I baked "Chocolate Lava Cakes For Two", the NYT Cooking recipe. It's one I make semi-regularly, pretty quick on a weeknight and delicious. I have small ramekins so the recipe makes three and they cook a little faster than the recipe's would.
I have two temperature probes (thermocouples on a Tasmota ESP8266 => HomeAssistant => Grafana). Mostly for my entertainment, but here you can see the internal temperature got to 151F, and I was surprised to see how much the oven's temperature rebounded after I took the cakes out, despite being off.
6 Comments
noname_yet2077@lemmy.world · 3 pts · 1y
Cool temp graph! Cakey lookin' sweet too
pageflight@lemmy.world · 1 pts · 1y
Thanks!
macroplastic@sh.itjust.works · 1 pts · 1y
Have you played around with tracking temperatures on other baked goods? I'm very curious and think it would be cool to trial on more foods empirically!
pageflight@lemmy.world · 1 pts · 1y
Glad to share more! I don't bake a big variety of things, but anything you're particularly wondering about?
macroplastic@sh.itjust.works · 2 pts · 1y
Have you done any recipes where you vary the final internal temperature to compare results? Mostly what I would want to do is probably for things like cookies (in pursuit of the perfect balance of chewy/crunchy chocolate chip), but I imagine it would be interesting to try on pastries and bread!
pageflight@lemmy.world · 2 pts · 1y
I haven't, but if I get inspired I'll share the results!