Hi all--I need some help here. I received the enclosed e-mail from a dear friend....

B

barbara-in-va

Well-known member
who is trying her hand at cooking some new things. I am not quite sure what she was cooking at the time of this e-mail but after you collect yourself, maybe you can offer an answer then I will e-mail her the thread.

"Hi ,

when you are baking and the stupid thing is done on the outside

boundries ... but the interior is still mushy

can you flip the b*****d upside down, on alumin and put the d**n

thing in the oven hoping the underside will

bake ?

thanks"

 
you made my night, I'm just rolling..... I can't offer her any advice without knowing

what the bleep'n thing she had in the oven was... LOL

sure reminds me of my early cooking days. thanks for the laugh!

 
Hilarious!!! Is she baking something breadlike? that would be my guess...

Reminds me of an email from a friend looking for cornichions - no one at her Ralph's store knew what they were, herself included, and no one wanted to admit that. They ended up calling another store, getting a clue that they were pickles, and found them 25 miles away. This was in LA mind you...

Perhaps your friend could put foil over the top of her item and bake until the center is cooked through(using the toothpick test: insert a toothpick in the middle and pull out slowly, when is clean or with a crumb or two attached then it is done).

Or is it a chicken? quelle mystery!

 
Find out if she's using a dark pan - if so, she needs to decrease the oven by 25 degrees - Dark pans

conduct more heat than shiny ones and tend to bake the edges and bottom much faster, leaving the inside underdone, so the oven temp always needs to be 25 degrees lower. Also, she needs to test her oven with a good digital thermometer- if it runs high, that would also cause this.

 
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