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Needing to "preheat" an oven turned out to be one of the biggest lies ever told

It was thrown into recipes for legal reasons. No need to act...
titillating thirsty philosopher-king
  06/23/25
That's not true if you cook on a baking stone or steel or in...
Bisexual Garrison Wagecucks
  06/23/25
As the old saying goes, don't trust a skinny chef. Therefor...
Jet-lagged Insane Fortuitous Meteor Travel Guidebook
  06/23/25
dude can eat, that’s well established in bort lore
Heady sadistic selfie
  06/23/25
cr. the famous nyt no knead bread (which is just as good as ...
Arousing whorehouse
  06/23/25
"no knead" is actually a misnomer. indeed, you don...
Bisexual Garrison Wagecucks
  06/24/25
i always just throw that shit in as soon as i turn it on
mind-boggling pearl halford crotch
  06/23/25
...
supple nibblets
  06/23/25
Long term point of contention with me and my wife. I alw...
yapping charismatic coldplay fan
  06/23/25
I feel like there are other threads on this
embarrassed to the bone market dog poop
  06/23/25
Yes I've posted dozens of threads about this
titillating thirsty philosopher-king
  06/23/25
...
Obsidian alcoholic hissy fit sweet tailpipe
  06/23/25
...
Dark milk
  06/24/25
"It was thrown into recipes for legal reasons." ...
Jet-lagged Insane Fortuitous Meteor Travel Guidebook
  06/23/25
Lol
Fragrant step-uncle's house
  06/23/25
...
titillating thirsty philosopher-king
  06/23/25
to ensure that the frozen uncooked chicken nuggets you're ba...
Bisexual Garrison Wagecucks
  06/24/25
Are you trolling?
Cracking Brass Main People
  06/23/25
It's just for standardizing recipes. Different ovens are go...
Odious azure school cafeteria
  06/23/25
It depends
Appetizing greedy international law enforcement agency potus
  06/23/25
this. sometimes it's necessary and sometimes it's not. su...
exciting autistic pit
  06/23/25
cr. It can really impact texture. Especially for frozen vegg...
Appetizing greedy international law enforcement agency potus
  06/23/25


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Reply Favorite

Date: June 23rd, 2025 6:44 PM
Author: titillating thirsty philosopher-king

It was thrown into recipes for legal reasons. No need to actually do it. Stuff cooks fine thrown in a cold oven as it comes up to temperature. I even prefer it on some things. I'll put frozen salmon filets in a cold oven, set it to 450 and it's done in 35 mins perfectly seared on the outside and tender inside. Think of how much time and resources are wasted "preheating"

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043774)



Reply Favorite

Date: June 23rd, 2025 6:50 PM
Author: Bisexual Garrison Wagecucks

That's not true if you cook on a baking stone or steel or in a dutch oven. Moreover, preheating even a decent oven to 450 degF takes at least 10 minutes, which can be as much as half of the total cook time. Depending on what you're cooking, there might be a reason for low and slow vs. hot and fast. For breads, you want to cook on a high temp with steam to form the crust--this happens in the first ten minutes. Once the crust is set, oven spring can occur. This results in larger "holes" in the bread.

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043797)



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Date: June 23rd, 2025 6:59 PM
Author: Jet-lagged Insane Fortuitous Meteor Travel Guidebook

As the old saying goes, don't trust a skinny chef. Therefore, you should take TSINAH's word on this.

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043818)



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Date: June 23rd, 2025 7:08 PM
Author: Heady sadistic selfie

dude can eat, that’s well established in bort lore

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043841)



Reply Favorite

Date: June 23rd, 2025 7:43 PM
Author: Arousing whorehouse

cr. the famous nyt no knead bread (which is just as good as your bread)needs the dutch oven to be preheated for 30 mins.

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043923)



Reply Favorite

Date: June 24th, 2025 12:46 AM
Author: Bisexual Garrison Wagecucks

"no knead" is actually a misnomer. indeed, you don't need to knead the dough, but they kind of gloss over why *all* breads aren't no knead.

The reason is gluten formation. for baguettes, you absolutely cannot get away with no knead bread, but can come pretty damn close if you use a sourdough starter and "faux knead" it twice during bulk fermentation using the method of your choice. I do a few stretch-and-folds (with the dough on an unfloured surface or even in the mixing bowl, stretch one side of the dough and fold it over the other side, then rotate 90 degrees and repeat three more times for a total of 4).

For non-sourdough breads, the reason "no knead" works is because the first step is to autolyse the bread dough by mixing the flour & water and allowing that mixture to rest for up to an hour. Then, you incorporate the remaining ingredients and continue the bulk fermentation process ideally with several slap-and-folds rather than stretch-and-folds. The difference is minor, but slap-and-folds are a bit more aggressive. The idea is you grab the far end of the dough with both hands, lift it slowly off the work surface, flipping the near side up and away from you, slapping the dough on the work surface, folding the dough over itself, and rotating & repeating a couple times. Without autolysing this dough first, it would be absolutely unworkable.

The difference between "no knead" and "faux knead" is minor, but the key takeaway is whether you're promoting gluten development before bulk fermentation (via autolysis) or during bulk fermentation (via "fermentolysis"). The biggest key is to *never* add salt during autolysis (or even fermentolysis) as salt draws out water and inhibits fermentation.

When I make sourdough, I mix the water (minus 5-10% for later use), sourdough starter, and flour. I let that rest for up to an hour (this is "fermentolysis" since yeast from the starter is incorporated and technically marks the beginning of bulk fermentation). Then, I add the salt to the reserved water, thoroughly mix that into the fermentolysed dough, and allow the dough to bulk ferment until nearly double in size. After that is cutting, shaping, proofing, and baking.

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49044651)



Reply Favorite

Date: June 23rd, 2025 6:44 PM
Author: mind-boggling pearl halford crotch

i always just throw that shit in as soon as i turn it on

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043775)



Reply Favorite

Date: June 23rd, 2025 6:44 PM
Author: supple nibblets



(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043776)



Reply Favorite

Date: June 23rd, 2025 6:45 PM
Author: yapping charismatic coldplay fan

Long term point of contention with me and my wife.

I always tell her to just no preheat and leave the food in a 5-10 minutes longer. Works perfectly when I do it.

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043779)



Reply Favorite

Date: June 23rd, 2025 6:55 PM
Author: embarrassed to the bone market dog poop

I feel like there are other threads on this

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043809)



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Date: June 23rd, 2025 7:41 PM
Author: titillating thirsty philosopher-king

Yes I've posted dozens of threads about this

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043917)



Reply Favorite

Date: June 23rd, 2025 7:45 PM
Author: Obsidian alcoholic hissy fit sweet tailpipe



(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043938)



Reply Favorite

Date: June 24th, 2025 12:48 AM
Author: Dark milk



(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49044658)



Reply Favorite

Date: June 23rd, 2025 6:58 PM
Author: Jet-lagged Insane Fortuitous Meteor Travel Guidebook

"It was thrown into recipes for legal reasons."

lmao what legal reasons would those be?

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043816)



Reply Favorite

Date: June 23rd, 2025 7:08 PM
Author: Fragrant step-uncle's house

Lol

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043842)



Reply Favorite

Date: June 23rd, 2025 7:19 PM
Author: titillating thirsty philosopher-king



(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043869)



Reply Favorite

Date: June 24th, 2025 1:15 AM
Author: Bisexual Garrison Wagecucks

to ensure that the frozen uncooked chicken nuggets you're baking in the oven for 15 minutes at 375 don't actually spend the first 10 minutes getting beyond 250 degrees and then winding up with a 110 degF center after 15 minutes, food poisoning in 6 hours, a lawyer within a week, and a $50M jury verdict in two years.

It's the same reason they shriek about ensuring chicken is cooked to 165 degF. the reality is you can eat chicken cooked to 140 degF (I personally go for 150-155 degF for texture reasons) if you cook it long enough at that temp. Ever wonder how eggs can be pasteurized without denaturing the proteins? they spend a long time at the lowest temperature that kills most bacteria, usually around 130-140 degrees. They're safe to eat "raw" at that point.

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49044695)



Reply Favorite

Date: June 23rd, 2025 6:59 PM
Author: Cracking Brass Main People

Are you trolling?

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043817)



Reply Favorite

Date: June 23rd, 2025 7:06 PM
Author: Odious azure school cafeteria

It's just for standardizing recipes. Different ovens are going to take longer to preheat than others, so in order to write a recipe that works consistently in all ovens, you need to specify preheating.

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043838)



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Date: June 23rd, 2025 7:09 PM
Author: Appetizing greedy international law enforcement agency potus

It depends

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043848)



Reply Favorite

Date: June 23rd, 2025 7:13 PM
Author: exciting autistic pit

this. sometimes it's necessary and sometimes it's not.

suppose you're baking chicken thighs and you're using a bluetooth meat thermometer. no need to preheat.

but some recipes call for hot and quick cooking. and having the oven preheated adds precision to the amount of cooking you're doing.

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043858)



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Date: June 23rd, 2025 7:17 PM
Author: Appetizing greedy international law enforcement agency potus

cr. It can really impact texture. Especially for frozen veggies and pizza. I also would want to a preheated oven for all baked goods

(http://www.autoadmit.com/thread.php?thread_id=5742395&forum_id=2...id.#49043863)