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Turns out there’s a lot of chemistry in cooking.
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Ever notice the first step for baking a cookie is almost always to preheat the oven to 350 degrees?
Even when you’re baking something else, an oven with a digital temperature reader typically defaults to 350. What’s so magical about this number and why is it that so many recipes call for it?
I spoke with longtime pastry chef and Institute of Culinary Education creative director Michael Laiskonis and found that – as with most “magical” things – it’s actually science.
Special thanks to Chef Daniel Kleinhandler of Bar Boulud and Boulud Sud and Chef Jenny McCoy for their help with this video!
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