Quizzes & Puzzles3 mins ago
Why preheat the oven?
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Why is that it always says "preheat the oven" then cook for 35 minutes - what's the difference if you just cook for 40 minutes?
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For more on marking an answer as the "Best Answer", please visit our FAQ.That doesn't make sense - if you have to pre heat the oven for 5 or 10 minutes before putting a yorkshire pudding, cake mix or roast in, then they are still going to dry slightly sitting where they are, instead of being in the oven from cold aren't they?
Even if they go straight into a hot oven, the first 5 minutes must involve some drying I would've thought.
Even if they go straight into a hot oven, the first 5 minutes must involve some drying I would've thought.
As has been previously mentioned by not prewarming the oven anything placed into goes through transitional temperatures ie it warms the food up before actually cooking.
if you are roasting, the centre of the joint will be warmed before the browning of the outside making it hard to achieve rare.
In baking you want to achieve a skin so that escaping gasses will be trapped making it lighter and more delicate in texture.
It is also a health risk as the food will remain at optimum bacterial temperature (37) for longer.
if you are roasting, the centre of the joint will be warmed before the browning of the outside making it hard to achieve rare.
In baking you want to achieve a skin so that escaping gasses will be trapped making it lighter and more delicate in texture.
It is also a health risk as the food will remain at optimum bacterial temperature (37) for longer.
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