Vent: I roasted a whole chicken at 450 the whole time and the skin was burnt but the meat was still raw.

I tried this high heat method from a chef I follow online and after 45 minutes in my home oven, the outside was completely black while the leg joint was still bloody, so I learned that blindly trusting a cooking time without checking your own equipment is a recipe for disaster, but has anyone else had a specific technique totally fail in their kitchen setup?

3 comments

3 Comments

kimmurphy8d agoMost Upvoted

Totally feel your pain on that one! I tried a fancy sear-and-bake steak method that left me with a charcoal crust and cold, red center. My old oven just runs way hotter than the recipe writers ever imagine. It's so frustrating when a trusted technique flops because of your own gear.

murphy.mason8d ago

Honestly that sear-and-bake fail sounds brutal. What kind of oven thermometer did you end up getting, a basic analog one or a digital probe? Tbh I'm wondering if the probe type would help track that center temp you mentioned.

the_harper8d ago

Ever think oven temps were just a suggestion? I used to, until my own "perfect" roast potatoes came out like charcoal briquettes. My oven's thermostat is basically a liar, so I bought a cheap oven thermometer and it changed everything. Now I check that thing before I trust any recipe.