Jennifer Murphy
Senior Cook
I have always wondered about these two "rules" of cooking:
1. Preheat the oven before putting the food inside
My Internet search seemed to say that it is to prevent food from heating too slowly, which allows bacteria to grow. If I am following a recipe, I will always preheat, because there is plenty of time while I am getting ingredients together. But when baking a potato, I don't bother. I use a temperature probe, so the potato will reach 212°, which is well above the bacteria range of around 130-140°. Correct?
2. And speaking of potatoes, do I really need to poke holes before baking? And if so, how many and how deep?
Thanks
1. Preheat the oven before putting the food inside
My Internet search seemed to say that it is to prevent food from heating too slowly, which allows bacteria to grow. If I am following a recipe, I will always preheat, because there is plenty of time while I am getting ingredients together. But when baking a potato, I don't bother. I use a temperature probe, so the potato will reach 212°, which is well above the bacteria range of around 130-140°. Correct?
2. And speaking of potatoes, do I really need to poke holes before baking? And if so, how many and how deep?
Thanks
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