Hi Fellow Egg-heads,
My wife wants to know how and why I think the BGE would do a better job at baking than our gas oven. The debate came up as I wanted to cook her homeade Lasagna and Meatloaf in the Egg. She understands about meat being better because of better moisture retention but she doesn't understand how Cakes, Brownies and anything else would be better. She thinks I have lost my mind!!
Help me convince her to tap the unused potential of our Large BGE I have given the pet name "Oscar". Help Oscar and me explain.[p]Many Thanks in advance, "Oscar" and Pharmeggist