Effects of too high or too low temperature when baking?!
Answers:
Baking success is due to proper mixing of ingredients, and proper baking temperatures!. There is a chemical process that occurs during baking!. If the temp is too high, for example, cake or cookies might rise too fast and then collapse, causing the interior of the product to be uncooked!. Too low of a temp might cause the product to not rise at all, and the final product will be dense and somewhat flat!.
It's always good practice to follow the recipe exactly as it is written!. There are reasons why a recipe calls for a specific temp and time!.Www@FoodAQ@Com
It's always good practice to follow the recipe exactly as it is written!. There are reasons why a recipe calls for a specific temp and time!.Www@FoodAQ@Com
If you bake with too high a temperature, your cakes will burn on the outside and be raw in the middle!. If it's too low it will not rise and take hours to cook!. Joints of meat are best cooked on high for about 30 minutes then turned low (gas 2-3) untill juices are clear!. Be very carefull with chicken/turkey/pork, they MUST be thoroughly cooked through!. Then turn the heat on high (gas 7-8) to make the skins crispy!. Get a cookery book and follow the recipes regarding temperatures!. Www@FoodAQ@Com
too high -will burn
too low - wont cook properlyWww@FoodAQ@Com
too low - wont cook properlyWww@FoodAQ@Com