My cakes and casseroles often have an undercooked center even when the edges are done. I'm using the correct oven temperature and time. What could be causing this?
問題の説明
推奨される解決策
最も関連性の高いソリューション
10 ソリューションUnderstand Common Baking Equivalents
Memorize common Celsius to Fahrenheit equivalents for typical baking temperatures (e.g., 180°C ≈ 350°F).
Use a Reliable Temperature Converter
Employ a straightforward online converter or a simple formula (F = C * 9/5 + 32) to accurately convert oven temperatures.
Consult Recipe Notes or Comments
Check if the recipe source or online comments offer any tips or clarifications on specific ingredient conversions.
Seek Ingredient-Specific Conversion Guides
Look for conversion guides that offer specific advice for common baking ingredients like flour, sugar, butter, and chocolate.
Understand Ingredient Density
Research common ingredient densities to understand why a cup of flour weighs differently than a cup of sugar, and adjust conversions accordingly.
Prioritize Weight Conversions for Dry Goods
When converting dry ingredients like flour or sugar, aim to convert grams to ounces (weight) rather than trying to convert grams to cups, as this is more precise.
Cross-Reference Multiple Converters
If using an online tool, try using two different reputable converters and compare the results to identify any significant outliers.
Use a Reputable Culinary Conversion Chart
Refer to a well-established culinary website or cookbook that provides standardized conversion charts for common ingredients.
Layering Garnishes
For some dishes, consider layering garnishes. For example, a small dollop of sauce or cream can act as an adhesive for herbs or cheese.
Gentle Pressing
After placing garnishes, gently press them down with your fingertip or the back of a spoon to help them adhere to the dish.
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よくある質問
この問題とその解決策に関連する一般的な質問。
What specific units are you having trouble converting (e.g., grams to cups, milliliters to ounces)?
What types of dishes are you garnishing (e.g., hot, cold, saucy, dry)?
What type of flour are you using (e.g., bread flour, all-purpose flour, whole wheat)?
What type of non-stick pans are you using (e.g., Teflon, ceramic, cast iron with seasoning)?
What is your typical cooking temperature for scrambled eggs and custards (e.g., low, medium-low, medium)?
What type of pie filling are you typically using (e.g., wet fruit, custard, savory)?
What were the main ingredients in your marinade (e.g., acidic components like lemon juice or vinegar, oils, herbs, spices)?
What type of dish is it (e.g., soup, curry, stir-fry, sauce)?
What type of baking pans are you typically using (e.g., dark metal, glass, ceramic, light-colored metal)?
Are you using volume measurements (cups, tablespoons) or weight measurements (grams, ounces) for your ingredients?
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特定された原因
Uneven Oven Temperature Distribution
80%Ovens can have hot spots or cooler areas, leading to uneven cooking. The center might not be receiving enough consistent heat compared to the edges.
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