Do you have any idea

explosion-style graphic text… how many culinary mishaps can arise when one replaces firstly the microwave with a slightly less powerful model, and then the convection oven with a slightly more powerful model?

I’m getting better than I ever meant to be at “rescuing” things and turning them into other things. Pass me another glass of wine.



Categories: Life

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9 replies

  1. Fun times!
    Did you see Karen Healey’s Dead Dinosaur Trifle?

  2. You have my sympathies. Our current rental place has a wee problem with the oven, in that it’s impossible to get it to cook at a low enough temperature to manage decent baking. I tried a fruit cake yesterday, and wound up hoicking it out of the oven about an hour before the minimum cooking time was up. The bottom of it is badly scorched, the sides not so badly, but overall the cake is at least edible. Clearly for my next try, I’m going to have to see whether I can knock the temperature down even further by any means other than turning the oven off – or maybe hoick out the old Mrs Beeton and dig out the trick of finding out an oven’s temperature by how long it takes to brown flour.
    Mumble.

  3. I call such dishes Tomato Surprise, Pumpkin Surprise, Warmed-Up Surprise and so on. And, if all else fails, I whizz it all through the blender and call it Soup. Winter is good to food that way.
    I did not know that about the temperature and the browning of the flour. I am going to find that toot sweet, because I have an oven whose temperature is a complete mystery to me and I’m finding it one hundred shades of frustrating.

  4. In my student halls the microwaves were ridiculously powerful. This resulted in several fires because people just assumed they could heat things for as long as they would in their microwaves at home.

  5. Apparently you can get oven thermometers to test the actual heat of your oven. My Mum heard a horror story when she was thinking of replacing her old oven – a friend of a friend had got a brand spanking new expensive oven which seemed to burn everything. So she called for a service technician who said that everything under warranty was working and that all she could do was get an oven thermometer and work out what temperatures the oven was actually getting to and adjust her cooking accordingly. He claimed that variation between the temperature dial and the thermostat of the oven was common and not a warranty issue. Not sure what action the friend took in the end, but I don’t think she got a refund.

  6. My maternal grandmother was apparently able to bake the best sponge cakes in New England NSW (during the 1940s) using a wood-fired oven. My mother says that she tested the temperature of the oven by opening the door a little and inserting her arm – if the oven was hot enough it singed the hair on her forearms. Here am I, with technology to spare, and I don’t think I’ve ever successfully bakes a sponge!
    My mother also talks about riding a horse to school because the family lived on a farm well out of town. I love those stories 🙂

  7. Our oven runs about 20° colder than dial according to our oven thermometer. The thermometer is hard to read after some baked on foot spatters but while I don’t know for sure if the relationship is truly linear, the ‘add 20°’ rule of thumb has worked for biscuits and higher for oven chips and higher again for Lauredhel’s no-knead bread recipe from here. Must check with hubby if it held down the colder end of the dial for his recent in-oven slow cooked meal.
    My parents’ oven ran (probably still does) hotter than dial.

  8. @Sheryl, I can’t do sponge cakes either. My nana was legendary for them, although I don’t think she could cook much else.
    @Mindy & RobynCoopstock, I might have to get me one of them oven thermometers and calibrate properly.

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