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Filtering by: Subject Baking Non-Academic Affiliation Oregon State University. Extension Service

Better baking and broiling

Creator:

Oregon State University. Cooperative Extension Service and Strawn, Bernice

Abstract:

Reprinted May 1962. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Technical Report

Full Text:

correct use of your oven and other baking equipment as well as reliable recipes and reliable methods of
Preparing food at high altitudes

Creator:

Oregon State University. Extension Service and Driscoll, D. Minar (Debra Minar)

Abstract:

Published November 1986. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Other

Full Text:

. Increasing the baking temperature by 15 to 25 degrees Fahrenheit will help "set" the batter before cells
Preparing food at high altitudes

Creator:

Driscoll, D. Minar (Debra Minar) and Oregon State University. Extension Service

Abstract:

Revised November 1993. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Technical Report

Full Text:

cells. Increasing the baking temperature by 15 to 25 degrees Fahrenheit will help "set" the batter