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Results tagged with Search options user 41176

Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.

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I am experimenting with making canelé. All recipes I've found call for the batter to be made and left in the refrigerator for at least 24 hours before baking, but none say why. One guess is that … maybe the batter needs to reach a certain temperature get the right consistency while baking (caramelized exterior and moist interior). But I don't think that it would need anywhere close to 24 hours to …
asked May 15 '17 by Darren