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Serious question.

DieselFuelOnly

Pardon cheez while he gets classy
Feb 3, 2012
147
80
75
Pennsylvania
Ok, don't start throwing chickens at me for this. Whats the difference between these 2 scenarios:

1. Putting the fish sticks in and cooking them thoroughly WITHOUT preheating to 425.

2. Preheating to 425, then putting the fish sticks in.

Either way I have to cook them until they're done (not precooked), so what's the difference?
 
I...don't know. I never used to preheat the oven until I got yelled at by someone I was house-sharing with about food poisoning or something.

Maybe it has to be the ideal temperature prior to putting food in so that bacteria hasn't got time to grow or something? Maybe it's a cunning plan by the fish stick making company to fool you into wasting time staring at an oven light, waiting for it to blink off so you can put the food in? Maybe this is all a dream?

I'm scared now...I want to go home
 
It doesn't matter. It only matters if your oven requires being preheated before cooking. Most ovens are convection ovens these days and they do not require preheating. It just means that there's a risk you might cook it the allotted time and it might not be fully cooked because it wasn't cooking at the recommended temperature the entire time. And half-cooked fish sticks are nasty.
 
Just wondering because, like you said, staring at the oven light for 30 minutes wondering why I have to wait so damn long is a bit unsettling.
 
Preheating is only necessary for delicate meals, for others it's rather pointless. Unless you want to heat something up just a little bit faster.
 
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Hermit, you'd eat it whether its backside was clean or not.
 
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