Taking the temperature of baked goods to determine doneness
In your September 30th podcast, there was a question about why the final temperature of a baked good, cake or bread is not given in recipes even though it is more precise than color or touch. Christopher Kimball said that it was a great question. How about Milk Street starting to do this or to develop a general table of temperatures that can be used to judge when a cake or bread is ready. If you start that trend, other will follow and it will become more ubiquitous.
Thanks for listening
Comments
Marianne - in fact, we have already created this table! You can refer to this helpful guide to make informed choices about final temperatures for baked goods: https://www.177milkstreet.com/2017/10/unconventional-temps