Do you really need to preheat the oven?
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rosco rathbone
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Cooking time will be longer.
honeybites
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And I thought you were going to ask about something naughty.
working_girl
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Add 5mins for a fan assisted oven and 10 for a regular one.
WriterDom
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I don't understand why. It was in the oven heating for 8 minutes until the temp was reached. Had I waited why would it take a shorter time to cook? The time from when I put it in to the time I take it out will be longer.
Oh well, it's just chicken. Hard to fuck chicken up.
silverwhisper
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5-10 mins is nowhere near enough time for my oven to get to temperature. working girl evidently has access to a much, much faster oven than i do.
you need to preheat ovens in order to facilitate the chemical reactions which take place during the cooking process. cooking is often described as the method of preparing food through the application of heat, and recipes are invariably written presuming [x] cooking time and usually [smaller than x] preparation time.
if you don't preheat, the cooking process will take a lot longer: i'd argue maybe 30 mins longer, depending upon the temperature to which you're supposed to be preheating.
if you think preheating doesn't matter, you've clearly not done much cooking involving an oven.
ed
you need to preheat ovens in order to facilitate the chemical reactions which take place during the cooking process. cooking is often described as the method of preparing food through the application of heat, and recipes are invariably written presuming [x] cooking time and usually [smaller than x] preparation time.
if you don't preheat, the cooking process will take a lot longer: i'd argue maybe 30 mins longer, depending upon the temperature to which you're supposed to be preheating.
if you think preheating doesn't matter, you've clearly not done much cooking involving an oven.
ed
sweet_escape
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I wait for the oven to preheat if I'm following a recipe - so it turns out the same every time. Also if I'm baking, to allow the pastry/dough to rise. Other than that, I don't bother.
WriterDom
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Mine is up to speed in 5-7 minutes or so. Little alarm sounds. It was fine the last time I did it.
pplwatching
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A slow rise in temperature can cause the meat to become dry and tough. With chicken, you are also basically incubating Salmonella at lower temperatures. If you reach in to turn the chicken before the bacteria is killed, you'll contaminate the tongs or fork. With chicken, especially, the heat is important for the entire cooking process.
RandomAssGuy
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While were discussing cooking chicken in the oven, whats a simple way to cook a frozen chicken breast in the oven? Trying to diet and get more protein with my workout and I love chicken so I bought a big bag of breasts (sound fun huh? lol) but dont know what to do with them now. The easier the better.
bailadora
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Rubs, glazes and marinades are your friend. You can go with bottled or pre-made , but I prefer to make my own since I can control the fat and sodium content. If you are the adventurous type, you can try various combinations of herbs (rosemary, thyme, oregano), citrus juices (lime, orange or lemon), condiments (low sodium soy sauce, Worcestershire sauce, mustard) and even alcohol (wine, tequila, bourbon). If you go with a marinade, let it sit for a minimum of two hours. My own personal preference is overnight as it lets the flavors really infuse the poultry.
If you prefer to follow recipes, you can get some ideas here and here.
hisgypsy
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Don't try to cook a frozen chicken breast in the oven. It won't cook right. If you've forgotten to thaw it out ahead of time, place it in water in the sink and it will thaw out quickly.
A quick and easy recipe is to let it marinate in Italian dressing for a few minutes while you warm up the grill, then throw it on (after the grill is hot, not while it is heating LOL). It's moist and tender, and if you use fat-free dressing, it's even healthier.
SweetErika
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Some frozen chicken breasts just need to have the ice glaze removed and can go directly on the heat.
We usually thaw ours in cold water after removing the ice glaze with hot, but we have thrown them in the grill frozen a few times. We have one of those Foreman-type countertop grills, and it works great for cooking up chicken breasts quickly, so you might want to consider getting one if you don't have one and are planning on lots of protein. Usually 5 mins of preheating the grill plus about 10 mins of cooking does the job since both sides cook at once.
Also, we often thaw and cook 2-3 days worth of chicken at one time. Then we can have like breasts that night, chicken on salad the next and pasta, friend rice, a healthy pot pie or casserole, stew, etc., the third night. It makes for much quicker, easier meals.
Be careful about using acids in any marinades. My husband often makes the mistake of including an acidic ingredient in his marinade then leaving it on a bit too long, which results in overcooked, mushy, horribly-textured chicken. Blech.
Weaseldiesel
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Hey you hows it going, havent seen you in ages. And by the way fan assisted ovens dont need to be preheated.
fiesty_wench
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When I'm at home, I tend to put things in the oven before it is preheated. As long as the internal temperature of the chicken is 165 degrees when you take it out, you are fine. When I'm cooking and not at home, the ovens are already at temp when I'm ready to bake anything.
WriterDom
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I always have preheated my entire life. I guess I will start again. My oven heats up in a hurry anyway.
You have no idea how glad I am I'm not the only one who thought the title was a fairly cheesy metaphor for foreplay.
RandomAssGuy
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Thanks for the advice, I think I'm gonna start with the fat free italian dressing idea as thats what i usually get on my chicken breast salads and I like that a lot. Starting to get warm out now too so I may go buy one of the smaller charcoal grilles as well.
Nymphomaniacal
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pplwatching
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Fat Free dressings typically have more sugar in them, which will tend to burn before the chicken is cooked (especially on the grill). Try to pick one with less sugar (and hopefully no nasty sugar substitutes).
fiesty_wench
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Homemade marinades are super easy to make and you can have absolute control over what goes in them. Figure around 2 parts oil to 1 part vinegar, add salt and sugar to taste, toss in some garlic and some chopped fresh herbs and you are ready to go. I marinated a pork loin the other day in olive oil, white wine vinegar, garlic and rosemary, a little kosher salt, pepper, and a pinch of sugar. Don't be afraid to taste your marinade before you put your raw product in it.
hisgypsy
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I'm all for starting a thread on cooking class! I can follow a recipe but have never been good at winging it, somehow nothing ever comes out as it should.
irishwoody
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Last edited:
so many ways to cook chicken
While you are waiting for the oven to preheat….mix together
• 2 garlic cloves pressed
• 2 teaspoons ginger
• 2 tablespoons soy sauce
• 1 tablespoon cider vinegar
• 2 teaspoons honey
• 1/4 teaspoon aniseed {I never have this, so its optional, I say}
• 1/4 teaspoon salt
Put in a zipper bag with chicken, I usually do thighs and this recipe says it is for one pound.. This marinade needs only about 15 mins, then roast the chicken at 425 deg until done (depending on size of thighs, 35 to 50 mins)
I have been cooking for years, and this is one of my favorites.
tonight i am trying Thai, with peanut butter and hot peppers, wish me luck, not sure if the kids are ready for this...
xoxo
oh, and also wanted to add, get a clay cooker. Any and all meat turns out moist baked within, and it is supposed to be put in a cold oven.
While you are waiting for the oven to preheat….mix together
• 2 garlic cloves pressed
• 2 teaspoons ginger
• 2 tablespoons soy sauce
• 1 tablespoon cider vinegar
• 2 teaspoons honey
• 1/4 teaspoon aniseed {I never have this, so its optional, I say}
• 1/4 teaspoon salt
Put in a zipper bag with chicken, I usually do thighs and this recipe says it is for one pound.. This marinade needs only about 15 mins, then roast the chicken at 425 deg until done (depending on size of thighs, 35 to 50 mins)
I have been cooking for years, and this is one of my favorites.
tonight i am trying Thai, with peanut butter and hot peppers, wish me luck, not sure if the kids are ready for this...
xoxo
oh, and also wanted to add, get a clay cooker. Any and all meat turns out moist baked within, and it is supposed to be put in a cold oven.
Last edited:
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