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Kellie Flatt's avatar

I know this post is about baking, but I'm currently making your red sauce (again) for my work bestie who is retiring. He and his wife adore it and so do I! I'm making them a double batch for plenty to freeze. Thank you for this one, Nancy! ❤️ ❤️

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Mark Sundstrom's avatar

Meghan Markle should know better than to venture into one of your areas of expertise! And I'm glad you are watching this so I don't have to. We can do so much better with food.

re: your poorly calibrated oven -- maybe there is an easy way to fix this? Get an oven thermometer you trust. Set your oven to the lowest temperature you care about. When it gets there, open and see what your reference thermometer says. Advance temperature by 25? 50? degrees. Wait for equilibrium and take another reading. Cover the range of temperatures you need. This should not take more than an hour, likely less. You end up with a table (graph) of oven dial temperature vs. actual. I might repeat a day later to see if you get the same. Maybe vary the location in the oven as well.

re: the cookies -- using Jif has to be a shortcut because Jif has the sugar and the oil already. I would wonder about using straight peanut butter and adding the amount of sugar I want and a better oil of my own choosing, vs. whatever Jif has. But that's obviously more work.

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