I rarely bake these days and have noticed a widening gap btwn. my cooking vs. baking competency. Last night I made a lemon polenta cake from my Food & Wine cookbook that turned out just ok (ie, original recipe probably not worth passing on). Three questions for you baking hounds:
1) When a baking recipe calls for salt, do you use iodized salt instead of kosher? Assume that I should use iodized for baking but kosher for cooking.
2) My oven is running way too hot. Baked at 325F, recipe estimated done in 50 min., but took it out of oven at 35 min., which was even a tad overbaked! Is there an easy and cheap way to calibrate my oven? Specific info on techniques and devices appreciated.
3) Anyone have an awesome lemon polenta cake recipe (preferably using olive oil instead of butter) that has a strong lemon flavor and is incredibly moist? If it makes any dif., I will be using Meyer lemons.
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