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What is it with recipe bloggers and baking times???
Posted on 7/24/22 at 6:52 pm
Posted on 7/24/22 at 6:52 pm
Baking salmon.
Blogger calls for 400deg at 12 minutes.
20 minutes later and its 89deg with therma pen.
I let it come to room temp for 20-30 minutes before baking.
Why do they hate giving wrong baking times??? I mean this is not off by a little bit, I'm going to go wash the car while this bakes.
Blogger calls for 400deg at 12 minutes.
20 minutes later and its 89deg with therma pen.
I let it come to room temp for 20-30 minutes before baking.
Why do they hate giving wrong baking times??? I mean this is not off by a little bit, I'm going to go wash the car while this bakes.
This post was edited on 7/24/22 at 6:54 pm
7
Posted on 7/24/22 at 7:43 pm to tadman
I like my salmon cool in the middle.
Posted on 7/24/22 at 10:35 pm to tadman
I agree with the problem, but disagree with the solution.
ALL oven recipes should report bake time as a range: xx - yy minutes, until reaching an internal temperature of zzz.
Ovens differ greatly in their heat retention, air circulation, and even temperature calibration.
ALL oven recipes should report bake time as a range: xx - yy minutes, until reaching an internal temperature of zzz.
Ovens differ greatly in their heat retention, air circulation, and even temperature calibration.
This post was edited on 7/24/22 at 10:36 pm
Posted on 7/25/22 at 5:18 am to tadman
What about vegetable wilting times? 3-5 minutes or until translucent? It takes like 20 minutes to soften veggies for a gumbo.
Posted on 7/25/22 at 5:39 am to tadman
quote:
20 minutes later and its 89deg with therma pen.
You sure your oven is working correctly?
Also, is your salmon the same size as theirs?
This post was edited on 7/25/22 at 5:40 am
Posted on 7/25/22 at 7:33 am to tadman
Did you preheat the oven well? If you pop the food in as soon as the preheat tone beeps, the temp drops a ton. Best to wait several minutes longer for the oven walls to soak in the heat.
This has been demonstrated with pizzas put in after different lengths of preheat time, and the different results are significant.
Also, I'm convinced recipe writers either don't really time their cooks or skew the times downward to make the recipe look "quick and easy." It's like the directions on frozen food. Follow them, and you'll chip a tooth.
This has been demonstrated with pizzas put in after different lengths of preheat time, and the different results are significant.
Also, I'm convinced recipe writers either don't really time their cooks or skew the times downward to make the recipe look "quick and easy." It's like the directions on frozen food. Follow them, and you'll chip a tooth.
Posted on 7/25/22 at 10:55 am to tadman
quote:
400deg
quote:I don't see how this is possible. 12 is more than enough when we do our air fryer recipe.
20 minutes later and its 89deg with therma pen.
Posted on 7/25/22 at 11:27 am to tadman
The size the salmon matters as well as the oven.
Also, is it good practice to let fish come to room temp before cooking? I always thought that was a big no-no for seafood.
Also, is it good practice to let fish come to room temp before cooking? I always thought that was a big no-no for seafood.
This post was edited on 7/25/22 at 11:29 am
Posted on 7/25/22 at 11:48 am to SUB
I get most annoyed by basically every recipe claiming you can carmelize onions in 15 minutes
This post was edited on 7/25/22 at 11:50 am
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