lookatthat
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Post by lookatthat on Jan 11, 2019 16:24:32 GMT -5
I bake a cake and it come out fine... do the next one the same way and it's a disaster! So I finally got an oven thermometer and the temperatures are all over the map!
Set at 300 degrees... oven heats to 300 degrees. Great. Set to 350... oven heats to 350. Now this cornbread calls for 425, so lets see what happens at 375. Set at 375, it goes to 425 and sits there. Well OK, so in it goes. I look in a few minutes and it's on it's way to 475, so I turn it down to 350 and open the door for a minute. Close the door, come back and it's 350, so I turn it up a few degrees. Now it's 450.
Well, hell's bells! The timer goes off and I don't know if the cornbread is overdone or underdone or what. At the very least this old (old old) oven needs a new thermostat. How old is it? It's gold in color.
This was supposed to be the fun part of my day... everything else has been rotten, so why not the baking too.
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NDK
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Post by NDK on Jan 11, 2019 16:36:07 GMT -5
Send me the cornbread. I'll eat it even if I need a spoon 👍
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Post by vegasjames on Jan 11, 2019 16:48:39 GMT -5
Look on YouTube. I ran across a video a while back on how to fix this problem.
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lookatthat
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Post by lookatthat on Jan 11, 2019 16:58:02 GMT -5
Look on YouTube. I ran across a video a while back on how to fix this problem. Does it involve dynamite and/or other explosives?
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lookatthat
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Post by lookatthat on Jan 11, 2019 16:59:22 GMT -5
it actually came out pretty good, just tried some... a little too gritty, but not bad. But it's so frustrating to have to babysit it like a 2-year old!
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Post by rockjunquie on Jan 11, 2019 17:08:01 GMT -5
I have an old propane stove. It still has a pilot light. The oven started making this horrible racket. It sounded like a jet taking off. Scared the bejesus outta me. So, I made a command decision not to use it. And, we haven't for about 5 years. One day, I'll get a new one, but it just doesn't seem all that pressing since I don't bake. We have a counter top oven for when we want to bake some chicken.
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lookatthat
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Post by lookatthat on Jan 11, 2019 18:01:17 GMT -5
Those who cook cornbread -- do you use buttermilk? I was not sure about it, but it worked well and fluffy too.
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Post by fernwood on Jan 11, 2019 19:23:48 GMT -5
Yes, buttermilk is a must for that old fashioned taste and texture. Also helps the bread not stick to the pan. If I don;t have any, I mix some butter with whole milk. Works the same.
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Deleted
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Post by Deleted on Jan 11, 2019 19:45:34 GMT -5
Yep, it has to have buttermilk and some sort of sweetener (like molasses) to have much taste! I don't use buttermilk for much of anything else, and usually do cornbread only when making sage dressing around the holidays, so I keep some powdered buttermilk around, which does very well in recipes and has a much longer storage life.
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kskid
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Post by kskid on Jan 11, 2019 23:15:31 GMT -5
It's not baking, but nothing comes close to buttermilk pancakes. If you like pancakes and have never tried buttermilk, you owe it to yourself. 1.5 c flour 3 T sugar 1.5 t baking powder 1 t baking soda 0.5 t salt 1.5 c buttermilk 2 eggs 3 T melted butter 0.5 t vanilla Mix the dry stuff, mix the wet stuff, mix them both together. It's worth the trouble, and you don't need an oven!
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mud
having dreams about rocks
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Post by mud on Jan 11, 2019 23:53:39 GMT -5
I tried a new cornbread recipe this afternoon, and the power went off twice while I was trying to bake it. It was only for about a minute each time- just enough to have me wondering how in the world it was going to turn out. It turned out... cheesy. But the recipe called for 8tbsp of butter, 2 cups of milk (I used buttermilk), 8oz of cream cheese, and two cups of shredded cheese... I didn't need to add any cheese to the chili tonight!
Glad yours turned out well. Hope you had something warm and wonderful to go with it- not that cornbread isn't warm and wonderful on its own!
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quartz
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Post by quartz on Jan 12, 2019 0:03:58 GMT -5
The house had a gold stove [~1970] in it when we bought it 25 yrs. ago, ma went blea, but we aren't rich. Some time later the stove cooked a part, wife went to work and told co workers "the old stove broke down"; "hurray" from the peanut gallery, "but the old man is going to fix it", "boo" from the peanut gallery. Later yet it sent up a big cloud of smoke one morning, she said we will have a glass top here before dark. She had been shopping in her spare time.
She uses a yellow cake mix in her cornbread, makes it a little smoother, no matter to me it's all good. Going to try the buttermilk, sounds tasty.
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Post by johnw on Jan 12, 2019 0:41:49 GMT -5
lookatthat, I am very sorry to hear of your trouble cooking cornbread and I hope it all works out for you in the end. But in the meantime may I suggest you call the cookers over at The Big Crazy's Pastry Shop. They tell me they do a fine job on cornbread and told me to show you this sample of what they do. I am thinking though it looks a little buttery on top unless they use some type of glaze for effect. They make it in 6"x 6"x 6" baking pan and slow cook. Cheers, johnw
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lookatthat
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Post by lookatthat on Jan 14, 2019 10:11:27 GMT -5
Thanks for all the pointers. I have to be careful what I use, make, or buy for food because of the celiac disease. Nothing goes in the mouth that contains (or could have been contaminated by crumbs of) gluten.
I will look up the video on a possible oven fix since a new oven is definitely not in the works until spring. I'm down to the last piece of cornbread. Sad.
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