The cake that sunk in the middle or cracked on the top. The roast that came out too rare or dry as a bone. I feel your pain. So, what do you do? Chances are, you run out and buy an oven thermometer the first chance you get. Then, you determine that the actual temperature doesn't match the one you've selected. Next step? You recalibrate future recipes by upping or lowering the temp setting because you now know that your oven runs hot or cold. Common sense, right? Not so fast.
While you've probably heard lots and lots of experts tout the important of an oven thermometer, I actually vote against them. Because they can really sabotage you. Here's how.
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