Most cooks know that opening the oven releases heat which slows cooking. But on cooking competition shows, many skilled chefs check their oven often, resulting in undercooked food. Do these chefs know something we don’t know, or are they actually making this rookie mistake?

Question

Most cooks know that opening the oven releases heat which slows cooking. But on cooking competition shows, many skilled chefs check their oven often, resulting in undercooked food. Do these chefs know something we don’t know, or are they actually making this rookie mistake?

In: Other

Answer 1

FYI, if you are using a conventional oven (element up top) to cook a pizza, it is advantageous to keep the oven door open long enough when putting the pizza in to trigger the heating element to come back on.

That way more direct heat is applied to the pizza promoting a more dramatic rise of the crust!