Have you ever made a recipe, gone to take it out after the suggested duration, and realized it just wasn’t ready yet? Or maybe you were given a range such as, “bake for 25-35 minutes, or until golden” etc.? Well that’s because even a science like baking isn’t always exact.
You may have figured out that Friday’s labor inducing eggplant parmesan didn’t exactly do what I intended. (Even after eating it for three days straight…OY.) Although we expected our bun to be all set today, it seems she may need just a little more time. Turns out, not all ovens are created equally. (You were right, Jorge!)
I admit, I was feeling Continue reading