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phlawless

barometric pressure and baked custards

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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?


"Godspeed all the bakers at dawn... may they all cut their thumbs and bleed into their buns til they melt away..."

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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.

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