Rubbery?
Still trying to work out the oven or not to oven thing. We like to bake. Homemade cakes and cookies, breads and rolls, even silly stuff like betty crocker blueberry muffins (with a can of real main...
Forum Discussion
JimM68 wrote:
Yes we use the racks, and preheat.
We'll try the calculator.
Any other tips?
I think I read somewhere to add liquid (milk?) to make the batter thinner?
I really really don't want to give up baked foods, but I'm also loath to give up that huge cabinet below the stove and would not look forward to chopping up my cabinets either.
We'll tackle meat next.
Here's a link I found that might be of use:
fine cooking convection oven tips
Unless you are a subscriber to the site you may not be able to open all the links provided so here are some other links:
http://www.epicurious.com/articlesguides/kitchenequipment/expertadvice/convectionovencooking
youtube baking tips.
Hoping this gets you to where you want to be.
