Ignore Your Oven Dial

Recognizing these technological limitations, recipe writers in the 19^th century described only three temperatures: ?slow,? for thin and delicate foods with low water content, ?moderate,? for muffins and cookies, and ?hot,? for crusty breads. Meats and vegetables usually got the slow or moderate treatment. (There was some variation in terms?you might see ?high moderate? or other nuanced alternatives to the big three?but recipes almost never stated degrees.) By the 1920s, new models of gas and electric ovens gave cooks slightly more control over their hot boxes, but the dials still typically only offered low, medium, and high settings. It was primitive, sure, but, somehow, bread still got baked.

Source: http://feeds.slate.com/click.phdo?i=fdc796381f2dd628d661b5d450ab9603

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