i recently made some baked custards that curdled well before they usually do...my employer explained that barometric pressure can shorten the bake time on these things...is this true?
barometric pressure and baked custards
Started by
phlawless
, Nov 12 2004 01:46 PM
1 reply to this topic
#1
phlawless
-
- participating member
- 405 posts
Posted 12 November 2004 - 01:46 PM
"Godspeed all the bakers at dawn... may they all cut their thumbs and bleed into their buns til they melt away..."
#2
Harold McGee
-
- participating member
- 71 posts
Posted 13 November 2004 - 01:08 AM
I think it would take a pretty strong high-pressure front to make a significant difference in boiling points and baking times. Was the milk as fresh as ever? The oven temperature consistent? I would suspect those factors more than the atmosphere.
