RE: How to bake a cake
January 16, 2018 at 9:28 am
(This post was last modified: January 16, 2018 at 10:15 am by pocaracas.)
(January 16, 2018 at 7:52 am)pool the matey Wrote:(January 16, 2018 at 5:34 am)Little lunch Wrote: I was a chef for many years and I always stayed clear of cakes and pastries if I could.
I'm a master of sauces, a pro at the grill, can have twelve pans cooking twelve different dishes at the same time, non-stop for hours and hours, never burning or spoiling a dish, sending meals out to large tables at the same time, all piping hot and delicious with only one or two complaints a year.
But get me to bake a cake, soufflé or just about any pastry and you will hear yelling, swearing, pots and trays being thrown around the kitchen.
I can barely melt chocolate.
So, Pool, I feel your pain.
I know how to make chicken curry, sambar, fish curry, beef and chicken roast, chicken tikka, chicken 65, avial, rasam, rice, briyani...etc etc but baking I'm clueless😕 I think the ratio of the ingredients have to be just right because I get greedy and put a little more sugar and chocolate into the mix to make it taste better.. Wish I had pics of all the failed experiments, had to dig a hole and bury it or Rambo will eat it lol
(January 16, 2018 at 7:46 am)pocaracas Wrote: If it's made at the edges and gooey in the middle, your oven is too hot.
So preheat the oven to like 150? I usually preheat up to 180. While baking it's usually 110 degrees and that's the lowest it goes
Kitchen chemistry is usually pretty forgiving with the ratio of ingredients.
And yeah... 140 to 150 sounds more like the right temperatures for baking cakes.
