The Real Reason We Bake Everything At 350 Degrees
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- เผยแพร่เมื่อ 16 พ.ค. 2024
- If you’ve ever seen a good cook in action, you’ll realize that cooking is quite instinctive. Many proficient cooks can take random ingredients, add just the right mix of spices and condiments, and turn it all into a hearty meal, all with almost terrifyingly casual ease.
Baking, on the other hand, is nothing like cooking. Careful precision is a must if you want to avoid a baking fail. Besides all the rules you’re constantly supposed to follow, have you noticed the baking temperature is always given as 350 Fahrenheit, irrespective of the recipe? If you’ve ever wondered, here’s why we bake everything at 350 degrees.
#Baking #Tips #Food
A moderate proposal | 0:00
Precision decisions | 1:18
Mind your Maillard | 1:56
Caramelization | 2:56
Movin' on up | 3:31
Exceptions to the rule | 4:09
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What other baking tips can you offer up?
Use Celsius?
Always make sure too smack your dough
when baking pizza put you oven on the highest possible setting and wait for at least 15 mins. its to try to get as close as possible to the massive heat of a real pizza oven.
couldve also been in the video. pizza at 350 is horrible. well not horrible but not great either.
Another tip for pizza is to place the rack on the top setting, that will help the crust and top bake more evenly. Don't pay attention to the baking times in recipes, things will continue to bake in the pan or on the cooling rack after you take them out. this is especially true of items baked with chocolate-I know it smells good when they're baking but that smell is the flavor baking out of them.
@@patrickwall8517 actually for classical italian pizza thats exactly wrong. you wont the heat at the bottom so the crust and bottom burn just the right amount, when the cheese doesnt burn but just melt.
so highest setting, low in the oven, heat oven thourughly before.
At 360 degrees, everything becomes rounder.
Are you inferring that there’s a large number of Americans that or 360 degrees? Lol. So instead of a diet they should simply lose some heat lol
@@prepperjonpnw6482 He's referring to the angle of a circle made from its center which is round.
@@prepperjonpnw6482 I was just being a smart arse lol. It's a nasty habit here in England ;-)
I see you are wise in the way of shapes
I think that is a conspiracy being weaved by Hex Luthor.
My grandmother, who used a wood stove while raising my mom, never did learn temperatures. She's stick her hand in our Magic Chef gas oven and say, "That's good for bread." And everything she ever made was perfect.
I used to work in a restaurant with a wood burning oven. I got really good at that technique! I honestly think it's a more reliable way to cook-- after the initial period of trial-and-major-errors...
Isn't that so wonderful ? :)
That's because grandpa kept switching the knobs on her oven and she wasn't having any of that nonsense...Lol...Just like "a pinch, a dash, and a little bit of that" (all make sense if you understand the meaning/logic)
There's a sayin...." I ain't got time to sort forks "
Tough as nails
That takes years and decades of experience to master. That's why we just follow the recipes temperature so we don't have to have all of that experience and still produce something edible.
btw, 350 Fahrenheit is 180 Celsius
Nathan Haaren what’s a celsius?
@@logik316 ever heard of google? Celsius is the most used temperature measurement, freezing point of water is 0° Celsius and boiling point of water is 100° Celsius
The human body temperature is around 37°C, under 35°C and above 40°C are unusual
I think only the USA uses Fahrenheit as standard while Celsius is a much more logical measurement for daily use
There is also another measurement named Kelvin, which is mainly used for science since its 0° is the theoretical absolute zero (the lowest temperature an object can be) where there is no molecular movement anymore
@@NathanHaaren so fuck science as it's not logical form of measurement compared to celsius. How can anyone trust someone that can't even spell the unit of measurement they use the right way as being more logical?
Thanks, I walter to ask this.
@@chrisapplewhite6660 We should trust foul mouthed abusive posters who fail to notice that Nathan Haaren spelt it correctly the first time and the second is just a typo?
“About tree fiddy”
It was at this point, I realized my oven was a 7 story tall crustacean from the Mesozoic Era
Don't give it to him
I knew someone would get to this
This is why I came.
Just spit grape soda on my shirt from laughing.
@@coyote311 last time i had grape soda, i got stabbed.
By my Self..
Because i was a stupid kid who thought 'i cant get the tab lifted, let me use a knife'.
Finally a click-baitey video I didn't regret watching. Actually pretty decent content.
How is this clickbaity? They literally talk about whats in the thumbnail and title, and dont switch to a different topic
Well I agree the title does seem a bit click-baitey. Talking about the "real" reason implies that there's some commonly asserted fake reason which urgently needs to be dispelled. And we don't bake everything at 350 Fahrenheit anyway, as the video eventually says.
Fabulous production values, great narration, interesting information - a perfect recipe for success. Lovely video.
You are kinda right. Its essentially low and slow with caramelization. It bakes evenly with a better chance of not burning. If you bake at 450, keep an eye on it. It will be done quick. Blink and you will go from not done to over done.
Experience tells me more than recipes do often. For things I make often, I simply know when they're done by the smell. But it takes me cooking things in the oven a few times before I arrive at the right setting for it. And every oven is a bit different. So yeah, follow a recipe exactly if you aren't sure, but once you've been around that block a few times, then you'll just know if you pay attention.
This is how cooking has worked for thousands of years. Also, other things that aren't cooking food. It doesn't have to be an exact science but when it is, it's interesting.
Don't try this at home, but it worked for thousands of years.
Because back then, bakers usually had a feeling for how to do it. If you, on the other hand, happily throw a fist full of flour into a gas flame oven, you might end up causing a deflagration, burning away that pretty face of yours.
Tossing a handful of flour into your modern oven could cause them to catch fire if the oven is too hot and now you have a fire in your oven. Also you have to clean out the burnt flour. And this doesn't count actually burning yourself.
the ovens used then had an entirely different heating method...
and the kitchen was separate from the house (in large homes) since they caught fire a lot too.
disclaimer since liability lawyers are a dime a dozen today. MTV got sued over Beavis and Butthead playing with fire, Mythbusters warns not to try anything at home even things that could be done safely in a driveway(with the cars removed). Sadly all it takes is one idiot setting a house on fire to generate a lawsuit and they go to court and are all "Well the video on youtube never said this was unsafe to try at home". And if you get the right judge or a dumb enough jury, you can actually win no matter how much stupidity was employed.
Also a method of cooking before homes had ovens was the Iron campfire pot or Dutch oven as they are also called. When used with a fire/coals the internal temperatures of a Dutch oven averages 350'f with medium or larger campfire/ coals. Most single family's or small groups would have had access to these ovens since they were portable and easy to use unlike wood stoves which were much heavier and expensive. Fireside cooking with Dutch ovens has a lot to do with the 350 rule of cooking.
You learn something new every day. I always wondered why you couldn't just bake something for a longer or shorter amount of time.
What I like about 'Mashed' is that you are only a few "Clicks" away from learning new things. Many thanks for this and greetings from Africa.
I really like the history of every day things.
I bake everything at 420 cause I like my food to be as toasted as I am
Legend 😂
😂😂😂😂
enjoy a short life
lmao I hope your comment gets 420 likes
@@epicwarding Stoners live longer, dick.
Good info, thanks. I finished a smoked pork shoulder in the oven last year (after 4 hours it won't take any more smoke anyway) and I put my Bluetooth thermometer's temp probes that I use to monitor chamber temp into the oven also, to either side of the pan with the meat. I set the temp to 240, the oven went up to 240, then dropped to 230, back and forth. So now I know that baking recipes which call for 350 need to be set at 360 to get the right chemical reactions.
I smiled at the Mrs. Doubtfire clip 😂😍
I thought it was unnecessary.
@@TeamLegacyFTW I thought it was great 😍 Felt Nostalgic, I haven't seen that movie in years.
@@Honeeeeyyyy
RIP Robin Williams
May he play in eternal paradise with all Neon Genesis Evangelion figurines
😢
having a hot flash!!! lol
@@mjloudspeaker Keep worrying about important stuff like that. I bake in the sun. No SPF a'tall. Just Olive Oyl. Makes Popeye mad. Smile!
Because 400 burns everything and 300 leaves it raw.
Do you not or understand what time is and does in this equation?
my frozen pizza calls for 400 F
@Randomly Ryan how is this a joke?
Acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars.
so, a tough steak has been heat tempered?? ok. even if that is not true I am saying it forever!!!..... just like calling gloves hand shoes. nope. my universe too I'm doing it!
Wounderful info many thanks Mashed ,im trying my hand at some baking as ive got the kitchen and cooker all to myself , send on more tips as its great for a novice chancer like me ,, all the best for now
Thanks for the info and tips ma'am and my mom prefer 350f for light or silver pans and 325f for darker pans. My grandma loves baking varieties of bread and she prefers 400-450f cuz can result in a better rise and a crispier crust. My mom is doctor by profession medical student Malaysia God bless 🙏👍
I like to start my muffins at 425 for 5-7 minutes, then I turn them down to 350. They rise nicely that way, and get up to temperature quickly, without over cooking.
Pizza, 500+ for sure.
A
Pizzas are not made at 350! I know that very well worked for dominos and Pizza Hut for 5 years. They use 500-550 degrees, and less time. Makes it crispier and cooks faster.
alkhan2 if you bake pizza in a proper woodfire oven it even goes up to 800-900 degrees fahrenheit
Less dry too. If you cook it for too long at lower temperature your dough will dry out as it cooks
@@gredystar8333 ion mind dry crust the sauce and cheez will moiston ur mouth
Yup.
Cast iron pan at 500°
High as my oven will go.
Pizza Hut doesn’t sell pizza.
also at above 350, those glass baking dishes can shatter. The newer ones are made with cheaper glass. The old, good ones can stand high and low temps ok. I had one dish shatter and now use metal dishes for 400 degrees plus.
At high altitudes (over 3,500 ft), some baking recipes are at 375 degrees F due to the lower boiling point of water. With some cake mixes there is a couple tablespoons of flour and a little more water added to the mix and baked at 375 degrees F according to the warning on the side of the box. Most other things are at 350 degrees here with the frozen pizzas at 400 degrees.
you mean treefiddy?
You get outta here you dang Loch Ness Monster! XD
Beat me to it, Nessy.
How about twofiddy?
I gave him a dollar...
I always bake cake layers at 325. I'm not a huge fan of dark crust on layer cakes and it eliminates the dome cake layers get when baked at 350 and therefore no cutting the tops off...no waste. 325 also helps keep layers moist. At 350, the outside of the layers bake before the center. The outside sets and then the center bakes and rises but since the outside is already set, the expanding middle and creates a dome. At 325, the layers bake and rise more evenly...no dome. 350 is ideal for muffins and some cupcakes. Biscuits and scones are best at 450-475. That's where I like crust. For cookies, I always set it to the temperature the recipe calls for. Different types of cookies call for different oven settings. Everything else such as savory dishes 350.
You might want to try cake strips as well to help prevent that edge browning and doming.
@@n3tl4g Yes, I have heard of strips but I already have plenty of single function gadgets. This simple trick of using a lower temperature works perfectly for me. No dried or over cooked cake layers with no dome and no gadgets to fumble with and find places for. I'm also on a decluttering mission and am finding it extremely liberating.
Very informative!! Thank you
Very well done and interesting, thanks!
actually only maltose caramelizes at 350 degrees, fructose caramellizes at 230 f or 110 c
Nerd alert 😂
JK
@@unusualtaco365 I looked it up :}
So it would caramelize since 350 is hotter than 230 and would reach 230 before 350.
@@nandajafarian3715 ok, as I said I'm just joking anyways lmao
@@0rluh well, yeah, but the point the video made was that sweet baking recipes call for 350 degrees because of caramelization
I bake everything at 5 degrees higher than all the required temps because it drives my wife crazy.
I live at slightly over 4,000 feet...so I usually cook at 15 degrees higher as I figure most recipes were not created for higher altitudes. :P
Anything that gets her to think about something else is a good plan...cuz most of what she's thinking is about what I'm doing wrong. Obfuscation!
I was eating something spicy while I was reading your comment which made me laugh hard. This pushed the food up my nose but hey no problems. I wish I could make my lady crazy too. She's made me crazy for the last 37 years.
@joseph watson WTF??? I'm honestly confused right now.
@joseph watson troll is troll is troll is troll
I live at over 4,000 feet above sea level. I raise the temps by about 15 degrees higher than what recipes call for...figure most of those recipes were developed at lower altitudes. I also add a touch more liquid to baked foods as I read once that at higher altitude putting a few teaspoons of extra liquid into some recipes would keep some things like bread from being too dry.
This is so eye-opening.
This is very interesting. Shows how science really plays a role even in baking.
Actually, great grandmother's wood-fired stove was infinitely adjustable. Depending on the model, she could adjust the amount of wood inside, the size and number of logs, the amount of air entering, and the amount of exhaust escaping. Each of these controls was infinitely adjustable. The recipes might have specified 3 different temps, but every housewife knew precisely how to manipulate her stove to make it perfect every time. My grandmother once said there was nothing that cooked better than a wood stove.
Saw some videos about pizza and bread baking that basically called exactly for that.
The oven dictates the timing and it can take years to get used to your oven, but once that experience is there, it makes cooking into an art that has to be felt instead of measured.
The closest we come to wood stoves these days is cooking over charcoal on an outdoor grill. For some reason men primed with beer get the best results.
I agree. I grew up cooking on/in a wood fired stove and it was incredibly simple and the food was more delicious by far than anything modern! I really miss those flavours - thinking about making a rocket stove to cook with in the back yard.
That was actually very informative. Didn't even realize.
I will say more. Didn't OVEN realise. (Ok, I leave)
i can put my oven at 176.666667 degrees Celsius
"Why we bake everything at 350" 0:13 the oven says 400....
Funny thing is that this is still too low for a pizza
@@geekmac9349 Because pizza is a fine balance of caramelized and non-caramelized fresh flavours, and a 'perfect' pizza dough transitions quickly from crispy and dry to moist and chewy (less-baked).
@@TheLoneRayven I like chewy Detroit style pizza
I thought 350 was the universal degree for oven baking(not too low,not too high).Like remember when driving on freeways/highways the posted speed limit signs was 55 mph?(later changed to 65 mph during the 1990s)
very informative....thanks
So caramelization happens basically exactly at the 180°C we get called for over here.
Most frozen stuff actually calls for 200-220°C (~400-430°F)
*I usually do 355*
Really my oven doesn't even go to 200 and I always cook on 150
My ez bake oven only goes to 115°F
@@mrpw1402 weird name for an oven
So.... your oven is not accurate?
I bake mine at 420
Wow learned alot from this video!
Soooo helpfull girl! Thanks!
Caramelization?
so would starting at 300 then slowly raising the temp through the process give you better results on some items?
depends on what you are cooking, what the temperature of your ingredients were when you put them in the oven...that might be a disaster for a cold large stuffed turkey. I mostly use the technique of turning down the temperature if I think a bread, like banana bread, is cooking too fast on the outside and I do not want a hard crust.
i always get confused on which rack level i need to bake my stuff, is there a guide on that?
This research was conducted by the witch that was going to bake Hansel and Gretel.
She didn't bake them. Her German house had a black kitchen - a masonry room containing the fire, shelves for bread, the kettle, etc. It was big enough for people to walk in, and it was the warmest part of the house. Kids could sleep on the floor quite nicely. Also, a good place to hide.
@@kateyare4708 in the story she most certainly did bake them! and in real life, these woman did exist and probably were a refuge from mean parents and other bad people. And during famine, when many had to eat the dead to survive (it has happened) people did what they had to do.
I Need about Three Fiddy.. Did I ever tell you about the time I saw the Loch Ness Monster ??
JFPriest He wanted *money*?!?
I gave him a dollar. I'd thought he'd go away if I gave him a dollar.
What temperature does he bake at?
oh yeaha... three fiddy @@Gunnr1236
Look up Crustation from the Paleozoic Era in your cookbook....(Should be listed under that) @@Mr.56Goldtop
We had a coal fired iron range and, for baking, Gran would poke sticks and coal under the oven, then test the temperature by sticking her hand inside the oven. When it was hot enough she'd put in the cake or pies or whatever.
Great video!! Thank you!!!
56 seconds in haha I love mrs doubtfire😂💕
Sad news today, so please join me in remembering yet another great icon of the entertainment community. The Pillsbury Dough Boy died yesterday of a yeast infection and traumatic complications from repeatedly being poked in his belly during his lifetime. The veteran Pillsbury spokesman was 71. Dough Boy is survived by his wife, Play Dough; three children, John Dough, Jane Dough, and Dill Dough; plus they also had one in the oven. He is also survived by his elderly father, Pop Tart. Services were held yesterday at 350 for about 20 minutes.
Dough Boy (DB) was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies, and Captain Crunch. The grave site was piled high with flours.
Longtime friend, Aunt Jemima, delivered the eulogy, describing DB as a man who never knew how much he was kneaded. DB rose quickly in show business, but his later life was filled with turnovers.
He was not considered a very “smart” cookie, wasting much of his dough on half-baked schemes. Despite being a little flaky at times, but was thought of a roll model for millions. Toward the end, it was thought he would rise again, but alas, he remained unleavened.
(I first saw this joke on Facebook as a meme about ten years ago and it was only the first paragraph. This is Motley Fool's compiled version.)
Hello. My oven is 33L how can I cook 3 cake in 6x3 baking pans?
how much is that in real mesurements?
We don’t. However, we do bake at 180 degrees.
160 fan!
Hehe, good ol Metric system:-))
Most recipes seem to call for 200. For that even number I'm guessing
fhhsvnggbh, I don’t know about stupid. I reacted to the arrogance in the title.
@@ThePigeonBrain Same 200 is where the sweet spot is.
In Norway it is normal to bake everything at 400° degrees Fahrenheit (200° degrees Celsius)
this was a great video!!
I love to bake so tysm for this video!!
Pizza doesn't bake at 350. 400-450 at least.
Yeah, if you're talking celsius. And even 400-450°C isn't as hot as it should be.
Because You want water to evaporate as fast as possible and it should be baked at preheated oven stone. Oven stone "sucks out" the water from dough. You just want bake it as fast as possible to have the best results.
Sometimes, they preheat a stone to 600 degrees Celsius then bake the pizza on that stone for 5 minutes.
Yeah that's probably why that pizza looked raw.
350° on a higher oven level should be fine.
I bake everything at 420 😏
Hi, excellent informative video. Now I know. However I sometimes buy frozen pizza. It calls for setting the oven at 400°F. and cooking for about 20 minutes. Why?
That's 177C outside of America
Crusty Italian Bread is 260C (500F) and great roast chicken is 220C (428F)
And a nice crispy pizza 425f mmmmmmm pizza.
from america... I have no frame of ref to think of in terms of C.
300 degrees F is 3x hotter than the normal summer here.
the math as far as degrees just seems easier and more exact for F than C imo.
@@Kittsuera I'm American, and when I moved to Australia it took me all of a couple of days to understand the metric system.
Who the hell eats boiled steak??
Yeah maybe they meant broiled
@@teresa4645 nope they meant boiled
...so...chemistry...mm...
made melt in your mouth peanut butter cookies the other day.. could have used a bit of crunch tho.. I'll try 25° warmer next time 👍
Thank you
I was a chef for 16 years. we dont cook everything at 350
Ah, the word "everything" in this context flew over your head. Maybe it's just an American saying? Idk. But in this context, the title does not literally mean "everything", it is just a saying that means "A lot". You learned something new :) .... goodbye.
@@billyfraiser6298 Then Americans have to learn how to use their language correctly, don't they?
😂
Over 90% of people aren't chefs tho.
I think they just mean it as a jumping off point.
@@alcoholandfun243 pretty sure exaggeration as a rough measure is a known idea and well grasped by even children.
Clearly these guys have never cooked a pizza
I'm putting mine on 200*C, max on the dial is 270-ish but I'm too lazy to stand and babysit it.
In stone oven temperature is much higher and pizza tastes way better, I guess it depends how much junk you throw on it. Lots of sauce, cheese, tomatoes etc- needs longer in lower temps.
@@Mic_Glow ive cooked pizza in a 300 degree kiln before and it came out great
Outstanding
This is why I cook my cookies at broil. Omg they are so good. Of course I also smoje a lot of crack.
Forget you, I make my homemade pizza at 500 degrees.
I too make charcoal at 500 degrees.
@@jacobp.2024 A fresh pizza with fresh, real, yeast based dough, at 500 degrees for 12 minutes does not burn and it comes out great. I happen to have culinary training and have been head chef at a restaurant.
@@BerryTheBnnuy what restaurant?
@@jacobp.2024 It was a restaurant that only one of them exists, as it wasn't a chain. I don't like to reveal specifics about my life that can allow people to cyberstalk me (Jenny Tokumei is not my real name for example). But I will say that it was on 1st Avenue in Seattle, not far from Elliot Bay.
@@jacobp.2024 Also, if you'll pardon the potato like quality of the camera (it was an iPad2 with a bad lens) This is a pizza that I made by hand, from scratch, and baked at 500 degrees for 10 minutes. Pizzas are one of the few things that when you're making them right (Dijorno is not making it right) that you need a high temperature. i.imgur.com/ZSjW6Kb.jpg
Now, if I'm making Chicago style deep dish pizza, I use a lower temperature, because it's a much thicker pizza and you need a lower temperature or it won't cook all the way through.
Here was my first attempt at a Chicago style deep dish. It's not as thick as my current version, but it was cook at 475 for 20 minutes. These days I make them even thicker, and I cook them at 450 for 25 minutes.
i.imgur.com/jZWq22O.jpg
Now, the thing is, if you cook pizza at too low of a temperature, you need to cook it for longer, which means you're going to vaporize a lot of the water that's in there. The idea is you use a high temperature to get a crisp crust, a soft, moist interior to the bread portion, and heat the cheese and sauce up. Then you're done. Cook it at 350 degrees, it takes a longer time to fully cook the dough, and that lets the moisture out. this is because we're talking about a very thin amount of bread dough as opposed to a much thicker amount used for baking a loaf.
I'm more of a 420° type of guy
Your voice reminds me of the VA who did Emma Emmerich in MGS. A very informative voice.
So when you raise the temp do you reduce the time?
We don't "bake everything at 350 degrees". The lukewarm claim is half-baked
My wife just said "I hope you're gonna bake some cookies now".
well...did you?
That Mrs Doubtfire scene 😆😂😂
unless you want to air fry, make stuff like baked "fried" chicken and make it actually crispy..then about 400-425..
Lmao we still have the low medium hot oven
180°C for rest of the world
Thx
That's 59.4 °N for you initiates!
Baking has always been a natural process for me.
I never understood why some people 'can't' bake👀
How long should i bake a 6inch box cake?
Tree. Fiddy.
DID SOMEONE SAY TREE FIDDY?! THAT DAMN LOCHNESS MONSTER.
ElementalMaker I'm dying 😂
...yeah, a good idea for the stove especially in motor homes would be an elevation chronometer to let you know how thin or thick the argon goo is in p.s.i....cuz the time and temperature varies according to elevation...and your stove could tell you what elevation your on according to the p.s.i. ....it would be neat if our tires coold do the same...but when the Michelin man comes to town , we may just be looking at the interior pressurized vapor barrier of a booger exoskeleton uniform which keeps everybody at the same p.s.i. at the proper elevation of between 250 ft. above sea level . even though all us buns in the oven weren't born with proper baking instructions on the box, along with our ingredients, according to our biological ovens ( wombs ) levin rate of slump...cuz " I yam what I yam ", and I never knew potatoes made their own yeast..
Why are you saying Caramel wrong?
Taking bribes from cookie monster again?
gfycat.com/gracefulidealbrahmancow
@@Sorrowdusk thank you so much for that horrid image. not.
180º Celsus in the civilized world
Whether its 180 celcius or 350 farenheit it's still the same temperature.
The civilized world doesn't care what you think.
Psh, you guys and your Celsius and Fahrenheit.
Let's all just be people of science and use 449.817K
Pisque the Violet Starling Carefully, he's a hero
What, no mention of Gas Mark temperatures?
😜
What's that in Celsius, or Gas Mark?
Seems with microprocessors and temp sensors, we could have ovens fluctuate into the Maillard and lower into the just cooking zones to perfection convection™
Yeah, just like a reflow oven, but with less toxins.
um, excuse me, but pizza rolls go at 450.
@ 0:14 only an Ammedigon would bake a pizza at 350....575-700 is the right temp for a pizza
Are you Fezzz?
@@tcphll yep. I have a Big Green Egg. Open that sucker up with hardwood charcoal fire 700+ dome temp. Awesome pizza, among the best I have had.
At least somebody around here knows what the F*** they're doing... ;o)
@@gnarthdarkanen7464 Makin one tomorrow for St. Patties Day.
@@bluestarindustrialarts7712, cool... Just had to note the thread, with all the other baffoonery going on in the section.
Worked about 5 years at a stone-oven shop, myself. Used to pound out upwards of 200 pies and hour... real grinder, but those ovens stayed at 600 the whole time.
In our experience, it was perfect, and they went straight from the oven to the platter, zip-zip-zip with the cutters, and out to the tables... (or buffet counter or box... lolz) I'm just glad to see someone show an ounce of damn sense once in a while. ;o)
Do ovens have PID loops? Would frequent cycling of the gas valve by the control electronics wear out the valve? Maybe this is one reason to use an electric oven, but they probably heat up slower.
That's the difference between a regular electric oven and one that costs $1000 more; a $1 microcontroller running a PID loop. :)
3:20 why do they even bother to put handles on the short sides if we all always grab the long sides of baking sheets?
You mean 180... which is exactly the 356F that you are talking about in the vid
Why no love for 425?
pauldzim That’s used more for cooking and this video seems to be focused on baking.
Caramelization carmelization
how about brownies? I have been doing some experiments with delicious brownies but the last ones overcooked in that they became cakes.... what is the perfect Fahrenheit for them? like the sugar reaction in the video