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Oh Man! Good thing you figured it out in time!This morning my mom and I both discovered that we both thought we were hosting Thanksgiving at our houses.
Oh Man! Good thing you figured it out in time!This morning my mom and I both discovered that we both thought we were hosting Thanksgiving at our houses.
Can you imagine if we hadnāt?Oh Man! Good thing you figured it out in time!
Early Happy BirthdayI'll be 23 next Wednesday. I'm wondering if I'll even have time to celebrate with the assignments I have to finished. I wanted to get my nails done at least. And maybe a chocolate cake as per tradition.
Petsafe Ssscat is a compressed air motion sensor thing that "hisses", not sure if it's ok for outdoor use though. Maybe on a porch.I seem to recall a while back we had a thread about a device you could put in your yard that would hiss at intruding cats, but I can't seem to find it now. Does anyone else remember this thread?
Margret
It seems likely. I heard a show on NPR the other day where they were talking about making a "map" of the temperatures in various parts of your oven. You get a loaf of white bread and spread the slices around on your oven rack, then turn the oven on. (Should probably do this 2 times - once with it set to "Broil" to check the top element and once with it set to "Bake.") Then you wait until you smell burned bread, turn the oven off, and look inside. The color of the various pieces of bread will tell you where your oven is hottest and coolest.Had a fairly major turkey disaster yesterday and still trying to figure it out. Tested the breast meat and a thigh and they were way above the ādoneā temp. But after I started carving I saw that the underside of the turkey and one leg were nearly raw. Managed to salvage enough breast meat for dinner but didnāt trust any of the rest.
I am wondering if I have an oven heating element on the one side that has gone bad. Seems like the only explanation for such uneven cooking.
Thanks Margret! I have been trying to think of ways to test it and the bread sounds like a great start. If it wasnāt the heating element the only other thing I could think of was the pan sides were too tall but that seems a long stretch since the one side cooked well.It seems likely. I heard a show on NPR the other day where they were talking about making a "map" of the temperatures in various parts of your oven. You get a loaf of white bread and spread the slices around on your oven rack, then turn the oven on. (Should probably do this 2 times - once with it set to "Broil" to check the top element and once with it set to "Bake.") Then you wait until you smell burned bread, turn the oven off, and look inside. The color of the various pieces of bread will tell you where your oven is hottest and coolest.
Margret