My thermapen has only failed me once: with Richard's *pound cake* the one
with exactly a pound each of flour, sugar, butter and eggs.
I baked in two "gluten-free" pans from King Arthur...they are slightly more narrow and taller than a basic bread pan. When I thought they were done, I probed them and both tested over 200 degrees...one was at 205. I let them sit on a cooling rack first and when tipping them out, noticed a glossy pudding-ish blob rising in the very center. When I flipped it over, it oozed out. So I'm thinking the standard flour-based pastry timing/internal temperature isn't quite the same with this particular pound cake.
I put the cake sans pan on the cooling rack and popped it back into the oven for another 15 minutes. It was delicious, but you could see a seismic fault line where the dough had been raw and then rebaked,
Oh, I guess I just blamed my thermapen for something that wasn't its fault.
Mea culpa, t.
