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Questions tagged [oven]

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Questions about selecting, operating, and maintaining conventional and convection ovens.

528 questions
Newest Active Bountied Unanswered
11 votes
5 answers
2k views

I have a fairly modern oven (in the UK, Bosch) that appears to be very well insulated. However it seems one of the results of this is that when roasting vegetables humidity really builds up inside the ...
Tom H's user avatar
  • 245
6 votes
1 answer
808 views

I found tandoori marinade paste in an Indian store here in Ireland. It says add yogurt, "coat" diced chicken breast "overnight for a fuller taste" (in the fridge of course), then &...
Mikhail Ramendik's user avatar
  • 179
5 votes
2 answers
2k views

Recently I was shown a purported conversion between cooking times and temperatures in a traditional oven vs. an air fryer. I understand that the latter work quite similarly to ovens with an internal ...
Karl Knechtel's user avatar
  • 411
7 votes
2 answers
1k views

A couple of days ago, housemates attempted to cook some chicken in the oven. During the process, I thought it smelled awful but didn't have the opportunity to say anything. (It was bad enough that I ...
Karl Knechtel's user avatar
  • 411
3 votes
0 answers
131 views

I’ve tried making croissants several times but usually end up with results that are too dense and lack the layered, “shattering” texture you expect from viennoiserie. I understand lamination and ...
user avatar
6 votes
1 answer
334 views

I'm following Jeffrey Eisner's Super Shortcut Instant Pot recipe for Croissant Pudding in the instant pot/pressure cooker. So far, I've made the custard (a little over 2 cups of liquid volume wise) ...
Logan's user avatar
  • 91
24 votes
4 answers
6k views

I have noticed that many recipes say to turn on the oven as one of the first instructions, even though there may be half an hour or more of preparation before the dish is actually placed in the oven. ...
John Gordon's user avatar
  • 699
1 vote
1 answer
176 views

I want to master baking pizza in my home oven. It has a broiler at the top and a gas burner on the bottom. It reaches 450°F, maybe a little more with a pizza steel inside. After much trial and error, ...
Dennis Hackethal's user avatar
  • 111
5 votes
1 answer
2k views

I cook duck confit using soybean oil in an oven around 100 celcius. After two hours I notice a layer of possibly water at the bottom. Is it something I should concern about? Should I find a way to ...
vasin1987's user avatar
  • 259
0 votes
0 answers
64 views

Whenever I cook pork chops, either in the pan or in the oven, the temperature is quite high and cook time is quick, and the meat comes out quite tough. There's also a big lovely strip of fat on these ...
Michael Atkins-Prescott's user avatar
  • 101
0 votes
3 answers
873 views

I have an oven with a gas stovetop. Can I close the lid and place an induction stovetop on it, or does the induction stovetop need to be on a different (non metal) surface? EDIT: Just to clarify, I'm ...
Eyal's user avatar
  • 101
16 votes
2 answers
5k views

I know this borders on too subjective but.... I had a nice Induction stove top (36" Bosch) and wall ovens, then I moved to an older house with Gas. Worse, with attic and walls that make it very ...
Linwood's user avatar
  • 263
14 votes
4 answers
18k views

Of all the things that go into my oven, a lasagna is one of the more "wet" or saucy dishes. When a fully baked lasagna comes out of the oven, it still has quite a bit of water content ...
XYZT's user avatar
  • 241
2 votes
2 answers
659 views

Wondering if my dark circle sheet pan is better for French fries vs 11x7 baking sheet pan.
Jenna Petro's user avatar
  • 21
1 vote
0 answers
62 views

I wonder if it is possible to have a good alveolation when baking at a low temperature. I would like to have big alveoli, a large cornice, and an irregular alveolation. About the temperature, i ...
Bertrand125's user avatar
  • 121

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