Sunday, 22 April 2012

Dr. French Rachelle

There is much to-do about bigger being better, how many inches in enough, and so on. Obviously I'm not referring to male anatomy folks. This is a blog about baking, for chrissakes. I am talking about macaron size: 1/2" miniatures, 1" smalls, or 2" larges. Save for one other time, I've only done larges (insert smutty joke: _________ ). Today I made smalls 'cause that way I get 3 pans full rather than 2 and therefor a chance to experiment more with baking temperatures and techniques. And get this- I actually think I might be starting to come to some solid conclusions about what is at root of all my problems. Oven Temperature Runs Too Low. Alternate Baking Instructions, page 256 of the Bible. Ovens that run low can cause all kinds of problems, all of which I've had, but believed to be caused by something else. For the first time since I started this baking adventure, I did not have a stupid perplexed look on my face when I opened the oven door. I was starting to think I'd need some botox to get rid of the confusion-induced forehead wrinkles.  
Un: My control group. Baked the conventional way: 200 degrees for 15 minutes. Increase heat to 350 degrees and bake for another 9 minutes. As expected, they didn't work out. Looked like they partied too hard and threw up on themselves.
Deux: Used alternate Baking Instructions for ovens that run low. 425 degrees for 3 minutes. Decrease heat to 325 degrees and bake for an additional 6 minutes. Obviously that was too much of a good thing. Looked like they were trying to be fried chicken but they were all level footed and even.
Trois: Alternate baking instructions used again but I raised the oven rack to the middle and went 3 minutes at 425 degrees and only 4 1/2 minutes at 325 degrees. They were starting to brown so I took them out of the oven. Every single one looked perfect! Every single one. Unfortunately they were a little bit gooey on the inside soooooo I think next time around, I'm going to play around with the temperature and timing of the alternate baking instructions because I really feel like I'm on to something here.
Grad students work on their thesis', they conduct experiments, draw conclusions, defend the thesis and get their PhD's. If you know me, you know that I would never have the patience or discipline to get a doctorate in anything too intellectual but I'm going to call this my version of grad studies. I'm getting closer to having my dissertation ready....

No comments:

Post a Comment