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Remember when you had to guess if your cake was done?
I was making my grandma's chocolate cake recipe last week, the one she wrote on a card in 1982. I used to just poke it with a toothpick and hope. This time I used my new oven thermometer and found out my oven runs 25 degrees cold. I baked it at 375 instead of 350 and it came out perfectly level, not a dome in sight. The texture was so much better, not dry at all. It's wild how one cheap tool can turn a decades old guess into a sure thing. Anyone else have an old family recipe that got way better with a simple fix?
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thompson.xena5mo ago
Huh, yeah I had a friend who swore by her aunt's banana bread recipe for years. @fiona_murray, she finally calibrated her oven and the bread stopped being gummy in the center like 50% of the time.
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fiona_murray6mo ago
Turn a decades old guess into a sure thing" is a bit much. It's just cake. My mom's recipe card is stained and the oven temp is probably wrong too, but we all still eat it. It's not like we were failing before, it just had a dome. Tastes the same to me.
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terry_mitchell6mo ago
Wait, but isn't that the whole point? @fiona_murray, a dome means the cake cooked too fast on the edges. The middle had to push up. Getting an even flat top isn't about looks, it's about getting the bake right. That stained card probably has you guessing on mixing time or oven rack position. Fixing those little things means every slice is the same good texture, not just the middle. It's still your mom's cake, just a bit more reliable.
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