Re: ***Thanksgiving Turkey***
Thank you for the wise words. Knowing where you "shoot" the IR thermometer is very helpful -- as is the "long heat soak before baking" counsel. Shay's response, though, confuses me: how do you get an oven temp from an IRT without pointing the laser at something? (Sorry to be so dense.)
One other question about morning-after-fires, prompted by Shay's experience.
A few weeks back we made pizzas & bread at night and then put the oven to bed with the idea of making cinnamon rolls in the morning -- the rolls were already formed and rising in the refrig. By morning, though, the oven temp was too low (about 290 I think), so I made a fire, but the heat didn't seem to hold -- which I took as an indication that it wasn't hot enough long enough. The rolls turned out fine; just took a little longer than expected. So I'm looking for experience/advice about building a next-morning-fire and how to gauge if it's burned "long enough." Again, thank you. Kathy
Thank you for the wise words. Knowing where you "shoot" the IR thermometer is very helpful -- as is the "long heat soak before baking" counsel. Shay's response, though, confuses me: how do you get an oven temp from an IRT without pointing the laser at something? (Sorry to be so dense.)
One other question about morning-after-fires, prompted by Shay's experience.
A few weeks back we made pizzas & bread at night and then put the oven to bed with the idea of making cinnamon rolls in the morning -- the rolls were already formed and rising in the refrig. By morning, though, the oven temp was too low (about 290 I think), so I made a fire, but the heat didn't seem to hold -- which I took as an indication that it wasn't hot enough long enough. The rolls turned out fine; just took a little longer than expected. So I'm looking for experience/advice about building a next-morning-fire and how to gauge if it's burned "long enough." Again, thank you. Kathy
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