vine from Camarillo, which my husband picked up at Costco. I basically use a method adapted from Patricia Wells' 2007 book “ Vegetable Harvest ” (William Morrow, $34.95)
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CALIFORNIA | LOCAL
April 5, 2014 | By Frank Shyong
A UCLA student suffered chest injuries and burns to his face and neck when a laboratory oven exploded Saturday evening, authorities said. The student was conducting a science experiment on the second floor of the campus engineering building at around 6 p.m. when the accident happened, according to Los Angeles Fire Department spokesman Brian Humphries. The student is in fair condition at a local hospital with injuries that are not life-threatening, Humphries said. The lab has been closed off to allow fire officials to investigate, but students and staff have not been ordered to evacuate the six-story building.
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NEWS
October 9, 2012 | By Noelle Carter
Every cook needs an accurate oven to get the job done right. In the Test Kitchen, we routinely check our ovens for accuracy, looking for flattened gaskets and loose hinges, double-checking calibration and making sure our baking racks are in the center of each oven. Here are some tips for determining, maintaining and making the most of your oven's accuracy: Checking for accuracy: Most oven problems can be traced to calibration.  If this is off, your oven won't work at the right temperature; a difference of as little as 25 degrees can make or break a fragile recipe such as custard.
NEWS
February 9, 2014 | By Noelle Carter
Have you ever lusted after those great brick ovens you see in pizzerias and bakeries? Well, for about $40, you too can bake like the pros. I did a story a couple of years ago on homemade pizza, and did a bit of research (actually, I got a little obsessed) on converting a normal home oven into a brick oven. As you can see from the photo above, a brick oven conversion is not complicated at all. You'll need to get the right bricks (you need firebricks, as regular bricks aren't made to withstand the heat)
NEWS
November 16, 2012 | By Noelle Carter
According to Food editor Russ Parsons, this oven-steamed salmon is one of the easiest dishes you'll ever make: "Here's all you do: Heat the oven to 250 degrees. Put the salmon on a baking sheet. Put a baking pan on the floor of the oven (or on the lowest rack) and fill it with boiling water. Cook. Yup. That's it. " The salmon is ready in about 20 minutes, when the fish just begins to flake. While it's cooking, whisk together a quick dill mayonnaise (mayonnaise, Dijon mustard, fresh chopped dill and shallots and a little lemon juice)
ENTERTAINMENT
July 23, 2012 | By Yvonne Villarreal
Gordon Ramsay's reign of kitchen terror continues on Fox, with "Masterchef" returning for a fourth season. "We're excited to be back for another season of 'Masterchef," Ramsay, who serves as executive producer and a judge on the series, said in a statement. "I am continually amazed by the raw talent, passion and creativity of home cooks across America. The contestants raise the bar every season, and it's an inspiration and exciting challenge for us. " The third season of the culinary competition series, which pits home cooks against each other, is currently airing on the network.
FOOD
January 19, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
Pizza joints, many boasting wood-burning ovens, are popping up all over the Southland like chanterelles after a rainstorm. But they're not the only restaurants working with oak or almond wood. Some chefs at other restaurants are lucky enough to have wood-fired ovens in their kitchens. They're tricky to use, but once mastered can be a formidable tool. Cooking with fire is ancient, and I'm convinced we're hard-wired to find any dish cooked in a wood-burning oven just that much more delicious.
CALIFORNIA | LOCAL
April 5, 2014 | By Frank Shyong
A UCLA student suffered chest injuries and burns to his face and neck when a laboratory oven exploded Saturday evening, authorities said. The student was conducting a science experiment on the second floor of the campus engineering building at around 6 p.m. when the accident happened, according to Los Angeles Fire Department spokesman Brian Humphries. The student is in fair condition at a local hospital with injuries that are not life-threatening, Humphries said. The lab has been closed off to allow fire officials to investigate, but students and staff have not been ordered to evacuate the six-story building.
CALIFORNIA | LOCAL
December 18, 2013 | By Ari Bloomekatz
An oven exploded at a jail in Northern California this week, critically hurting one inmate and injuring 10 others, including a guard. The natural-gas explosion occurred at about 11:30 a.m. Tuesday at the Santa Rita Jail in Dublin. The oven's door, which measures 7 by 3 feet and weighs several hundred pounds, flew off in the explosion and hit an inmate kitchen worker in the head, Alameda County Sheriff's Sgt. J.D. Nelson  told the San Francisco Chronicle . "You could see a very heavy stainless steel door that is on the ground and, obviously, it knocked a few things down along its path," Nelson said.
NEWS
July 6, 2001 | From Times Wire Reports
Fireworks hidden in a Kansas City, Mo., man's oven turned out to be a recipe for disaster when the man tried to heat up some food but instead blew his kitchen to bits. The blast occurred on the Fourth of July at the home of a 28-year-old man who spent the night before celebrating with a group of friends, Kansas City Assistant Fire Marshal Jim Duddy said.
CALIFORNIA | LOCAL
December 18, 2013 | By Ari Bloomekatz
An oven exploded at a jail in Northern California this week, critically hurting one inmate and injuring 10 others, including a guard. The natural-gas explosion occurred at about 11:30 a.m. Tuesday at the Santa Rita Jail in Dublin. The oven's door, which measures 7 by 3 feet and weighs several hundred pounds, flew off in the explosion and hit an inmate kitchen worker in the head, Alameda County Sheriff's Sgt. J.D. Nelson  told the San Francisco Chronicle . "You could see a very heavy stainless steel door that is on the ground and, obviously, it knocked a few things down along its path," Nelson said.
FOOD
December 14, 2013 | By S. Irene Virbila
The only real secret to roasting a great prime rib is starting with the best meat possible, and the rib roast I ordered from McCall's Meat & Fish Co. in Los Feliz was so beautiful I badgered my husband to photograph it before it went into the oven. I admired its plump, sturdy shape, the way butcher Nathan McCall had neatly frenched the bones and tied up the roast with precisely spaced knots. It was all natural - no hormones, no antibiotics - Prime Angus beef. At $17.99 a pound, it cost just over $140.
NEWS
December 12, 2013 | By S. Irene Virbila
For that cook who struggles to stay on top of what's happening in the kitchen, this big, easy-to-use, loud timer is a boon. My husband loves it because even if he's in another room, he can still hear the timer. It has four volume settings, all the way up to 110 decibels. And rubber buttons mean it will survive your wet fingers. Ours handily sticks onto a magnetic board on the side of the oven. There's also a flip-out stand for countertops. And I confess I end up using this one over the oven timer nine times out of 10. It's just easier and simpler.
BUSINESS
November 22, 2013 | By Tiffany Hsu
In the 2 1/2 years since selling California Pizza Kitchen, the popular chain he helped found in 1985, Richard L. Rosenfield has been golfing, fishing, hunting, pursuing hobbies and otherwise staying off the restaurant industry's radar. Not so much for Larry S. Flax, Rosenfield's best friend and business partner of four decades, who's been jetting around the world hunting for a new food project. Turns out he didn't have to go far for ideas. Sometime in the second half of 2014, Flax and Rosenfield said, they plan to revisit pizza by launching a line of fast-casual pie joints.
FOOD
August 2, 2013
  Total time: 2 hours, 15 minutes, plus cooling time Servings: Makes about 80 cookies Note: From pastry chef Brian Kim of La Terza in West Hollywood 8 tablespoons (1 stick) butter 1/2 cup sugar 2/3 cup brown sugar, packed 1 egg 2 2/3 cup pastry flour 1 teaspoon baking powder 1 teaspoon cinnamon Pinch salt 3/4 cup dried cranberries 3/4 cup raw whole pistachios 1. Heat the oven to 325 degrees. In a stand mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar on medium speed until thoroughly combined and fluffy, about 3 minutes.
BUSINESS
June 23, 2013 | By Stuart Pfeifer, Los Angeles Times
Pizza and beer are a tasty pairing. A profitable one too. BJ's Restaurants Inc. specializes in deep-dish pizza and offers its own brand of craft-brewed beer, a combination that has helped it grow from a single restaurant in Santa Ana to 132 locations in 15 states. After its start in 1978, the Huntington Beach company grew slowly in Southern California. In 1996, it opened its first brewery - at its restaurant in Brea - and began selling beers that carried the BJ's name. That was also the year it went public.
FOOD
May 31, 2011 | By Jenn Garbee, Special to the Los Angeles Times
As Mark Stambler struggles to open a flour-dusted folding table in his Los Feliz home kitchen, it's pretty clear those charming but space-hungry mint green country cupboards were not the brainchild of this efficiency-driven bread baker. "My wife did all of this," he says, waving his arms around his head. Stambler is more of a no-nonsense, get-straight-to-kneading sort of guy. When not working as a fundraising consultant for local arts organizations, he is the devout caretaker of 50 to 60 whole-wheat sourdough loaves that wind up each weekend at the Cheese Store of Silver Lake, Cookbook market in Echo Park and Silver Lake Farms CSA. For Stambler, those yeasty loaves make up for all the unexpected workweek glitches and the 1950s kitchen knickknacks.
FOOD
January 13, 2011 | By Linda Burum, Special to the Los Angeles Times
Strangers chatting in the fast-moving line outside Asal Bakery & Kabob are all jonesing for a taste of the same thing: warm sangak , a floppy chewy yard-long sesame-encrusted flatbread pulled from the fiery depths of a floor-to-ceiling oven whose constant muted roar dominates the Woodland Hills Persian cafe and bakery. Whether soaked with kebab juices at dinner or slathered with cultured cream and honey for breakfast, the lightly singed sourdough breads, slightly puffy with steam, serve as the heart of every meal here ( sangak is to Iranians what baguettes are to the French)
FOOD
May 25, 2013 | By Noelle Carter, Los Angeles Times
I could tell you I love them because they're so easy to make - who doesn't love a dish that comes together in less than half an hour? Or I could say it's because of their delicate texture and flavor - light and airy, but rich and almost nutty to the taste, it's like biting into a delicious cloud. But honestly? The reason I love these pancakes is because of the way they puff in the oven. They're downright fun to watch. Call them what you will - Dutch babies, German pancakes, Dutch puffs - they're all about the souffle factor.
CALIFORNIA | LOCAL
May 10, 2013 | By Ruben Vives
Bumble Bee Foods has been fined nearly $74,000 and cited for six safety violations after an employee was cooked to death after being trapped in an industrial pressure cooker. The citations come seven months after state regulators began investigating the accidental death of Jose Melena, 62, of Wilmington. The father of six had been employed with the company for five years. According to a 25-page report by the state Division of Occupational Safety and Health, Melena was responsible for loading the 54-inch by 36-foot ovens with 12 rolling metal baskets full of tuna cans.
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