Many ovens are off in actual temperature. Some get hotter, some stay cooler. You could get yourself a separate oven thermometer to find out what it's actually heating up to. My mom had to do that with her oven. Also, don't open the oven door too many times. You lose heat fast that way and it will slow the cooking down because the oven takes longer to come back up to temperature.
Xander ,'Showtime'
Spike's Bitches 22: You've got Angel breath
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risque (and frisque), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Hee hee. You're making me smile, flea. I like the phrase "precision-oriented scientist bachelor." In fact, I believe I will tag it.
Only a bachelor would not know this
Not just bachelors, bacheloresses, too. You don't want to know what my daughter doesn't know about cooking and she's 25.
so far I have made sweet potato pie, and irish soda bread ( DH helped with that) - shepard's pie soon. and I did nap briefly.
I forgot that it is difficult to stop eating irish soda bread.
Yes, I was using "bachelor" in its sense of "shorthand for one who eats bachelor chow from a tube." Not gender-specific.
I was going to suggest an oven thermometer. too. It is much better if you aren't a wing - it cook.
"shorthand for one who eats bachelor chow from a tube."
The dreaded tube! Mold, hopefully, not included.
Dude. The oven works like PCR.
Okay, not really, but when you put the words "temperature" and "cycling" close to each other, you have to think of PCR.
Oh God, the food is absorbing the heat. Duh.
I love to see the lightbulbs go off. It's so cute.
(A) P-C is being just precious.
(B) This all makes me love our gas oven even more.