Last month when the Kitchen Aid repair guy was fixing our ice maker, he was giving me some tips for things to look out for. He eyeballed our stove and said "Keep an eye on that thing. The computer boards tend to go out after five years and it costs a couple hundred dollars to replace it. You can't avoid doing it, because the oven won't work without it."
Flash forward to the present. I was baking chocolate chip cookies. The oven said it was at 375°F, but when I went to rotate the pan after eight minutes, the dough was barely starting to melt. After closing the oven door, I turned the oven off and on again. It showed the temperature to be at 238°F and it never even made it back up to 325°F before the cookies were finally cooked, round about 20 minutes later. Clearly I'm going to be calling that repair guy again. On the bright side, the cookies were delicious--thin and crispy with a shiny crust. They may not have been made in our usual thick and chewy style, still, it's good to know that good dough can overcome a slow oven.
Years Past
February 26, 2009
February 26, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
