Post by Baz Faz on Dec 11, 2018 13:32:34 GMT 2
A while ago I came across a recipe in Olive magazine (to which my daughter subscribes) that called for 150 grams of flour plus 2 heaped tablespoons. You then added it all together into a bowl. I wrote to the editor of the magazine asking why they didn't just say 180 grams of flour rather than make you measure it two different ways. I received an illogical reply about not everybody having fancy scales.
Today I read a recipe which called for the oven to be pre-heated to 190C. While it was heating up you prepared the dish. Then you opened the oven door and reset the temperature to 120C and left the door of the empty oven open until it reached that temperature. Then - and only then - did you put the dish in to cook.
What is the logic behind that?
Today I read a recipe which called for the oven to be pre-heated to 190C. While it was heating up you prepared the dish. Then you opened the oven door and reset the temperature to 120C and left the door of the empty oven open until it reached that temperature. Then - and only then - did you put the dish in to cook.
What is the logic behind that?
