Been trying to profile roasts in an oven.

On paper it sounds simple. Set a temperature, track the curve, adjust. In reality, it feels like the oven has its own opinions. You set a number. It drifts. You open the door. Everything drops. You close it. It overshoots.

Every small action has a delayed reaction. By the time you think you’ve corrected something, you’ve already created the next problem. There are moments where it feels like it’s coming together. A rhythm starts to appear.

You think, okay, maybe I’ve got this.

And then the next batch reminds you that you don’t.

It’s strange. You’re trying to be precise, but the system itself resists precision. At some point it stops feeling like roasting and starts feeling like negotiation. You start watching everything more closely. Air, time, sound, smell, color. Trying to piece together something that resembles a pattern. Sometimes it works. Sometimes it really doesn’t.

The number one problem with roasting in an oven
is that you’re roasting in an oven.

Still doing it though. Still learning where the edges are.