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Just spent 4 days fixing a simple creme brulee problem
I kept getting scrambled eggs instead of custard no matter what I did. Turns out my oven runs 35 degrees hot and I never checked it with a thermometer. After 12 ruined batches and a lot of cursing I finally tested it and found the issue. A $6 oven thermometer from the grocery store saved me from throwing out more eggs and cream. Anybody else have a kitchen tool that saved them from a dumb mistake?
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