शैडोइंग अभ्यास: Why 350°F is the magic number for baking - वीडियो के साथ अंग्रेजी बोलना सीखें

अभ्यास मोड चुनें

हर मोड पूरी स्क्रीन का अभ्यास कक्ष खोलता है।

33 वाक्य

यदि वाक्य बहुत छोटे या लंबे हों, तो समायोजित करने के लिए Edit पर क्लिक करें।

You ever notice this instruction that’s in nearly every baking recipe?

Preheating your oven to 350 degrees is sort of a basic requirement for baking in America.

Our ovens even do it automatically as we turn them on, but have you ever stopped and asked yourself ...

What’s so special about this number?

I love to bake, but I’m certainly not a pastry chef, so let’s meet someone with a bit more experience.

This is Michael Laiskonis, the creative director at the Institute of Culinary Education.

He's a pastry chef.

So temperature is really important in baking not only to develop color and flavor, but also to control the moisture in our products.

As the temperature rises and moisture is lost at the surface, we get browning and also the creation of flavor compounds that didn't exist in that product previously.

This happens because of a chemical process known as the maillard reaction, which occurs when proteins and sugars are transformed by heat and moisture.

When sugar molecules are exposed to the heat in your oven they start to reduce – or break down – and interact with the proteins.

That’s when you can see your pastry turning golden brown.

But it’s not just about that physical transformation.

You can taste the effects of the maillard reaction too – that's what gives us the flavors of the golden crust on a piece of bread or a nice sear on a steak or that mellow richness of, say, caramelized onions.

The trick behind that reaction is to find the perfect temperature that sets it into action without over or under-doing it.

These recipes might make you think that Maillard reaction occurs at 350 degrees, but actually ...

So these Maillard reactions tend to occur at a fairly low temperature – around 230 to 240 degrees Fahrenheit.

You want to manipulate the rate at which this reaction occurs both at the surface and internally to get the results you want.

If we bake too cool, the entire cookie, for example, will dry out before we get that surface drying that will lead to browning.

If we bake things in too hot an oven, the opposite occurs and we get burning.

To get it just right we preheat the oven to 350 degrees so the Maillard reaction has time to occur throughout the entire cookie.

For most home cooks and to also account for the fact that everyone's oven is slightly different, I think 350 is a great benchmark to work from.

It’s a safe standard for most people, but the number can also be altered to yield slightly different results. Some pastry chefs might bake at 325 if they want a lighter colored cookie, and some push it to 375 for a crispier outside.

A lot of things that contemporary bakers tend to forget is not too long ago, in history, we didn't have as much control over our ovens or being a pastry chef meant being able to build a fire and maintain an oven temperature.

Before the 1900’s, when ovens didn’t have temperature regulators, recipe writers instructed bakers to “cook in a moderate” “hot” or “slow” oven depending on the food.

After the second world war, the temperature gauge was developed and it became widely popular across households.

Modern ovens typically ranged from 200 to 550 degrees, so over time, recipe writers converted these temperature guidelines to actual numbers -- they settled on the 350 mark for “moderate” which was the sweet spot for baking.

Using these more specific numbers is really a result of better oven design and better oven control.

And the more you understand about what goes on inside your oven, the better results you'll get.

And who doesn't want a better cookie?

Hey everyone, thanks for watching.

If you're interested in more food content, head on over our sister channel Eater.

They've got this cool series where they test out different kitchen gadgets and they recently put up a video on pressure cookers.

ऐप डाउनलोड करें

धाराप्रवाह बोलने के लिए ज़रूरी सब कुछ

AI उच्चारण स्कोरहर वाक्य का स्कोर

IPA अभ्यासहर ध्वनि में महारत

शब्दावलीअपना शब्द भंडार बनाएँ

शब्द गेमखेलते हुए सीखें

QR स्कैन करें

शैडोइंग अभ्यास: Why 350°F is the magic number for baking - वीडियो के साथ अंग्रेजी बोलना सीखें

अभ्यास मोड चुनें

ऐप डाउनलोड करें

Why financial literacy education in the US sucks

Five things you need to know for the 2026 midterms | America, Actually

How to be less neurotic | The Gray Area

We’re already using AI more than we realize

The Ticketmaster monopoly is over, now what?

The biggest peach myth in America

How to solve problems like a designer

The origin of the '80s aesthetic

Why “Buy one, get one free” isn’t a great deal

How F1 drivers survive their own cars

White, pink, and brown noise, explained #shorts

How did pink become a girly color?

Why China's population is shrinking

The real reason Boeing's new plane crashed twice

Why AI art struggles with hands

Why is everything getting so expensive?

Proof of evolution that you can find on your body

How Vladimir Putin won Republicans' approval

Zohran Mamdani on his first priorities as NYC mayor (Full video interview)

Why we say “OK”

I made the HARDEST baked good

The Basics of Sautéing Correctly!

1071 - How Americans Talk About Hot Weather

Science hacks for crispy snacks

How to Make Pizza at Home | Epicurious 101

Why Do We Eat Raw Fish But Avoid Raw Meat?

The Act of Pottery in Nelson, New Zealand

Be more private.

What my Ex-Michelin Trained Chef Husband Cooks in a Week

This Will Change How You Store Coffee

Baker Answers Baking Questions from Twitter | Tech Support | WIRED

The Best Fried Eggs You’ll Ever Make | Epicurious 101

इस पाठ की शब्दावली और बोलने के सुझाव

इस वीडियो की मुख्य शब्दावली

ध्यान देने योग्य उच्चारण

इस वीडियो से अभ्यास कैसे करें

शैडोइंग तकनीक क्या है?