Well…you should? It takes no efforts and has tangible benefits on how your meal cooks
Because in a recipe it’s impossible to specify cooking times without pre-heating. It’s easy to say 10 minutes at 200 degrees, because this would be exactly the same for everyone. Every oven is different, so the time would be different depending on your oven, which the person writing the recipe can’t know. So if the instructions on something like bread say pre-heat and bake for 10 minutes at 200 degrees, they know the result would be good.
There is also the fact ovens warm up differently. If there is a heating element within the compartment where the food is being heated (especially above), this element gets way too hot and emits a lot of infrared radiation whilst heating up the oven. It does this because it wants to get to the set temperature as fast as possible. Once it gets there it only needs to maintain that temperature, which is much easier, so the heating element gets much less hot during this time. If you set something like a cake in the oven with a heating element right above it, best case the top of the cake gets baked more than the rest, worst case the top gets burnt before the inside cooks.
Then there’s the fact whilst heating the temperatures inside the oven fluctuate a lot, some parts get hot fast, other parts take more time. When you have food that’s sensitive to that you def need to preheat.
And there’s a lot of chemistry going on, for example some foods get really greasy if they don’t get hot enough while cooking. Whilst these food could be cooked with the temperature going from 50 - 150 degrees, the end result would be much better if it’s just cooked at 200 during the whole process.
Now there are a lot of cases where this doesn’t matter and if you know your oven well enough you can compensate. But there are plenty of legit reasons to pre-heat and you may even have better results when pre-heating, even if the end result was fine before.
So I agree, people should pre-heat and there are tangible benefits!
As a preheated oven, I can confirm this
The issue is from the element getting too hot while warming the oven up. Some ovens have features that warm the oven slower while still cooking some food correctly. Doesn’t work for baking obviously.
It winds up being a Little faster on my oven than preheat and cook. Adds about 8 minutes while preheating can be around 15-20.
when i was a kid, our ovens (🥑 green!) had a separate pre-heat setting and if you forgot to switch it to ‘bake’, it really messed up what you were trying to make.
Yer foods gonna be shite
Not necessarily tbh
Generally speaking, ovens will put out as much heat from the heating element as possible to reach the desired temperature quickly. Once at that temp, the oven maintains a largely even and consistent temperature so long as you aren’t opening it repeatedly. That allows you to have the same temperature surrounding your food at all times and have predictable cooking results and timing.
If you put food in at the start without preheating, your food is surrounded by room temp air instead of heated air, yet is exposed to high temp direct radiant heat from the heating element. It will eventually reach the even temp expected, but only after several minutes of that initial exposure to the direct heat of the element. That is far more likely to lead to over cooking the surface exposed to the heating element and/or undercook the remaining surfaces and interior. It is closer to trying to bake in a grill than in an oven.
If the thing you’re cooking is thin and is fine to heat from largely one side (like a pizza), your results may be acceptable if you keep an eye on it. If it is a cake or something though, it will be hot garbage, either burnt or soupy. Regardless, the cooking times on the instructions will not be remotely accurate.
Yeah that’s fair, but I feel it depends on what you’re cooking. Generally it’s a good idea to preheat the oven because you’ll get a more consistent cooking temperature. But for some things like shortbread, I often get a better result putting the dough into a cold oven as long as I’m consistent with the time. I’d never put something yeasted like bread into a cold oven tho that would be silly.
Bro it’s super easy and makes cooking way more consistent… You’re not cool for not preheating lol
The oven is quite cool on the other hand
This logic will never make sense to me.
I don’t see any attempts to logic, it’s just fewer steps:
-
turn on oven
-
put frozen pizza in
versus
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turn on oven
-
wait
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put frozen pizza in
You end up with a worse pizza without waiting.
Unless you’re high and eating a Totinos party pizza like a taco, then all bets are off.
People be lazy and just want to eat “something”, even if it sucks
I notice zero difference between preheated pizza and non-preheated pizza. What would the difference even be?
Probably little to none for most pizzas since they’re so thin, but with something like a deep dish you might end up with cooked cheese/toppings and doughy crust, or cooked crust and burnt cheese/toppings, or vice versa if the heating element is on the bottom.
Was that a dig at Totinos party pizzas? If so, we can’t be friends anymore.
And there’s no other way to eat those than folded over like a taco!
No, it’s really the only exception.
not a fan of the square-ish party pizzas they have now, but they do fold-over a lot easier.
You consider waiting a step?
I do most of my meal making on the stovetop, but I never bake without preheating.
Shure when im doing frozen food in the oven than probably because im doing something else, so throing it in is a 1min break, preheating is 5min so 500% longer.
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I actually cook a lot and I do this. The benefits aren’t very significant but it certainly doesn’t ruin meals (if you cook like me lol).
It’s more energy efficient and doesn’t affect the food as much as you would think. Because of the temperature difference between your oven and house, and that heat rises, tons of heat flies out of the oven as soon as you open it. That is why there’s the massive blast of heat from the oven when you open it, it’s practically flying out at mach speed.
Afterwards there are only minor benefits from preheating the oven because the temperature has dropped significantly and it has preheated itself (and food) again anyways.
Secondly I never strictly use timers to tell me whether my food is cooked or not. Even “30 mins at 300 degrees” on different ovens will give you varied results, because built in oven thermometers are not very accurate. Additionally to make the oven look more accurate the screen will lie to you. On my oven, quickly after reaching temp, it may say “400”. If I turn my oven off and on, and immediately set it to 400 again it’ll say something like “325”, because it’s a lying sack of shit that tries to trick me into thinking it’s faster and more accurate than it really is.
That’s why independent oven thermometers are so popular. This is also why I gauge my food by it being cooked or not. I look at the crispyness and browning of the food. If it’s a good color, I remove it. If undercooked, no shame in returning it to the oven. If the outside is burnt and the inside undercooked then that’s the fault of either the recipe, cooking vessel or temperature (which is part of the recipe anyways).
Thirdly it makes managing things marginally easier. Instead of trying to optimally time your preheat as to not waste time, but also not to waste energy for 20 minutes, it’s easier just to turn it on with the food in.
I hope you understand why I don’t believe in the satanic oven preheating conspiracy.
Counterpoint, preheating just gives you a consistent starting point to follow their recipe. So you could follow their recipe once to see the intended result, then optimize it for your equipment (find the correct time and temp to get the intended result without preheating).
This all assumes you’re cooking a frozen thing. If you’re baking, follow the damned instructions. Baking is a science.
As a person who YOLO’d baking recipes for years then finally actually followed the instructions and then created some bangin’ cookies… I agree.
This whole “follow the damn instructions” kind of has some value I think.
Yes, RTFM (Read The Fucking Manual) is kinda the gold standard if you’re looking for consistency and preheating is what eliminates most of the difference between shitty ovens and more reliable ones.
The time it takes to go from cold to hot varies massively between ovens, and your oven might not be up to temp by the time your recipe says to pull the stuff out.
Remaining factors are keeping consistent temperature and overshoot, which is why you’ll invest in a proper oven if you’re even remotely serious about baking.
You’re literally always going to be wrong
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And overcook at the same time.
I always just never preheat but keep the food in for an extra 15% of the time it says on the recipe.
I microwave it for 2.5 times the oven time.
Name checks out.
I like adding “Preheat oven to 350F” as first step when sharing my recipes with friends. Even when the recipe doesn’t require use of the oven :p
:3
You know what’s the real bullshit? Listing melted butter as an ingredient. Mother fucker, who keeps melted butter on hand? Make the ingredient oil, or make melting it part of the instructions!
This is such a tiny hill to stand on, and I love it.
“Melt butter!? How the hell do I do that!?”
“What am I, a chemist?”
I’m fine with melting butter, but show me where in the prices I’m supposed to do it.
The pancake recipe my wife likes me to make say something like:
Milk
Flour
Sugar
Egg
Melted, slightly cooled butter
add the lemon juice to the milk and let it thicken while preparing the dry ingredients.
Beat the egg into the milk then whisk in the melted butter.
If it was slightly cooled at the beginning it’s not whiskable by the time I get to the step. If it’s solid at the beginning it’s not slightly cooled when I go to whisk it in (it will be straight out of the microwave)
…
As someone else said, it’s an extremely small hill but I don’t think you’re going to push me off of it.
Sugar in pancakes? That’s my hill now
Lol. Not one I’ll try to push you off of. For reference il the recipe calls for 2 tablespoons of sugar compared to two cups of flour and two cups of milk.
It’s probably got to do with Americans measuring everything by volume, they have to melt it to measure it.
Our butter stick wrappers have volume measurements on them. I’ve never melted butter to measure it.
So then why don’t you measure butter in centimetres? Oh, inches, I’m sorry.
Our butter is usually marked out in tablespoons. It’s also just known that a stick of butter is half a cup.
Every person measuring butter in cups (melted or not) is deranged and not worth listening to.
To be fair that kind of goes for measuring anything in cups. Measuring by weight is way more precise (although less convenient).
How’s that less convenient: You take the scales, take a bowl, hit tare, put stuff in, hit tare, rinse and repeat. Also just for the record milk and cream can be assumed to have the same density of water in the home kitchen, 1g/ml, oils get as low as 0.8g/ml which may or may not make a difference. Usually there’s plenty of tolerance.
Where things get awkward with common kitchen scales is spices and stuff in case you want repeatability with small batch sizes. OTOH milligram scales aren’t expensive, just don’t expect to use them to weigh out a whole bread they take like 100g or so max.
Measuring spoon go brrr… Is what I would say if I grew up in imperial hell.
Don’t underestimate the degree of stupidity that leads to measuring both liquids and solids by volume still being a thing.
I don’t even get how you’re supposed to do that without trial&erroring melting enough in the microwave. I know butter has the measurements written on the side (in Canada/USA at least) but it doesn’t help if you don’t have a fresh stick of butter
Truth
As much as I want to agree with @Stamets on the basis he’s a cool guy, this is an argument I can get behind.
Make the ingredient oil
As someone who can’t eat butter, 99% of the time you can make this move with a neutral-tasting cooking oil. Some folks are in love with how butter changes a dish’s flavor or richness, but there are many other ways to add fatty acids and glutamates to food. So it really is kind of bullshit - save time and reach for the vegetable oil.
The only exception are dishes that need the cooking fat to solidify in the fridge. Coconut oil and lard (suet too - but who has that?!) can work for those uses, but think ahead and beware of your melting points. You don’t want to deliver an oily mess of food to a friend’s house because it was warm out.
Remember though that butter is only 80% fat. Especially relevant for baking recipes where you have a ton of butter and if you replace that can make it denser and greasier. E.g. 200g butter you should replace with ~160g oil and 40ml water.
Go for it! Fortunately I don’t have to eat your god forsaken food
Do you never use the oven or do you just make terrible food when you cook? 🤔
I never turn my over off, so I don’t run into that problem.
Damn every oven I’ve used turns itself off after 12 hours. Fucks up my BBQ when I forget to turn it back on.
look up if your model of oven has a Shabbat mode that’ll disable auto-shutoff
like I’m sha- shabba ranks?
Dunno what that is, but legit answer: no, like sabbath. In Judaism, or at least certain branches, you’re not allowed to operate technology on Sunday. This can include not turning on your stove but (I’m assuming here) not putting food into it. I’ve heard of a similar cosmic loophole for laundry.
lol do people really do that? leave their oven on all day and pretend they’re observing the sabbath? what am i saying of course people do that…
God can’t see it if you set it the day before. But I’m just making a guess based on the name.
So the thing with judiasm is that God is perfect, God made the rules, and the rules have loopholes (such as this one with the oven) therefore the loopholes are intended and exploiting them just shows how much attention you pay to the rules and how religious and observant you are.
It is one 9f my favorite fun facts.
TIL of Shabba Ranks the musician
You must know Josh.
That means your literally half cooking your food, anything below the correct temp is generally doing nothing, so either you are messing up your final product unknowingly or realizing it’s undercooked and having to leave it in the oven for longer to make up the difference.
It’s not a time saver, it’s just making bad food. What a weird self own.
either you are messing up your final product unknowingly or realizing it’s undercooked and having to leave it in the oven for longer to make up the difference.
For frozen pizza/nuggets/etc, the cooking time is always a range. I always just put it in while it preheats and set the timer for the top of the range. Everyone’s oven and preferences are different anyway so it’s not like some exact science. If they’re underdone, I leave them in another minute. Overall it saves time.
Always preheat to the exact temp. Otherwise you’ll have half-assed food.
Edit somehow I got on your profile page… I was wondering why every post I commented was yours haha.
yummy soggy undercooked pizza
You can just cook it longer
mmmm overcooked outside and soggy inside yumm
Actually would be the opposite problem, the inside would cook for a little at a temperature not high enough to crisp it, but a crust will start forming. Then when you finally get some color the crust will be too thick and the inside might be a little dry.
