No.15245
Who's the big shot that decided most if not all modern ovens should default to 350F?
____________________________
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15247
350f is the temperature most casseroles bake at.
350f is a pretty good choice for using the oven to reheat things.
350f is the middle of the scale, more or less, so using pushbutton controls to adjust target temperature means you're not too many button presses from target.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15377
What kind of total queer would bitch about something this trivial?
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15379
>>15377
Excuse you, clotted cream cannot be made to perfection at 350°F.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15414
>>15379
Well then turn the oven lower, are you retarded?
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15418
>>15379
That's something I always wanted to make. Is it really worth? Doesn't it taste just like creme fraiche?
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15421
YouTube embed. Click thumbnail to play.
>>15418
Skip to 2:15 for process; or just watch the whole thing because what else is your time good for.
From looking at the process, as an outsider who hasn't had clotted cream, yeah, it looks worth it, and no, it should have far more complexity than creme fraiche.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15597
There's a bit of history behind that. I'm an idiot and I'll be summarizing so feel free to google it, but from what I remember reading, ye olden cookbooks/cooks didn't have any way to measure a precise temperature for baking or cooking, so often they would describe the heat of the flame you needed in terms of either the SIZE of the flame, or just "Roaring hot" "Low flame" etc.
350 degrees happens to be one of the best temperatures for causing the chemical reactions that make sugar caramelize (might be wrong about the compound, but the temperature does something fucky at this temp that makes it worthwhile), and as it turns out most recipes were already using a "medium" flame, which when we were able to accurately start measuring temperatures most closely resembled 350 degrees.
Basically it's the standard temperature because it's the heat required to make sugar do fucky things and most foods shine when cooked at this temperature and MOST worthwhile cookbooks from the pre-measurement area standardized to 350 degrees once thermometers were a thing, so it stuck for historical, scientific AND cultural reasons. Practically speaking it's hard to overcook food at 350 as well, it's a gentle heat that will let you cook things through. Only ever have to go higher to sear roasts (which can be done stoveside anyways) and you only have to go lower for specialty products or REAAAAL slow cooking. Basically, there's no reason for the standard to not be 350 degrees and there's a WHOLE lot of reasons for it TO be 350 degrees.
Just set your oven lower dummy. Those knobs change the temp you know.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15601
>>15245
200C is more comfy because it's not 180C
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15602
>>15421
i'd take bwb videos with a grain of salt. he is by no means a professional chef and gives garbage advice sometimes. his videos on spaghetti carbonara and fried rice are pure abominations.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15631
>>15602
>look at fried rice
>no sesame oil or fish sauce
>adding more salt when using sauces
>not using a big wok to feed all your cousins and family friends
yep hes not a pro chef
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15652
>>15602
Less offensive than Rachel Ray.
I regard BWB as a gateway tutorial for the "I should cook something, but I really don't know how and need some guidance" crowd.
The core stuff seems to be there, and the food often ends up ok. Maybe not shamwow awesome, but definitely up to "I made this, it's pretty good, and I think I will maybe cook again in the future".
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15826
>>15602
I've seen worse. I saw one chef on the Food Network top a store-bought cake with Corn nuts and other random shit, but she still called it homemade.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15827
Invidious embed. Click thumbnail to play.
>>15602
Better than Sandra Lee at least.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15828
>>15602
I like him for the visuals and the ideas, mostly. I haven't recreated any of his recipes.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15902
LOWER AND THE SKIN WONT CRISP, HIGHER AND THE FAT BURNS AND RUINS GRAVY.
CAKE MIX SAYS 350. NUFF SAID. SAYS 325 FOR NON-STICK CAKE PAN BUT I USE 350 BECAUSE IT GIVES BETTER RANGE OF FLAVOR.
SOME SAY USE ABOUT 450 OR 500 FOR PIZZA BUT 350 WORKS GOOD TOO.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.15910
>>15245
I assume to make things retard-proof. The higher the temperature, the more likely you can burn the outside of a dish while leaving the inside under-cooked. Not like it matters when there's always retards who think doubling the heat (if your oven can even get that hot) will cook something twice as fast.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.