OT DBU

My expertise in baking went up a notch or two last week when I finally
perfected a simple method that compensates for differences in measurement
and temperature of ingredients and different ovens before starting.
Inserting a toothpick generally works good but I wanted something better. I
didn't want to keep opening the oven door.
The long and short of it is I insert a temperature probe into (for example)
a cupcake mold. While it's rising the internal temperature will reach 212
degrees F. and remain there. The very moment it reads 213 I remove the
cupcake pan.
If you have a digital thermometer with a braided cable probe you ought to
try this method. The only thing you need to do is establish whether it will
accurately read 212 in boiling water. It also helps to know if it will read
32 degrees in ice water.
The cakes come out like Hostess Suzie Q's but if you want more of a crust
just let it stay in the oven about a minute more.
I guarantee you, people in your home will be fighting over them.

Enjoy!

In article <qbydnbDhNOQmnn7YnZ2dnUVZ_tSunZ2d@comcast.com>,
"mark_digital©" <976-XXX@comcastnot.com> wrote:
[color=blue]
> My expertise in baking went up a notch or two last week when I finally
> perfected a simple method that compensates for differences in measurement
> and temperature of ingredients and different ovens before starting.
> Inserting a toothpick generally works good but I wanted something better. I
> didn't want to keep opening the oven door.
> The long and short of it is I insert a temperature probe into (for example)
> a cupcake mold. While it's rising the internal temperature will reach 212
> degrees F. and remain there. The very moment it reads 213 I remove the
> cupcake pan.
> If you have a digital thermometer with a braided cable probe you ought to
> try this method. The only thing you need to do is establish whether it will
> accurately read 212 in boiling water. It also helps to know if it will read
> 32 degrees in ice water.
> The cakes come out like Hostess Suzie Q's but if you want more of a crust
> just let it stay in the oven about a minute more.
> I guarantee you, people in your home will be fighting over them.
>
> Enjoy![/color]

Most meters, digital and analog are not linear, center scale is usually
the most accurate. We have a dial thermometer which works well for the
turkey. I know for sure the oven dial is not accurate. When set to 400
deg. it's usually way too hot inside the oven, much higher than the dial
thermometer reads.

My chili was super hot, almost poisonous....I added extra Cayenne
pepper, nobody ate from my batch, heh heh.
--

"dbu," <questionmark@pine.com> wrote in message
news:questionmark-D15D34.10115526022007@comcast.dca.giganews.com...[color=blue]
> In article <qbydnbDhNOQmnn7YnZ2dnUVZ_tSunZ2d@comcast.com>,
> "mark_digital©" <976-XXX@comcastnot.com> wrote:
>[color=green]
>> My expertise in baking went up a notch or two last week when I finally
>> perfected a simple method that compensates for differences in measurement
>> and temperature of ingredients and different ovens before starting.
>> Inserting a toothpick generally works good but I wanted something better.
>> I
>> didn't want to keep opening the oven door.
>> The long and short of it is I insert a temperature probe into (for
>> example)
>> a cupcake mold. While it's rising the internal temperature will reach 212
>> degrees F. and remain there. The very moment it reads 213 I remove the
>> cupcake pan.
>> If you have a digital thermometer with a braided cable probe you ought to
>> try this method. The only thing you need to do is establish whether it
>> will
>> accurately read 212 in boiling water. It also helps to know if it will
>> read
>> 32 degrees in ice water.
>> The cakes come out like Hostess Suzie Q's but if you want more of a crust
>> just let it stay in the oven about a minute more.
>> I guarantee you, people in your home will be fighting over them.
>>
>> Enjoy![/color]
>
> Most meters, digital and analog are not linear, center scale is usually
> the most accurate. We have a dial thermometer which works well for the
> turkey. I know for sure the oven dial is not accurate. When set to 400
> deg. it's usually way too hot inside the oven, much higher than the dial
> thermometer reads.
>
> My chili was super hot, almost poisonous....I added extra Cayenne
> pepper, nobody ate from my batch, heh heh.
> --
>[/color]
Why? Are they afraid of rectal bleeding to death? LOL

"mark_digital©" <976-XXX@comcastnot.com> wrote in message
news:qbydnbDhNOQmnn7YnZ2dnUVZ_tSunZ2d@comcast.com...[color=blue]
> My expertise in baking went up a notch or two last week when I finally
> perfected a simple method that compensates for differences in
> measurement and temperature of ingredients and different ovens before
> starting. Inserting a toothpick generally works good but I wanted
> something better. I didn't want to keep opening the oven door.
> The long and short of it is I insert a temperature probe into (for
> example) a cupcake mold. While it's rising the internal temperature will
> reach 212 degrees F. and remain there. The very moment it reads 213 I
> remove the cupcake pan.
> If you have a digital thermometer with a braided cable probe you ought
> to try this method. The only thing you need to do is establish whether
> it will accurately read 212 in boiling water. It also helps to know if
> it will read 32 degrees in ice water.
> The cakes come out like Hostess Suzie Q's but if you want more of a
> crust just let it stay in the oven about a minute more.
> I guarantee you, people in your home will be fighting over them.
>
> Enjoy![/color]
What you are seeing is the temperature pause due to heat of vaporization
(the energy required to transform a given quantity of a substance into a
gas). The temperature of the cake batter will rise until it reaches the
boiling point. At the boiling point, the temperature remains constant as
the water in the cake turns from liquid to gas. Once it all goes to gas
phase, the temp then continues its climb.

So it is not really necessary to have an accurate thermometer. The
critical thing to look for is when the temp rise stops and then resumes,
at whatever the temperature the thermometer is reading. In other words,
the calibration of the thermometer does not matter all that much, just how
the reading moves.
Tomes

"Tomes" <askme@here.net> wrote in message
news:tcMEh.6976$Jl.2862@newsread3.news.pas.earthlink.net...[color=blue]
> "mark_digital©" <976-XXX@comcastnot.com> wrote in message
> news:qbydnbDhNOQmnn7YnZ2dnUVZ_tSunZ2d@comcast.com...[color=green]
>> My expertise in baking went up a notch or two last week when I finally
>> perfected a simple method that compensates for differences in measurement
>> and temperature of ingredients and different ovens before starting.
>> Inserting a toothpick generally works good but I wanted something better.
>> I didn't want to keep opening the oven door.
>> The long and short of it is I insert a temperature probe into (for
>> example) a cupcake mold. While it's rising the internal temperature will
>> reach 212 degrees F. and remain there. The very moment it reads 213 I
>> remove the cupcake pan.
>> If you have a digital thermometer with a braided cable probe you ought to
>> try this method. The only thing you need to do is establish whether it
>> will accurately read 212 in boiling water. It also helps to know if it
>> will read 32 degrees in ice water.
>> The cakes come out like Hostess Suzie Q's but if you want more of a crust
>> just let it stay in the oven about a minute more.
>> I guarantee you, people in your home will be fighting over them.
>>
>> Enjoy![/color]
> What you are seeing is the temperature pause due to heat of vaporization
> (the energy required to transform a given quantity of a substance into a
> gas). The temperature of the cake batter will rise until it reaches the
> boiling point. At the boiling point, the temperature remains constant as
> the water in the cake turns from liquid to gas. Once it all goes to gas
> phase, the temp then continues its climb.
>
> So it is not really necessary to have an accurate thermometer. The
> critical thing to look for is when the temp rise stops and then resumes,
> at whatever the temperature the thermometer is reading. In other words,
> the calibration of the thermometer does not matter all that much, just how
> the reading moves.
> Tomes
>[/color]

Today's batch didn't fair as well as the first batch of cupcakes. It called
for an oven temperature of 325 instead of 350, and I'm using a brand new
Chicago Metallics commercial grade 12 cupper. So, I guess it's back to the
drawing board.

The vanilla cup cakes are delicious and if you didn't know better you'd
swear I had pumped a creamy filling into them. Still edible but have to keep
them refrigerated.
mark_