Otherwise, you could risk ruining your dish.
That may seem drastic, but its true.
Perhaps wed need to adjust our recipe to make it more forgiving depending on the oven.
Photo:Eating Well/Getty Images
So we put this topic up to Albi Rodriguez, pastry chef atDons Primeat the Fontainebleau in Las Vegas.
You need hot temperatures to create the steam within the batter to start this process.
This idea of trapping steam, or evaporation, also applies to non-baked goods.
The other problem with this method would be seriously uneven cooking.
The outside would cook much faster than the inside.
Plus, theres a food-safety risk of the raw meat not coming up to a food-safe temperature quickly enough.
This method effectively makes for a low-and-slow cooking method.
The result is a pleasantly dense, caramel-like thick crust.
Next time you make your favorite pound cake recipe, try starting it in a cold oven.
Another food that actually benefits from starting in a cold oven is bacon.
That is, if you want perfectly chewy yet crispy bacon.
The slow heat helps render fat from the bacon and provides more even cooking.
I never want to be waiting around for an oven to heat up, he said.
The same is true for a recipe that calls for a cold start.
