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

Not an expert chef but I would say it’s not all about saving the heat like you say. Also consider that they don’t want to over cook what’s in the oven and the only way to check is to open it. So it’s a risk either way but they might still open it less than a rookie does?