![]() I get a lot of "cooking SOS!" text, emails and calls from friends and relatives. I guess it goes along with my culinary Le Grand Diplôme. But, I love it and often learn something myself. Recently a friend complained that her pumpkin pie was taking much longer to bake, and fully set in the middle, than the recipe had stated. After hearing that she hadn't substituted any ingredients, had used the suggested sized baking pan, and hadn't doubled the recipe, I suspected the culprit could be the oven temperature. We turn the oven dial to the temperature we want, wait for it to heat up, and assume that the oven is precisely calibrated and spot on with it's temperature. Even if it is a 20+ year old appliance. Sort of a big gamble, when you are trying for a specific target finished temperature, or delicate baking results. In culinary school each of our ovens at our stations in the classroom had an oven thermometer Oven thermometers | ||||||||||||||||
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