thomasng [dot] net a nerds life. changing things one byte at a time.

Question to everyone that has ever baked

OK – when baking something thick (e.g. in a deep container), how the hell does one avoid over baking the outside rim while getting the inside middle section cooked all the way through so it’s not doughy?

I like my non-stick-ware. It’s a single wall construction.. is that the problem, or am I just leaving it in the oven just a bit too long and missed the sweet spot?

Help!