I always pre-heat my oven to 350f and set the pudding in for 45 mins. last time that happened it came out mushy inside. so i put it in for 1:15hr. and the top came out somewhat burnt, but the inside still mushy! what's up :\
please take me seriously cause i dont seem to have plastic wrap in my house. i have plastic bags, could i use that? or could i use aluminum foil? its for covering my bread for bulking.
p.s. it deinflated after a while, what does this mean
EDIT: the inside came out a little raw so i put it back in 350 degrees at 15 minutes...good or not?
it says "caribena" extracto de vainilla blanca and it means white vanilla extract and it smells somewhat alcoholic, with a vanilla smell too. where do they sell mccormicks?
i just came back from the store and my vanilla extract is a somewhat clear color. it's nowhere near the brown looking ones i find on the internet. can i still use it?
and to callisto: maybe something dealing with meat...for example sirloin steak?
I tried googling what they were, but no helpful results. I'm really new to cooking and i don't know many terms, so if you can answer this, that'd be great :D
well nothing really, but bacteria multiplies in the danger zone, but like callisto said, if any food spoils at 140f if you keep it there for a while, that answers my question.