I suppose I could put some dandelions in my casserole dish and it would satisfy the definition.
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Eggs sauteed in a pan then folded over with other ingredients inside = omelet
Eggs with other ingredients mixed in then baked on the stove top or oven in pan or casserole = fritata
Im not really sure where casserole falls in there. I know a casserole to be an oven pan. I also know a few dishes that are called casserole, tuna, green bean etc. I dont know of any "casserole" recipes for eggs.
In my experience... when someone brings out a dish that they call casserole, do what ever you can to leave. FAST!
But when you are boiling only a gallon, the water will evaporate and then the caramelization begins at about 320F (not at 212F). Heck I can't even get my regular wort to boil at 212 (at a mile high it boils around 203F ).My money's on 212°F.I'll take that action!
Thanks for posting the temps blues. I researched this long ago when Randy Mosher pointed it out to me. All we see in the boil is darkening which can lead to caramel flavors, but it is not caramelization, it is maillard reactions until the water is gone.
Let's be somewhat clear, until you boil off the water the temp is not high enough to caramelize the sugars. So darkening occurs (maillard reactions), but not caramelization...
Once again, Dixon saves me from being the only pedant here!
Whatever you do.. don't do what I did and boil it for 19 hours.
I am debating this issue myself. I was planning to boil down only the first runnings, but now I'm thinking about boiling the first and second runnings together for a few hours. I think it would be easier and I also beleive the beer would benefit from it in that the entire wort would carmelize instead of just the first runnings.
I don't follow this logic here bud.
The idea of boiling down the first gallon is to concentrate the richness. The richest, highest quality wort is the first running.
Unless you mean skipping boiling on the 1st gallon and you mean boiling the entire wort, together, for a longer period. Hard to decipher which you mean.
FWIW, when I made skotrat's recipe, doing the boil down, it was the most malty result I'd ever gotten.