cooking

[Mc Tool]

you guys seen to get quite serious in the kitchen .
I used to fix ovens etc and a couple of things that kept popping up are that a helliva lot of ovens dont settle on the set temp, like with brand new T/stat set at 180 degC might be anywhere between 150 and 200 . If you have a suitable thermometer ( pyrometer ) give it a test .
Other thing is with electric ovens , newer ones now have the lower oven element under the oven liner base . Without the direct radiated heat things cook different on the bottom. By selecting either the usual shiny steel or ally tray they reflect a lot of heat which can bugger things up . There are enamel coated trays which soak up the heat better and will do a better job of heating the bottom of your dish . I have both and I swap them out as I want .
If you want to fiddle oven T/stats are adjustable ......usually quite touchy tho.

 

[tphoyt]

Mine is like that. It has a mind of its own so I rely on a separate thermometer in the oven. It’s never been close to correct right from new. It’s a gas unit.

 

[Pmt133]

I used to toast my bagels in the lab grade ovens at work. We certified the temperature with 2 probes in different locations a few times a month. Those were beasts and heavily insulated though. I never expected a home oven to get anywhere near that. I know how mine behaves and adjust accordingly.

 

[redneck joe]

Nice looking pie, 5 day cold ferment is biblical Job sh..t.

Love halibut, wife was not a huge fish fan but I keep making her like it when I cook it cod was the first, then Mahi, then halibut.

And yes on the stove temp but also adding heat sinks like I do with bricks and a steel meter out temp variations alot. I think I've posted before but I have about 10 brick and a pizza steel that live in my oven and when the preheat ding goes off I give it at least another hour to get the heat sink core to proper temp. Big difference in cooking outcomes.

 

[redneck joe]

I used to toast my bagels in the lab grade ovens at work. We certified the temperature with 2 probes in different locations a few times a month. Those were beasts and heavily insulated though. I never expected a home oven to get anywhere near that. I know how mine behaves and adjust accordingly.

See my post, the heat sink really helps

 

[Pmt133]

My oven still wanders with the steel but it is even at least. My cheap electric counter top unit cooks nicely though and is actually what I used for this one as I didnt want to warm the whole house. My oven being an older unit is smaller inside and as such is limited in room despite being a full depth range. I only have about 13 inches of depth usable.

 

[redneck joe]

Wings on the egg, medium smoke in a rotisserie basket for a couple hours at 275.

 

[redneck joe]

Not mine, but i 100% agree.