[Sca-cooks] Oven temps was On Nattes

Nancy Kiel nancy_kiel at hotmail.com
Fri Jul 23 03:58:57 PDT 2010

I worked with a wall oven, heated with wood, and have never had such a wide temperature variation that some bread was burned while other parts were raw.  They heat as evenly as a modern oven.  Maybe the Schachtafel author was exaggerating for effect.

Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.

> So I wanted to be sure I understood this correctly – it is better to make
> the marzipan with the ‘hot iron’ method than in the oven because it is
> easier to control the heating because the sentence seems a little awkward?
>  I read in the Schachtafel der Gesundheyt that oven baked bread could have
> uneven finishing – burnt in some places and undone in others.  I imagine
> that the temperature variations could wreak havoc with the oil/sugar
> content in the marzipan.  Last weekend at a garage sale I found an iron
> designed for burning the sugar on creme brulee.  Should be perfect to
> experiment with!
> Katherine

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