I've gotten better over the years, but I'm still impatient in the kitchen. I've found a friend in the kitchen that helps streamline the time demands of baking. That friend is the microwave oven.
I have reservations with the microwave regarding textural issues when cooking items with dense tissue structures. Not so with the high moisture batters and mixtures associated with baked goods.
I've learned over the years that all cooking does not need, and often does not benefit from, cooking at blowtorch temperatures. So please consider the following advice with the knowledge that most household microwaves have power adjustments: A 1000-watt microwave will cook to death what a 700-watt microwave will cook to perfection in the same amount of time
Source link: http://www.publicopiniononline.com/ci_10109622
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