Know Your Oven!

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How many times have you thought to yourself, “I swear that I followed exactly what the recipe called for. Why didn’t the cake rise? How could I have burned the biscotti?” (I’ll get to the biscotti in a minute.) You were sure that you followed the recipe. You bought exactly what the recipe required, with no deviation whatsoever. But when you took a step back to figure out what the heck happened, did it ever occur to you that it might be your oven?What I mean is, all ovens are different. Some models are gas, some are electric, and they’re made by different manufacturers. Are all cars alike?

When I was testing recipes for my book, I always had more of a challenge with the desserts, which I categorized as “high maintenance.” I ended up making a couple of batches before I figured out that the oven temperature was off, and that I needed to spend a few minutes making sure that the biscotti logs (for example) were getting the right amount of heat. Once I understood my oven a little better, it became easier.

Nobody tells you these things, but I promise that I will share with you all that I know!

The “Cup”

Congratulations to me! My first blog ……..

I’m going to share with you some experiences I had in the kitchen as I am preparing to publish my first cookbook “Breaking Bread in L’Aquila” pub date: April/2010. I am not a trained chef but learned first hand from the best – my grandmother, mother and my aunts. I’m first generation Italian (Calabrese) and got great “authentic tips” by watching them in action “no measuring cups or recipes!”

I also cook intuitively, by way of feel, mood, cravings and what’s in the pantry or refrigerator. Unfortunately, desserts are another story. Desserts are much more precise and accurate. Not to mention that for me, I work on one dessert recipe at a time instead of multi tasking on a few recipes (making pasta, sauce, salad all at once) – sound familiar?

To give you an example, I made amaretti biscotti over the weekend. My mother makes the best amaretti but do you think there’s an accurate measurement? Getting the recipe from my mother is like listening to a George Carlin monologue on “stuff.” In my monologue, it’s about “the cup.”

“Ma, what “cup” measurement are you referring to when I am measuring the flour”?

Her reply; “scoop the cup” (the blue mug) and make sure it’s really full on top, like a dome”. I understood as I tried to visualize ……When I measured with the “cup” description, I then put the flour in a bowl, and then took my measuring cup to measure – it would then yield to approximately 1 ½ cups. Before I can start baking, I spent about an hour writing down the recipe and re-measuring as the measuring “audit cop,” I then made the amaretti.

Can you relate?

Anyway, I think they came out fantastic, what do you think?

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