Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
That's what it seems to me, at any rate, that a high percentage of recipes/baking instructions call for the oven to be set at 350 degrees. Why would this be?
I can speculate two broad possibilities.
It's something scientific. Specifically, that there's something about that temperature which is particularly condusive to the baking process.
It's practical/historical. Specifically, that for whatever practical reasons, historical ovens were easier to heat to that temperature, and for this reason the specific types of baked foods which became popular in our culture were those which baked best at that temperature.
Ever done any baking? 325 is about the lowest temp that will get any browning of the exterior, on a good day. Get up to 400 and you start to see a crust turning to charcoal over time. The range is 75 degrees, and better to err on the low side to insure the interior is done.
It gets much more complicated, but that is the basics.
Barely on topic but it is interesting the differences between the words "bake" and "roast". I've seen attempts to distinguish them by temperature, but an awful lot of recipes for large things like turkeys and pork loins call for oven temperatures at 350, sometimes even 325. Conversely baking no knead bread is often a 450 degree task. For some foods both sound correct, baked zucchini and roasted zucchini both sound right to me even though in my mind (not saying this is correct) the roasted version would somehow show more external effects of direct radiant heat like charring or shriveling.
Maybe they are better delineated by food type, not sure.
Barely on topic but it is interesting the differences between the words "bake" and "roast". I've seen attempts to distinguish them by temperature, but an awful lot of recipes for large things like turkeys and pork loins call for oven temperatures at 350, sometimes even 325. Conversely baking no knead bread is often a 450 degree task. For some foods both sound correct, baked zucchini and roasted zucchini both sound right to me even though in my mind (not saying this is correct) the roasted version would somehow show more external effects of direct radiant heat like charring or shriveling.
Maybe they are better delineated by food type, not sure.
The way I think of it -- if it's dough or batter you are baking it. If it's meat or veggies you are roasting them.
350 is the standard I use
If cooking a whole chicken 25-30mins per pound ( 165 internal temp)
350 for pork roast
25 mins per lb ( internal temp of 145)
350 for beef roast( for dry heat cooking)
If a rib eye or tenderloin roast I will cook 15-18 mins per pound and internal temp of 125-130
And take out of oven and let set for medium rare
That's what it seems to me, at any rate, that a high percentage of recipes/baking instructions call for the oven to be set at 350 degrees. Why would this be?
I can speculate two broad possibilities.
It's something scientific. Specifically, that there's something about that temperature which is particularly condusive to the baking process.
It's practical/historical. Specifically, that for whatever practical reasons, historical ovens were easier to heat to that temperature, and for this reason the specific types of baked foods which became popular in our culture were those which baked best at that temperature.
Any insights?
Very long story short is that 350F is the sweet spot where temp is juuuust right to get everything done one wants from baking. This without burning things to a crisp or risk being under done. This temp also does things in a reasonable amount of time.
Other reason 350F (or 177C) became de facto standard has to do with advances in oven technology.
Back in days early gas or whatever fuel ovens only had settings of "low", "moderate" and "high". Thus you'd see recipes saying "bake in moderately hot oven until done". This and or thermostat ranges were only in perhaps 100 or maybe 50 degree settings. Modern ovens over offer 25 degree increments..
Thus again adapting a recipe for "moderate" baking heat 350F is about halfway between 200F and highest point of 500F or 550F.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
