Getting to know your oven is essential to achieve successful results in the kitchen — Lan shows you how to avoid the most common oven mistakes.
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I have a gas oven. The heat comes the bottom
Love this information
Oven misakes! I see what you did there @lanlam! 0:20
Yes, I follow the directions as stated. However, because I only cook for myself, I almost always use my Breville Smart Oven so it's difficult to follow directions precisely.
Thanks, LAN! I think I knew most of those tips, but reminders are always useful 👍
How do you prevent cakes from falling when moving them midway through baking?
Regarding pre-heating: All of your examples involve food that takes far less than an hour to cook. There is no reason to pre-heat when cooking items like pork ribs or whole cuts of beef that require an hour or more to cook. Even if you're dealing with a situation where you want an initial high temperature to get a Maillard reaction on the external surface (such as a "standing" rib roast) and then lower the temperature to complete cooking the interior. My oven reaches its set point in under ten minutes — even when that set point is 450 degrees. There is very little point waiting for the temperature to reach that set point if the food is going to be in the oven for an hour or more. Other than that nit-pick I agree with everything else in this video.
I've been watching YT cooking videos for nearly 15 years, and I feel like I hear the same tips over and over again these days. Lan is one of the few professionals who brings fresh ideas to the table in anway that's approachable for home cooks, and perfectly balanced betwen technical specificity and high level purpose and function. You are amazing, Lan, thank you!
I'd love to see a video on fish – slow roasting, pan searinf, broiling; when, why, how, and for what fish?
Lan is such a queen i luv her
Excellent! Thanks!
New LanLam yasssss
Chef, I would love for you to do a whole video of convection oven tips. The place I just moved into has this high-tech oven with a variety of convection settings – I'm pretty tech-friendly myself and pretty bold about experimenting but could definitely use all the help I can get! 😀 Also, as a fan of zucchini, I totally thank you for that smashed-zucchini technique.
Can we take a moment to appreciate the thumbnail game? 🎨🖼️
My oven was taking forever to preheat. Had an electrician check the voltage and a repair tech check the heating element. Turned out the problem was having my pizza stone on the bottom rack. Moving it to the middle allowed the oven to heat much faster. Ever run into something like that?
I have a steam bake feature that I like to use when baking cakes and breads. It even has a proofing setting. But no recipes exist that take advantage of the feature so I’m left with a lot of guesswork.
I do enjoy the convection bake and convection roast features of my oven. Today was the first time I’ve heard anyone address their use. Thanks for sharing your wisdom.
Misakes?
Lan is GREAT. To the point, direct and gentle. She is like an old friend gently reminds you things that you forgot.
Preheating is everything
I love these segments. I learn so much and Chef Lan is great.
Always like seeing Lan's tips! I'm glad she didn't suggest that once an oven reaches temperature that you need to let it continue to preheat for x minutes. I've always felt that is a inexcusable waste of energy when you see a recipes that say to preheat the oven to x temperature and then wait an extra 10-15 minutes.
My oven is small, so following recipe directions is actually a mistake: the elements are just too close to the food. I'd love to see more on that.
Do an episode on oven toaster. Love you.
i stopped watchiing this video b/c of the annoying pop up product placements. I kept dismissing and another popped up. Nope.
always fun new things to learn! though the word mistakes is spelled wrong on the title oven mistakes at like the 20second mark in the video 🤐
Always great tips. Check spelling… "misakes" 😊
How about you stop pushing products every 30 seconds? 👎
Mea Culpa to all!
Oven Misakes
Thanks, Lan.
Lan is amazing!
This lady is extremely talented in explaining things in a clear, concise, and easily understood way that not many can.
My concern is that oven calibration is a very real issue, but trusting a cheap little crude thermometer is supposed to be a solution. If an oven engineered well and costs sometimes thousands of dollars loses calibration, why wouldn’t the thermometer have even more potential to be misread. There have been tests for example in The Cake Bible there is some basic yellow cake that is supposed to be at a certain state in a certain time if the temperature is 350. If it’s less baked, then the oven is too cool. If it’s over baked (too brown and pulled away from pan) it’s too hot. You can then adjust the oven yourself with the owner’s manual. If it’s an old analog control, Kristen take the knob off and find an adjustment there that can be made with a screwdriver. Also some expensive ovens have heating elements cycling top, bottom, sides, and convection which is the difference between bake and roast. It gets more and more complicated.
So your not a big fan of convection ovens?