What happens if you don't bother?

Good luck!

It depends on what you're cooking! With baked goods -- cake, pie,
bread, cookies, etc. -- your food won't be very good or could be a
complete disaster because it begins cooking at far too low a
temperature. Proper temperature from start to finish is very important
for baked goods. Your cooking time will also be longer to compensate
for the time at low heat. With other things -- baked chicken, pot
roast, etc. -- the result will be the same as if you pre-heated, but
the overall cooking time will need to be increased.

wrote:
> What happens if you don't bother?
>
> Good luck!

In article .com>,
wrote:

> What happens if you don't bother?
>
> Good luck!

I always preheat. Sometimes it doesn't matter; sometimes the results
are better if you do. Bread does a quick short rise -- "oven spring" --
when it goes into a hot oven. Not sure what happens if you don't
preheat for it -- because I always do.
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

wrote:

> What happens if you don't bother?
>

It depends on what I am cooking. Some things need a set
amount of time at a set temperature, like cookies and other
baked goods and fish. I pre heat for a turkey or other
large roast because I am concerned about the effect of a
glaring element on full time while it heats up, but if I am
doing baked potatoes sausages, chicken pieces, stews etc. I
figure that they will warm up along with the oven.

> wrote in message
oups.com...
> What happens if you don't bother?
>
> Good luck!
>

YIKES!!
As a bread bakerI would be appalled. There is a thing known as oven spring
that you get when you put your bread in a hot oven.. It is the final coup de
grace for the loaf. The intense heat gives a final rise for impressive
loaves.

ALWAYS preheat oven for breads.

Sue
who has a pickled veggie/ assiago loaf baking right now

> wrote in message
oups.com...
> What happens if you don't bother?
>
> Good luck!

Others pointed out the need for pre-heating when baking. This is true for
making pizza also.

When roasting, it is far less critical. It may affect the outer crust on
the meat a bit, but since it is in there longer enough, you will find little
difference in the doneness. Some pieces of tougher meats, like brisket, can
benefit from lower temperatures and longer times anyway.

"sugrifin" > wrote in message
...
>
> Sue
> who has a pickled veggie/ assiago loaf baking right now


Please post the recipe!!!!


Elisa (sounds wonderful)
>

Many if not most electric ovens have pre-heat cycles that turn on both
the broiler (top element) and the regular/lower element "full blast"
at the beginning of the cycle and then shut OFF the top element and
adjust the lower element to maintain the temperature you have chosen.
If you stic the food into an oven that is in "pre-heat" mode you can do
a real number on the top of a casserole/cake etc. Besides - it screws
up the timing something fierce!

Lynn from Fargi

Elisa,
My basic bread recipe is:
5 C white flour
2 pkg yeast
2 tsp salt
3 T sugar
21/2 T olive oil
2 C @ water
1 jar pickled veggies coarsely chopped
Asiago cheese grated-as much as the dough will hold
or if you love the cheese cut into chunks
mix, knead, proof, knock back, shape(I like baguettes)
proof and bake at 350' for @ 47 minutes

Cool and enjoy.
Makes a wicked tomato cheese and Italian dressing sandwich!!
Sue







"Elisa" > wrote in message
...
>
> "sugrifin" > wrote in message
> ...
> >
> > Sue
> > who has a pickled veggie/ assiago loaf baking right now
>
>
> Please post the recipe!!!!
>
>
> Elisa (sounds wonderful)
> >
>
>

On 18 Jun 2005 08:46:48 -0700, wrote:

>What happens if you don't bother?
>
>Good luck!

If you're using an electric oven,
the bottom element is "ON" until the oven
comes up to temp.

This will often scorch the bottom of
whatever you're trying to bake.

<rj>

On 18 Jun 2005 08:46:48 -0700, wrote:

>What happens if you don't bother?
>
>Good luck!

The cooking time will be off, for one.


modom

"sugrifin" wrote in message ...
>
> > wrote in message
> What happens if you don't bother?
>>
>
> YIKES!!
> As a bread bakerI would be appalled. There is a thing known as oven spring
> that you get when you put your bread in a hot oven.. It is the final coup de
> grace for the loaf. The intense heat gives a final rise for impressive
> loaves.
>
> ALWAYS preheat oven for breads.
>
> Sue
> who has a pickled veggie/ assiago loaf baking right now

I'm not appalled. I've got some bread in the oven right now as well and I didn't
preheat the oven. I'm baking a pumpernickel loaf and it's been in the oven for
eleven hours and has got thirteen hours to go. There is at least one person I
know of who advocates getting as much rise as possible out of a loaf outside the
oven and starting the bake in a cold oven. If you do a Google search for "cold
start" in rec.food.sourdough you will find much discussion of baking bread
without pre-heating.

For wheat bread I do preheat the oven, however I've tried the cold start method
and did get oven spring.

-Mike

"sugrifin" > wrote in message
...
> Elisa,
> My basic bread recipe is:
> 5 C white flour
> 2 pkg yeast
> 2 tsp salt
> 3 T sugar
> 21/2 T olive oil
> 2 C @ water
> 1 jar pickled veggies coarsely chopped
> Asiago cheese grated-as much as the dough will hold
> or if you love the cheese cut into chunks
> mix, knead, proof, knock back, shape(I like baguettes)
> proof and bake at 350' for @ 47 minutes
>
> Cool and enjoy.
> Makes a wicked tomato cheese and Italian dressing sandwich!!
> Sue
>
>
>
>
>
Thanks Sue. You know, I'm not exactly sure what pickled veggies are. I
mean I know what "pickled" is, and I know what veggies are, but I've never
seen pickled veggies. I'll have to look for them in the store today.
Thanks for posting your recipe (I love asiago).

Elisa (guess I don't get out much)

On 18 Jun 2005 08:46:48 -0700, wrote:

>What happens if you don't bother?
>
>Good luck!

Like other people have said, it depends on what you're baking... if
I'm doing potatoes or a stew or an oven-roast I just put the dish into
the cold oven and let it heat up along with it. Ditto if I'm using the
oven to reheat something out of the fridge - I figure that will give
the dish more of a chance to adjust to the temperature than shoving
it into a hot oven.

If I'm baking a cake or cookies I turn the oven on when I start to fix
the recipe, and it's pretty much hot by the time I'm ready to put them
in to bake.

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com

> wrote in message
oups.com...
> What happens if you don't bother?
>
> Good luck!

Your cake will not rise properly.

DUH!

Dimitri

In article .com>,
wrote:

> What happens if you don't bother?

I rarely preheat my oven before I use it. I just cook everything a
little longer than I would if I preheated. Preheating is something you
may want to do if you bake pastries, cakes, and pies. For cooking other
items such as meats (i.e., roast beef and chicken), frozen items (i.e.,
TV dinners), and vegies (i.e., potatoes), I don't think preheating the
oven matters.

"Stan Horwitz" > wrote in message
...
> In article .com>,
> wrote:
>
>> What happens if you don't bother?
>
> I rarely preheat my oven before I use it. I just cook everything a
> little longer than I would if I preheated. Preheating is something you
> may want to do if you bake pastries, cakes, and pies. For cooking other
> items such as meats (i.e., roast beef and chicken), frozen items (i.e.,
> TV dinners), and vegies (i.e., potatoes), I don't think preheating the
> oven matters.

IMHO it does matter. There are many recipes and techniques which call for a
very hot oven to start and then turning the heat down. I don't think that
effect (flavor) can be duplicated by leaving the food in for a longer period of
time. We also know that there is no such thing as searing, there is no ability
to "seal" the meat.

Dimitri

On Mon 20 Jun 2005 01:34:07p, Dimitri wrote in rec.food.cooking:

>
> "Stan Horwitz" > wrote in message
> ...
>> In article .com>,
>> wrote:
>>
>>> What happens if you don't bother?
>>
>> I rarely preheat my oven before I use it. I just cook everything a
>> little longer than I would if I preheated. Preheating is something you
>> may want to do if you bake pastries, cakes, and pies. For cooking other
>> items such as meats (i.e., roast beef and chicken), frozen items (i.e.,
>> TV dinners), and vegies (i.e., potatoes), I don't think preheating the
>> oven matters.
>
> IMHO it does matter. There are many recipes and techniques which call
> for a very hot oven to start and then turning the heat down. I don't
> think that effect (flavor) can be duplicated by leaving the food in for
> a longer period of time. We also know that there is no such thing as
> searing, there is no ability to "seal" the meat.
>
> Dimitri
>
>
>

I totally agree. Also, what's the point of not pre-heating the oven, then
having to add cooking time to the process? I'd rather do it the right way
the first time.

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:

> I totally agree. Also, what's the point of not pre-heating the oven, then
> having to add cooking time to the process? I'd rather do it the right way
> the first time.

You can save some time and energy by not preheating. I have no problem
sticking things like sausages, chicken pieces, roasts, small birds etc into a
cold oven and letting then warm up with the oven. But if I am baking pastry or
fish I always make sure the oven is pre-heated because temperature and time
are more important for them.

"Stan Horwitz" > wrote in message
...
> In article .com>,
> wrote:
>
>> What happens if you don't bother?
>
> I rarely preheat my oven before I use it. I just cook everything a
> little longer than I would if I preheated. Preheating is something you
> may want to do if you bake pastries, cakes, and pies. For cooking other
> items such as meats (i.e., roast beef and chicken), frozen items (i.e.,
> TV dinners), and vegies (i.e., potatoes), I don't think preheating the
> oven matters.

Some ovens turn on the broiler as well as the bottom element for preheating.
This can scorch the top of your food.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

On Mon 20 Jun 2005 02:04:10p, Dave Smith wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>> I totally agree. Also, what's the point of not pre-heating the oven,
>> then having to add cooking time to the process? I'd rather do it the
>> right way the first time.
>
> You can save some time and energy by not preheating. I have no problem
> sticking things like sausages, chicken pieces, roasts, small birds etc
> into a cold oven and letting then warm up with the oven. But if I am
> baking pastry or fish I always make sure the oven is pre-heated because
> temperature and time are more important for them.

You save nothing if you have to add time to the cooking process because of
not pre-heating the oven;e.g., if a roast normally takes 2-1/2 hours to
cook in a pre-heated oven, yet takes an additional 15-20 minutes when
cooked from a cold start. The additional time it takes to cook it is as
long as it takes to pre-heat the oven to begin with.

If you're only warming something up, then I suppose it makes a little more
sense.

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Yes, and with the nice "third element" convection oven I have, the thing
is always heated up by the time I get the ingredients assembled.
blacksalt

On 20 Jun 2005 22:43:04 +0200, Wayne Boatwright wrote:

> I totally agree. Also, what's the point of not pre-heating the oven, then
> having to add cooking time to the process? I'd rather do it the right way
> the first time.

I'm a Californian, so you know how we like our tans... and that goes
for our meat too. I like it dark on the outside and bloody red on the
inside, which takes a HOT oven at the beginning.

On Mon, 20 Jun 2005 21:22:28 GMT, Peter Aitken wrote:
>
> Some ovens turn on the broiler as well as the bottom element for preheating.

That's the ONLY way, IMO. Any other way is just plain "wrong".

Wayne Boatwright wrote:

>>
>>IMHO it does matter. There are many recipes and techniques which call
>>for a very hot oven to start and then turning the heat down. I don't
>>think that effect (flavor) can be duplicated by leaving the food in for
>>a longer period of time. We also know that there is no such thing as
>>searing, there is no ability to "seal" the meat.
>>
>>Dimitri
>>
>>
>>
>
>
> I totally agree. Also, what's the point of not pre-heating the oven, then
> having to add cooking time to the process? I'd rather do it the right way
> the first time.
>

I'm with you and Dimitri here, Wayne... also someone else mentioned that
some ovens heat up both the top and bottom elements while preheating,
which could result in scorching the food. Mine is one of those, so I
always preheat. Also, if you are doing something like Beef Wellington,
the oven needs to be HOT when you put it in.... it wouldn't be the same
if it was put into a cold oven... Just my 2 cents worth.
Cheers
Cathy

--
I don't suffer from insanity - I enjoy every minute of it