My period is on it's way and I think I am going to get it on my travel day. I usually get horrible pains and I was thinking of sticking Fast Aid Advanced Femease Heat Pad; which is just a heating pad for periods and going to the airport. I am worried though that they might think it is drugs or something when the electronic gate thing check me. Every tried wearing or taking them with you when traveling? Can I do that?
The outside will always bake before the interior. Baking times vary form oven to oven. You will need to bake it longer.
It could be that your oven bakes differently than the one used in testing the recipe. If the bread isn't baked all the way, it will fall after you take it out. I recommend using a knife to test the zucchini bread before you actually take it out of the oven. It's simple: insert a sharp, non serrated knife into your bread. If it comes out clean (very few crumbs), the zucchini bread is done. If it doesn't come out clean, bake it longer.
If you have a pulley then use a triceps rope. It's the one with two knobs on it, one for each hand. Pull down a somewhat heavy weight moving slowly then at the bottom of the mover pause and spread out your hands as if you're trying to flair out. It will be hard to get through even 10 reps with as little as 40lbs on the pulley. You will be lit up.
The thickness, material and color of the pan all impact baking times. Aluminum foil pans have two contrasting features that impact the time and temp. The thinness allows heat penetration (quick cooking) and he shiny color is reflective (slow cooking). My recommendation would be to calibrate the temp of the oven with a thermometer and make sure everything is accurate.If things look good, I'd probably lower the temp by 25 degrees (i.e. from 350 to 325) and increase baking time by 5-10 min. This is clipped from a website outlining doneness tests for quick breads (I'd verify using the thermometer. Use an instant read for best results) Doneness Tests for Quick Breads Breads should be golden in color, slightly darker around the edges. A large crack running down the center of the bread is normal. The inside of the crack should not look wet. The edges will begin to pull away from the sides of the pan. You can use the toothpick test for quick bread doneness too. If you want to use a thermometer, the internal temperature should be 190 degrees F.
