I baked “Chocolate Lava Cakes For Two”, the NYT Cooking recipe. It’s one I make semi-regularly, pretty quick on a weeknight and delicious. I have small ramekins so the recipe makes three and they cook a little faster than the recipe’s would.

I have two temperature probes (thermocouples on a Tasmota ESP8266 => HomeAssistant => Grafana). Mostly for my entertainment, but here you can see the internal temperature got to 151F, and I was surprised to see how much the oven’s temperature rebounded after I took the cakes out, despite being off.

  • macroplasticEnglish
    1·
    13 hours ago

    Have you played around with tracking temperatures on other baked goods? I’m very curious and think it would be cool to trial on more foods empirically!

    • pageflight@lemmy.worldOPEnglish
      1·
      2 hours ago

      Glad to share more! I don’t bake a big variety of things, but anything you’re particularly wondering about?

      • macroplasticEnglish
        1·
        1 hour ago

        Have you done any recipes where you vary the final internal temperature to compare results? Mostly what I would want to do is probably for things like cookies (in pursuit of the perfect balance of chewy/crunchy chocolate chip), but I imagine it would be interesting to try on pastries and bread!