Where I live, you cannot do professional cooking out of a private home, so I
stand corrected. Here, your kitchen must meet certain professional standards
in order to sell any food, except for minor fund raising. Most professional
ovens are convection these days.
Kathleen
Eureka CA
[EMAIL PROTECTED] wrote: Just an FYI about
decreasing
oven temperature:
That may truly be the case
for convection ovens, but
most of the professional
bakers in my vicinity
(not the city where I live,
but outlying towns) bake
out of kitchens on their
home premises, and use ovens
built for home use (their
townships/boroughs allow
this), and they decrease
their baking temperature
while increasing their
baking time.
The basic cake decorating
instructor (Cheryl) where
I currently teach sugarart
has told this to all her
classes ever since she
learned about it several
years ago. According to
Cheryl, it helps prevent the
edges from getting hard,
while ensuring that the
center bakes completely
through.
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