Timeline for When should I use convection when baking?
Current License: CC BY-SA 2.5
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| when toggle format | what | by | license | comment | |
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| Sep 20, 2010 at 1:59 | comment | added | Tesserex | drying out may actually be because of the airflow. As water evaporates the local humidity increases. Air circulation brings lower humidity air over the food and can take up more water, as well as picking up water molecules on the surface as it passes. It's kind of like wind burn. | |
| Sep 19, 2010 at 21:43 | history | answered | Jaydles | CC BY-SA 2.5 |