I have resolved to hone my baking and dessert skills in 2011. An earlier (and relatively recent) discovery of carry over cooking opened the door to great success with some meat and vegetable preparations.
Which led me to contemplation of the possibility (likelihood, actually) of the same phenomenon in baking...Does it in fact exist and how is it taken into consideration in obtaining a moist cake or bread and properly done cookies?
I have traditionally used the toothpick method of testing for doneness--maybe a completely clean pick is not what I would be looking for if carry over baking is at play?
Any thoughts and information would be appreciated. Thank you!
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