"Ophelia" > wrote in message
...
> Julia Altshuler wrote:
>> Jen wrote:
>>> Usually I would always make a simple scalloped potatoes, by layering
>>> thin slices of potato in a dish and adding enough milk to almost
>>> cover, dotting with butter and baking at 180 C for about an hour. Lately
>>> this hasn't been working right, I end up with a watery liquid
>>> in the dish, and it just doesn't taste right. The only difference I
>>> can think of is that I've got a new oven (I think it was around the
>>> same time), so maybe it's the temperature. So should I Cook it for
>>> longer or less time? Or should I turn the oven up or down? Or what
>>> else could I try? Any ideas?
>>
>>
>> I'm going to guess that if you've been using a tried and true recipe
>> and were happy with the results before, the changed variable is the
>> potatoes. You've been buying them in a net 5#-10# bag from the same
>> place in the supermarket, right? (Or similarly been buying them from
>> the same place.) Now the bag looks the same, but the potatoes might
>> be different, probably a different starch content. Some potatoes are
>> better for baking and some better for boiling. I'd look for Idahos. Or
>> try to figure out what you were getting before, and get more of
>> them. Even potatoes from the same state, from the same seed, can give
>> different results from year to year, so my advice isn't surefire, but
>> I'd look to the potatoes before fiddling with a recipe I knew I liked.
>
> But Lia... she said the only variable was the oven. Perhaps she needs to
> get a thermometer and check the temperature.
>
I wouldn't know what the temperature in the old oven was though.