I have an ordinary oven which is part of an ordinary stove in an ordinary apartment. It has a computerized thermometer. I thought it was off, so I bought an ordinary oven thermometer at an ordinary hardware store. Well. 350 F turned out to be 350 F. 420 F is 420 F.
I also have a food thermometer. Here's the problem:
Most chicken recipes suggest you preheat the oven and then bake your chicken (to pick a food at random) for ... well, anywhere from 25 minutes to 40 minutes (tops). I mean, it's chicken, right?
Well. After 25 minutes, the chicken's internal temperature is barely 100 F. After a full HOUR at 420 F, it's only 100 F. Last time, I got it up to 160 F by turning the oven up to 500 F after an hour of cooking and letting it sit there for a good 15 minutes.
It's the same with meat. Takes an hour and a half. With fish, it's worse. Fish comes out raw after 10 minutes, 20 minutes, and even 30 minutes.
What am I doing wrong?
Correction: chicken THIGHS. I mean chicken THIGHS!
Edited by Ricardo Torres - 6/3/16 at 12:02pm