And I thought 25 deg off was pretty bad.
Just for fun, I was looking around and in the "good ole days", 50 to 75 was not bad I guess... here is an example someone wrote.....
"
I found this quick-tip in my 1948 Edition of the Culinary Arts Institute Encyclopedic Cookbook. :>)
"Sprinkle a small amount of flour in a pan and place in heated oven.
When flour turns to a delicate brown in 5 minutes oven temperature is slow (250' to 325' F.)
When flour turns golden brown in 5 minutes oven temperature is moderate (325' to 400' F.)
When flour turns to deep brown in 5 minutes oven temperature is hot (400' to 450' F.)
When flour turns to deep dark brown in 3 minutes oven temperature is very hot (450' to 500' F.)"
sometimes modern tech is really better!
