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

On cooking competition shows, there’s some range of cutting and editing going on depending on the show. If your only comparison is shows, you’re probably overestimating how often their ovens are being opened.